MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02421pam a22004334i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221101183649.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
030523s2003 nyua 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2003053752 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0865652317 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780865652316 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b11053100 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(DLC) 2003053752 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)52374734 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Modifying agency |
ATU |
| 041 1# - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| Language code of original |
fre |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 043 ## - GEOGRAPHIC AREA CODE |
|---|
| Geographic area code |
e-fr--- |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX719 |
| Item number |
.P3813 2003 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5944 |
| Edition number |
21 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Pellaprat, Henri Paul, |
| Relator term |
author. |
| 240 10 - UNIFORM TITLE |
|---|
| Uniform title |
Art culinaire moderne. |
| Language of a work |
English |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The great book of French cuisine / |
| Statement of responsibility, etc. |
Henri-Paul Pellaprat ; edited and introduced by Jeremiah Tower. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Revised edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Vendome Press, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2003. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
764 pages : |
| Other physical details |
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. |
| 520 1# - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Henri-Paul Pellaprat is heralded as the father of modern French cooking and his landmark cookbook, L'Art culinaire moderne, a compendium of his years as a master chef, is considered the standard reference by both professional and amateur chefs and enthusiasts of French cuisine. The English translation, The Great Book of French Cuisine, was first published twenty-five years ago and rapidly became a great classic. Here is, at last, the new edition revised and edited by renowned chef Jeremiah Tower, with more than 800 recipes of the best French cooking, from savory sauces, soups, cold and hot hors d'oeuvres, and meat, fish, and poultry dishes to sumptuous desserts, including dessert sauces, fillings, and icings." "In addition to over 800 recipes, the book includes a chapter devoted to the art of entertaining and serving and on the principles and basic materials of French cooking, as well as a glossary and extensive index."--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 |
Cooking, French |
| 9 (RLIN) |
316066 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Tower, Jeremiah, |
| Relator term |
editor, |
| -- |
writer of supplementary textual content. |
| 9 (RLIN) |
1044654 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b11053100 |
| b |
11-05-18 |
| c |
27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.5944 PEL |
| g |
1 |
| i |
A217201B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$84.00 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
10 |
| v |
0 |
| w |
0 |
| x |
2 |
| y |
.i12319831 |
| z |
29-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(2)b |
| -- |
(2)c |
| Operator's initials, OID (RLIN) |
11-05-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nyu |
| -- |
4 |
