| 000 -LEADER |
|---|
| fixed length control field |
01772cam a2200277 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003027804 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200306163230.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218t1997 enka 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
058230573X |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201102181422 |
| Level of effort used to assign nonsubject heading access points |
VLOAD |
| Level of effort used to assign subject headings |
200606010851 |
| Level of effort used to assign classification |
pushpa |
| Level of effort used to assign subject headings |
200605161119 |
| Level of effort used to assign classification |
fadilah |
| Level of effort used to assign subject headings |
200605161117 |
| Level of effort used to assign classification |
fadilah |
| -- |
200605161116 |
| -- |
fadilah |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5 |
| Item number |
DAV |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Davies, Jill, |
| Dates associated with a name |
1947- |
| 9 (RLIN) |
229729 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Hammond's cooking explained / |
| Statement of responsibility, etc. |
Jill Davies. |
| 246 30 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Cooking explained. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
4th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Harlow, England : |
| Name of publisher, distributor, etc. |
Longman, |
| Date of publication, distribution, etc. |
1997. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
iv, 347 p. : |
| Other physical details |
ill. ; |
| -- |
25 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Cooking explained by Barbara Hammond. 1988. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Part 1 - 1. Nutrition and health - 2. The components of food - 3. Food choice - 4. Wheat and other cereals - 5. Flour mixtures -6. Raising agents - 7. Potatoes - 8. Fruit and vegetables - 9. Pulses, nuts and myco-protein - 10. Meat - 11. Poultry and game - 12. Fish - 13. Eggs - 14. Milk - 15. Fermented dairy foods - 16. Fats, oils and cream - 17. Sugars and sweeteners - 18. Flavourings - 19. Beverages - 20. Food hygiene - 21. Preservation of food. - 22. Food issues. - 23. Introduction to kitchens and equipment -- Part 2. 24. Soups,dips and spreads - 25. Savoury sauces and stuffings - 26. Breads and savoury scones - 27. Pastry and better - 28. Rice, pasta and other cereals - 29. Potato dishes - 30. Vegetable dishes - 31. Salads - 32. Pulse, nut and myco-protein dishes - 33. Meat dishes - 34. Fish dishes - 35. Egg dishes - 36. Cheese dishes - 37. Sweet dishes - 38. Beverages. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking |
| 9 (RLIN) |
229730 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food. |
| 9 (RLIN) |
229731 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Hammond, Barbara |
| Title of a work |
Cooking explained. |
| 9 (RLIN) |
229732 |
| 920 ## - Programme |
|---|
| Programme |
TCHT: 641469 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
40354 |
| Koha biblioitemnumber |
40354 |
