| 000 -LEADER |
|---|
| fixed length control field |
01089nam a2200229 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls002416260 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200306154044.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s2002 nyuao 00 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471382574 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201206261231 |
| Level of effort used to assign nonsubject heading access points |
wilmina |
| Level of effort used to assign subject headings |
201202220950 |
| Level of effort used to assign classification |
shuhada |
| Level of effort used to assign subject headings |
201102181357 |
| Level of effort used to assign classification |
VLOAD |
| Level of effort used to assign subject headings |
201012021614 |
| Level of effort used to assign classification |
sumathi |
| -- |
200407271938 |
| -- |
VLOAD |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.57 |
| Item number |
PRO |
| 245 04 - TITLE STATEMENT |
|---|
| Title |
The professional chef / |
| Statement of responsibility, etc. |
the Culinary Institute of America |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
7th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
John Wiley, |
| Date of publication, distribution, etc. |
c2002. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xix, 1036 p.: |
| Other physical details |
ill. (some col.) ; |
| Dimensions |
29 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Rev. ed. of: The professional chef. c1996. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1. The culinary professional - 2. Tools and ingredients in the professional kitchen - 2. Stocks, sauces, and soups - 4. Meats, poultry, firh, and shellfish - 5. Vegetables, potatoes, grains and legumes, and pasta and dumplings - 6. Brekfast and garde manger - 7. Baking and pastry. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cooking |
| 9 (RLIN) |
204551 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America. |
| Title of a work |
Professional chef. |
| 9 (RLIN) |
206304 |
| 920 ## - Programme |
|---|
| Programme |
SHT : 622068, 622436, 642031 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
24568 |
| Koha biblioitemnumber |
24568 |
| 952 ## - LOCATION AND ITEM INFORMATION (KOHA) |
|---|
| -- |
7101:20111129 |
