Garde manger (Record no. 21442)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01033nam a22002297a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | KKBBM |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20230921112429.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 210223b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780470587805 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Transcribing agency | DLC |
| Modifying agency | KKBBM |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.79 GAR |
| 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. | 2012 |
| 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, patés, galantines, and roulades -- Cheese -- Appetizers and hors d'oeuvre -- Condiments, crackers, and pickles -- Buffet presentation -- Basic recipes -- Glossary. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cold dishes (Cooking) |
| 9 (RLIN) | 4489 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Quantity cooking. |
| 9 (RLIN) | 2989 |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Culinary Institute of America |
| 9 (RLIN) | 2988 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG | PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG | Reference | 02/23/2021 | 232.70 | 641.79 GAR | 0010704 | 02/23/2021 | 02/23/2021 | Reference |