The science of cooking (Record no. 56880)

000 -LEADER
fixed length control field 00574nam a22002057a 4500
003 - CONTROL NUMBER IDENTIFIER
control field CITU
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20210217145848.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 210217b ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781465463692
040 ## - CATALOGING SOURCE
Original cataloging agency CITU LRAC
Language of cataloging English
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.3
100 1# - MAIN ENTRY--PERSONAL NAME
Preferred name for the person Farrimond, Stuart
245 ## - TITLE STATEMENT
Title The science of cooking
Statement of responsibility, etc Dr. Stuart Farrimond.
264 #1 - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc  London
Name of publisher, distributor, etc  Dorling Kindersley
Date of publication, distribution, etc  2017
300 ## - PHYSICAL DESCRIPTION
Extent 256 pages :
Other physical details illustrations (chiefly color) ;
Dimensions 27 cm.
526 ## - STUDY PROGRAM INFORMATION NOTE
-- 600-699
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cooking
General subdivision Technique.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food.
942 ## - ADDED ENTRY ELEMENTS
Source of classification or shelving scheme
Item type BOOK

No items available.