MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02676cam a22004574i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221102155528.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110414s2011 nyua 001 0beng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2010036721 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
ATTENTION - is this biog and therefore what is the cutter going to be - ADR?? No DDC SHELF PLEASE |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1439175551 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781439175552 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b11932557 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)646112806 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
YDX |
| -- |
BTCTA |
| -- |
YDXCP |
| -- |
IH9 |
| -- |
VP@ |
| -- |
BWX |
| -- |
CN5O4 |
| -- |
ATU |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 043 ## - GEOGRAPHIC AREA CODE |
|---|
| Geographic area code |
e-sp--- |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX649.A1 |
| Item number |
A24 2011 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5092 |
| Edition number |
22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Abend, Lisa, |
| Relator term |
author. |
| 9 (RLIN) |
1085746 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The sorcerer's apprentices : |
| Remainder of title |
a season in the kitchen at Ferran Adrià's elBulli / |
| Statement of responsibility, etc. |
Lisa Abend. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
1st. Free Press hardcover edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Free Press, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2011. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
295 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 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Kitchen Confidential" meets "Heat" in the first behind-the-scenes portrait of the world's best restaurant and the aspiring chefs who toil to make it so exceptional. Elected best restaurant in the world by Restaurant magazine an unprecedented five times, El Bulli is the laboratory of Ferran Adria, the maverick creator of molecular gastronomy. Behind each of the thirty or more courses that make up a meal at El Bulli is a small army of young cooks who do the work of executing Adria's vision in exchange for nothing more than the chance to learn at his hands. Granted unprecedented access to this guild system, Lisa Abend follows the thirty-five stagiaries of the 2009 season as they struggle to master the grueling hours, cutting-edge techniques, and interpersonal tensions that come with working at the most revered restaurant on earth. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Machine converted from AACR2 source record. |
| 600 10 - SUBJECT ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Adrià, Ferran |
| 9 (RLIN) |
331075 |
| 610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
elBulli (Restaurant) |
| 9 (RLIN) |
336041 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooks |
| General subdivision |
Training of |
| Geographic subdivision |
Spain |
| -- |
Rosas |
| 9 (RLIN) |
810311 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Restaurants |
| General subdivision |
Employees |
| -- |
Training of |
| Geographic subdivision |
Spain |
| -- |
Rosas |
| 9 (RLIN) |
740037 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Sample text |
| Uniform Resource Identifier |
<a href="http://catdir.loc.gov/catdir/enhancements/fy1108/2010036721-s.html">http://catdir.loc.gov/catdir/enhancements/fy1108/2010036721-s.html</a> |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Contributor biographical information |
| Uniform Resource Identifier |
<a href="http://catdir.loc.gov/catdir/enhancements/fy1013/2010036721-b.html">http://catdir.loc.gov/catdir/enhancements/fy1013/2010036721-b.html</a> |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b11932557 |
| b |
10-06-19 |
| c |
27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.5092 ABE |
| g |
1 |
| i |
A503156B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$38.31 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
5 |
| v |
0 |
| w |
0 |
| x |
0 |
| y |
.i13124717 |
| z |
29-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(2)b |
| -- |
(2)c |
| Operator's initials, OID (RLIN) |
23-03-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nyu |
| -- |
4 |
