MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02612cam a2200445 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221101191854.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
000724s1999 enk b 001 0 eng d |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
PHYSICAL source |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0333778901 |
| Qualifying information |
pbk. |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780333778906 |
| Qualifying information |
pbk. |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1861528736 |
| Qualifying information |
pbk., Thompson |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781861528735 |
| Qualifying information |
pbk., Thompson |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)41158217 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
UKM |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
UKM |
| Modifying agency |
OCL |
| -- |
BAKER |
| -- |
YDXCP |
| -- |
OCLCG |
| -- |
AU@ |
| -- |
OCLCQ |
| -- |
OH@ |
| -- |
OCLCF |
| -- |
OCLCO |
| -- |
P4A |
| -- |
ATU |
| 050 14 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX820 |
| Item number |
.C69 1999 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.57 |
| Edition number |
21 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cracknell, H. L. |
| Fuller form of name |
(Harry Louis), |
| Dates associated with a name |
1916- |
| Relator term |
author. |
| 9 (RLIN) |
236437 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Practical professional cookery / |
| Statement of responsibility, etc. |
H.L. Cracknell, R.J. Kaufmann. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Revised 3rd edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Basingstoke : |
| Name of producer, publisher, distributor, manufacturer |
Thomson, |
| Date of production, publication, distribution, manufacture, or copyright notice |
1999. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiv, 910 pages ; |
| Dimensions |
24 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Previous ed. i.e. 3rd ed.: 1992. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Title |
Introduction -- |
| -- |
The Methods and General Principles of Cookery -- |
| -- |
Initial Procedures and Preparations -- |
| -- |
Stocks, Glazes, Thickening and Binding Agents -- |
| -- |
Sauces -- |
| -- |
Hors D'oeuvre -- |
| -- |
Soups -- |
| -- |
Eggs -- |
| -- |
Farinaceous and Rice Dishes -- |
| -- |
Fish -- |
| -- |
Shellfish -- |
| -- |
Meats -- |
| -- |
Poultry -- |
| -- |
Game -- |
| -- |
Cold Dishes and Buffet -- |
| -- |
Work Salads and Salad Dressings -- |
| -- |
Vegetables -- |
| -- |
Potatoes -- |
| -- |
Canapes, Sandwiches and Savouries -- |
| -- |
Pastry and Sweet Dishes -- |
| -- |
Glossary -- |
| Miscellaneous information |
Appendix 1. |
| Title |
Australian And New Zealand Fish -- |
| Miscellaneous information |
Appendix 2. |
| Title |
Salad Leaves. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology."--Cover. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Machine converted from AACR2 source record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cooking |
| 9 (RLIN) |
323051 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking. |
| 9 (RLIN) |
341496 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Caterers and catering |
| 9 (RLIN) |
315071 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Kaufmann, R. J., |
| Relator term |
author. |
| 9 (RLIN) |
1023140 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10265934 |
| b |
28-09-17 |
| c |
27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.57 CRA |
| g |
1 |
| i |
A191527B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$64.78 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
5 |
| v |
0 |
| w |
0 |
| x |
0 |
| y |
.i10622160 |
| z |
28-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(3)b |
| -- |
(3)c |
| Operator's initials, OID (RLIN) |
28-10-15 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
enk |
| -- |
0 |
