MARC details
| 000 -LEADER |
|---|
| fixed length control field |
aam a22 a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
ocn862978323 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20170528222956.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
vd cvaizu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
131114s2013 vau180 vleng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781598039993 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1598039997 |
| 028 40 - PUBLISHER NUMBER |
|---|
| Publisher number |
9211 |
| Source |
Teaching Company |
| 028 40 - PUBLISHER NUMBER |
|---|
| Publisher number |
ID9211A-01 |
| Source |
Teaching Company |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)862978323 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
CCP |
| Language of cataloging |
eng |
| Transcribing agency |
CCP |
| Modifying agency |
OCLCF |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX833.5 |
| Item number |
.B75 2013 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5/55 |
| Edition number |
23 |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
641.555 EVE |
| 245 04 - TITLE STATEMENT |
|---|
| Title |
The everyday gourmet |
| Remainder of title |
making meals in less time / |
| Statement of responsibility, etc. |
The Culinary Institute of America. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
Chantilly, VA : |
| Name of publisher, distributor, etc. |
Teaching Co., |
| Date of publication, distribution, etc. |
c2013. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 videodisc (3 hr.) : |
| Other physical details |
sd., col. ; |
| Dimensions |
4 3/4 in. + |
| Accompanying material |
1 course guidebook (iii, 69 p. : col. ill. ; 24 cm.) |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
The great courses. Better living. Food & wine |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Accompanying course guidebook includes bibliographical references. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Title |
Into the mind of a chef -- |
| -- |
Launching the day -- |
| -- |
One fresh thing -- |
| -- |
Evolution of a quick dish -- |
| -- |
What makes a meal? -- |
| -- |
A chef entertains. |
| 511 0# - PARTICIPANT OR PERFORMER NOTE |
|---|
| Participant or performer note |
Lecturer: Bill Briwa |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Quick and easy cooking. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Briwa, Bill. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Teaching Company. |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Great courses (DVD) |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Books |
| Item part |
TGC |
| Call number prefix |
DVD |
| Call number suffix |
EVE |