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Classical cooking the modern way : (Record no. 29195)

MARC details
000 -LEADER
fixed length control field 01198nam a2200277 a 4500
001 - CONTROL NUMBER
control field vtls002786660
003 - CONTROL NUMBER IDENTIFIER
control field MY-SjTCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200306154500.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110218s1997 nyuaf 001 0 eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0471286702 (hbk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780471286707 (hbk.)
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201102181355
Level of effort used to assign nonsubject heading access points VLOAD
Level of effort used to assign subject headings 201011101806
Level of effort used to assign classification shuhada
Level of effort used to assign subject headings 201010191748
Level of effort used to assign classification wilmina
-- 200407271955
-- VLOAD
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.57
Item number PAU
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Pauli, Philip.
9 (RLIN) 14660
245 10 - TITLE STATEMENT
Title Classical cooking the modern way :
Remainder of title recipes /
Statement of responsibility, etc. [Philip Pauli] ; translated by Arno Schmidt ; edited by Margaret Schmidt ; translation consultant Hannelore Dawson-Holt
250 ## - EDITION STATEMENT
Edition statement 3rd ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York :
Name of publisher, distributor, etc. John Wiley,
Date of publication, distribution, etc. c1997.
300 ## - PHYSICAL DESCRIPTION
Extent xii, 417 p. [32] p. of plates :
Other physical details col. ill. ;
Dimensions 31 cm.
500 ## - GENERAL NOTE
General note Includes index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note 1. Basic preparations. 2. Soups. 3. Appetizers. 4. Eggs and cheese. 5. Fish and shellfish. 6. Meat 7. Poultry and game. 8. Salads. 9. Vegetables. 10. Potatoes, Pasta, Rice, and Grains. 11. Desserts.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking.
9 (RLIN) 201694
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food service.
9 (RLIN) 204608
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Schmidt, Arno,
Dates associated with a name 1937-
9 (RLIN) 11992
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Schmidt, Margaret.
9 (RLIN) 16538
920 ## - Programme
Programme SHT : 640075, 151972, 148647
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Date acquired Cost, normal purchase price Total Checkouts Barcode Date last seen Date last checked out Copy number Uniform Resource Identifier Cost, replacement price Koha item type Public note
Withdrawn   Dewey Decimal Classification     Taylor's Library-TU Taylor's Library-TU 22/09/2010 271.18 7 5000099741 05/12/2019 17/05/2013 1 Floor 4, Shelf 20 , Side 2, TierNo 4, BayNo 6 271.18 Main Collection SCAFS,70003,03,RM
Withdrawn   Dewey Decimal Classification     Taylor's Library-TU Taylor's Library-TU 21/10/2010 197.48 13 5000107205 05/12/2019 14/12/2013 1 Floor 4, Shelf 20 , Side 2, TierNo 4, BayNo 6 197.48 Main Collection SCAFS,70003,03,RM
    Dewey Decimal Classification     Taylor's Library-TU Taylor's Library-TU 27/07/2004   26 5000028292 05/12/2019 09/06/2012 1 Floor 4, Shelf 20 , Side 2, TierNo 4, BayNo 6   Main Collection SCAFS,70003,03,RM