The science of cooking (Record no. 56880)
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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.