MARC details
| 000 -LEADER |
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| fixed length control field |
01595cam a2200349 a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
34833444 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
AuCNLKIN |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20190114222401.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110708s2012 enka er 001 0 eng d |
| 019 ## - |
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| -- |
000050181650 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781906650599 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
StDuBDS |
| Language of cataloging |
eng |
| Transcribing agency |
StDuBDS |
| Modifying agency |
Uk |
| -- |
WLB |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.50942132 |
| Edition number |
23 |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) |
|---|
| Classification number |
641.5094 |
| -- |
HOW |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Howard, Philip |
| Titles and words associated with a name |
(Chef) |
| 9 (RLIN) |
33034 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The Square : |
| Remainder of title |
the cookbook. |
| Number of part/section of a work |
Volume 1, |
| Name of part/section of a work |
Savoury / |
| Statement of responsibility, etc. |
Philip Howard. |
| 246 30 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Savoury. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Bath, England : |
| Name of publisher, distributor, etc. |
Absolute, |
| Date of publication, distribution, etc. |
2012. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
526 p. : |
| Other physical details |
ill. (chiefly col.) ; |
| Dimensions |
25 x 25 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
This first volume covers Howard's savoury recipes, giving precise instructions on how to create food of top Michelin standard. Meticulous, detailed and fiercely intelligent, this is a book that will set the benchmark for works of the highest culinary ambition. From 'Lasagne of Crab with a Cappuccino of Shellfish and a Champagne Foam' to 'Braised Veal Cheek with Hand-rolled Macaroni, Cauliflower and Truffle', here are more than 100 in-depth savoury recipes. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Cookery / food & drink etc. |
| 610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Square (Restaurant) |
| 9 (RLIN) |
33035 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking |
| Geographic subdivision |
England |
| -- |
London. |
| 9 (RLIN) |
33036 |
| 655 #0 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Cookbooks. |
| 9 (RLIN) |
1398 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Square (Restaurant) |
| 9 (RLIN) |
33035 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b34833444 |
| l |
p |
| c |
- |
| 902 ## - LOCAL DATA ELEMENT B, LDB (RLIN) |
|---|
| a |
180730 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Operator's initials, OID (RLIN) |
11 |
| Cataloger's initials, CIN (RLIN) |
130819 |
| First Date, FD (RLIN) |
m |
| -- |
a |
| -- |
- |
| -- |
4 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| l |
p4nor |
| n |
20-11-13 sent to p3bre |
| -- |
20/01/15 sent from p3bre |
| -- |
10-02-15 sent to p4nor |
| i |
31111056154014 |
| t |
2 |
| p |
$56.79 |
| r |
- |
| s |
c |
| g |
1 |
| k |
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