MARC details
| 000 -LEADER |
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| fixed length control field |
01629cam a2200325Ii 4500 |
| 001 - CONTROL NUMBER |
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| control field |
944934843 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
CONS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20190513165331.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
160316r20162015enka 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780600634171 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
0600634175 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(OCoLC)944934843 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
YDXCP |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
YDXCP |
| Modifying agency |
BTCTA |
| -- |
BDX |
| -- |
OCLCQ |
| -- |
CPL |
| -- |
MiTN |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
NO DATA |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) |
|---|
| Classification number |
641.5944 Fl |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Fleury, Hervé, |
| 245 10 - TITLE STATEMENT |
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| Title |
Institut Paul Bocuse gastronomique : |
| Remainder of title |
the definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,000 photographs / |
| Statement of responsibility, etc. |
compiled by Hervé Fleury, Executive Vice President of the Institut Paul Bocuse ; preface by Paul Bocuse ; photography by Aurélie Jeannette and Jonathan Thevenet ; editor, Émile Franc. |
| 246 30 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Bocuse gastronomique. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
London : |
| Name of publisher, distributor, etc. |
Hamlyn, |
| Date of publication, distribution, etc. |
2016. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
718 pages : |
| Other physical details |
illustrations (some color) ; |
| Dimensions |
27 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Issued in slipcase. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Reprint. Originally published as: Institut Paul Bocuse. Paris, France : Editions Larousse, 2015. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes indexes. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
The Institut Paul Bocuse, a special place -- The basics -- Eggs -- Meat -- Poultry -- Offal -- Game -- Game -- Fish shellfish -- Grians, rice and pulses -- Vegetables -- Carving, filleting and serving -- Chefs' recipes -- Matching wine with food -- The table. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking, French. |
| 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 |
Franc, Émile, |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Bocuse, Paul, |
| Dates associated with a name |
1926- |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Institut Paul Bocuse, |