| 000 -LEADER |
|---|
| fixed length control field |
00719nam a2200241 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
000304664 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190826144526.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
151230s2011 njua f b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780470421352 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX820 |
| Item number |
P763 2011 |
| 245 04 - TITLE STATEMENT |
|---|
| Title |
The professional chef / |
| Statement of responsibility, etc. |
The Culinary Institute of America. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
9th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Hoboken, N.J. : |
| Name of publisher, distributor, etc. |
Wiley, |
| Date of publication, distribution, etc. |
c2011. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1212 p. : |
| Other physical details |
ill. (some col.). |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and indexes |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cooking |
|
|---|
| Topical term or geographic name entry element |
Food service |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America. |
| 946 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
99-2 |
| b |
New titles in March 2016 |
| 990 ## - EQUIVALENCES OR CROSS-REFERENCES [LOCAL, CANADA] |
|---|
| Link information for 9XX fields |
A54083 |
| Link information for field corresponding to 9XX field |
20160310 |
| 991 ## - |
|---|
| -- |
thr |
| -- |
hec |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Books |