Garde manger : (Record no. 34417)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 01248cam a2200313 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | 2011021015 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | DLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20190729110638.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 110629s2012 njua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2011021015 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780470587805 (cloth) |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | pcc |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Transcribing agency | DLC |
| Modifying agency | DLC |
| -- | MvI |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX830 |
| Item number | .G37 2012 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.7/9 |
| Edition number | 23 |
| 245 00 - TITLE STATEMENT | |
| Title | Garde manger : |
| Remainder of title | the art and craft of the cold kitchen / |
| Statement of responsibility, etc. | the Culinary Institute of America. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 4th 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. | c2012. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiii, 706 p. : |
| Other physical details | col. ill. ; |
| Dimensions | 29 cm |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references (p. 680-684) and indexes. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | The professional garde manger -- Cold sauces and cold soups -- Salads -- Sandwiches -- Cured and smoked foods -- Sausage -- Terrines, pateÌs, galantines, and roulades -- Cheese -- Appetizers and hors d'oeuvre -- Condiments, crackers, and pickles -- Buffet presentation -- Basic recipes -- Glossary. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cold dishes (Cooking) |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Quantity cooking. |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Culinary Institute of America. |
| 948 ## - LOCAL PROCESSING INFORMATION (OCLC); SERIES PART DESIGNATOR (RLIN) | |
| Series part designator, SPT (RLIN) | u620979 |
| 949 ## - LOCAL PROCESSING INFORMATION (OCLC) | |
| a | TX830 .G37 2012 |
| w | LC |
| c | 1 |
| h | EY8RZ |
| i | 33039001401404 |
| 903 ## - LOCAL DATA ELEMENT C, LDC (RLIN) | |
| a | 34417 |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Shelving location | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Copy number | Cost, replacement price | Koha item type | Total Renewals | Date last checked out |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Alphanumeric | Circulating Textbooks | 06/19/2018 | CUL 215 | 33039001401404 | 10/02/2023 | 1 | 51.00 | Circulating textbook (3-week) | |||||||
| Alphanumeric | Circulating Textbooks | 06/19/2018 | 1 | CUL 215 | 33039001493641 | 05/03/2024 | 1 | 51.00 | Circulating textbook (3-week) | 2 | 02/25/2024 |