The book of Sent Soví: medieval recipes from Catalonia
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Woodbridge
Tamesis
2008
|
| Ausgabe: | 1. publ. |
| Schriftenreihe: | Colección Támesis
Serie B, Textos ; 51 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | 232 S. 24cm |
| ISBN: | 9781855661646 |
Internformat
MARC
| LEADER | 00000nam a2200000 cb4500 | ||
|---|---|---|---|
| 001 | BV035025180 | ||
| 003 | DE-604 | ||
| 005 | 20080909 | ||
| 007 | t | ||
| 008 | 080827s2008 |||| 00||| eng d | ||
| 020 | |a 9781855661646 |c (pbk) : £16.99 |9 978-1-85566-164-6 | ||
| 035 | |a (OCoLC)645342821 | ||
| 035 | |a (DE-599)GBV553737694 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-12 |a DE-B220 | ||
| 245 | 1 | 0 | |a The book of Sent Soví |b medieval recipes from Catalonia |c ed. by Joan Santanach ; transl. by Robin Vogelzang |
| 250 | |a 1. publ. | ||
| 264 | 1 | |a Woodbridge |b Tamesis |c 2008 | |
| 300 | |a 232 S. |c 24cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a Colección Támesis : Serie B, Textos |v 51 | |
| 648 | 7 | |a Geschichte 1350 |2 gnd |9 rswk-swf | |
| 650 | 0 | 7 | |a Kochen |0 (DE-588)4031445-5 |2 gnd |9 rswk-swf |
| 651 | 7 | |a Katalonien |0 (DE-588)4029916-8 |2 gnd |9 rswk-swf | |
| 655 | 7 | |0 (DE-588)4135952-5 |a Quelle |2 gnd-content | |
| 689 | 0 | 0 | |a Katalonien |0 (DE-588)4029916-8 |D g |
| 689 | 0 | 1 | |a Kochen |0 (DE-588)4031445-5 |D s |
| 689 | 0 | 2 | |a Geschichte 1350 |A z |
| 689 | 0 | |C b |5 DE-604 | |
| 700 | 1 | |a Santanach i Suñol, Joan |e Sonstige |4 oth | |
| 830 | 0 | |a Colección Támesis |v Serie B, Textos ; 51 |w (DE-604)BV000010768 |9 51 | |
| 856 | 4 | 2 | |m GBV Datenaustausch |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016694238&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-016694238 | ||
Datensatz im Suchindex
| _version_ | 1804137953074610176 |
|---|---|
| adam_text | A/492708 THE BOOK OF SENT SOVI MEDIEVAL RECIPES FROM CATALONIA ECHRVD BY
JO.III SRMTANACH TI.IIKSL.UED BY ROBIN [. VOGELZANG BARCINO-TAMESIS
^-TLCELONA/WOODBRIDGE 2OO8 CONTENTS INTRODUCTION IN THE DAWN OF CATALAN
CUISINE, 11 RECIPES AND RECIPE BOOKS, 13 THE CONTENT OF THE SENT SOVI,
20 IV THE PRESENT EDITION, 29 TRANSLATOR S NOTES, 31 I HI BOOK OF SENT
SOVI TAULA DE RUBRIQUES, 34 TABLE OF RUBRICS, 35 PROLEG, 40 PROLOGUE, 41
SALSA DE PAGO, 42 PEACOCK SAUCE, 43 U SALSA BLANCA, 46 WHITE SAUCE, 47
LIT SI VOLS FER SALSA CAMILLINA, 48 IF YOU WANT TO MAKE CAMEL SAUCE, 49
I LLIMONEA, 50 LEMON SAUCE, 51 V MIG-RAUST, 52 HALF-ROAST, 53 VI SALSA
D OQUES, 54 GOOSE SAUCE, 55 SOSENGA, 56 MEAT SAUCE, 5 7 III!; SALSA
SALVATGINA, 58 SAUCE FOR GAME MEAT, 59 THE BOOK OF SENT SOVI IX SI VOLS
FER SALSA A TOTA EARN, 60 IF YOU WANT TO MAKE SAUCE FOR ANY KIND OF
MEAT, 61 X ALIDEM AB OUS, 62 PARSLEY SAUCE WITH EGGS, 63 XI ALIDEM, 64
