The new taste of chocolate : (Record no. 1123745)

MARC details
000 -LEADER
fixed length control field 01614cam a22003974i 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230526150846.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 000801s2001 caua b 001 0 eng d
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 00062035
011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE]
Local cataloguing issues note BIB MATCHES WORLDCAT
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1580081436
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781580081436
035 ## - SYSTEM CONTROL NUMBER
System control number (ATU)b10441050
035 ## - SYSTEM CONTROL NUMBER
System control number (DLC) 00062035
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)44775247
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Language of cataloging eng
Description conventions rda
Modifying agency ATU
042 ## - AUTHENTICATION CODE
Authentication code pcc
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX767.C5
Item number P74 2001
082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.6374
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Presilla, Maricel E.,
Relator term author.
9 (RLIN) 1032647
245 14 - TITLE STATEMENT
Title The new taste of chocolate :
Remainder of title a cultural and natural history of cacao with recipes /
Statement of responsibility, etc. by Maricel E. Presilla.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Berkeley :
Name of producer, publisher, distributor, manufacturer Ten Speed Press,
Date of production, publication, distribution, manufacture, or copyright notice [2001]
264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Date of production, publication, distribution, manufacture, or copyright notice ©2001
300 ## - PHYSICAL DESCRIPTION
Extent ix, 198 pages :
Other physical details colour illustrations ;
Dimensions 27 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
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references (pages 190-192) and index.
505 00 - FORMATTED CONTENTS NOTE
Miscellaneous information Acknowledgments.--
-- Growing Up with Cacao.--
-- A Natural and Cultural History of Chocolate.--
-- From Cacao to Chocolate.--
-- Identifying Cacao.--
-- Tasting Chocolate.--
-- Recipes.--
-- Glossary.--
-- Sources.--
-- Select Bibliography.--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 Cooking (Chocolate)
9 (RLIN) 316114
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Chocolate
9 (RLIN) 315377
907 ## - LOCAL DATA ELEMENT G, LDG (RLIN)
a .b10441050
b 11-07-17
c 27-10-15
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Book
945 ## - LOCAL PROCESSING INFORMATION (OCLC)
a 641.6374 PRE
g 1
i A258186B
j 0
l cmain
o -
p $50.61
q -
r -
s -
t 0
u 23
v 0
w 0
x 0
y .i10986856
z 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
-- cau
-- 4
Holdings
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 Copy number Cost, replacement price Price effective from Koha item type
        City Campus City Campus City Campus Main Collection 28/10/2015 50.61 i10986856 23   641.6374 PRE A258186B 28/10/2015 1 50.61 30/10/2021 Book

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