MARC details
| 000 -LEADER |
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| fixed length control field |
03092cam a22004214a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
ocn707248142 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240430145837.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
110517s2011 njua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2011021011 |
| 016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER |
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| Record control number |
015803953 |
| Source |
Uk |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780470421352 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
0470421355 |
| 029 1# - (OCLC) |
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| OCLC library identifier |
AU@ |
| System control number |
000047171816 |
| 029 1# - (OCLC) |
|---|
| OCLC library identifier |
NZ1 |
| System control number |
13893626 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
<a href="(OCoLC)707248142">(OCoLC)707248142</a> |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Transcribing agency |
DLC |
| Modifying agency |
YDX |
| -- |
BTCTA |
| -- |
YDXCP |
| -- |
UKMGB |
| -- |
YBM |
| -- |
BWK |
| -- |
ORX |
| -- |
BWX |
| -- |
VP@ |
| -- |
COO |
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CDX |
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SLR |
| -- |
BDX |
| -- |
IG# |
| -- |
OCLCF |
| -- |
OCLCQ |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
TSAA |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
REF TX 820 |
| Item number |
.P738 2011 |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (OCLC) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
REF TX 820 .P738 2011 |
| 245 04 - TITLE STATEMENT |
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| Title |
The professional chef / |
| Statement of responsibility, etc |
the Culinary Institute of America. |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
9th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
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| Place of publication, distribution, etc |
Hoboken, N.J. : |
| Name of publisher, distributor, etc |
John Wiley & Sons, |
| Date of publication, distribution, etc |
©2011. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xix, 1212 pages : |
| Other physical details |
illustrations (some color) ; |
| Dimensions |
29 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content Type Term |
text |
| Content Type Code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media Type Term |
unmediated |
| Media Type Code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier Type Term |
volume |
| Carrier Type Code |
nc |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references and indexes. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
The culinary professional -- Tools and ingredients in the professional kitchen -- Stocks, sauces, and soups -- Meats, poultry, fish, and shellfish -- Vegetables, potatoes, grains and legumes, and pasta and dumplings -- Breakfast and garde manger -- Baking and pastry. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook"-- |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Quantity cooking. |
| 9 (RLIN) |
11299 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking |
| General subdivision |
Methods |
| -- |
Professional. |
| Source of heading or term |
bisacsh |
| 9 (RLIN) |
11300 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Quantity cooking. |
| Source of heading or term |
fast |
| 9 (RLIN) |
11299 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America. |
| 9 (RLIN) |
11301 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Item type |
Books |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
43768 |