Aşçının kitabı:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | Turkish Armenian |
| Veröffentlicht: |
İstanbul
Aras
2008
|
| Ausgabe: | 2. baskı |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Text türk. - Aus dem Armen. übers. - Armen. Originalausg. 1914 u.d.Tit.: Nor xoharar ("Neuer Koch") in armenischer Schrift in Merzifon erschienen. - Enth. außerdem: Merzifon Anadolu Koleji'nin kısa tarihçesi ve Aşçı Boğos Piranyan / Nazan Maksudyan (S. 131-177). - Literaturangaben und Indices. - Parallelsachtit.: Xohararin girk'ẹ. The cook's book. Armenisches Kochbuch aus Merzifon (1914). Verfasser war Koch im Anatolia College (Anadolu Koleji) zu Merzifon |
| Beschreibung: | 184, [8] S. Ill., Kt., Notenbeisp. 24 cm |
| ISBN: | 9789757265986 |
Internformat
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| 246 | 1 | 3 | |a The cook's book |
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Datensatz im Suchindex
| _version_ | 1808867043035840512 |
|---|---|
| adam_text |
Titel: Aşçının kitabı
Autor: P'iranean, Pôġos
Jahr: 2008
Içindekiler
Nor Khoharar'i Okurken Zafer Yenal.7
Yamagin Sözü Takuhi Tovmasyan.14
Bogos Piranyan'a ve Eski Yemek Kitaplarina Dair Bir Not Turgut Kut.19
Asçinin Sözü / Bir Açiklama Bogos Piranyan.21
Sofrada Yiyeceklerin Sirasi.24
L KISIM: YEMEKLER
I. Çorbalar.27
1. Et suyu.27
2. Et suyuna pirinç çorbasi.27
3. Terbiyeli çorba.28
4. Arpa, tel, yildiz sehriye ve makarna çorbasi.28
5. Mercimek çorbasi.28
6. Kiriz çorbasi.28
7. Ekmek, yag ve domates çorbasi (Alman çorbasi).29
8. Zarzavat çorbasi.29
9. Köfteli çorba.29
10. Sütlaç.30
11. Unlu çorba.30
12. Malez çorba.30
13. Unlu pirinç çorbasi.30
14. Tarhana çorbasi.30
15. Iskembe çorbasi.31
IL Bastilar.33
16. Taze fasulye.33
17. Patates.34
18. Türlü basti.34
19. Kabak.34
20. Pirasa.34
21. Taze bamya.35
22. Sogan.35
23. Domates.35
24. Ayva (hayva galiesi).35
25. Nohut.36
26. Kuru beyaz fasulye.36
27. Kuru bamya.36
28. Kuru fasulye (Böylüce [Börülce]).37
29. Pancar sapi (Borani).37
30. Bezelye.37
31. Siyah bakla.37
32. Kuru erik.38
33. Yesil domates.38
DL Kebaplar.40
34. Pirzola (Izgara).41
35. Taskebabi.41
36. Siskebabi.41
37. Çöpsis kebabi.41
38. Orman kebabi.42
39. Çoban kebabi.42
40. Tava kebabi.42
41. But kebabi (Rosto).43
42. Kizarmis hindi.43
43. Kuzu dolmasi.43
44. Ortalik.44
45. Biftek.-.44
46. Patatesli kizartma.44
47. Sulu kiyma.45
48. Yumurtali pirzola (Cötelette bagno).45
49. Kâgitta pirzola.45
IV. Köfte.47
50. Pirinçli köfte.:.47
51. Bulgurlu köfte.47
52. Antep köftesi.47
53. Izmir köftesi.48
54. Kalip köftesi.48
55. Haslama köfte.49
56. Halep köftesi.49
57. Kadinbudu.49
58. Küçük köfte.50
59. Izgara köfte.50
V. Pilavlar.52
60. Pirinç pilavi.52
61. Pirinç pilavi (II).52
62. Kiymali pilav.53
63. Cigerli pilav (Kuzu içi).53
64. Bulgur pilavi.53
65. Nohutlu pilav.„.54
66. Mantarli pilav.54
67. Bulgar pilavi.54
68. Kesis pilavi.54
69. Kustu pilav.55
70. Acem pilavi.55
VL Makarnalar.57
71. Makarna.57
72. Etli makarna.57
73. Yumurtali makarna.57
74. Etli makarna.58
VIL Musakkalar.60
75. Patlican musakka.60
76. Patates musakka.60
77. Kabak musakka.61
78. Lahana musakka.61
79. Domates musakka.61
