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020 -INTERNATIONAL STANDARD BOOK NUMBER
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020 -INTERNATIONAL STANDARD BOOK NUMBER
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040 -CATALOGING SOURCE
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a
Original cataloging agency
NEU GrandLibrary
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041 -LANGUAGE CODE
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a
Language code of text/sound track or separate title
eng
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050 -LIBRARY OF CONGRESS CALL NUMBER
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a
Classification number
WB405
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b
Item number
.L32 2006
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082 -DEWEY DECIMAL CLASSIFICATION NUMBER
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a
Dewey Classification
641.5
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100 -MAIN ENTRY--PERSONAL NAME
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a
Personal name
Labensky Sarah R
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245 -TITLE STATEMENT
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a
Title
On cooking :
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b
Remainder of title
a textbook of culinary fundamentals /
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h
Medium
BOOK
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c
Statement of responsibility, etc
Sarah R. Labensky.
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260 -PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
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a
Place of publication, distribution, etc
Upper Saddle River, N.J. :
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b
Name of publisher, distributor, etc
Pearson Prentice Hall,
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c
Date of publication, distribution, etc
2006.
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300 -PHYSICAL DESCRIPTION
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a
Extent
xxv, 1406 p. :
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b
Other physical details
ill. (chiefly col.) ;
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c
Dimensions
29 cm.
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504 -BIBLIOGRAPHY, ETC. NOTE
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a
Bibliography, etc
Includes bibliographical references (p. [1337]-1342) and index.
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650 -SUBJECT ADDED ENTRY--TOPICAL TERM
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a
Topical term or geographic name as entry element
Cookery
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650 -SUBJECT ADDED ENTRY--TOPICAL TERM
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a
Topical term or geographic name as entry element
Dietetics.
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650 -SUBJECT ADDED ENTRY--TOPICAL TERM
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a
Topical term or geographic name as entry element
Nutrition.
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700 -ADDED ENTRY--PERSONAL NAME
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a
Personal name
Hause Alan M
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