Normal view MARC view ISBD view

The professional chef / (Record no. 2159)

MARC details
000 -LEADER
fixed length control field	03358cam a22004334a 4500
001 - CONTROL NUMBER
control field	16781781
003 - CONTROL NUMBER IDENTIFIER
control field	OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field	20251224121405.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field	110517s2011 njua b 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number	2011021011
016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER
Record control number	015803953
Source	Uk
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	9780470421352
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	0470421355
035 ## - SYSTEM CONTROL NUMBER
System control number	16781781
035 ## - SYSTEM CONTROL NUMBER
System control number	(OCoLC)707248142
040 ## - CATALOGING SOURCE
Original cataloging agency	DLC
Transcribing agency	DLC
Modifying agency	YDX
--	BTCTA
--	YDXCP
--	UKMGB
--	YBM
--	BWK
--	ORX
--	BWX
--	VP@
--	DLC
042 ## - AUTHENTICATION CODE
Authentication code	pcc
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number	TX820
Item number	.P738 2011
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number	641.5/7
Edition number	23
084 ## - OTHER CLASSIFICATION NUMBER
Classification number	CKB068000
Number source	bisacsh
245 04 - TITLE STATEMENT
Title	The professional chef /
Statement of responsibility, etc.	the Culinary Institute of America.
250 ## - EDITION STATEMENT
Edition statement	9th ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc.	Hoboken, N.J. :
Name of publisher, distributor, etc.	John Wiley & Sons,
Date of publication, distribution, etc.	c2011.
300 ## - PHYSICAL DESCRIPTION
Extent	xix, 1212 p. :
Other physical details	ill. (some col.) ;
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. note	Includes bibliographical references and indexes.
505 0# - FORMATTED CONTENTS NOTE
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"--
Assigning source	Provided by publisher.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element	Quantity cooking.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element	Culinary Institute of America.
856 42 - ELECTRONIC LOCATION AND ACCESS
Materials specified	Publisher description
Uniform Resource Identifier	<a href="http://catdir.loc.gov/catdir/enhancements/fy1111/2011021011-d.html">http://catdir.loc.gov/catdir/enhancements/fy1111/2011021011-d.html</a>
856 41 - ELECTRONIC LOCATION AND ACCESS
Materials specified	Table of contents only
Uniform Resource Identifier	<a href="http://catdir.loc.gov/catdir/enhancements/fy1111/2011021011-t.html">http://catdir.loc.gov/catdir/enhancements/fy1111/2011021011-t.html</a>
906 ## - LOCAL DATA ELEMENT F, LDF (RLIN)
a	7
b	cbc
c	orignew
d	1
e	ecip
f	20
g	y-gencatlg
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme	Library of Congress Classification
Koha item type	Books
Suppress in OPAC	No

Holdings
Date last seen	Total checkouts	Full call number	Barcode	Price effective from	Koha item type	Lost status	Source of classification or shelving scheme	Damaged status	Not for loan	Collection	Withdrawn status	Home library	Current library	Shelving location	Date acquired	Copy number	Cost, normal purchase price
24/12/2025		TX820.P738 2011	1002057	24/12/2025	Books		Library of Congress Classification			Open Collection		Dato Maznah Library & Information Services	Dato Maznah Library & Information Services	TX Home Economics	24/12/2025
29/01/2026		TX820.P738 2011	1002683	24/12/2025	Books		Library of Congress Classification			Open Collection		Dato Maznah Library & Information Services	Dato Maznah Library & Information Services	TX Home Economics	24/12/2025	2	181.10