VIH. Firinda (Tava).63
80. Firinda patlican.63
81. Firinda patates.63
IX. Dolma.65
82. Yaprak dolmasi.65
83. Lahana dolmasi.65
84. Kabak dolmasi.65
85. Domates dolmasi.66
86. Yesil biber dolmasi.66
87. Ayva (Hayva) dolmasi.66
88. Yalanci dolma, zeytinyagli.67
89. Zeytinyagli pirasa dolmasi.67
90. Yalanci lahana dolmasi.67
91. Imambayildi.67
92. Mumbar dolmasi.68
X. Hamurisleri.70
93. Peynirli börek.70
94. Lüle böregi.70
95. Sini böregi .70
96. Dönderme.71
97. Zeytinyagli.71
98. Kiymali börek.71
99. Sini mantisi.71
100. Lokma (Basit) .72
101. Lokma (Baska bir yöntemle).72
102. Helva.73
103. Irmik helvasi.-.73
104. Tel kadayif.-.73
105. Cevizli kadayif.74
106. Ekmek kadayifi.-.74
107. Kurabiye.74
108. Kabak böregi.74
109. Kabak böregi (Ucuz).75
110. Ispanak böregi.-75
111. Baklava.76
XL Çesitlemeler.79
112. Kakao (Içecek) .-.79
113. Postum (Içecek).79
114. Sütlaç.-.79
115. Muhallebi .80
116. Ispanak .80
117. Pastirmali ispanak.80
118. Yumurtali ispanak.80
119. Yagda yumurta.81
120. Yogurtlu yumurta.81
121. Tzivazeg.81
122. Tzuhatsüg .81
123. Yumurtali patlican.82
124. Domatesli yumurta.82
125. Yegçür.82
126. Mihlama.82
127. Kiymali mihlama.82
128. Kiymali pide.83
129. Pastirmali pide.83
130. Peynirli pide.83
131. Ispanakli pide.—83
132. Sütlü kabak.83
133. Sütlü kabak (II).84
134. Yagda kizarmis kabak.84
135. Haslanmis ve kizarmis patates.84
136. Püre.84
137. Hes.84
138. Kizarmis patates.85
139. Sögüs.85
140. Soguk et.85
141. Haslama et.86
142. Nohut yahnisi.86
143. Fasulye yahnisi.86
144. Fasulye pilakisi.86
145. Kapama.86
146. Ak ve karaciger.8
147. Böbrek ve yumurtalik (Billor).8
148. Kuzu cigeri vs.8
149. Dalak dolmasi.8
150. Paça.8
151. Keskek.-.88
152. Herisa.88
153. Hünkârbegendi.89
154. Güveç.89
155. Kestaneli çorba.89
Xn. Balik Çesitleri.91
156. Balik kapama.91
157. Balik kizartma.91
158. Balik pilaki.91
159. Uskumru izgara.91
IL KISIM: TATLILAR
XE!. Soslar.95
160. Kiraz.95
161. Kayisi .95
162. Visne.96
163. Can erigi, san, eksi erik.96
164. Eksi erik (Çatal erigi).96
165. Tatli siyah erik.96
166. Seftali.97
167. Çum (Zogal).97
168. Eksi elma.97
169. Armut .97
170. Ayva (Hayva).98
171. Ayva kompostosu.98
172. Elma kompostosu.98
173. Kuru üzüm sosu.98
174. Kuru kayisi sosu.99
175. Kuru erik sosu.99
XIV. Reçeller.101
176. Mamlet.101
177. Pancar kökü .102
178. Karpuz reçeli.102
179. Kavun reçeli.102
180. Seftali reçeli.103
181. Kabak reçeli.
182. Patlican reçeli.
183. Visne reçeli.
184. Kayisi reçeli.
185. Ayva reçeli.
XV, Ezmeler---------------------------------------------------------
186. Kayisi ezmesi.
187. Erik ezmesi.
188. Kusburnu ezmesi.
189. Ayva ezmesi .
190. Seftali ezmesi.
XVI. Suruplar.
191. Visne surubu.
192. Çum (Zogal).
193. Frenküzümü.
194. Gül surubu.
195. Portakal ve limon.
196. Koruk surubu.
XVn. Kek, dondurma vesaire.
197. Dondurma.
198. Çilekli dondurma.
199. Bademli çilek dondurmasi.
200. Lokum tertibi.
201. Pandispanya.
202. Turta .
203. Sütlü börek.
204. Patlican böregi.
205. Tavukgögsü.
206. Misir pidesi.
207. Cevizli.
208. Cevizli (II).
209. Cevizli kek .
210. Pay [Pie] hamuru.
211. Iki kabuklu pay.
212. Limonlu pay.
213.' Elmali pay.
