Professional cooking / (Record no. 2861)

MARC details
000 -LEADER
fixed length control field 01770cam a2200301 a 4500
001 - CONTROL NUMBER
control field u147678
003 - CONTROL NUMBER IDENTIFIER
control field SIRSI
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240916205619.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 091112s2011 njua b 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2009045858
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0470197528 : HRD
Terms of availability $122.15
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780470197523
037 ## - SOURCE OF ACQUISITION
Source of stock number/acquisition John Wiley & Sons Inc, Order Processing Dept 432 Elizabeth Ave, Somerset, NJ, USA, 08873 SAN 200-2272
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX820
Item number .G54 2011
070 0# - NATIONAL AGRICULTURAL LIBRARY CALL NUMBER
Classification number TX820
Item number .G54 2011
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.5/7
Edition information 22
092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC)
Classification number 641.57
Item number G535p7
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Gisslen, Wayne,
Dates associated with a name 1946-
245 10 - TITLE STATEMENT
Title Professional cooking /
Statement of responsibility, etc. Wayne Gisslen ; photography by J. Gerard Smith.
250 ## - EDITION STATEMENT
Edition statement 7th ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Hoboken, N.J. :
Name of publisher, distributor, etc. John Wiley & Sons,
Date of publication, distribution, etc. c2011.
300 ## - PHYSICAL DESCRIPTION
Extent xxxi, 1088 p. :
Other physical details chiefly col. ill. ;
Dimensions 29 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references (p. 1059-1060) and indexes.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note The food-service industry -- Sanitation and safety -- Tools and equipment -- Basic principles of cooking and food science -- Menus, recipes, and cost management -- Nutrition -- Mise en place -- Stocks and sauces -- Soups -- Understanding meats and game -- Cooking meats and game -- Understanding poultry and game birds -- Cooking poultry and game birds -- Understanding fish and shellfish -- Cooking fish and shellfish -- Understanding vegetables -- Cooking vegetables -- Potatoes -- Legumes, grains, pasta, and other starches -- Cooking for vegetarian diets -- Salad dressings and salads -- Sandwiches -- Hors d'oeuvres -- Breakfast prepar
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Quantity cooking.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food service.
949 ## - LOCAL PROCESSING INFORMATION (OCLC)
c c.1
l ON-ORDER
t Book
x PRINT
p 122.15
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
-- DEWEY
-- 51994001596552
-- 2/7/2022
-- 2/1/2024
-- 6
-- CHECKEDOUT
-- CIRCSTACKS
-- LRC
-- 2
-- $122.15
-- M
-- Y
-- BOOK
-- 8/9/2011
-- PRINT
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Cost, normal purchase price Total checkouts Full call number Barcode Copy number Koha item type
    Dewey Decimal Classification     Odessa College Odessa College Stacks 08/09/2011 122.00   641.57 G535P7 51994001596552 1 Books