Die Feinheiten der vegetarischen Küche:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | German |
| Veröffentlicht: |
Landsberg am Lech
Mvg
1981
|
| Schlagworte: | |
| Beschreibung: | EST: Gourmet cooking without meat (dt.) |
| Beschreibung: | 223 S. zahlr. Ill. |
| ISBN: | 3478056608 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV002162785 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | t | ||
| 008 | 890928s1981 a||| |||| 00||| ger d | ||
| 020 | |a 3478056608 |9 3-478-05660-8 | ||
| 035 | |a (OCoLC)174426325 | ||
| 035 | |a (DE-599)BVBBV002162785 | ||
| 040 | |a DE-604 |b ger |e rakddb | ||
| 041 | 0 | |a ger | |
| 049 | |a DE-M49 |a DE-154 | ||
| 100 | 1 | |a Southey, Paul |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Die Feinheiten der vegetarischen Küche |
| 264 | 1 | |a Landsberg am Lech |b Mvg |c 1981 | |
| 300 | |a 223 S. |b zahlr. Ill. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a EST: Gourmet cooking without meat (dt.) | ||
| 650 | 0 | 7 | |a Kochbuch |0 (DE-588)4114240-8 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Vegetarische Kost |0 (DE-588)4062436-5 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Vegetarische Kost |0 (DE-588)4062436-5 |D s |
| 689 | 0 | 1 | |a Kochbuch |0 (DE-588)4114240-8 |D s |
| 689 | 0 | |8 1\p |5 DE-604 | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-001420280 | ||
| 883 | 1 | |8 1\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
Datensatz im Suchindex
| _version_ | 1804116618664476672 |
|---|---|
| any_adam_object | |
| author | Southey, Paul |
| author_facet | Southey, Paul |
| author_role | aut |
| author_sort | Southey, Paul |
| author_variant | p s ps |
| building | Verbundindex |
| bvnumber | BV002162785 |
| ctrlnum | (OCoLC)174426325 (DE-599)BVBBV002162785 |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01097nam a2200337 c 4500</leader><controlfield tag="001">BV002162785</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">890928s1981 a||| |||| 00||| ger d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">3478056608</subfield><subfield code="9">3-478-05660-8</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)174426325</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV002162785</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakddb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">ger</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-M49</subfield><subfield code="a">DE-154</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Southey, Paul</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Die Feinheiten der vegetarischen Küche</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Landsberg am Lech</subfield><subfield code="b">Mvg</subfield><subfield code="c">1981</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">223 S.</subfield><subfield code="b">zahlr. Ill.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">EST: Gourmet cooking without meat (dt.)</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Kochbuch</subfield><subfield code="0">(DE-588)4114240-8</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Vegetarische Kost</subfield><subfield code="0">(DE-588)4062436-5</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Vegetarische Kost</subfield><subfield code="0">(DE-588)4062436-5</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Kochbuch</subfield><subfield code="0">(DE-588)4114240-8</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="8">1\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-001420280</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">1\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield></record></collection> |
| id | DE-604.BV002162785 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T15:41:22Z |
| institution | BVB |
| isbn | 3478056608 |
| language | German |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-001420280 |
| oclc_num | 174426325 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-154 |
| owner_facet | DE-M49 DE-BY-TUM DE-154 |
| physical | 223 S. zahlr. Ill. |
| publishDate | 1981 |
| publishDateSearch | 1981 |
| publishDateSort | 1981 |
| publisher | Mvg |
| record_format | marc |
| spelling | Southey, Paul Verfasser aut Die Feinheiten der vegetarischen Küche Landsberg am Lech Mvg 1981 223 S. zahlr. Ill. txt rdacontent n rdamedia nc rdacarrier EST: Gourmet cooking without meat (dt.) Kochbuch (DE-588)4114240-8 gnd rswk-swf Vegetarische Kost (DE-588)4062436-5 gnd rswk-swf Vegetarische Kost (DE-588)4062436-5 s Kochbuch (DE-588)4114240-8 s 1\p DE-604 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Southey, Paul Die Feinheiten der vegetarischen Küche Kochbuch (DE-588)4114240-8 gnd Vegetarische Kost (DE-588)4062436-5 gnd |
| subject_GND | (DE-588)4114240-8 (DE-588)4062436-5 |
| title | Die Feinheiten der vegetarischen Küche |
| title_auth | Die Feinheiten der vegetarischen Küche |
| title_exact_search | Die Feinheiten der vegetarischen Küche |
| title_full | Die Feinheiten der vegetarischen Küche |
| title_fullStr | Die Feinheiten der vegetarischen Küche |
| title_full_unstemmed | Die Feinheiten der vegetarischen Küche |
| title_short | Die Feinheiten der vegetarischen Küche |
| title_sort | die feinheiten der vegetarischen kuche |
| topic | Kochbuch (DE-588)4114240-8 gnd Vegetarische Kost (DE-588)4062436-5 gnd |
| topic_facet | Kochbuch Vegetarische Kost |
| work_keys_str_mv | AT southeypaul diefeinheitendervegetarischenkuche |