Le Cordon Bleu kitchen essentials : (Record no. 1100689)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01144cam a2200253 a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20211129174448.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 010212s2001 njua eng d |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] | |
| Local cataloguing issues note | BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0471393487 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)45470259 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | ATU |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.5944 |
| 245 03 - TITLE STATEMENT | |
| Title | Le Cordon Bleu kitchen essentials : |
| Remainder of title | the complete illustrated reference to the ingredients, equipment, terms, and techniques used by Le Cordon Bleu. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | New York : |
| Name of producer, publisher, distributor, manufacturer | J. Wiley, |
| Date of production, publication, distribution, manufacture, or copyright notice | c2001. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 256 p. : |
| Other physical details | col. ill. |
| 505 00 - FORMATTED CONTENTS NOTE | |
| Title | Essential Know-How -- |
| -- | Batterie De Cuisine -- |
| -- | Cooking Terms and Techniques -- |
| -- | Ingredients -- |
| -- | Fish and Shellfish -- |
| -- | Meat -- |
| -- | Poultry and Game -- |
| -- | Dairy Products -- |
| -- | Beans and Grains -- |
| -- | Vegetables -- |
| -- | Fruits and Nuts -- |
| -- | Flavorings. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cooking, French |
| 9 (RLIN) | 316066 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food. |
| 9 (RLIN) | 318000 |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Cordon bleu (School : Paris, France) |
| 9 (RLIN) | 469984 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) | |
| a | .b10015796 |
| b | 03-10-17 |
| c | 27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) | |
| a | 641.5944 COR |
| g | 1 |
| i | A249698B |
| j | 0 |
| l | cmain |
| o | - |
| p | $81.59 |
| q | - |
| r | - |
| s | - |
| t | 0 |
| u | 16 |
| v | 8 |
| w | 1 |
| x | 2 |
| y | .i10050966 |
| z | 28-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) | |
| -- | b |
| -- | c |
| Operator's initials, OID (RLIN) | 06-04-16 |
| Cataloger's initials, CIN (RLIN) | m |
| First date, FD (RLIN) | a |
| -- | eng |
| -- | nju |
| -- | 3 |
| Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Cost, normal purchase price | Inventory number | Total Checkouts | Total Renewals | Full call number | Barcode | Date last seen | Date last checked out | Copy number | Cost, replacement price | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| City Campus | City Campus | City Campus Main Collection | 28/10/2015 | 81.59 | i10050966 | 16 | 8 | 641.5944 COR | A249698B | 13/07/2021 | 21/05/2021 | 1 | 81.59 | 30/10/2021 | Book |