| 000 -LEADER |
|---|
| fixed length control field |
01053nam a2200229 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls002763560 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200306154443.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s1992 nyua 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471836834 (hbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780471836834 (hbk.) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201102181402 |
| Level of effort used to assign nonsubject heading access points |
VLOAD |
| Level of effort used to assign subject headings |
201010041639 |
| Level of effort used to assign classification |
pushpa |
| Level of effort used to assign subject headings |
201008041151 |
| Level of effort used to assign classification |
malathy |
| -- |
200407271954 |
| -- |
VLOAD |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.57 |
| Item number |
GIS |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gisslen, Wayne, |
| Dates associated with a name |
1946- |
| 9 (RLIN) |
14398 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Advanced professional cooking / |
| Statement of responsibility, etc. |
Wayne Gisslen. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
Wiley, |
| Date of publication, distribution, etc. |
c1992. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxi, 645 p. : |
| Other physical details |
ill. (some col.) ; |
| Dimensions |
26 cm. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1. The Modern Kitchen.- 2. Introduction to Advanced Cooking.- 3. Sauces. - 4. Soups.- 5.Salads, Pastas, and Other First Courses.- 6. Fish and Other Seafood.- 7.Poultry and Feathered Game.- 8. Beef, Lamb, Pork, and Veal. - Miscellaneous Meats.- 9. Vegetables.- 10. Cold Foods.- 11. Appendices.- Bibliography. Glossary. Index. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service. |
| 9 (RLIN) |
204608 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cooking |
| 9 (RLIN) |
204551 |
| 920 ## - Programme |
|---|
| Programme |
SHT: 640053, 148634 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
28878 |
| Koha biblioitemnumber |
28878 |
