MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01370nam a22003257a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250203152816.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
250203b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9786214780013 |
| 040 ## - CATALOGING SOURCE |
|---|
| Language of cataloging |
eng |
| Transcribing agency |
TUPM |
| Description conventions |
rda |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 651 |
| Item number |
F47 2022 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Festijo, Billy T. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Cookery / |
| Statement of responsibility, etc. |
Billy T. Festijo, Leoncio F. Barlan Jr., and Richard M. Etrata. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Sta. Cruz, Manila : |
| Name of producer, publisher, distributor, manufacturer |
Edric Publishing House, |
| Date of production, publication, distribution, manufacture, or copyright notice |
c2022 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
95 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
25 cm |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 1 : Introduction to cookery Chapter 2 : Cooking methods Chapter 3 : Stocks, soups, and sauces Chapter 4 : Salad and dressing Chapter 5 : Appetizers and sandwiches Chapter 6 : Poultry fabrication and preparation Chapter 7 : Fish and shellfish cookery Chapter 8 : Meat cookery Chapter 9 : Egg, vegetables, and farinaceous dishes Chapter 10 : Desserts References |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cookery |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Culinary Arts |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food Preparation |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking Techniques |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Recipes and Cooking Methods |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Barlan, Leoncio Jr. F. |
| Relator term |
author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Etrata, Richard M. |
| Relator term |
author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Book |
| Suppress in OPAC |
No |