000 -LEADER |
fixed length control field |
00713n00 a2200265 4500 |
001 - CONTROL NUMBER |
control field |
57829 |
003 - CONTROL NUMBER IDENTIFIER |
control field |
Clm |
005 - DATE AND TIME OF LATEST TRANSACTION |
control field |
20240822015033.0 |
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
fixed length control field |
Book |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
080722n cau e | |eng |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
0767901835 |
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
Classification number |
641.6965 |
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (OCLC) |
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
640.6965 FOW |
100 10 - MAIN ENTRY--PERSONAL NAME |
Personal name |
Fowler, Damon Lee |
245 1N - TITLE STATEMENT |
Title |
Fried chicken |
Remainder of title |
the world's best recipes from Memphis to Milan, from Buffalo to Bangkok |
Statement of responsibility, etc |
/ Damon Lee Fowler |
260 0# - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
Place of publication, distribution, etc |
New York |
Name of publisher, distributor, etc |
Broadway Books |
Date of publication, distribution, etc |
1999 |
300 ## - PHYSICAL DESCRIPTION |
Extent |
xi.; 196 p. |
Dimensions |
24 cm |
500 ## - GENERAL NOTE |
General note |
Includes bibliography; index |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Cookery (Chicken) |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Frying |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Cookery, International |
903 ## - LOCAL DATA ELEMENT C, LDC (RLIN) |
Price |
RM57.50 |
940 ## - EQUIVALENCE OR CROSS-REFERENCE--UNIFORM TITLE [OBSOLETE] [CAN/MARC only] |
Reading Level |
Adult |
942 00 - ADDED ENTRY ELEMENTS (Clms) |
Clms issues (borrowed), all copies |
1 |