The professional chef's techniques of healthy cooking / (Record no. 8468)

MARC details
000 -LEADER
fixed length control field 01473nam a2200373 4500
001 - CONTROL NUMBER
control field 1201035
003 - CONTROL NUMBER IDENTIFIER
control field 000
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20150525100231.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 000
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 98052145
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0471332690 (cloth : alk. paper)
040 ## - CATALOGING SOURCE
Original cataloging agency UOEL
Transcribing agency DLC
Modifying agency DLC
042 ## - AUTHENTICATION CODE
Authentication code pcc
050 04 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX820
Item number .P75 2000
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.5/7
Edition number 21
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Kerr, Graham
245 04 - TITLE STATEMENT
Title The professional chef's techniques of healthy cooking /
Statement of responsibility, etc. by the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor.
250 ## - EDITION STATEMENT
Edition statement 2nd ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. New York :
Name of publisher, distributor, etc. Wiley,
Date of publication, distribution, etc. c2000.
300 ## - PHYSICAL DESCRIPTION
Extent xxi, 634 p. :
Other physical details col. ill. ;
Dimensions 28 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes bibliographical references (p. 604) and index.
600 ## - SUBJECT ADDED ENTRY--PERSONAL NAME
General subdivision Home economics
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Quantity cooking.
Topical term or geographic name as entry element Nutrition.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Armentrout, Jennifer S.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Culinary Institute of America.
856 42 - ELECTRONIC LOCATION AND ACCESS
Materials specified Contributor biographical information
Uniform Resource Identifier <a href="http://www.loc.gov/catdir/bios/wiley042/98052145.html">http://www.loc.gov/catdir/bios/wiley042/98052145.html</a>
Materials specified Publisher description
Uniform Resource Identifier <a href="http://www.loc.gov/catdir/description/wiley033/98052145.html">http://www.loc.gov/catdir/description/wiley033/98052145.html</a>
Materials specified Table of Contents
Uniform Resource Identifier <a href="http://www.loc.gov/catdir/toc/onix04/98052145.html">http://www.loc.gov/catdir/toc/onix04/98052145.html</a>
906 ## - LOCAL DATA ELEMENT F, LDF (RLIN)
a 7
b cbc
c orignew
d 1
e ocip
f 19
g y-gencatlg
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type Loan - Normal on open shelf
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Total Checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
    Library of Congress Classification     UOE Main Library UOE Main Library Open shelf 25/05/2015   TX820 .P75 2000 20136753 25/05/2015 20136753 25/05/2015 Loan - Normal on open shelf
    Library of Congress Classification     UOE Main Library UOE Main Library Open shelf 26/06/2015   TX820 .P75 2000 20136754 26/06/2015 20136754 26/06/2015 Loan - Normal on open shelf