PARSLEY SAUCE, 65 XII GELADIA, 66 GELATIN, 67 XIII SI VOLS FER ESCABETX,
68 IF YOU WANT TO MAKE FISH IN VINEGAR SAUCE, 6G XIV SALSA DE PEIX, 70
FISH SAUCE, 71 XV BROU DE GALLINES, 72 CHICKEN BROTH, 73 XVI AMETLLAT,
74 ALMOND BROTH, 75 XVII SALSA DE BOLETS, 76 MUSHROOM SAUCE, *J J XVM
ALLOS QUESOS, 78 GARLIC CHEESE, 79 XIX MOSTALLA, 80 MUSTARD, 81 XX SALSA
VERD, 82 GREEN SAUCE, 8 3 XXI SOLS, 84 VINEGAR DRESSING, 85 XXII ORUGA,
86 ARUGULA, 87 XXIII CELIANDRE, 88 CORIANDER, 89 XXIV BROU DE GALLINES,
90 CHICKEN BROTH, 91 XXV ALMADROC, 92 CHEESE SAUCE, 93 XXVI GENESTADA,
94 BROOM PUDDING, 95 XXVII SALSA DE CONGRE, 96 EEL SAUCE, 97 XXVIII
ORDIAT, 98 BARLEY CREAM, 99 XXIX ORDIAT, 100 BARLEY CREAM, 101 1 XXX
ORDIAT EN ALTRA MANERA, 102 BARLEY CREAM IN ANOTHER MANNER, 103 XXXI
AVENAT, 104 OAT CREAM, 1 05 XXXII AVENAT EN ALTRA MANERA, 106 OAT CREAM
IN ANOTHER MANNER, 107 XXXM AMIDO, 108 STARCH, 10 9 XXXIV LLET
D AMEDLES, 110 ALMOND MILK, 111 XXXV FARINES, 1 1 2 PORRIDGE, 113 XXXVI
ALBERGINIES, 114 AUBERGINES, 115 XXXVII MORTEROL, 116 MEAT STEW, 117
XXXVIII FREIXURES, 118 PLUCK (LUNGS, HEART, AND LIVER), 119 XXXIX
FREIXURES DE CABRIT, 120 KID-MEAT PLUCK, 121 XL TRIPES DE MOLTO, 122
MUTTON TRIPE, 123 XLI A FARCIR CABRIT, 124 TO STUFF KID, 125 XLII PER
FARCIR PORCELL, 126 FOR STUFFING A PIGLET, 127 V . , - THE BOOK OF
SENT SOVI XLIII RESOLES, 128 FRITTERS, 129 XLIV LLESQUES DE FORMATGE,
130 SLICES OF CHEESE, 131 XLV BUNYOLS, 132 CHEESE FRITTERS, 133 XLVI
ESPADA DE MOLTO FARCIDA, 134 STUFFED MUTTON SHOULDER, 135 XLVII PANADES
D AUCELLS, 136 BIRD TURNOVERS, 137 XLVIII PANADA DE LLAMPRESA, 138
LAMPREY TURNOVERS, 139 XLIX PASTANAGAT, 140 CARROT PUREE, 141 L
LLETUGAT, 142 LETTUCE PUREE, 143 LI ESPARRECS, 144 ASPARAGUS, 145 LII
CIRONS TENDRES, 146 TENDER CHICKPEAS, 147 LIN CABRIT EN AST, 148 ROASTED
KID, 149 LIV SEMOLA, 150 SEMOLINA, 151 LV PERDIUS EN OLLA, 152 BOILED
PARTRIDGE, 153 LVI PORRIOL, 154 ONION SAUCE, 155 LVII A FARCIR POLP, 156
TO STUFF OCTOPUS, 157 LVIII LLET MALCUITA, 158 MILK CUSTARD, 159 LIX
ARRICOC, 160 MUTTON STEW, 161 CONTENTS LX SALSA GRANADA, 162 GRAINY
SAUCE, 163 LXI NOUS CONFITES, 164 CANDIED WALNUTS, 165 LXN SALS A DE
CERVO, 166 PEPPER SAUCE, 167 LXIII SALSA BLANCA, 168 WHITE SAUCE, 169
LXIV A FARCIR CAPONS, 170 TO STUFF CAPONS, 171 LXV ALMADROC, 172 CHEESE
SAUCE, 173 LXVI PERDIUS EN AST, 174 ROAST PARTRIDGE, 175 LXVII
FORMATJADES, 176 CHEESE CREAM, 177 LXVIH ESPINACS, 178 SPINACH, 179 LXIX
PORRADA, 180 LEEK PUREE, 181 LXX MENJAR BLANC, 182 WHITE DISH, 183 LXXI
MORTEROL DE CABRIT, 184 KID-MEAT STEW, 185 LXXII FREIXURES DE PORCELL,
186 PIGLET PLUCK, 187 APPENDIX I (26) MISSING RECIPES FROM THE SENT SOVI
TRADITION INCLUDED IN THE LLIBRE D APARELLAR DE MENJAR, 189 MENJAR
BLANC, 190 WHITE DISH, 191 THE BOOK OF SENT SOVI (29) AGRAS A PEIX FRIT
D ESTIU, 192 SOUR GRAPE JUICE WITH FRIED SUMMER FISH, 193 (35)
