| 000 -LEADER |
|---|
| fixed length control field |
00626nam a2200253Ia 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
160216s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
978-0-600-61818-8 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
CUL TX 714 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Item number |
.F37 2009 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Farrow, Joanna |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Chef school : |
| 245 ## - TITLE STATEMENT |
|---|
| Remainder of title |
step-by-step techniques for culinary expertise / |
| 245 ## - TITLE STATEMENT |
|---|
| Statement of responsibility, etc |
Joanna Farrow. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Quays, London : |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Name of publisher, distributor, etc |
Hamlyn. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Date of publication, distribution, etc |
2009 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
256 pages : |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Other physical details |
col. ill. ; |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Dimensions |
28 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking -- |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Culinary. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| General subdivision |
Techniques. |