The Professional chef / (Record no. 296062)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00596nam a2200217Ia 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 160621s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 978-0-470-42135-2 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | CUL TX 820 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Item number | .P76 2011 |
| 245 #4 - TITLE STATEMENT | |
| Title | The Professional chef / |
| 245 ## - TITLE STATEMENT | |
| Remainder of title | The Culinary Institute of America. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 9th Edition |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | New Jersey : |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Name of publisher, distributor, etc | John Wiley and Sons Inc. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Date of publication, distribution, etc | 2011 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1212 pages : |
| 300 ## - PHYSICAL DESCRIPTION | |
| Other physical details | color illustrations ; |
| 300 ## - PHYSICAL DESCRIPTION | |
| Dimensions | 29 cm. |
| 500 ## - GENERAL NOTE | |
| General note | Includes bibliographical references and index. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Quantitity Cooking. |
| Withdrawn status | Lost status | Damaged status | Home library | Current library | Shelving location | Date acquired | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| South Mansfield College | South Mansfield College | Reserve Section | 09/12/2015 | 5.00 | CUL TX 820 .P76 2011 | SMC01763 | 06/21/2016 | 06/21/2016 |