Normal view MARC view

Entry Personal Name

Number of records used in: 1

001 - CONTROL NUMBER

  • control field: 1090547

003 - CONTROL NUMBER IDENTIFIER

  • control field: OCoLC

005 - DATE AND TIME OF LATEST TRANSACTION

  • control field: 20221031183003.0

008 - FIXED-LENGTH DATA ELEMENTS

  • fixed length control field: 110502n| azannaabn |n aaa c

010 ## - LIBRARY OF CONGRESS CONTROL NUMBER

  • LC control number: no2011068473

035 ## - SYSTEM CONTROL NUMBER

  • System control number: (OCoLC)oca08843838

040 ## - CATALOGING SOURCE

  • Original cataloging agency: OU
  • Language of cataloging: eng
  • Description conventions: rda
  • Transcribing agency: OU
  • Modifying agency: UkOxU
  • Subject heading/thesaurus conventions: lcna

046 ## - SPECIAL CODED DATES

  • Start period: 20

100 1# - HEADING--PERSONAL NAME

  • Personal name: Bilet, Maxime

370 ## - ASSOCIATED PLACE

  • Associated country: United States
  • Associated country: England
  • Other associated place: Seattle (Wash.)
  • Other associated place: New York (N.Y.)
  • Source of term: naf

372 ## - FIELD OF ACTIVITY

  • Field of activity: Cooking

373 ## - ASSOCIATED GROUP

  • Associated group: Cooking Lab
  • Associated group: Fat Duck (Restaurant)
  • Source of term: naf

373 ## - ASSOCIATED GROUP

  • Associated group: Jack's Luxury Oyster Bar (New York, NY)

374 ## - OCCUPATION

  • Occupation: Cooks
  • Occupation: Food writers
  • Source of term: lcsh

670 ## - SOURCE DATA FOUND

  • Source citation: Modernist cuisine, 2011:
  • Information found: t.p. (Maxime Bilet) p. xiii (studied at the Institute of Culinary Education in New York; worked in the prep kitchen of The Fat Duck; After 2007, head chef of Nathan Myhrvold's book project and studies Modernist cooking)

670 ## - SOURCE DATA FOUND

  • Source citation: StarChefs WWW site, viewed November 8, 2021
  • Information found: (Maxime Bilet ; writer ; head chef of development at The Cooking Lab in Seattle ; graduated from The Institute of Culinary Education ; he has served as executive chef of Jack's Luxury Oyster Bar in New York City, in addition to working with Heston Blumenthal's development team at The Fat Duck [England])

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