MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02968cam a2200433 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221101192210.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
911308s1991 nyua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
91008711 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0442219822 |
| Qualifying information |
trade |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780442219826 |
| Qualifying information |
trade |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0442008074 |
| Qualifying information |
academic |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780442008079 |
| Qualifying information |
academic |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b10279076 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)23139891 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
AGL |
| -- |
XDM |
| -- |
UKM |
| -- |
BAKER |
| -- |
UKV3G |
| -- |
BTCTA |
| -- |
YDXCP |
| -- |
ATU |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX820 |
| Item number |
.C85 1991 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.57 |
| Edition number |
20 |
| 245 04 - TITLE STATEMENT |
|---|
| Title |
The new professional chef / |
| Statement of responsibility, etc. |
The Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Linda Glick Conway, editor. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Fifth edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Van Nostrand Reinhold, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[1991] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©1991 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxv, 869 pages : |
| Other physical details |
colour illustrations ; |
| Dimensions |
30 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 |
Revised edition of: The professional chef. 4th ed. 1974. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (pages 834-838) and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Title |
Recipe Contents -- |
| -- |
Foreword -- |
| -- |
Foreword -- |
| -- |
Preface -- |
| -- |
Acknowledgments -- |
| Miscellaneous information |
Ch. 1. |
| Title |
The Professional Chef -- |
| Miscellaneous information |
Ch. 2. |
| Title |
Food and Kitchen Safety -- |
| Miscellaneous information |
Ch. 3. |
| Title |
Nutrition and Healthy Cooking -- |
| Miscellaneous information |
Ch. 4. |
| Title |
Equipment Identification -- |
| Miscellaneous information |
Ch. 5. |
| Title |
The Raw Ingredients -- |
| Miscellaneous information |
Ch. 6. |
| Title |
Mise en Place -- |
| Miscellaneous information |
Ch. 7. |
| Title |
Soups -- |
| Miscellaneous information |
Ch. 8. |
| Title |
Sauces -- |
| Miscellaneous information |
Ch. 9. |
| Title |
Dry-Heat Cooking Methods -- |
| Miscellaneous information |
Ch. 10. |
| Title |
Moist-Heat and Combination Cooking Techniques -- |
| Miscellaneous information |
Ch. 11. |
| Title |
Charcuterie and Garde-Manger -- |
| Miscellaneous information |
Ch. 12. |
| Title |
Baking and Pastry -- |
| Miscellaneous information |
Ch. 13. |
| Title |
Mise en Place and Stock Recipes -- |
| Miscellaneous information |
Ch. 14. |
| Title |
Soup Recipes -- |
| Miscellaneous information |
Ch. 15. |
| Title |
Sauce Recipes -- |
| Miscellaneous information |
Ch. 16. |
| Title |
Meat Entrees -- |
| Miscellaneous information |
Ch. 17. |
| Title |
Poultry Entrees -- |
| Miscellaneous information |
Ch. 18. |
| Title |
Fish Entrees -- |
| Miscellaneous information |
Ch. 19. |
| Title |
Vegetarian Entrees -- |
| Miscellaneous information |
Ch. 20. |
| Title |
International Entrees -- |
| Miscellaneous information |
Ch. 21. |
| Title |
Vegetable Side Dishes -- |
| Miscellaneous information |
Ch. 22. |
| Title |
Potato, Grain, and Pasta Dishes -- |
| Miscellaneous information |
Ch. 23. |
| Title |
Breakfast Recipes -- |
| Miscellaneous information |
Ch. 24. |
| Title |
Salads and Salad Dressings -- |
| Miscellaneous information |
Ch. 25. |
| Title |
Sandwiches and Pizzas -- |
| Miscellaneous information |
Ch. 26. |
| Title |
Hors d'Oeuvres and Appetizers -- |
| Miscellaneous information |
Ch. 27. |
| Title |
Sausages, Pates, and Terrines -- |
| Miscellaneous information |
Ch. 28. |
| Title |
Breads -- |
| Miscellaneous information |
Ch. 29. |
| Title |
Kitchen Desserts -- |
| Miscellaneous information |
Ch. 30. |
| Title |
Cakes and Pastries -- |
| -- |
Appendix 1: Seasonal Availability of Produce -- |
| -- |
Appendix 2: Tables -- |
| -- |
Appendix 3: Weights and Measures Conversions -- |
| -- |
Glossary -- |
| -- |
Recommended Reading List -- |
| -- |
Food Associations -- |
| -- |
Index. |
| 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 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Conway, Linda Glick. |
| 9 (RLIN) |
1023936 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America |
| 9 (RLIN) |
312155 |
| 710 22 - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America. |
| Title of a work |
Professional chef. |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10279076 |
| 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 CUL |
| g |
1 |
| i |
A074475B |
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0 |
| l |
cmain |
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$96.44 |
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8 |
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0 |
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28-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(2)b |
| -- |
(2)c |
| Operator's initials, OID (RLIN) |
06-04-16 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nyu |
| -- |
4 |
