| 000 -LEADER |
|---|
| fixed length control field |
01326nam a2200253 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
007186 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230203090706.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
100510r20031999sp a spa |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
84-95939-56-8 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
umsa |
| Language of cataloging |
spa |
| Transcribing agency |
umsa |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX |
| -- |
749 |
| -- |
.W4718 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Wright, Jeni |
| 9 (RLIN) |
13271 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Carne : |
| Remainder of title |
técnicas culinarias - Le Cordon Bleu / |
| Statement of responsibility, etc |
Jeni Wright y Eric Treuillé; traducción Rosa Cano Camarasa. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
1a ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Barcelona, España : |
| Name of publisher, distributor, etc |
Blume, |
| Date of publication, distribution, etc |
reimpresión 2003. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
48 p. : |
| Other physical details |
il. ; |
| Dimensions |
28 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Título original: Le Cordon Bleu techniques and recipes: meat |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Resumen: De la escuela de cocina más famosa del mundo: los secretos de numerosas técnicas y preparaciones culinarias básicas, ilustradas paso a paso, completadas con sugerencias y consejos, recetas de los principales profesionales y platos impresionantemente decorados.<br/>Encontrará una extensa guía ilustrada de ingredientes y técnicas para carne así como trucos de cocinero y consejos expertos para conseguir los mejores resultados. Este libro le asegura el éxito con la cocina casera más sencilla y con las recetas más complicadas.<br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Índice: p. 48 |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Carne (Cocina) |
| 9 (RLIN) |
5880 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Treuillé, Eric |
| 9 (RLIN) |
13272 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Libros |