Detalles MARC
| 000 -LEADER |
|---|
| fixed length control field |
01462nam a2200325 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
42520 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MX-MoUR |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250505142636.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110114s2001||||sp o|||g ||| 001 0 spa d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9788489396807 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(janium) 42436 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(janium)42431 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
MX-MoUR |
| Language of cataloging |
spa |
| Transcribing agency |
MX-MoUR |
| Modifying agency |
MX-MoUR |
| 041 0# - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
spa |
| Language code of original |
eng |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX651 |
| Item number |
.T4318 2010 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.7 |
| Item number |
COR-KIT |
| 240 13 - UNIFORM TITLE |
|---|
| Uniform title |
Le cordon bleu kitchen essentials. |
| Language of a work |
Español |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Las tecnicas del chef |
| Remainder of title |
: equipo, ingredientes, terminologia gastronomica / |
| Statement of responsibility, etc. |
Le Cordon Bleu |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Barcelona |
| Name of publisher, distributor, etc. |
Blume, |
| Date of publication, distribution, etc. |
c2001 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
256p. |
| Other physical details |
il. col. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Incluye indice |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Una guía culinaria creada por los maestros de Le Cordon Bleu, una de las escuelas de cocina más prestigiosas del mundo. En sus páginas, se exploran desde la selección de ingredientes y utensilios hasta técnicas avanzadas para dominar la cocina.<br/> |
| Expansion of summary note |
Con más de 1,000 ilustraciones, el libro explica métodos para preparar pescado, mariscos, carnes, aves, huevos, lácteos, cereales, frutas y más. También incluye consejos prácticos para mejorar la preparación de alimentos y solucionar problemas comunes en la cocina." -- Microsoft Copilot. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cocina técnicas |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Gastronomía tecnicas |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Le Cordon bleu |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
