Taylor's Library

The making of a pastry chef : (Record no. 34239)

000 -LEADER
fixed length control field 01019cam a22002654a 4500
001 - CONTROL NUMBER
control field vtls003020472
003 - CONTROL NUMBER IDENTIFIER
control field MY-SjTCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200306154916.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110218s1999 nyua b 001 0 eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0471293202 (pbk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780471293200 (pbk.)
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 201012140913
Level of effort used to assign classification wilmina
Level of effort used to assign subject headings 201012061131
Level of effort used to assign classification pushpa
-- 200412270916
-- kusuma
043 ## - GEOGRAPHIC AREA CODE
Geographic area code n-us---
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.865023
Item number MAC
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name MacLauchlan, Andrew.
9 (RLIN) 18591
245 14 - TITLE STATEMENT
Title The making of a pastry chef :
Remainder of title recipes and inspiration from America's best pastry chefs /
Statement of responsibility, etc. Andrew MacLauchlan ; photography by Scott Vlaun.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York :
Name of publisher, distributor, etc. J. Wiley,
Date of publication, distribution, etc. c1999.
300 ## - PHYSICAL DESCRIPTION
Extent xiii, 338 p. :
Other physical details ill. ;
Dimensions 24 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references (p. 325) and index.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooks
General subdivision Training of
Geographic subdivision United States.
9 (RLIN) 212378
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking
General subdivision Vocational guidance
Geographic subdivision United States
9 (RLIN) 51675
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Pastry.
9 (RLIN) 14124
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Vlaun, Scott.
9 (RLIN) 218711
920 ## - Programme
Programme SHT : 640704, 153709, 154495
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
Koha biblionumber 34239
Koha biblioitemnumber 34239
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 Cost, normal purchase price Cost, replacement price
          Taylor's Library-TU Taylor's Library-TU 2010-10-26 11 5000105776 2019-12-05 2017-07-21 1 Floor 4, Shelf 21 , Side 1, TierNo 1, BayNo 8 Main Collection SCAFS,30042,03,AD    
          Taylor's Library-TU Taylor's Library-TU 2004-12-27 24 5000097532 2019-12-05 2016-10-06 1 Floor 4, Shelf 21 , Side 1, TierNo 1, BayNo 8 Main Collection SCAFS,30042,03,AD    
          Taylor's Library-TU Taylor's Library-TU 2010-11-12 11 5000102920 2019-12-05 2018-05-18 1 Floor 4, Shelf 21 , Side 1, TierNo 1, BayNo 8 Main Collection SCAFS,30042,03,AD 261.13 261.13