The professional chef's techniques of healthy cooking/ (Record no. 4072)

MARC details
000 -LEADER
fixed length control field 00617nam a22001817a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250819061044.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250819b |||||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0-471-33269-0.
040 ## - CATALOGING SOURCE
Original cataloging agency DWC-Main Lib.
Transcribing agency OC
110 ## - MAIN ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element THE CULINARY INSTITUTE OF AMERICA
245 ## - TITLE STATEMENT
Title The professional chef's techniques of healthy cooking/
Statement of responsibility, etc. THE CULINARY INSTITUTE OF AMERICA
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York :
Name of publisher, distributor, etc. John Wiley & Sons,
Date of publication, distribution, etc. c2000.
300 ## - PHYSICAL DESCRIPTION
Extent xxi, 634 pages :
Other physical details color illustrations ;
Dimensions 28cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes index.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element 1. Cooking. 2. Nutrition.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Book Circulation
Classification part Circ.
Suppress in OPAC No
952 ## - LOCATION AND ITEM INFORMATION (KOHA)
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Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Source of acquisition Total Checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type Uniform Resource Identifier
    Dewey Decimal Classification     HM & Nursing Library HM & Nursing Library Circulation 10/08/2015 Donation   Circ. 641.57 P962 2000 HMN51180 08/19/2025 c1 08/19/2025 BK-CIRC