Classical French cuisine / (Record no. 129438)

MARC details
000 -LEADER
fixed length control field 01240nam a22002537a 4500
003 - CONTROL NUMBER IDENTIFIER
control field phtghnu
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240203095907.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field ta
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 240203b2024 ph ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9786214780617
Qualifying information (paperback)
040 ## - CATALOGING SOURCE
Language of cataloging eng
Transcribing agency HNU
Description conventions rda
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Edition number 23
Placement Code Fil
Classification number 641.541 C19
Item number 2024
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Caridad, Nathalie A.
245 ## - TITLE STATEMENT
Title Classical French cuisine /
Statement of responsibility, etc. Nathalie A. Caridad.
264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Sta. Cruz, Manila :
Name of producer, publisher, distributor, manufacturer EDRIC Publishing House,
Date of production, publication, distribution, manufacture, or copyright notice ©2024
300 ## - PHYSICAL DESCRIPTION
Extent 92 pages ;
Dimensions 27 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Chapter<br/>1 Introduction to Classical French Cuisine<br/>2 French Cooking Techniques and Principles<br/>3 French Mother Sauces<br/>4 Soups and Starters<br/>5 Meat and Poultry Dishes<br/>6 Fish and Shellfish Dishes<br/>7 Vegetables and Side<br/>8 Eggs and Dairy Dishes<br/>9 Pastries and Desserts<br/>10 French Breads<br/>11 Regional French Cuisine<br/>12 Wine and Beverage Pairings<br/><br/>
521 ## - TARGET AUDIENCE NOTE
Target audience note College of Business and Accountancy
Source Bachelor of Science in Hospitality Management
546 ## - LANGUAGE NOTE
Language note In English
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cookery, French.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Books
Classification part 600-699
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Source of acquisition Total Checkouts Full call number Barcode Date last seen Price effective from Koha item type
    Dewey Decimal Classification     FIL College Library College Library Filipiniana Section 09/28/2023 Library Fund   Fil 641.541 C19 2024 HNU004482 08/29/2024 02/03/2024 Books