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 |