Taylor's Library

The chef's art : (Record no. 28583)

000 -LEADER
fixed length control field 00979cam a2200217 a 4500
001 - CONTROL NUMBER
control field vtls002739460
003 - CONTROL NUMBER IDENTIFIER
control field MY-SjTCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200306154429.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110218s1993 nyua b 001 0 eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0471836842
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201907101642
Level of effort used to assign nonsubject heading access points shuhada
Level of effort used to assign subject headings 201102181402
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 201012021616
Level of effort used to assign classification sumathi
-- 200407271952
-- VLOAD
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.5
Item number GIS
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Gisslen, Wayne,
Dates associated with a name 1946-
9 (RLIN) 14398
245 14 - TITLE STATEMENT
Title The chef's art :
Remainder of title secrets of four-star cooking at home /
Statement of responsibility, etc. Wayne Gisslen.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York :
Name of publisher, distributor, etc. John Wiley,
Date of publication, distribution, etc. c1993.
300 ## - PHYSICAL DESCRIPTION
Extent xxi, 649 p. :
Other physical details ill. (some col.) ;
Dimensions 26 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references (p. 623-624) and index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note The Professional Approach to Cooking. Basic Cooking Methods. Sauces. Soups. Salads, Pastas, and Other First Courses. Fish and Other Seafood. Poultry and Feathered Game. Beef, Lamb, Pork, and Veal. Miscellaneous Meats. Vegetables. Cold Foods.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking.
9 (RLIN) 201694
920 ## - Programme
Programme TCHT : 620329
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
Koha biblionumber 28583
Koha biblioitemnumber 28583
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Date acquired Total Checkouts Barcode Date last seen Date last checked out Copy number Uniform Resource Identifier Koha item type Public note
          Taylor's Library-TU Taylor's Library-TU 2004-07-27 5 5000042799 2019-12-05 2018-10-23 1 Floor 4, Shelf 20 , Side 2, TierNo 3, BayNo 3 Main Collection SCAFS,30003,02,CL