| 000 -LEADER |
|---|
| fixed length control field |
00650nam a2200241Ia 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
191119s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
978-1-6315-674-2 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
CUL TX 724.5 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Item number |
.J3S25 2019 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Sakagami, Nick. |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
Sushi master : |
| 245 #3 - TITLE STATEMENT |
|---|
| Remainder of title |
an expert guide to sourcing, making, and enjoying sushi at home |
| 245 #0 - TITLE STATEMENT |
|---|
| Statement of responsibility, etc |
Nick Sakagami. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Beverly, MA, USA : |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Name of publisher, distributor, etc |
Quarto Publishing, |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Date of publication, distribution, etc |
2019 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
168 pages : |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Other physical details |
colored illustrations ; |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Dimensions |
26 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, Japanese. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| General subdivision |
Sushi. |