MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02458cam a2200433 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20211103140252.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
970627s1996 nyuaf 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
95041073 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471106038 |
| Qualifying information |
cloth (alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780471106036 |
| Qualifying information |
cloth (alk. paper) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b10505003 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)33161786 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
XDM |
| -- |
UKM |
| -- |
BAKER |
| -- |
BTCTA |
| -- |
YDXCP |
| -- |
SGB |
| -- |
OCLCQ |
| -- |
ATU |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX820 |
| Item number |
.L37 1996 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.79 |
| Edition number |
20 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Larousse, David Paul, |
| Dates associated with a name |
1949- |
| Relator term |
author. |
| 9 (RLIN) |
397570 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The professional garde manger : |
| Remainder of title |
a guide to the art of the buffet / |
| Statement of responsibility, etc. |
David Paul Larousse. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Wiley, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[1996] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©1996 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiv, 423 pages, 32 unnumbered pages of plates : |
| Other physical details |
illustrations (some colour) ; |
| Dimensions |
26 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 |
Includes index. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes indexes. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Title |
Cold Sauces and Marinades -- |
| -- |
Cold Soups -- |
| -- |
Canapes -- |
| -- |
Savory Pastries -- |
| -- |
Salads and Vegetables -- |
| -- |
Aspic, Chaud-Froid, and Timbales -- |
| -- |
Cheese and Eggs -- |
| -- |
Finfish and Shellfish -- |
| -- |
Charcuterie and Smoking -- |
| -- |
Pates and Terrines -- |
| -- |
Centerpieces -- |
| -- |
Appendices. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"An experienced chef and prolific food writer presents a thorough treatment of classic and contemporary buffet work in an extremely attractive illustrated package. Describes garnishing and decorating techniques ranging from seasonal fruit layouts with mukimono centerpieces, elegantly simple cheese boards with sweeping geometric lines to ice carvings and stunning tallow and salt dough pi?ce mont?es. Contains 600 mouth-watering recipes for buffet dishes including canap?s, seafood, meats, vegetables, salads and cold sauces."--Publisher description. |
| 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 |
Cold dishes (Cooking) |
| 9 (RLIN) |
349595 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Garnishes (Cooking) |
| 9 (RLIN) |
316126 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Buffets (Cooking) |
| 9 (RLIN) |
314840 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Contributor biographical information |
| Uniform Resource Identifier |
<a href="http://catdir.loc.gov/catdir/bios/wiley042/95041073.html">http://catdir.loc.gov/catdir/bios/wiley042/95041073.html</a> |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10505003 |
| b |
10-06-19 |
| c |
27-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(2)b |
| -- |
(2)c |
| Operator's initials, OID (RLIN) |
20-03-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nyu |
| -- |
4 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.79 LAR |
| g |
1 |
| i |
A136234B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$100.97 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
7 |
| v |
4 |
| w |
0 |
| x |
1 |
| y |
.i11123047 |
| z |
28-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
