| 000 -LEADER |
|---|
| fixed length control field |
01017cam a2200253 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003024771 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200306154246.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s1992 enk 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0750604905 (hbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780750604901 (hbk.) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201102181450 |
| Level of effort used to assign nonsubject heading access points |
VLOAD |
| Level of effort used to assign subject headings |
201002081731 |
| Level of effort used to assign classification |
pushpa |
| -- |
200511121107 |
| -- |
pushpa |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.57 |
| Item number |
FUL |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Fuller, John, |
| Dates associated with a name |
1916- |
| 9 (RLIN) |
11954 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The chef's compendium of professional recipes / |
| Statement of responsibility, etc. |
John Fuller and Edward Renold |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
3rd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Oxford : |
| Name of publisher, distributor, etc. |
Butterworth Heinemann, |
| Date of publication, distribution, etc. |
1992. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 401 p. ; |
| Dimensions |
22 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Previous ed.: 1972 |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1. Culinary basics, stocks, and sauces - 2. Cold preparations - 3. Soups - 4. Eggs, pastas and rice - 5. Fish - 6. Meat, poultry and game - 7. Vegetables - 8. Pastry and sweets - 9. Savouries and supplementary breakfast dishes |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cooking |
| 9 (RLIN) |
204551 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Renold, Edward. |
| 9 (RLIN) |
209237 |
| 920 ## - Programme |
|---|
| Programme |
TCHT: 641208, 129842 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
26704 |
| Koha biblioitemnumber |
26704 |