LLENTILLES, 194 LENTILS, 195 (37) [PANADES DE FARINA], 196 [FLOUR
TURNOVERS], 197 (41) RESOLES DE CABRIT, 198 KID RESOLES, 199 (45)
[BUNYOLS SENSE FORMATGE], 200 [FRITTERS WITHOUT CHEESE], 201 (46)
CRESPELLS, 202 FRIED DOUGH, 203 (47) FARCIR CAPONS E GALLINES, 204
STUFFING CAPONS AND CHICKENS, 205 (5) PANADA DE POLLS, 206 CHICKEN
TURNOVER, 207 (5A) PANADES DE PEIX, 208 FISH TURNOVERS, 209 (53)
CARABASSES, 210 SQUASH, 211 (56) COLS VERDS AB BROU DE MOLTO O DE
GALLINES, 212 GREEN CABBAGE WITH MUTTON OR CHICKEN BROTH, 213 (57) COLS
AB GREIX DE VACA, 214 CABBAGE WITH BEEF GREASE, 215 (66) AGRAS
MESTREJAT, QUAN NO EN POT HOM HAVER D ALTRE, 216 MASTERFUL SOUR GRAPE
JUICE, WHEN THERE IS NO OTHER, 217 (67) COL PORREA, 218 CABBAGE WITH
LEEKS, 219 (68) TORRONS MELATS, SI EN VOLS FER, 220 IF YOU WANT TO MAKE
SOME HONEY NOUGAT, 221 APPENDIX II PARALLELS BETWEEN THE VALENCIA MS
INDEX AND DIE THREE RECIPE COLLECTIONS, 223 BIBLIOGRAPHY, 229
|
| adam_txt |
A/492708 THE BOOK OF SENT SOVI MEDIEVAL RECIPES FROM CATALONIA ECHRVD BY
JO.III SRMTANACH TI.IIKSL.UED BY ROBIN \[. VOGELZANG BARCINO-TAMESIS
^-TLCELONA/WOODBRIDGE 2OO8 CONTENTS INTRODUCTION IN THE DAWN OF CATALAN
CUISINE, 11 RECIPES AND RECIPE BOOKS, 13 THE CONTENT OF THE SENT SOVI,
20 IV THE PRESENT EDITION, 29 TRANSLATOR'S NOTES, 31 I HI BOOK OF SENT
SOVI TAULA DE RUBRIQUES, 34 TABLE OF RUBRICS, 35 PROLEG, 40 PROLOGUE, 41
SALSA DE PAGO, 42 PEACOCK SAUCE, 43 U SALSA BLANCA, 46 WHITE SAUCE, 47
LIT SI VOLS FER SALSA CAMILLINA, 48 IF YOU WANT TO MAKE CAMEL SAUCE, 49
I\ LLIMONEA, 50 LEMON SAUCE, 51 V MIG-RAUST, 52 HALF-ROAST, 53 VI SALSA
D'OQUES, 54 GOOSE SAUCE, 55 SOSENGA, 56 MEAT SAUCE, 5 7 III!; SALSA
SALVATGINA, 58 SAUCE FOR GAME MEAT, 59 THE BOOK OF SENT SOVI IX SI VOLS
FER SALSA A TOTA EARN, 60 IF YOU WANT TO MAKE SAUCE FOR ANY KIND OF
MEAT, 61 X ALIDEM AB OUS, 62 PARSLEY SAUCE WITH EGGS, 63 XI ALIDEM, 64
PARSLEY SAUCE, 65 XII GELADIA, 66 GELATIN, 67 XIII SI VOLS FER ESCABETX,
68 IF YOU WANT TO MAKE FISH IN VINEGAR SAUCE, 6G XIV SALSA DE PEIX, 70
FISH SAUCE, 71 XV BROU DE GALLINES, 72 CHICKEN BROTH, 73 XVI AMETLLAT,
74 ALMOND BROTH, 75 XVII SALSA DE BOLETS, 76 MUSHROOM SAUCE, *J J XVM
ALLOS QUESOS, 78 GARLIC CHEESE, 79 XIX MOSTALLA, 80 MUSTARD, 81 XX SALSA
VERD, 82 GREEN SAUCE, 8 3 XXI SOLS, 84 VINEGAR DRESSING, 85 XXII ORUGA,
86 ARUGULA, 87 XXIII CELIANDRE, 88 CORIANDER, 89 XXIV BROU DE GALLINES,
90 CHICKEN BROTH, 91 XXV ALMADROC, 92 CHEESE SAUCE, 93 XXVI GENESTADA,
94 BROOM PUDDING, 95 XXVII SALSA DE CONGRE, 96 EEL SAUCE, 97 XXVIII
ORDIAT, 98 BARLEY CREAM, 99 XXIX ORDIAT, 100 BARLEY CREAM, 101 1 XXX
ORDIAT EN ALTRA MANERA, 102 BARLEY CREAM IN ANOTHER MANNER, 103 XXXI
AVENAT, 104 OAT CREAM, 1 05 XXXII AVENAT EN ALTRA MANERA, 106 OAT CREAM
IN ANOTHER MANNER, 107 XXXM AMIDO, 108 STARCH, 10 9 XXXIV LLET
D'AMEDLES, 110 ALMOND MILK, 111 XXXV FARINES, 1 1 2 PORRIDGE, 113 XXXVI
