Grundlagen der ayurwedischen Kochkunst: d. Philosophie u. Praxis d. vegetar. Küche Indiens
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | Undetermined |
| Veröffentlicht: |
Durach
Windpferd-Verl.-Ges.
1988
|
| Ausgabe: | 1. Aufl. |
| Schriftenreihe: | Reihe Schangrila
|
| Schlagworte: | |
| Beschreibung: | Aus d. Engl. übers. |
| Beschreibung: | 175 S. Ill. |
| ISBN: | 3924624593 |
Internformat
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| 245 | 1 | 0 | |a Grundlagen der ayurwedischen Kochkunst |b d. Philosophie u. Praxis d. vegetar. Küche Indiens |
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| 264 | 1 | |a Durach |b Windpferd-Verl.-Ges. |c 1988 | |
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Datensatz im Suchindex
| _version_ | 1804115235213148160 |
|---|---|
| any_adam_object | |
| author | Johari, Harish 1934-1999 |
| author_GND | (DE-588)12200356X |
| author_facet | Johari, Harish 1934-1999 |
| author_role | aut |
| author_sort | Johari, Harish 1934-1999 |
| author_variant | h j hj |
| building | Verbundindex |
| bvnumber | BV000783763 |
| classification_rvk | YU 4000 |
| classification_tum | OEK 100f |
| ctrlnum | (OCoLC)230918478 (DE-599)BVBBV000783763 |
| discipline | Medizin Ökotrophologie |
| edition | 1. Aufl. |
| format | Book |
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| id | DE-604.BV000783763 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T15:19:23Z |
| institution | BVB |
| isbn | 3924624593 |
| language | Undetermined |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-000490847 |
| oclc_num | 230918478 |
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| physical | 175 S. Ill. |
| publishDate | 1988 |
| publishDateSearch | 1988 |
| publishDateSort | 1988 |
| publisher | Windpferd-Verl.-Ges. |
| record_format | marc |
| series2 | Reihe Schangrila |
| spelling | Johari, Harish 1934-1999 Verfasser (DE-588)12200356X aut Grundlagen der ayurwedischen Kochkunst d. Philosophie u. Praxis d. vegetar. Küche Indiens 1. Aufl. Durach Windpferd-Verl.-Ges. 1988 175 S. Ill. txt rdacontent n rdamedia nc rdacarrier Reihe Schangrila Aus d. Engl. übers. Vegetarische Kost (DE-588)4062436-5 gnd rswk-swf Ayurveda (DE-588)4004053-7 gnd rswk-swf Ernährung (DE-588)4015332-0 gnd rswk-swf Indien (DE-588)4026722-2 gnd rswk-swf (DE-588)4151278-9 Einführung gnd-content Vegetarische Kost (DE-588)4062436-5 s Ayurveda (DE-588)4004053-7 s DE-604 Indien (DE-588)4026722-2 g Ernährung (DE-588)4015332-0 s |
| spellingShingle | Johari, Harish 1934-1999 Grundlagen der ayurwedischen Kochkunst d. Philosophie u. Praxis d. vegetar. Küche Indiens Vegetarische Kost (DE-588)4062436-5 gnd Ayurveda (DE-588)4004053-7 gnd Ernährung (DE-588)4015332-0 gnd |
| subject_GND | (DE-588)4062436-5 (DE-588)4004053-7 (DE-588)4015332-0 (DE-588)4026722-2 (DE-588)4151278-9 |
| title | Grundlagen der ayurwedischen Kochkunst d. Philosophie u. Praxis d. vegetar. Küche Indiens |
| title_auth | Grundlagen der ayurwedischen Kochkunst d. Philosophie u. Praxis d. vegetar. Küche Indiens |
| title_exact_search | Grundlagen der ayurwedischen Kochkunst d. Philosophie u. Praxis d. vegetar. Küche Indiens |
| title_full | Grundlagen der ayurwedischen Kochkunst d. Philosophie u. Praxis d. vegetar. Küche Indiens |
| title_fullStr | Grundlagen der ayurwedischen Kochkunst d. Philosophie u. Praxis d. vegetar. Küche Indiens |
| title_full_unstemmed | Grundlagen der ayurwedischen Kochkunst d. Philosophie u. Praxis d. vegetar. Küche Indiens |
| title_short | Grundlagen der ayurwedischen Kochkunst |
| title_sort | grundlagen der ayurwedischen kochkunst d philosophie u praxis d vegetar kuche indiens |
| title_sub | d. Philosophie u. Praxis d. vegetar. Küche Indiens |
| topic | Vegetarische Kost (DE-588)4062436-5 gnd Ayurveda (DE-588)4004053-7 gnd Ernährung (DE-588)4015332-0 gnd |
| topic_facet | Vegetarische Kost Ayurveda Ernährung Indien Einführung |
| work_keys_str_mv | AT johariharish grundlagenderayurwedischenkochkunstdphilosophieupraxisdvegetarkucheindiens |