MARC details
| 000 -LEADER |
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| fixed length control field |
02487cam a2200409 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20211105030708.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
030117s2003 njua bd 000 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2003001241 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
047139842X |
| Qualifying information |
pbk. (alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780471398424 |
| Qualifying information |
pbk. (alk. paper) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b1078651x |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(DLC) 2003001241 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)51553268 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Modifying agency |
ATU |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX349 |
| Item number |
.R48 2003 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.303 |
| Edition number |
21 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Riely, Elizabeth, |
| Relator term |
author. |
| 9 (RLIN) |
235130 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The chef's companion : |
| Remainder of title |
a culinary dictionary / |
| Statement of responsibility, etc. |
Elizabeth Riely ; illustrations by David Miller. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Third edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken, N.J. : |
| Name of producer, publisher, distributor, manufacturer |
J. Wiley, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2003] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2003 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xii, 355 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
23 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 349-352). |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Title |
Asperge -- |
| -- |
Bacchus -- |
| -- |
Chevre -- |
| -- |
Decant -- |
| -- |
Ecrevisse -- |
| -- |
Fennel -- |
| -- |
Game -- |
| -- |
Haricot -- |
| -- |
Indian Pudding -- |
| -- |
Jardiniere, a la Kale -- |
| -- |
Lettuce -- |
| -- |
Mushroom Sauce -- |
| -- |
Nantua -- |
| -- |
Oyster -- |
| -- |
Pain -- |
| -- |
Quail -- |
| -- |
Rice -- |
| -- |
Saucisse -- |
| -- |
Terrine -- |
| -- |
Uccello -- |
| -- |
Vanilla -- |
| -- |
Watercress -- |
| -- |
Xeres -- |
| -- |
Yule Log. |
| 520 1# - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Even the most international chef sometimes needs help with today's wildly diverse cooking terminology. Now, there's an updated and revised edition of Elizabeth Riely's The Chef's Companion, which professional chefs and aspiring cooks everywhere can turn to when they need quick access to definitions, pronunciations, correct spelling, accepted usage, and origins of culinary terms. This guide covers all the terms that chefs might use with customers and kitchen staff - in areas such as cooking techniques, food preparation, herbs and spices, varieties of food, wine, and equipment for the professional kitchen. Over 900 new terms have been added to this edition to provide expanded coverage of areas such as wine, pastry, and ethnic cuisines."--BOOK JACKET. |
| 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 |
Food |
| Form subdivision |
Dictionaries |
| 9 (RLIN) |
585993 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking |
| Form subdivision |
Dictionaries |
| 9 (RLIN) |
691458 |
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27-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
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| -- |
(2)b |
| -- |
(2)c |
| Operator's initials, OID (RLIN) |
23-03-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nju |
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4 |
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641.303 RIE |
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1 |
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$38.36 |
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7 |
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29-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Koha item type |
Book |