ALBERGINIES, 114 AUBERGINES, 115 XXXVII MORTEROL, 116 MEAT STEW, 117
XXXVIII FREIXURES, 118 PLUCK (LUNGS, HEART, AND LIVER), 119 XXXIX
FREIXURES DE CABRIT, 120 KID-MEAT PLUCK, 121 XL TRIPES DE MOLTO, 122
MUTTON TRIPE, 123 XLI A FARCIR CABRIT, 124 TO STUFF KID, 125 XLII PER
FARCIR PORCELL, 126 FOR STUFFING A PIGLET, 127 V . , - THE BOOK OF
SENT SOVI XLIII RESOLES, 128 FRITTERS, 129 XLIV LLESQUES DE FORMATGE,
130 SLICES OF CHEESE, 131 XLV BUNYOLS, 132 CHEESE FRITTERS, 133 XLVI
ESPADA DE MOLTO FARCIDA, 134 STUFFED MUTTON SHOULDER, 135 XLVII PANADES
D'AUCELLS, 136 BIRD TURNOVERS, 137 XLVIII PANADA DE LLAMPRESA, 138
LAMPREY TURNOVERS, 139 XLIX PASTANAGAT, 140 CARROT PUREE, 141 L
LLETUGAT, 142 LETTUCE PUREE, 143 LI ESPARRECS, 144 ASPARAGUS, 145 LII
CIRONS TENDRES, 146 TENDER CHICKPEAS, 147 LIN CABRIT EN AST, 148 ROASTED
KID, 149 LIV SEMOLA, 150 SEMOLINA, 151 LV PERDIUS EN OLLA, 152 BOILED
PARTRIDGE, 153 LVI PORRIOL, 154 ONION SAUCE, 155 LVII A FARCIR POLP, 156
TO STUFF OCTOPUS, 157 LVIII LLET MALCUITA, 158 MILK CUSTARD, 159 LIX
ARRICOC, 160 MUTTON STEW, 161 CONTENTS LX SALSA GRANADA, 162 GRAINY
SAUCE, 163 LXI NOUS CONFITES, 164 CANDIED WALNUTS, 165 LXN SALS A DE
CERVO, 166 PEPPER SAUCE, 167 LXIII SALSA BLANCA, 168 WHITE SAUCE, 169
LXIV A FARCIR CAPONS, 170 TO STUFF CAPONS, 171 LXV ALMADROC, 172 CHEESE
SAUCE, 173 LXVI PERDIUS EN AST, 174 ROAST PARTRIDGE, 175 LXVII
FORMATJADES, 176 CHEESE CREAM, 177 LXVIH ESPINACS, 178 SPINACH, 179 LXIX
PORRADA, 180 LEEK PUREE, 181 LXX MENJAR BLANC, 182 WHITE DISH, 183 LXXI
MORTEROL DE CABRIT, 184 KID-MEAT STEW, 185 LXXII FREIXURES DE PORCELL,
186 PIGLET PLUCK, 187 APPENDIX I (26) MISSING RECIPES FROM THE SENT SOVI
TRADITION INCLUDED IN THE LLIBRE D'APARELLAR DE MENJAR, 189 MENJAR
BLANC, 190 WHITE DISH, 191 THE BOOK OF SENT SOVI (29) AGRAS A PEIX FRIT
D'ESTIU, 192 SOUR GRAPE JUICE WITH FRIED SUMMER FISH, 193 (35)
LLENTILLES, 194 LENTILS, 195 (37) [PANADES DE FARINA], 196 [FLOUR
TURNOVERS], 197 (41) RESOLES DE CABRIT, 198 KID RESOLES, 199 (45)
[BUNYOLS SENSE FORMATGE], 200 [FRITTERS WITHOUT CHEESE], 201 (46)
CRESPELLS, 202 FRIED DOUGH, 203 (47) FARCIR CAPONS E GALLINES, 204
STUFFING CAPONS AND CHICKENS, 205 (5) PANADA DE POLLS, 206 CHICKEN
TURNOVER, 207 (5A) PANADES DE PEIX, 208 FISH TURNOVERS, 209 (53)
CARABASSES, 210 SQUASH, 211 (56) COLS VERDS AB BROU DE MOLTO O DE
GALLINES, 212 GREEN CABBAGE WITH MUTTON OR CHICKEN BROTH, 213 (57) COLS
AB GREIX DE VACA, 214 CABBAGE WITH BEEF GREASE, 215 (66) AGRAS
MESTREJAT, QUAN NO EN POT HOM HAVER D'ALTRE, 216 MASTERFUL SOUR GRAPE
JUICE, WHEN THERE IS NO OTHER, 217 (67) COL PORREA, 218 CABBAGE WITH
LEEKS, 219 (68) TORRONS MELATS, SI EN VOLS FER, 220 IF YOU WANT TO MAKE
SOME HONEY NOUGAT, 221 APPENDIX II PARALLELS BETWEEN THE VALENCIA MS
INDEX AND DIE THREE RECIPE COLLECTIONS, 223 BIBLIOGRAPHY, 229 |
| any_adam_object | 1 |
| any_adam_object_boolean | 1 |
