MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01221nam a2200385u 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
BDZ0000049157 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
StDuBDS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20180923143711.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
830711s1981 enk || 001 ||eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
81128597 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780434239016 : |
| Terms of availability |
£15.00 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0434239011 : |
| Terms of availability |
£10.50 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
Uk |
| Transcribing agency |
Uk |
| Modifying agency |
StDuBDSZ |
| 041 1# - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| Language code of original |
fre |
| 043 ## - GEOGRAPHIC AREA CODE |
|---|
| Geographic area code |
e-fr--- |
| 050 #0 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX725.A1 |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
WBA |
| Source |
thema |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5 ESC |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Escoffier, A. |
| Fuller form of name |
(Auguste), |
| Dates associated with a name |
1846-1935. |
| 240 13 - UNIFORM TITLE |
|---|
| Uniform title |
Le guide culinaire. |
| Language of a work |
English |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The complete guide to the art of modern cookery / |
| Statement of responsibility, etc. |
A. Escoffier ; translated by H.L. Cracknell and R.J. Kaufmann. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
London : |
| Name of publisher, distributor, etc. |
Heinemann, |
| Date of publication, distribution, etc. |
1981. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxvi,646p. ; |
| Dimensions |
26cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
"Superseding A guide to modern cookery, first published in 1907"--T.p. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Translation of: Le guide culinaire. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Translation of: Le guide culinaire. 4 éd. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cookery, International. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cookery, French. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
General cookery & recipes |
| Source of heading or term |
thema |
| 902 ## - LOCAL DATA ELEMENT B, LDB (RLIN) |
|---|
| a |
170814 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b1034584x |
| b |
main |
| c |
- |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Suppress in OPAC |
0 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Operator's initials, OID (RLIN) |
0 |
| Cataloger's initials, CIN (RLIN) |
050916 |
| First Date, FD (RLIN) |
m |
| Local |
a |
| -- |
- |
| -- |
4 |