Chi Spacca : (Record no. 4387)
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000 -LEADER | |
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fixed length control field | 00637nam a2200205Ia 4500 |
003 - CONTROL NUMBER IDENTIFIER | |
control field | NUBLRC |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 241210s9999 xx 000 0 und d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 978-0-525-65465-0 |
040 ## - CATALOGING SOURCE | |
Transcribing agency | NUBLRC |
050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
Classification number | REF TX 723 .S55 2020 |
100 ## - MAIN ENTRY--PERSONAL NAME | |
Personal name | Silverton, Nancy |
245 #0 - TITLE STATEMENT | |
Title | Chi Spacca : |
Remainder of title | a new approach to American cooking / |
260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
Place of publication, distribution, etc. | New York : Alfred A. Knopf |
Date of publication, distribution, etc. | 2020 |
300 ## - PHYSICAL DESCRIPTION | |
Extent | 372 pages |
Other physical details | 372 p. : col. ill. ; 24 cm. |
365 ## - TRADE PRICE | |
Price amount | 1680 |
504 ## - BIBLIOGRAPHY, ETC. NOTE | |
Bibliography, etc. note | Includes index. |
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name entry element | Cooking, Italian ; Cooking--United States ; Chi Spacca (Restaurant) |
700 ## - ADDED ENTRY--PERSONAL NAME | |
Personal name | DeNicola, Ryan ; Carreño, Carolynn |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Source of classification or shelving scheme | Library of Congress Classification |
Koha item type | Books |
Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
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Library of Congress Classification | Hospitality Management | NU BALIWAG | NU BALIWAG | Reference | Purchased - Sketchbooks | REF TX 723 .S55 2020 | NUBUL000003771 | 12/12/2024 | 12/12/2024 | Reference |