Las técnicas del Chef : (Registro nro. 186608)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01073nam a2200325Ia 4500 |
| 001 - CONTROL NUMBER | |
| control field | 259466 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20241008093301.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 080326t2001 sp a 001 0 spa d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 8489396809 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EVLG |
| Language of cataloging | spa |
| Description conventions | rda |
| Transcribing agency | ost |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | Mayaguez |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Edition number | 641.22 L433l |
| 090 ## - | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | TX349 |
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) | .C6318 2001 |
| 245 03 - TITLE STATEMENT | |
| Title | Las técnicas del Chef : |
| Remainder of title | equipo, ingredientes, terminología gastronómica / |
| Statement of responsibility, etc. | Le Cordon Bleu ; traducción de Ana María Pérez Martínez. |
| 246 ## - VARYING FORM OF TITLE | |
| Title proper/short title | Le Cordon Bleu |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1a ed. lengua española |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Barcelona : |
| Name of publisher, distributor, etc. | BLUME, |
| Date of publication, distribution, etc. | c2001. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 256 p. : |
| Other physical details | col. ill. ; |
| Dimensions | 29 cm. |
| 336 ## - CONTENT TYPE | |
| Source | rdacontent |
| Content type code | txt |
| Content type term | text |
| 337 ## - MEDIA TYPE | |
| Source | rdamedia |
| Media type code | n |
| Media type term | unmediated |
| 338 ## - CARRIER TYPE | |
| Source | rdacarrier |
| Carrier type code | nc |
| Carrier type term | volume |
| 500 ## - GENERAL NOTE | |
| General note | Translation of: Le Cordon Bleu Kitchen essentials. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes index. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Vinicultura |
| Source of heading or term | LEMB |
| 9 (RLIN) | 3252 |
| Topical term or geographic name entry element | Wine and wine making |
| Source of heading or term | Local |
| 9 (RLIN) | 189710 |
| 710 10 - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Cordon Blue School : Paris, France |
| 9 (RLIN) | 80755 |
| 740 4# - | |
| Uncontrolled related/analytical title | Las técnicas del chef |
| 942 ## - | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Libro |
| 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 | Copy number | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Biblioteca de Mayagüez | Biblioteca de Mayagüez | Colección General mb | 27/05/2016 | Merino & S nchez | 39.95 | 364433 | 1 | TX349 .C6318 2001 | 50000002136272 | 13/02/2025 | 31/01/2025 | c. 1 | Libro |