MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01187cam a2200301La 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20211103064552.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
080901s2006 nyua 000 0 eng |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
158479478X (hbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781584794783 (hbk.) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b11384591 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)174032142 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
Nz |
| Transcribing agency |
NZBPP |
| Modifying agency |
YDXCP |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5944 |
| Edition number |
22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Choate, Judith. |
| 9 (RLIN) |
226376 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The fundamental techniques of classic cuisine / |
| Statement of responsibility, etc. |
by The French Culinary Institute with Judith Choate ; photographs by Matthew Septimus ; illustrations by Glenn Wolf. |
| 263 ## - PROJECTED PUBLICATION DATE |
|---|
| Projected publication date |
200607 |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Stewart, Tabori & Chang ; |
| Place of production, publication, distribution, manufacture |
London : |
| Name of producer, publisher, distributor, manufacturer |
Thames & Hudson [distributor], |
| Date of production, publication, distribution, manufacture, or copyright notice |
2006. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
496 p. : |
| Other physical details |
ill. (some col.) ; |
| Dimensions |
26 cm. |
| 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 |
Septimus, Matthew. |
| 9 (RLIN) |
302126 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Wolf, Glenn. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
French Culinary Institute (New York, N.Y.) |
| 9 (RLIN) |
253919 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b11384591 |
| b |
22-08-17 |
| c |
27-10-15 |
| 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 |
| -- |
nyu |
| -- |
4 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.5944 CHO |
| g |
1 |
| i |
A456123B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$69.62 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
19 |
| v |
4 |
| w |
0 |
| x |
3 |
| y |
.i12789665 |
| z |
29-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
