MARC details
000 -LEADER |
fixed length control field |
01918cam a2200373 i 4500 |
001 - CONTROL NUMBER |
control field |
u154074 |
003 - CONTROL NUMBER IDENTIFIER |
control field |
SIRSI |
005 - DATE AND TIME OF LATEST TRANSACTION |
control field |
20240916205656.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
130412s2013 onca 001 0 eng |
040 ## - CATALOGING SOURCE |
Original cataloging agency |
NLC |
Language of cataloging |
eng |
Description conventions |
rda |
Transcribing agency |
NLC |
Modifying agency |
OCLCO |
-- |
YDXCP |
-- |
BDX |
-- |
FOLLT |
-- |
GE8 |
-- |
XK4 |
-- |
VP@ |
-- |
OCLCF |
-- |
O2D |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
9781770852105 |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
1770852107 |
035 ## - SYSTEM CONTROL NUMBER |
System control number |
(OCoLC)840251003 |
Canceled/invalid control number |
(OCoLC)830109584 |
050 14 - LIBRARY OF CONGRESS CALL NUMBER |
Classification number |
TX651 |
Item number |
P39 2013 |
055 #0 - CLASSIFICATION NUMBERS ASSIGNED IN CANADA |
Classification number |
TX651 |
Item number |
P39 2013 |
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
Classification number |
641.5 |
Edition information |
23 |
092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
Classification number |
641.5 |
Item number |
P324t |
100 1# - MAIN ENTRY--PERSONAL NAME |
Personal name |
Paul, Clara, |
Relator term |
author. |
245 10 - TITLE STATEMENT |
Title |
200 skills every cook must have : |
Remainder of title |
the step-by-step methods that will turn a good cook into a great cook / |
Statement of responsibility, etc. |
|
246 3# - VARYING FORM OF TITLE |
Title proper/short title |
Two hundred skills every cook must have |
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
Place of production, publication, distribution, manufacture |
Richmond Hill, Ontario : |
Name of producer, publisher, distributor, manufacturer |
Firefly Books, |
Date of production, publication, distribution, manufacture, or copyright notice |
2013. |
300 ## - PHYSICAL DESCRIPTION |
Extent |
256 pages : |
Other physical details |
color illustrations ; |
Dimensions |
23 cm |
336 ## - CONTENT TYPE |
Content type term |
text |
Source |
rdacontent |
337 ## - MEDIA TYPE |
Media type term |
unmediated |
Source |
rdamedia |
338 ## - CARRIER TYPE |
Carrier type term |
volume |
Source |
rdacarrier |
500 ## - GENERAL NOTE |
General note |
Includes index. |
505 0# - FORMATTED CONTENTS NOTE |
Formatted contents note |
Essential equipment -- Sauce skills -- Vegetable skills -- Fruit and nut skills -- Meat skills -- Poultry skills -- Seafood skills -- Egg skills -- Pastry and baking skills -- Pasta, grain, legume and bread skills -- Broth skills -- Spice skills -- Glossary of ingredients -- Dictionary of terms -- Resources -- Conversion charts. |
520 ## - SUMMARY, ETC. |
Summary, etc. |
"'200 skills every cook must have'" is an illustrated guide to the most important tips and techniques that are the key to cooking with confidence and consistency. The book explains and illustrates every important technique, from impressive knife skills to |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Cooking. |
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Cooking. |
Source of heading or term |
fast |
Authority record control number or standard number |
(OCoLC)fst01754966 |
655 #7 - INDEX TERM--GENRE/FORM |
Genre/form data or focus term |
Cookbooks. |
Source of term |
lcgft |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Treuille, Eric, |
Relator term |
author. |
949 ## - LOCAL PROCESSING INFORMATION (OCLC) |
c |
c.1 |
l |
ON-ORDER |
t |
BOOK |
x |
PRINT |
p |
0.00 |
999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
-- |
DEWEY |
-- |
51994001693029 |
-- |
9/5/2014 |
-- |
2/1/2024 |
-- |
10 |
-- |
CHECKEDOUT |
-- |
CIRCSTACKS |
-- |
LRC |
-- |
1 |
-- |
$29.95 |
-- |
1 |
-- |
M |
-- |
Y |
-- |
BOOK |
-- |
3/6/2014 |
-- |
PRINT |