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Home smoking and curing. / (Record no. 472)

MARC details
000 -LEADER
fixed length control field 01391cam a2200301 a 4500
001 - CONTROL NUMBER
control field ocm18683948
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20170307154809.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 890426s1989 enka 001 0 eng
015 ## - NATIONAL BIBLIOGRAPHY NUMBER
National bibliography number GB8911743
Source bnb
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 071262919X
Qualifying information (pbk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780712629195
Qualifying information (pbk.)
029 1# - (OCLC)
OCLC library identifier UKDEL
System control number 033390290
029 1# - (OCLC)
OCLC library identifier UNITY
System control number 033390290
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)18683948
040 ## - CATALOGING SOURCE
Original cataloging agency UKM
Language of cataloging eng
Transcribing agency UKM
Modifying agency OCL
-- OCLCQ
-- OCLCO
-- OCLCF
-- OCLCQ
-- OCL
050 14 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX609
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.46
Edition number 19
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Erlandson, Keith.
9 (RLIN) 27252
245 10 - TITLE STATEMENT
Title Home smoking and curing. /
250 ## - EDITION STATEMENT
Edition statement 3rd ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc Century,
Date of publication, distribution, etc 1989.
Place of publication, distribution, etc London
300 ## - PHYSICAL DESCRIPTION
Extent [128] pages
520 ## - SUMMARY, ETC.
Summary, etc First published in 1977, and never out of print, this outstanding guide has introduced thousands of cooks to the techniques of smoking and curing food. Whether you want to prepare your own smoked salmon or bacon, or smoke more unusual items, like beef, oysters, or eggs, "Home Smoking and Curing" guides you through the entire process with clear, simple instructions and diagrams. With recipes ranging from smoked venison to smoke-roasted steaks and spare ribs, the guide also contains advice on choosing ingredients, brining and storing, and building your own kiln.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Smoking of food
Form subdivision Amateurs' manuals.
9 (RLIN) 27253
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Non-Fiction
948 ## - LOCAL PROCESSING INFORMATION (OCLC); SERIES PART DESIGNATOR (RLIN)
h (OCLC) HELD BY NZWMT - 18 OTHER HOLDINGS
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Cost, normal purchase price Full call number Barcode Date last seen Cost, replacement price Price effective from Koha item type Public note
    Dewey Decimal Classification   Not For Loan Non Fiction Waimate Waimate Located at Event Centre 03/01/2024 25.00 641.46 A00117656 12/09/2019 25.00 16/12/1993 Non-Fiction Not for loan
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