| building | Verbundindex |
| bvnumber | BV035025180 |
| ctrlnum | (OCoLC)645342821 (DE-599)GBV553737694 |
| edition | 1. publ. |
| era | Geschichte 1350 gnd |
| era_facet | Geschichte 1350 |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01571nam a2200397 cb4500</leader><controlfield tag="001">BV035025180</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20080909 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">080827s2008 |||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781855661646</subfield><subfield code="c">(pbk) : £16.99</subfield><subfield code="9">978-1-85566-164-6</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)645342821</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBV553737694</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-12</subfield><subfield code="a">DE-B220</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">The book of Sent Soví</subfield><subfield code="b">medieval recipes from Catalonia</subfield><subfield code="c">ed. by Joan Santanach ; transl. by Robin Vogelzang</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">1. publ.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Woodbridge</subfield><subfield code="b">Tamesis</subfield><subfield code="c">2008</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">232 S.</subfield><subfield code="c">24cm</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="490" ind1="1" ind2=" "><subfield code="a">Colección Támesis : Serie B, Textos</subfield><subfield code="v">51</subfield></datafield><datafield tag="648" ind1=" " ind2="7"><subfield code="a">Geschichte 1350</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Kochen</subfield><subfield code="0">(DE-588)4031445-5</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="651" ind1=" " ind2="7"><subfield code="a">Katalonien</subfield><subfield code="0">(DE-588)4029916-8</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="0">(DE-588)4135952-5</subfield><subfield code="a">Quelle</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Katalonien</subfield><subfield code="0">(DE-588)4029916-8</subfield><subfield code="D">g</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Kochen</subfield><subfield code="0">(DE-588)4031445-5</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="2"><subfield code="a">Geschichte 1350</subfield><subfield code="A">z</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="C">b</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Santanach i Suñol, Joan</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">Colección Támesis</subfield><subfield code="v">Serie B, Textos ; 51</subfield><subfield code="w">(DE-604)BV000010768</subfield><subfield code="9">51</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">GBV Datenaustausch</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016694238&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-016694238</subfield></datafield></record></collection> |
