MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02444cam a22004454i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20211105092903.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
111205s2006 enka b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2006497338 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1903018412 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781903018415 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b12280136 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)70888887 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
AXV |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
AXV |
| Modifying agency |
DLC |
| -- |
BAKER |
| -- |
YDXCP |
| -- |
NZDUS |
| -- |
DEBBG |
| -- |
NLGGC |
| -- |
UKMGB |
| -- |
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 |
lccopycat |
| 043 ## - GEOGRAPHIC AREA CODE |
|---|
| Geographic area code |
e-fr--- |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX707 |
| Item number |
.L313 2006 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5944 |
| Edition number |
22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
La Varenne, François Pierre de, |
| Dates associated with a name |
1618-1678. |
| 9 (RLIN) |
274972 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
La Varenne's cookery : |
| Remainder of title |
the French cook ; the French pastry chef ; the French confectioner / |
| Statement of responsibility, etc. |
François Pierre, sieur de la Varenne ; a modern translation and commentary by Terence Scully. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Blackawton, Totnes, U.K. : |
| Name of producer, publisher, distributor, manufacturer |
Prospect Books, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2006. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
626 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
25 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 (pages 105-121) and index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Modern translation of La Varenne's The French cook, The French pastry chef, and The French confectioner, published in Paris between 1651 and 1660, essential reading for anyone seeking to understand French cookery of the seventeenth century. Includes a detailed commentary covering the life of La Varenne, the nature of his three works, and period French cooking. La Varenne (1618-1678) was chef to the Marquis d'Uxelles and the first to produce a French cookery book of any substance since Le Viandier almost 300 years earlier, and therefore the first to record the advances in French cooking since the fifteenth century. |
| 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 |
| Form subdivision |
Early works to 1800 |
| 9 (RLIN) |
772126 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Pastry |
| Geographic subdivision |
France |
| Form subdivision |
Early works to 1800 |
| 9 (RLIN) |
603934 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Confectionery |
| Geographic subdivision |
France |
| Form subdivision |
Early works to 1800 |
| 9 (RLIN) |
603938 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Baking |
| Geographic subdivision |
France |
| Form subdivision |
Early works to 1800 |
| 9 (RLIN) |
603940 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Beverages |
| Geographic subdivision |
France |
| Form subdivision |
Early works to 1800 |
| 9 (RLIN) |
603944 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Scully, Terence, |
| Dates associated with a name |
1935- |
| Relator term |
translator. |
| 9 (RLIN) |
405546 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b12280136 |
| b |
22-08-17 |
| c |
28-10-15 |
| 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 |
| -- |
enk |
| -- |
0 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.5944 LAV |
| g |
1 |
| i |
A417326B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$66.88 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
2 |
| v |
0 |
| w |
0 |
| x |
0 |
| y |
.i13208330 |
| z |
29-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
