The whole fish cookbook : (Record no. 57808)

MARC details
000 -LEADER
fixed length control field 01313nam a22003018i 4500
001 - CONTROL NUMBER
control field 711473
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20210719184516.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 190816s2020 vraa 000|0|eng|d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781743795538 (hbk.) :
Terms of availability £25.00
035 ## - SYSTEM CONTROL NUMBER
System control number (StDuBDS)9781743795538
040 ## - CATALOGING SOURCE
Original cataloging agency StDuBDS
Language of cataloging eng
Transcribing agency StDuBDS
Description conventions rda
072 #7 - SUBJECT CATEGORY CODE
Subject category code FOO
Source eflch
072 #7 - SUBJECT CATEGORY CODE
Subject category code FOO
Source ukslc
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.6'92
Edition number 23
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Niland, Josh,
Relator term author.
245 14 - TITLE STATEMENT
Title The whole fish cookbook :
Remainder of title new ways to cook, eat and think /
Statement of responsibility, etc. Josh Niland.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Melbourne :
Name of producer, publisher, distributor, manufacturer Hardie Grant Books,
Date of production, publication, distribution, manufacture, or copyright notice 2020.
300 ## - PHYSICAL DESCRIPTION
Extent 256 pages :
Other physical details illustrations (colour) ;
Dimensions 29 cm
336 ## - CONTENT TYPE
Content type term text
Source rdacontent
336 ## - CONTENT TYPE
Content type term still image
Source rdacontent
337 ## - MEDIA TYPE
Media type term unmediated
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term volume
Source rdacarrier
520 8# - SUMMARY, ETC.
Summary, etc. Groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is - an amazing, complex source of protein that can and should be treated with exactly the same nose-to-tail reverence as meat.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking (Fish)
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food and Drink.
Source of heading or term eflch
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food and Drink.
Source of heading or term ukslc
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Suppress in OPAC Do not suppress from OPAC
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Total Checkouts Full call number Barcode Date last seen Cost, replacement price Price effective from Koha item type Total Renewals Date last checked out
    Dewey Decimal Classification     Paul Hamlyn Library Paul Hamlyn Library Floor 3 17/03/2020   641.692 NIL 06724469 12/09/2023 60.00 19/07/2021 Book    
    Dewey Decimal Classification     Paul Hamlyn Library Paul Hamlyn Library Floor 3 17/03/2020 1 641.692 NIL 06724477 29/09/2023 60.00 19/07/2021 Book 8 27/04/2022
    Dewey Decimal Classification     Paul Hamlyn Library Paul Hamlyn Library Floor 3 17/03/2020 1 641.692 NIL 06724485 25/10/2021 60.00 19/07/2021 Book 2 11/10/2021
    Dewey Decimal Classification     Paul Hamlyn Library Paul Hamlyn Library Floor 3 17/03/2020   641.692 NIL 06724493 12/09/2023 60.00 19/07/2021 Book    
    Dewey Decimal Classification     Paul Hamlyn Library Paul Hamlyn Library Floor 3 17/03/2020   641.692 NIL 06724507 12/09/2023 60.00 19/07/2021 Book