Taylor's Library

Culinary boot camp : (Record no. 45144)

000 -LEADER
fixed length control field 01157cam a2200241 a 4500
001 - CONTROL NUMBER
control field vtls003030851
003 - CONTROL NUMBER IDENTIFIER
control field MY-SjTCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200306163749.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110218s2006 njua 001 0 eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780764572784 (alk. paper : cloth)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0764572784 (alk. paper : cloth)
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201102181500
Level of effort used to assign nonsubject heading access points VLOAD
Level of effort used to assign subject headings 200610141407
Level of effort used to assign classification pushpa
Level of effort used to assign subject headings 200609291119
Level of effort used to assign classification malathy
-- 200609291113
-- malathy
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.5
Item number CUL
245 00 - TITLE STATEMENT
Title Culinary boot camp :
Remainder of title five days of basic training at the Culinary Institute of America /
Statement of responsibility, etc. The Culinary Institute of America and Martha Rose Shulman.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Hoboken, NJ :
Name of publisher, distributor, etc. John Wiley,
Date of publication, distribution, etc. c2006.
300 ## - PHYSICAL DESCRIPTION
Extent xv, 242 p. :
Other physical details col. ill. ;
Dimensions 24 cm.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Introduction - 1. Into the kitchen: stocks and sautes - 2. Soup production and frying techniques - 3. Dry heat cooking methods - 4. Moist heat cooking methods - 5. Our final exam -- Mise en place and knife skills -- Additional boot camp recipes.
610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Culinary Institute of America.
9 (RLIN) 11939
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking
9 (RLIN) 239275
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Shulman, Martha Rose.
9 (RLIN) 18074
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Culinary Institute of America.
9 (RLIN) 11939
920 ## - Programme
Programme TCHT : 641575
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
Koha biblionumber 45144
Koha biblioitemnumber 45144
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
          Taylor's Library-TU Taylor's Library-TU 2006-10-14 35 5000029632 2019-12-05 2013-10-08 1 Floor 4, Shelf 20 , Side 2, TierNo 2, BayNo 3 Main Collection SCAFS,30003,02,GR