MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01394cam a2200373 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221101191611.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
001220s1999 onca 001 0 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 |
1552630706 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781552630709 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)41119310 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
CaOTU |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
NLC |
| Modifying agency |
YDXCP |
| -- |
OCLCQ |
| -- |
ATU |
| 041 1# - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| Language code of original |
fre |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.692 |
| Edition number |
21 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Grappe, Jean-Paul, |
| Relator term |
author. |
| 9 (RLIN) |
1041436 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The seafood cookbook : |
| Remainder of title |
choosing, preparing and savoring the bounty of the sea / |
| Statement of responsibility, etc. |
Jean-Paul Grappe. |
| 246 3# - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Seafood cookbook : |
| Remainder of title |
Choosing, preparing and savouring the bounty of the sea |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Toronto : |
| Name of producer, publisher, distributor, manufacturer |
Key Porter Books, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[1999] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©1999 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
382 pages : |
| Other physical details |
colour illustrations ; |
| 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 |
Includes index. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Translation of: Poissons, mollusques et crustacés. |
| 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 (Seafood) |
| 9 (RLIN) |
316158 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Seafood. |
| 9 (RLIN) |
323731 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking (Fish) |
| 9 (RLIN) |
316121 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10630260 |
| b |
11-07-17 |
| c |
27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.692 GRA |
| g |
1 |
| i |
A210668B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$36.94 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
18 |
| v |
1 |
| w |
0 |
| x |
2 |
| y |
.i11474051 |
| 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 |
| -- |
onc |
| -- |
4 |
