| 000 -LEADER |
|---|
| fixed length control field |
00615nam a2200205#a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
0000006431 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
211117s2020||||xx |||||||||||||| ||und|| |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471286796 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.57 NEW 1996 |
| 245 #4 - TITLE STATEMENT |
|---|
| Title |
The new professional chef |
| Statement of responsibility, etc. |
/ with forewords by Paul Bocuse and Ferdinand Metz. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
6th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York |
| Name of publisher, distributor, etc. |
John Wiley & Sons |
| Date of publication, distribution, etc. |
1996. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxiv, 1190p. |
| Other physical details |
col. ill. |
| Dimensions |
29cm |
| 365 ## - TRADE PRICE |
|---|
| Currency code |
MYR |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes bibliographical references and index |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cookery |
| 710 ## - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book-REF |
