000 -LEADER |
fixed length control field |
01070cam a2200301 a 4500 |
001 - CONTROL NUMBER |
control field |
2792593 |
005 - DATE AND TIME OF LATEST TRANSACTION |
control field |
20130515015433.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
811117s1979 enk 001 0 eng |
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
LC control number |
81128597 |
015 ## - NATIONAL BIBLIOGRAPHY NUMBER |
National bibliography number |
GB*** |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
0434239011 : |
Terms of availability |
£10.50 |
040 ## - CATALOGING SOURCE |
Original cataloging agency |
DLC |
Transcribing agency |
DLC |
Modifying agency |
DLC |
041 1# - LANGUAGE CODE |
Language code of text/sound track or separate title |
engfre |
043 ## - GEOGRAPHIC AREA CODE |
Geographic area code |
e-fr--- |
050 00 - LIBRARY OF CONGRESS CALL NUMBER |
Classification number |
TX719 |
Item number |
.E83213 1979b |
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
Classification number |
641.5944 |
Edition number |
19 |
100 1# - MAIN ENTRY--PERSONAL NAME |
Personal name |
Escoffier, A. |
Fuller form of name |
(Auguste), |
Dates associated with a name |
1846-1935. |
9 (RLIN) |
3239 |
240 10 - UNIFORM TITLE |
Uniform title |
Guide culinaire. |
Language of a work |
English |
245 14 - TITLE STATEMENT |
Title |
The complete guide to the art of modern cookery : |
Remainder of title |
the first translation into English in its entirety of Le guide culinaire / |
Statement of responsibility, etc |
A. Escoffier ; translated by H.L. Cracknell and R.J. Kaufmann. |
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
Place of publication, distribution, etc |
London : |
Name of publisher, distributor, etc |
Heinemann, |
Date of publication, distribution, etc |
1979. |
300 ## - PHYSICAL DESCRIPTION |
Extent |
xxvi 646 p. ; |
Dimensions |
26 cm. |
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. |
500 ## - GENERAL NOTE |
General note |
Includes index. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Cooking, French. |
9 (RLIN) |
2743 |
906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
a |
7 |
b |
cbc |
c |
orignew |
d |
4 |
e |
ncip |
f |
19 |
g |
y-gencatlg |
942 ## - ADDED ENTRY ELEMENTS (KOHA) |
Source of classification or shelving scheme |
|
Item type |
General Circulation Books |