| genre | (DE-588)4135952-5 Quelle gnd-content |
| genre_facet | Quelle |
| geographic | Katalonien (DE-588)4029916-8 gnd |
| geographic_facet | Katalonien |
| id | DE-604.BV035025180 |
| illustrated | Not Illustrated |
| index_date | 2024-07-02T21:47:36Z |
| indexdate | 2024-07-09T21:20:28Z |
| institution | BVB |
| isbn | 9781855661646 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-016694238 |
| oclc_num | 645342821 |
| open_access_boolean | |
| owner | DE-12 DE-B220 |
| owner_facet | DE-12 DE-B220 |
| physical | 232 S. 24cm |
| publishDate | 2008 |
| publishDateSearch | 2008 |
| publishDateSort | 2008 |
| publisher | Tamesis |
| record_format | marc |
| series | Colección Támesis |
| series2 | Colección Támesis : Serie B, Textos |
| spelling | The book of Sent Soví medieval recipes from Catalonia ed. by Joan Santanach ; transl. by Robin Vogelzang 1. publ. Woodbridge Tamesis 2008 232 S. 24cm txt rdacontent n rdamedia nc rdacarrier Colección Támesis : Serie B, Textos 51 Geschichte 1350 gnd rswk-swf Kochen (DE-588)4031445-5 gnd rswk-swf Katalonien (DE-588)4029916-8 gnd rswk-swf (DE-588)4135952-5 Quelle gnd-content Katalonien (DE-588)4029916-8 g Kochen (DE-588)4031445-5 s Geschichte 1350 z b DE-604 Santanach i Suñol, Joan Sonstige oth Colección Támesis Serie B, Textos ; 51 (DE-604)BV000010768 51 GBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016694238&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | The book of Sent Soví medieval recipes from Catalonia Colección Támesis Kochen (DE-588)4031445-5 gnd |
| subject_GND | (DE-588)4031445-5 (DE-588)4029916-8 (DE-588)4135952-5 |
| title | The book of Sent Soví medieval recipes from Catalonia |
| title_auth | The book of Sent Soví medieval recipes from Catalonia |
| title_exact_search | The book of Sent Soví medieval recipes from Catalonia |
| title_exact_search_txtP | The book of Sent Soví medieval recipes from Catalonia |
| title_full | The book of Sent Soví medieval recipes from Catalonia ed. by Joan Santanach ; transl. by Robin Vogelzang |
| title_fullStr | The book of Sent Soví medieval recipes from Catalonia ed. by Joan Santanach ; transl. by Robin Vogelzang |
| title_full_unstemmed | The book of Sent Soví medieval recipes from Catalonia ed. by Joan Santanach ; transl. by Robin Vogelzang |
| title_short | The book of Sent Soví |
| title_sort | the book of sent sovi medieval recipes from catalonia |
| title_sub | medieval recipes from Catalonia |
| topic | Kochen (DE-588)4031445-5 gnd |
| topic_facet | Kochen Katalonien Quelle |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016694238&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV000010768 |
| work_keys_str_mv | AT santanachisunoljoan thebookofsentsovimedievalrecipesfromcatalonia |