| 000 -LEADER |
|---|
| fixed length control field |
00852cam a2200241 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003019457 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200306154814.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s1996 nyuaf 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471106038 (cloth : alk. paper) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201102181353 |
| Level of effort used to assign nonsubject heading access points |
VLOAD |
| Level of effort used to assign subject headings |
200411051538 |
| Level of effort used to assign classification |
pushpa |
| -- |
200410180833 |
| -- |
kusuma |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.79 |
| Item number |
LAR |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Larousse, David Paul, |
| Dates associated with a name |
1949- |
| 9 (RLIN) |
14248 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The professional garde manger : |
| Remainder of title |
a guide to the art of the buffet / |
| Statement of responsibility, etc. |
David Paul Larousse. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
Wiley, |
| Date of publication, distribution, etc. |
c1996. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiv, 423 p., [32] p. of plates : |
| Other physical details |
ill. (some col.) ; |
| Dimensions |
26 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes indexes. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cooking |
| 9 (RLIN) |
204551 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cold dishes (Cooking) |
| 9 (RLIN) |
14049 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Garnishes (Cooking) |
| 9 (RLIN) |
46163 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Buffets (Cooking) |
| 9 (RLIN) |
11974 |
| 920 ## - Programme |
|---|
| Programme |
TCHT : 640456 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
33037 |
| Koha biblioitemnumber |
33037 |
