MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02827cam a2200397 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230526151447.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
160613t20172017nz a b 001 0 eng d |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
Direct search result |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
MARC Score : 11450(23550) : OK |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0947496459 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780947496456 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)1027967867 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
NZ1 |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
NZ1 |
| Modifying agency |
Z5M |
| -- |
OCLCA |
| -- |
NZ1 |
| -- |
OCLCO |
| -- |
ATU |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
nznb |
| 043 ## - GEOGRAPHIC AREA CODE |
|---|
| Geographic area code |
u-nz--- |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5 |
| Edition number |
23 |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) |
|---|
| Classification number |
641.5 CHR |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Christensen-Yule, Lesley |
| Relator term |
author. |
| 9 (RLIN) |
268631 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The New Zealand chef / |
| Statement of responsibility, etc. |
Lesley Christensen-Yule, Lindsay Neill. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
4th edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Auckland, New Zealand : |
| Name of producer, publisher, distributor, manufacturer |
Edify Ltd, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2017. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2017 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
x, 729 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
28 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 and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1. Workplace - Te wahi mahi -- 2. Methods of cookery - Tikanga whakamaoa -- 3. Basic preparations -- Whakareri -- 4. Larder (Garde-manger) - Kai mātao -- 5. Salads - Manga mata -- 6. Hot finger food, savouries - Kai maihao, mākarakara -- 7. Stocks, essences and glazes - Hā mōhinuhinu -- 8. Sauces - Kīnaki -- 9. Soups - Hupa -- 10. Eggs - Hēki -- 11. Pasta and dumplings - Parāoa rimurapa, parāoa kinikini -- 12. Rice, grains, and pulses - Raihi, pata -- 13. Fish and shellfish - Ika, kai moana -- 14. Poultry and game birds - Ngā manu heihei -- 15. Introduction to meat - Mīti whakamōhiotanga -- 16. Lamb, hogget and mutton - Mīti reme, mīti hipi -- 17. Beef and veal - Mīti kau, punua kau -- 18. Pork, bacon and ham - Poaka, pēkana -- 19. Game meat - Mīti puihi -- 20. Offal - Mīti puka -- 21. Vegetables - Hua whenua -- 22. Potatoes - Riwai -- 23. Pastries, baking and desserts - Pēkena, purini -- 24. Bread and other yesst goods - Parāoa, īhi -- 25. Preserves - Whakapounamutia -- 26. Commodities - Taonga hoko -- Appendix A: New Zealand metrc measurement -- Appendix B: Hospitality industry organisations and associations -- Appendix C: Vegetable and fruit availability. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"This 4th edition of The New Zealand Chef continues its focus on providing trainee chefs and their teachers with recipes and cookery methods based on the use of readily available produce. It provides in-depth information on classical techniques and contemporary styles for all levels of chef training, meeting the requirements of both the New Zealand Qualifications Authority (NZQA) framework and those of City & Guilds."--Back cover. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking. |
| 9 (RLIN) |
341496 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service |
| Geographic subdivision |
New Zealand |
| 9 (RLIN) |
760833 |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Cookbooks. |
| Source of term |
lcgft |
| 9 (RLIN) |
370227 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Neill, Lindsay, |
| Relator term |
author. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
