MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01260cam a2200325 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
13347789 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250505105532.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
030922s2003 nyua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2003530001 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471397113 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Canceled/invalid ISBN |
0471436259 (without CD-ROM) |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Transcribing agency |
DLC |
| Modifying agency |
DLC |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX820 |
| Item number |
.G54 2003 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.57 |
| Edition number |
21 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gisslen, Wayne, |
| Dates associated with a name |
1946- |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Professional cooking / |
| Statement of responsibility, etc. |
Wayne Gisslen ; with a foreword by André J. Cointreau ; photography by Gerard Smith. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
5th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
J. Wiley, |
| Date of publication, distribution, etc. |
c2003. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxxii, 960 p. : |
| Other physical details |
col. ill. ; |
| Dimensions |
29 cm. + |
| Accompanying material |
1 CD-ROM (4 3/4 in.) |
| 500 ## - GENERAL NOTE |
|---|
| General note |
"Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895." |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (p. 899-900) and indexes. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cooking. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service. |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Publisher description |
| Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/description/wiley035/2001046853.html">http://www.loc.gov/catdir/description/wiley035/2001046853.html</a> |
| 856 41 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Table of contents |
| Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/toc/wiley021/2001046853.html">http://www.loc.gov/catdir/toc/wiley021/2001046853.html</a> |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
7 |
| b |
cbc |
| c |
orignew |
| d |
1 |
| e |
ocip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Buku |
| Suppress in OPAC |
No |
