On cooking : a textbook of culinary fundamentals / (Record no. 9205)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01614nam a22002297a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20231019170928.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 231019b ph ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781292443751 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | OCT |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | CIR 641.5 L1127 2023 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Labensky, Sarah R. |
| 245 ## - TITLE STATEMENT | |
| Title | On cooking : a textbook of culinary fundamentals / |
| Statement of responsibility, etc. | Sarah R. Labensky, Alan M. Hause, and Priscilla A. Martel |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Sixth edition |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Harlow : |
| Name of publisher, distributor, etc. | Pearson Education Limited, |
| Date of publication, distribution, etc. | 2023 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | Includes index |
| 500 ## - GENERAL NOTE | |
| General note | Includes bibliography and index |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Professionalism -- Food safety and sanitation -- Nutrition -- Menus and recipes -- Tools and equipment -- Knife skills -- Flavours and flavourings -- Dairy products -- Mise en place -- Priniples of cooking -- Stocks and sauces -- Soups -- Principles of meat cookery -- Beef -- Veal -- Lamb -- Pork -- Poultry -- Game -- Fish and shellfish -- Eggs and breakfast -- Vegetables -- Potatoes, grains and pasta -- Healthy cooking and special diets -- Salads and salad dressings -- Fruits -- Sandwiched -- Charcuterie -- Hors d'Oeuvre -- Principles of the bakeshop -- Quick breads -- Yeast breads -- Pies, pastries and cookies -- Cakes and frostings -- Custards, creams, frozen desserts and dessert sauces -- Plate presentation -- Buffet presentation -- Appendix I. Measurement and conversion charts -- Appendix II. Fresh, locally grown produce availability chart -- Glossary |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cooking |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Hause, Alan M. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Martel, Priscilla |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Books |
| Classification part | CIR 641.5 L1127 2023 |
| Suppress in OPAC | No |
| 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 | Cost, normal purchase price | Inventory number | Total Checkouts | Full call number | Barcode | Date last seen | Date last checked out | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Circulation | Olivarez College Tagaytay | Olivarez College Tagaytay | New Materials Shelf | 09/25/2023 | Library | 5869.00 | 9791 | 1 | CIR 641.5 L1127 2023 | 9791 | 12/20/2023 | 11/16/2023 | 10/19/2023 | Books |