Cookery / (Record no. 2242)

MARC details
000 -LEADER
fixed length control field 01327nam a22002657a 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230503214648.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230325b ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9786214780013
040 ## - CATALOGING SOURCE
Original cataloging agency CvSU-CCAT Campus Library.
Transcribing agency CvSU-CCAT Campus Library.
Description conventions rda.
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title English.
050 ## - LIBRARY OF CONGRESS CALL NUMBER
Classification number F TX 820
Item number F47 2022
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Festijo, Billy T., author.
9 (RLIN) 7471
245 ## - TITLE STATEMENT
Title Cookery /
Statement of responsibility, etc. Billy T. Festijo, Leoncio F. Barlan Jr., and Richard M. Etrata.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Sta. Cruz, Manila :
Name of publisher, distributor, etc. Edric Publishing House,
Date of publication, distribution, etc. c2022.
300 ## - PHYSICAL DESCRIPTION
Extent 95 pages :
Other physical details illustrations ;
Dimensions 25 cm
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Chapter 1 : Introduction to cookery<br/>Chapter 2 : Cooking methods<br/>Chapter 3 : Stocks, soups, and sauces<br/>Chapter 4 : Salad and dressing<br/>Chapter 5 : Appetizers and sandwiches<br/>Chapter 6 : Poultry fabrication and preparation<br/>Chapter 7 : Fish and shellfish cookery<br/>Chapter 8 : Meat cookery<br/>Chapter 9 : Egg, vegetables, and farinaceous dishes<br/>Chapter 10 : Desserts<br/>References
541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE
Accession number 13199 c.1; 13200 c.2; 13201 c.3
546 ## - LANGUAGE NOTE
Language note In English text.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking.
9 (RLIN) 26
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Quantity cooking.
9 (RLIN) 3858
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Barlan, Leoncio Jr. F., author.
9 (RLIN) 7472
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Etrata, Richard M., author.
9 (RLIN) 7473
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type Book
Classification part TX 820 F47 2022
Call number prefix F
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 Coded location qualifier Cost, normal purchase price Total Checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
    Library of Congress Classification     Book Cavite State University - CCAT Campus Cavite State University - CCAT Campus F 03/13/2023 Purchased from Edric Publishing House F 525.00   F TX 820 F47 2022 R0013199 10/15/2025 c.1 03/25/2023 Book
    Library of Congress Classification     Book Cavite State University - CCAT Campus Cavite State University - CCAT Campus F 03/13/2023 Purchased from Edric Publishing House F 525.00   F TX 820 F47 2022 R0013200 10/15/2025 c.2 03/25/2023 Book
    Library of Congress Classification     Book Cavite State University - CCAT Campus Cavite State University - CCAT Campus F 03/13/2023 Purchased from Edric Publishing House F 525.00   F TX 820 F47 2022 R0013201 10/15/2025 c.3 03/25/2023 Book