Fish and seafood : (Record no. 542)

MARC details
000 -LEADER
fixed length control field 01745nam a22002777a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230419210906.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 210205b ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9789814296618
040 ## - CATALOGING SOURCE
Language of cataloging English.
Transcribing agency CvSU-CCAT Campus Library
Description conventions rda.
Original cataloging agency CvSU-CCAT Campus Library.
050 ## - LIBRARY OF CONGRESS CALL NUMBER
Classification number CIR TX747
Item number A36 2010
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Ainsworth, Mark
9 (RLIN) 1651
245 ## - TITLE STATEMENT
Title Fish and seafood :
Remainder of title Identification, fabrication, utilization /
Statement of responsibility, etc. Mark Ainsworth.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Singapore :
Name of publisher, distributor, etc. Cengage Learning Asia Pte Ltd.
Date of publication, distribution, etc. 2010.
300 ## - PHYSICAL DESCRIPTION
Extent 357 pages :
Other physical details illustrations ;
Dimensions 22 cm.
490 ## - SERIES STATEMENT
Series statement Culinary Institute of America pro series
500 ## - GENERAL NOTE
General note "The kitchen professional"--T.p. verso
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
520 ## - SUMMARY, ETC.
Summary, etc. Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this invaluable resource features helpful storage information, basic preparation methods, and recipes that will allow professional and home chefs to fabricate well-prepared fish and seafood. Throughout this lavishly illustrated text, The Culinary Institute of America's Chef Mark Ainsworth offers readers a satisfying alternative to meat by educating them about how to purchase and prepare healthy and delicious fish and seafood dishes.
546 ## - LANGUAGE NOTE
Language note English text.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Seafood.
9 (RLIN) 1652
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking (Seafood)
9 (RLIN) 1653
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Fish as food.
9 (RLIN) 1654
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Book
Classification part TX747 A36 2010
Call number prefix CIR
Source of classification or shelving scheme Library of Congress Classification
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 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 GCS 01/29/2015 Purchased CIR CIR TX747 A36 2010 R0010902 10/15/2025 1 02/05/2021 Book