The art of charcuterie / (Record no. 22284)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 01043cam a2200337 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | 2009013399 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | DLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20190729104656.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 090406s2011 njua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2009013399 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780470197417 (acidfree paper) |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Transcribing agency | DLC |
| Modifying agency | DLC |
| -- | MiTN |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | EY8Z |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX612.M4 |
| Item number | K73 2011 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.7/9 |
| Edition number | 22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Kowalski, John, |
| Dates associated with a name | 1954- |
| 245 14 - TITLE STATEMENT | |
| Title | The art of charcuterie / |
| Statement of responsibility, etc. | The Culinary Institute of America and John Kowalski. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Hoboken, N.J. : |
| Name of publisher, distributor, etc. | John Wiley, |
| Date of publication, distribution, etc. | c2011. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 388 p. : |
| Other physical details | col. ill. ; |
| Dimensions | 27 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references (p. 332) and indexes. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Meat |
| General subdivision | Preservation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Fishery products |
| General subdivision | Preservation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Smoked meat. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food |
| General subdivision | Preservation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cold dishes (Cooking) |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Culinary Institute of America. |
| 948 ## - LOCAL PROCESSING INFORMATION (OCLC); SERIES PART DESIGNATOR (RLIN) | |
| Series part designator, SPT (RLIN) | u350841 |
| 949 ## - LOCAL PROCESSING INFORMATION (OCLC) | |
| a | TX612 .M4 K73 2011 |
| w | LC |
| c | 1 |
| h | EY8Z |
| i | 33039001096956 |
| 903 ## - LOCAL DATA ELEMENT C, LDC (RLIN) | |
| a | 22284 |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Shelving location | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Date last checked out | Copy number | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Stacks | 06/19/2018 | 2 | TX612 .M4 K73 2011 | 33039001096956 | 01/19/2024 | 01/17/2024 | 1 | Book |