| 000 -LEADER |
|---|
| fixed length control field |
01179cam a22002414a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003052693 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200306170415.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s2006 njua b 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0764557343 (hbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780764557347 (hbk.) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201202220949 |
| Level of effort used to assign nonsubject heading access points |
shuhada |
| Level of effort used to assign subject headings |
201102181459 |
| Level of effort used to assign classification |
VLOAD |
| Level of effort used to assign subject headings |
201101181808 |
| Level of effort used to assign classification |
shuhada |
| Level of effort used to assign subject headings |
201101181307 |
| Level of effort used to assign classification |
shuhada |
| -- |
200705181149 |
| -- |
malathy |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.57 |
| Item number |
PRO |
| 245 04 - TITLE STATEMENT |
|---|
| Title |
The professional chef / |
| Statement of responsibility, etc. |
the Culinary Institute of America. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
8th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Hoboken, N.J. : |
| Name of publisher, distributor, etc. |
John Wiley, |
| Date of publication, distribution, etc. |
c2006. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xvi, 1215 p. : |
| Other physical details |
col. ill. ; |
| Dimensions |
29 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes bibliographical references (p. 1190-1196) index. |
| 505 2# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1. The culinary professional -- 2. World cuisines -- 3. Tools and ingredients in the professional kitchen -- 4. Stocks, sauces, and soups -- 5. Meats, poultry, fish and shellfish -- 6. Vegetables, potatoes, grains and legumes, and pasta and dumplings -- 7. Breakfast and garde manger -- 8. Baking and pastry. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cooking. |
| 9 (RLIN) |
284776 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America. |
| 9 (RLIN) |
11939 |
| 920 ## - Programme |
|---|
| Programme |
SHT :641831, 642343, 642349, 146069, 121158, 148693 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
62219 |
| Koha biblioitemnumber |
62219 |
| 952 ## - LOCATION AND ITEM INFORMATION (KOHA) |
|---|
| -- |
7104:20161206 |
