Le Cordon Bleu pastry school: (Record no. 20037)

MARC details
000 -LEADER
fixed length control field 00572nam a2200181Ia 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230928s9999 xx 000 0 und d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781911621201
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) 641.86 LEC
245 00 - TITLE STATEMENT
Title Le Cordon Bleu pastry school:
Remainder of title 100 step-by-step recipes /
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. London:
Name of publisher, distributor, etc. Grub Street,
Date of publication, distribution, etc. 2018
300 ## - PHYSICAL DESCRIPTION
Extent 511p.:
Other physical details illustrations (color) ;
Dimensions 27cm
500 ## - GENERAL NOTE
General note Includes index
610 ## - SUBJECT ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Cordon Bleu (School: Paris, France)
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Desserts
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name Cordon Beleu (School: Paris, France)
710 ## - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Cordon Bleu (School: Paris, France)
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification

No items available.

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