Modern batch cookery / (Record no. 4839)

MARC details
000 -LEADER
fixed length control field 01592cam a2200349 a 4500
001 - CONTROL NUMBER
control field u157967
003 - CONTROL NUMBER IDENTIFIER
control field SIRSI
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240916205719.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 090827s2011 njua 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2009035902
015 ## - NATIONAL BIBLIOGRAPHY NUMBER
National bibliography number GBB0B0346
Source bnb
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780470290484
Qualifying information (cloth ;
-- acid-free paper)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 047029048X
Qualifying information (cloth ;
-- acid-free paper)
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)435629017
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX820
Item number .G515 2011
070 0# - NATIONAL AGRICULTURAL LIBRARY CALL NUMBER
Classification number TX820
Item number .G515 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 G454m
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Gielisse, Victor.
245 10 - TITLE STATEMENT
Title Modern batch cookery /
Statement of responsibility, etc. Victor Gielisse and Ron De Santis.
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.
300 ## - PHYSICAL DESCRIPTION
Extent xi, 436 pages :
Other physical details color 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
500 ## - GENERAL NOTE
General note Includes index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note The culinary professional -- Menus and recipes -- The importance of flavor -- Cooking techniques -- Stocks, soups, and sauces for the modern batch kitchen -- Recipes for stocks, sauces and soups -- Recipes for breakfast and brunch -- Recipes for salad dressings, salads, sandwiches, and appetizers -- Recipes for entrees -- Recipes for side dishes -- Recipes for baked goods and desserts -- Recipes for reception foods.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Quantity cooking.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Quantity cooking.
Source of heading or term fast
Authority record control number or standard number (OCoLC)fst01754362
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name De Santis, Ron.
949 ## - LOCAL PROCESSING INFORMATION (OCLC)
c c.1
l ON-ORDER
t BOOK
x Print
p
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
-- DEWEY
-- 51994001642406
-- 6/29/2023
-- 2
-- CIRCSTACKS
-- LRC
-- $65.00
-- Y
-- Y
-- BOOK
-- 7/10/2018
-- 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 07/10/2018 65.00   641.57 G454M 51994001642406 1 Books