MARC details
| 000 -LEADER |
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| fixed length control field |
03469cgm a2200529Ii 4500 |
| 001 - CONTROL NUMBER |
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| control field |
sky298921142 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
SKY |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20230115190755.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
vd cvaizu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
170316t20192019vau720 e q vleng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781629977676 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1629977675 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781629977782 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1629977780 |
| 028 40 - PUBLISHER NUMBER |
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| Publisher number |
ID9338A-01 |
| Source |
Teaching Company (container) |
| 028 40 - PUBLISHER NUMBER |
|---|
| Publisher number |
PD338A |
| Source |
Teaching Company (discs) |
| 028 40 - PUBLISHER NUMBER |
|---|
| Publisher number |
019338A |
| Source |
Teaching Company (guidebook) |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
TOH |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
PAL |
| Modifying agency |
OCLCO |
| -- |
GP5 |
| -- |
GO3 |
| -- |
RECBC |
| -- |
OCLCF |
| -- |
OCLCA |
| -- |
TEF |
| -- |
MVP |
| -- |
SKYRV |
| 110 ## - MAIN ENTRY--CORPORATE NAME |
|---|
| Relator code |
The Great Courses |
| 9 (RLIN) |
2 |
| 245 00 - TITLE STATEMENT |
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| Title |
Cooking basics : |
| Remainder of title |
what everyone should know / |
| Statement of responsibility, etc. |
Chef Sean Kahlenberg, The Culinary Institute of America. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Chantilly, VA : |
| Name of producer, publisher, distributor, manufacturer |
The Teaching Company, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2019] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2019. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
4 videodiscs (approximately 720 min.) : |
| Other physical details |
sound, color ; |
| Dimensions |
4 3/4 in. + |
| Accompanying material |
1 guidebook (v, 103 pages : color illustrations) |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
two-dimensional moving image |
| Content type code |
tdi |
| Source |
rdacontent. |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
video |
| Media type code |
v |
| Source |
rdamedia. |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
videodisc |
| Carrier type code |
vd |
| Source |
rdacarrier. |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
|---|
| File type |
video file |
| Encoding format |
DVD video |
| Regional encoding |
region 1 |
| Source |
rda. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Course no. 9338 ; topic, Better living ; subtopic, Food & wine. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Contains 24 lectures; each lecture is approximately 30 minutes. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
The accompanying book lists the ingredients needed for each of the course's recipes and provides general tips on cooking the dishes. The portion yields and ingredient lists may vary from those used in the videos because of the videos' demonstrational nature--page iii. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Miscellaneous information |
Disc 1. |
| Title |
Risotto and what to do with the leftovers -- |
| -- |
Choosing the best method to cook vegetables -- |
| -- |
An elegant corn soup with lobster -- |
| -- |
Sautéed scallops with roasted cauliflower -- |
| -- |
How to poach an octopus -- |
| -- |
How to break down and roast a chicken -- |
| Miscellaneous information |
Disc 2. |
| Title |
Braising short ribs and making polenta -- |
| -- |
Pork Milanese and the art of breading -- |
| -- |
Grilled salmon : breaking down a round fish -- |
| -- |
One-dish cookery : coq au vin -- |
| -- |
Monkfish : from bycatch to haute cuisine -- |
| -- |
How to make rack of lamb persillade -- |
| Miscellaneous information |
Disc 3. |
| Title |
Making your own pasta : potato gnocchi -- |
| -- |
Making your own pasta : butternut agnolotti -- |
| -- |
Cooking the perfect Thanksgiving turkey -- |
| -- |
Seafood delight : how to make cioppino -- |
| -- |
Finding your roots : maple-roasted celeriac -- |
| -- |
How to make great paella -- |
| Miscellaneous information |
Disc 4. |
| Title |
Smoking pork with Mexican street corn -- |
| -- |
Dover sole : breaking down a flat fish -- |
| -- |
You too can make ratatouille -- |
| -- |
Making roast beef and potato gratin -- |
| -- |
Patience, pickles, and crispy fried chicken -- |
| -- |
My big steak : executing a three-course meal. |
| 511 0# - PARTICIPANT OR PERFORMER NOTE |
|---|
| Participant or performer note |
Chef Sean Kahlenberg, CHE, AOS. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Learn how to prepare dozens of recipes with step-by-step instructions for meats, pasta, vegetables, seafood, and more with an experienced CIA and restaurant chef"--container. |
| 538 ## - SYSTEM DETAILS NOTE |
|---|
| System details note |
DVD. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Closed captioned for the hearing impaired. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking. |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Lectures. |
| Source of term |
lcgft. |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Instructional and educational works. |
| Source of term |
lcgft. |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Instructional films. |
| Source of term |
lcgft. |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Nonfiction films. |
| Source of term |
lcgft. |
| 655 #7 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Video recordings for the hearing impaired. |
| Source of term |
lcgft. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Kahlenberg, Sean, |
| Relator term |
teacher. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America, |
| Relator term |
sponsor. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Teaching Company, |
| Relator term |
production company. |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Great courses (DVD). |
| Name of part/section of a work |
Better living. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Books |