| 000 -LEADER |
|---|
| fixed length control field |
00606cam a22002054a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
12707538 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20220510150148.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
020315s2002 nyua 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0781809258 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
UG |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX716.A1 O95 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ovide, Stephanie. |
| 9 (RLIN) |
8642 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
French Caribbean cuisine / |
| Statement of responsibility, etc |
Stéphanie Ovide. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
New York : |
| Name of publisher, distributor, etc |
Hippocrene Books, |
| Date of publication, distribution, etc |
2002. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
227 p. : |
| Other physical details |
ill. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Donor |
Claudia De four |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, Caribbean. |
| 9 (RLIN) |
67277 |
|
|---|
| Topical term or geographic name as entry element |
Cooking, French. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Entry Department |
TSD |
| Source of classification or shelving scheme |
|
| Acquisition - Verified |
MA |
| Verified |
KB |