Garde manger : (Record no. 5626)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00709nam a2200229 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | KKBBM |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20230921111943.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 180627s2000 my 00 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0471323675: |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | KKBBM |
| Language of cataloging | eng |
| Transcribing agency | KKBBM |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.79 GAR |
| 090 00 - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | 641.79 |
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) | GAR |
| 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 |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New York : |
| Name of publisher, distributor, etc. | John Wiley, |
| Date of publication, distribution, etc. | 2000 |
| 300 00 - PHYSICAL DESCRIPTION | |
| Extent | xx, 466p. : |
| Other physical details | ill. (some col.) ; |
| Dimensions | 29cm |
| 500 ## - GENERAL NOTE | |
| General note | Includes index |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Bibliography: p. [443]-449 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cookery (Cold dishes) |
| 9 (RLIN) | 3973 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Quantity cookery |
| 9 (RLIN) | 312 |
| 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| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving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 | New Materials Shelf | 06/27/2018 | 265.80 | 641.79 GAR | 02732 | 06/27/2018 | 06/27/2018 | Books |