MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01854cam a2200409 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20211105130952.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110601s2011 njua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2009013399 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0470197412 |
| Qualifying information |
acid-free paper |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780470197417 |
| Qualifying information |
acid-free paper |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b11994290 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)319064206 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
YDX |
| -- |
YDXCP |
| -- |
UKM |
| -- |
ILC |
| -- |
VP@ |
| -- |
ATU |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX612.M4 |
| Item number |
K73 2011 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.79 |
| Edition number |
22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Kowalski, John, |
| Dates associated with a name |
1954- |
| Relator term |
author. |
| 9 (RLIN) |
453334 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The art of charcuterie / |
| Statement of responsibility, etc. |
The Culinary Institute of America and John Kowalski. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken, N.J. : |
| Name of producer, publisher, distributor, manufacturer |
John Wiley, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2011] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2011 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
388 pages : |
| Other physical details |
colour illustrations ; |
| Dimensions |
27 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 332) and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Equipment -- Spices, herbs, & seasonings -- Meats, poultry, & seafood -- Sanitation -- Curing & brining -- Smoking -- Forcemeats -- Sausages -- Condiments. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Pâtés, cured meats, terrines, and gourmet sausages are increasingly popular at top-flight restaurants, and modern techniques and flavors give exciting new dimension to delicious and even healthy charcuterie. |
| 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 |
Meat |
| General subdivision |
Preservation |
| 9 (RLIN) |
391291 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Fishery products |
| General subdivision |
Preservation |
| 9 (RLIN) |
780077 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cold dishes (Cooking) |
| 9 (RLIN) |
349595 |
| 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 |
.b11994290 |
| b |
11-07-17 |
| 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 |
| -- |
nju |
| -- |
4 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.79 KOW |
| g |
1 |
| i |
A501389B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$84.00 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
3 |
| v |
0 |
| w |
0 |
| x |
0 |
| y |
.i1313713x |
| z |
29-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
