Detalles MARC
| 000 -LEADER |
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| fixed length control field |
03356cam a2200433Ma 4500 |
| 001 - CONTROL NUMBER |
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| control field |
on1155512501 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20220111172200.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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| fixed length control field |
m d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
cr cnu---unuuu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
090713s2018 xx od 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781528784535 |
| Qualifying information |
(electronic bk.) |
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| International Standard Book Number |
1528784537 |
| 028 02 - |
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| Publisher number |
EB00821388 |
| Source |
Recorded Books |
| 035 ## - |
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| System control number |
2465099 |
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| System control number |
(OCoLC)1155512501 |
| Canceled/invalid control number |
(OCoLC)1153637049 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
RECBK |
| Language of cataloging |
eng |
| Transcribing agency |
RECBK |
| Modifying agency |
OCLCO |
| -- |
YDX |
| -- |
OCLCF |
| -- |
N$T |
| 049 ## - LOCAL HOLDINGS (OCLC) |
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| Holding library |
MAIN |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX349 |
| Item number |
.S466 2018 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.03 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Senn, Charles Herman, |
| Dates associated with a name |
1862-1934. |
| Relator term |
author |
| 245 12 - TITLE STATEMENT |
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| Title |
A pocket dictionary of foods & culinary encyclopaedia / |
| Statement of responsibility, etc. |
Charles Herman Senn. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
[S.l.] : |
| Name of publisher, distributor, etc. |
Vintage Cookery Books, |
| Date of publication, distribution, etc. |
2018. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 online resource |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
The Vintage Cookery Books Series -- The King of Cookery Books -- Preface -- A Dictionary of Foods and Culinary Encyclopædia -- Culinary Words -- The Culinary Library. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
This classic book contains a complete encyclopedia of ingredients, dishes and drinks compiled by Charles Herman Senn. For each item treated it provides a brief description, as well as details pertaining to origin, uses, preparation, and other information where applicable. This fantastic and timeless dictionary of culinary elements is perfect for cooking enthusiasts and would make for a handy addition to kitchen collections. Contents include: 'Abatis', 'Abavo', 'Abelavis', 'Able', 'Ablette', 'Abricot', 'AbricotE', 'Acetarious', 'Acetary', 'Acetic Acid', 'Admiral', 'Adragen', 'Adschempilavi', 'aerated Bread', 'aerated Waters', 'Agaric', 'Agneau', 'Agras', 'Agro-Dolce Sauce', 'Aiglefin or aeglefin','Aigre au CEdrat', 'Aiguillettes', 'Ail','Aile', etc. Charles Herman Senn (1862 ' 1934) was a German writer of cook books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: 'Breakfast and Supper Dishes' (1898), 'A book of Salads: The Art of Salad Dressing' (1922), and 'British Red Cross Society Cookery Manual' (1915). The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history ' with a taste of what, how and when, people ate, drank, and socialised. |
| 588 ## - |
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| Source of description note |
Title from resource description page (Recorded Books, viewed May 25, 2020). |
| 590 ## - LOCAL NOTE (RLIN) |
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| Local note |
Master record variable field(s) change: 050, 650 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food |
| Form subdivision |
Dictionaries. |
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| Topical term or geographic name entry element |
Cooking |
| Form subdivision |
Dictionaries. |
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| Topical term or geographic name entry element |
Cooking. |
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| Topical term or geographic name entry element |
COOKING / Reference. |
| Source of heading or term |
bisacsh |
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| Topical term or geographic name entry element |
Cooking. |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst01754966 |
| 655 #4 - |
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| Genre/form data or focus term |
Electronic books. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
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| Corporate name or jurisdiction name as entry element |
Recorded Books, Inc. |
| 856 ## - |
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| Uniform Resource Identifier |
https://login.ezproxy.pucpr.edu/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2465099 |
| Link text |
Acceso Remoto |
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| Materials specified |
EBSCOhost |
| Uniform Resource Identifier |
https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2465099 |
| Link text |
Acceso en el Campus PUCPR |
| 942 ## - |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Libro electrónico |