The professional chef's techniques of healthy cooking / (Record no. 6793)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00822nam a2200229 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | KKBBM |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20230921112003.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 180731s2000 my a b b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0471332690 (cloth : alk. paper) |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | KKBBM |
| Transcribing agency | KKBBM |
| Language of cataloging | eng |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.57 PRO |
| Edition number | 21 |
| 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. | |
| 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. note | Includes bibliographical references (p. 604) and index. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Quantity cooking. |
| 9 (RLIN) | 2989 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Nutrition. |
| 9 (RLIN) | 3021 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Armentrout, Jennifer S. |
| 9 (RLIN) | 4488 |
| 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| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving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 | 07/31/2018 | 265.75 | 641.57 PRO | 03216 | 07/31/2018 | 07/31/2018 | Books | ||||||
| Dewey Decimal Classification | PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG | PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG | New Materials Shelf | 07/31/2018 | 265.75 | 641.57 PRO | 03217 | 07/31/2018 | 07/31/2018 | Books | ||||||
| Dewey Decimal Classification | PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG | PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG | New Materials Shelf | 07/31/2018 | 115.55 | 641.57 PRO | 05112 | 07/31/2018 | 07/31/2018 | Books | ||||||
| Dewey Decimal Classification | PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG | PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG | New Materials Shelf | 07/31/2018 | 115.55 | 641.57 PRO | 0009743 | 07/31/2018 | 07/31/2018 | Books |