| 000 -LEADER |
|---|
| fixed length control field |
01043cam a2200241 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003100392 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200226112601.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s2007 nyuao 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780756631239 (hbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781405328982 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201102181802 |
| Level of effort used to assign nonsubject heading access points |
VLOAD |
| Level of effort used to assign subject headings |
201102181752 |
| Level of effort used to assign classification |
VLOAD |
| Level of effort used to assign subject headings |
201010121522 |
| Level of effort used to assign classification |
pushpa |
| Level of effort used to assign subject headings |
200806271454 |
| Level of effort used to assign classification |
pushpa |
| -- |
200801171533 |
| -- |
malathy |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5952 |
| Item number |
MOR |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Morimoto, Masaharu, |
| Dates associated with a name |
1955- |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Morimoto : |
| Remainder of title |
the new art of Japanese cooking / |
| Statement of responsibility, etc. |
Masaharu Morimoto ; photography by Quentin Bacon. |
| 246 30 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
New art of Japanese cooking. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
DK Pub., |
| Date of publication, distribution, etc. |
2007. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
272 p. : |
| Other physical details |
col. ill. ; |
| Dimensions |
29 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Sashimi and sushi -- Rice, noodles, breads, and soups -- Fish and shellfish -- Duck, chicken, pork, beef, and lamb -- Vegetables, tofu, and eggs -- Recipes to contemplate -- Desserts -- Stocks, oils, spices, and sauces. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking, Japanese. |
| 9 (RLIN) |
35629 |
| 920 ## - Programme |
|---|
| Programme |
SHT : 642011, 642186 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
96498 |
| Koha biblioitemnumber |
96498 |
| 952 ## - LOCATION AND ITEM INFORMATION (KOHA) |
|---|
| -- |
3703:20090525 |
