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Sausage making : (Record no. 32368)

MARC details
000 -LEADER
fixed length control field 01333cam a2200301 i 4500
001 - CONTROL NUMBER
control field 15501093
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20190301154316.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 130711s2014 caua 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2013026813
016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER
Record control number 016697662
Source Uk
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781452101781 (hbk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1452101787 (hbk.)
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)852745764
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)ocn852745764
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Description conventions rda
Language of cataloging eng
Transcribing agency DLC
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TS1974.S3
Item number F37 2014
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.3/6
Edition number 23
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Farr, Ryan.
245 10 - TITLE STATEMENT
Title Sausage making :
Remainder of title the definitive guide with recipes /
Statement of responsibility, etc Ryan Farr with Jessica Battilana ; photographs by Ed Anderson.
300 ## - PHYSICAL DESCRIPTION
Extent 207 pages :
Other physical details color illustrations ;
Dimensions 27 cm
500 ## - GENERAL NOTE
General note Includes index.
520 ## - SUMMARY, ETC.
Summary, etc Butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr's master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and 50 recipes for his favorite classic and contemporary links.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Sausages.
9 (RLIN) 3524
655 #7 - INDEX TERM--GENRE/FORM
9 (RLIN) 211
Genre/form data or focus term Cookbooks.
Source of term lcgft
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Battilana, Jessica.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Non-Fiction
Holdings
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 Total Renewals Full call number Barcode Date last seen Date checked out Cost, replacement price Price effective from Koha item type Public note
    Dewey Decimal Classification   Not For Loan Non Fiction Waimate Waimate Located at Event Centre 10/07/2014 PDL 42.00 8 641.3 a00718620 21/05/2020 20/03/2020 42.00 10/07/2014 Non-Fiction Not for loan
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