MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02165cam a22004094i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20211102210641.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
031015s2004 nyua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2004007051 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471468495 |
| Qualifying information |
cloth |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780471468493 |
| Qualifying information |
cloth |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b10795959 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(DLC) 2004007051 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)54857699 |
| 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 |
TX830 |
| Item number |
.G37 2004 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.79 |
| Edition number |
22 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Garde manger : |
| Remainder of title |
the art and craft of the cold kitchen / |
| Statement of responsibility, etc. |
the Culinary Institute of America. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Second edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York, NY : |
| Name of producer, publisher, distributor, manufacturer |
Culinary Institute of America : |
| -- |
Wiley Pub., |
| Date of production, publication, distribution, manufacture, or copyright notice |
2004. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
582 pages : |
| Other physical details |
colour illustrations ; |
| Dimensions |
28 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 (page 561) and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Title |
Preface -- |
| Miscellaneous information |
1. |
| Title |
The Professional Garde Manger -- |
| Miscellaneous information |
2. |
| Title |
Cold Sauces and Cold Soups -- |
| Miscellaneous information |
3. |
| Title |
Salads -- |
| Miscellaneous information |
4. |
| Title |
Sandwiches -- |
| Miscellaneous information |
5. |
| Title |
Cured and Smoked Foods -- |
| Miscellaneous information |
6. |
| Title |
Sausage -- |
| Miscellaneous information |
7. |
| Title |
Terrines, Pates, Galantines, and Roulades -- |
| Miscellaneous information |
8. |
| Title |
Cheese -- |
| Miscellaneous information |
9. |
| Title |
Appetizers and Hors d'Oeuvre -- |
| Miscellaneous information |
10. |
| Title |
Condiments, Crackers, and Pickles -- |
| Miscellaneous information |
11. |
| Title |
The Modern Buffet -- |
| Miscellaneous information |
12. |
| Title |
Basic Recipes -- |
| -- |
Glossary -- |
| -- |
Bibliography and Recommended Reading -- |
| -- |
Recipe Index -- |
| -- |
Subject Index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"This complete book on garde manger covers the art and techniques of preparing a full range of hot and cold dishes--from hors doeuvres and appetizers to salads, sandwiches, and soups, to sausages, cured and smoked foods, terrines, p?t?s, condiments, and more."--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 |
Cold dishes (Cooking) |
| 9 (RLIN) |
349595 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cooking |
| 9 (RLIN) |
323051 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America |
| 9 (RLIN) |
312155 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10795959 |
| b |
26-03-18 |
| c |
27-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(4)b |
| -- |
(4)c |
| Operator's initials, OID (RLIN) |
20-03-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nyu |
| -- |
0 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.79 GAR |
| g |
1 |
| i |
A437000B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$95.90 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
15 |
| v |
0 |
| w |
0 |
| x |
0 |
| y |
.i12042778 |
| z |
29-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