214. Pay için dövülmüs et hazirlanmasi
215. Donit [Donut].
216. Yogurtlu donit.
217. Gül tatlisi.
218. Armut tatlisi.
219. Ceviz tatlisi .119
220. Çevirme tatlisi.120
221. Fransiz çöregi.120
222. Bisküvit .120
223. Floto .120
224. Krema.121
225. Vanilyali ve pirinçli armut.122
226. Suböregi.122
m. KISIM: TURSULAR
XVm Tursular.125
227. Lahana .125
228. Patlican.125
229. Biber.125
230. Armut .126
231. Elma .126
232. Ayva .;.126
233. Kelek.126
234. Türlü tursu .126
235. Salatalik.127
236. Pancar.127
237. Sap [Kök] .127
238. Domates.127
239. Üzüm.128
240. Çilek.128
241. Zeytin.128
242. Yesil fasulye saklamak (Salamura).128
243. Yesil fasulye saklamak (II) (Pisirerek).129
EK
Merzifon Anadolu Koleji'nin Kisa Tarihçesi ve
Asçi Bogos Piranyan Najan Maícsudyan.131
EK I: Yillara göre ögrenci sayisi.166
EK II: Anadolu Koleji'nde verilen konferanslar 1909-1910.168
EK III: Yillara göre mezun sayisi.168
EK IV: 1914 Istatistikleri (Etnik dagilim).169
EK V: Anadolu Koleji'nin gelisimi.170
EK VI: Anadolu Koleji mezunlan 1887-1910.171
Görsel Kaynaklan.-.177
Yemek ve Malzeme Dizini.178
Özel Adlar Dizini.182 |
| adam_txt |
Titel: Aşçının kitabı
Autor: P'iranean, Pôġos
Jahr: 2008
Içindekiler
Nor Khoharar'i Okurken Zafer Yenal.7
Yamagin Sözü Takuhi Tovmasyan.14
Bogos Piranyan'a ve Eski Yemek Kitaplarina Dair Bir Not Turgut Kut.19
Asçinin Sözü / Bir Açiklama Bogos Piranyan.21
Sofrada Yiyeceklerin Sirasi.24
L KISIM: YEMEKLER
I. Çorbalar.27
1. Et suyu.27
2. Et suyuna pirinç çorbasi.27
3. Terbiyeli çorba.28
4. Arpa, tel, yildiz sehriye ve makarna çorbasi.28
5. Mercimek çorbasi.28
6. Kiriz çorbasi.28
7. Ekmek, yag ve domates çorbasi (Alman çorbasi).29
8. Zarzavat çorbasi.29
9. Köfteli çorba.29
10. Sütlaç.30
11. Unlu çorba.30
12. Malez çorba.30
13. Unlu pirinç çorbasi.30
14. Tarhana çorbasi.30
15. Iskembe çorbasi.31
IL Bastilar.33
16. Taze fasulye.33
17. Patates.34
18. Türlü basti.34
19. Kabak.34
20. Pirasa.34
21. Taze bamya.35
22. Sogan.35
23. Domates.35
24. Ayva (hayva galiesi).35
25. Nohut.36
26. Kuru beyaz fasulye.36
27. Kuru bamya.36
28. Kuru fasulye (Böylüce [Börülce]).37
29. Pancar sapi (Borani).37
30. Bezelye.37
31. Siyah bakla.37
32. Kuru erik.38
33. Yesil domates.38
DL Kebaplar.40
34. Pirzola (Izgara).41
35. Taskebabi.41
36. Siskebabi.41
37. Çöpsis kebabi.41
38. Orman kebabi.42
39. Çoban kebabi.42
40. Tava kebabi.42
41. But kebabi (Rosto).43
42. Kizarmis hindi.43
43. Kuzu dolmasi.43
44. Ortalik.44
45. Biftek.-.44
46. Patatesli kizartma.44
47. Sulu kiyma.45
48. Yumurtali pirzola (Cötelette bagno).45
49. Kâgitta pirzola.45
IV. Köfte.47
50. Pirinçli köfte.:.47
51. Bulgurlu köfte.47
52. Antep köftesi.47
53. Izmir köftesi.48
54. Kalip köftesi.48
55. Haslama köfte.49
56. Halep köftesi.49
57. Kadinbudu.49
58. Küçük köfte.50
59. Izgara köfte.50
V. Pilavlar.52
60. Pirinç pilavi.52
61. Pirinç pilavi (II).52
62. Kiymali pilav.53
63. Cigerli pilav (Kuzu içi).53
64. Bulgur pilavi.53
65. Nohutlu pilav.„.54
66. Mantarli pilav.54
67. Bulgar pilavi.54
68. Kesis pilavi.54
69. Kustu pilav.55
70. Acem pilavi.55
VL Makarnalar.57
71. Makarna.57
72. Etli makarna.57
73. Yumurtali makarna.57
74. Etli makarna.58
VIL Musakkalar.60
75. Patlican musakka.60
76. Patates musakka.60
77. Kabak musakka.61
78. Lahana musakka.61
79. Domates musakka.61
VIH. Firinda (Tava).63
80. Firinda patlican.63
81. Firinda patates.63
IX. Dolma.65
82. Yaprak dolmasi.65
83. Lahana dolmasi.65
84. Kabak dolmasi.65
85. Domates dolmasi.66
86. Yesil biber dolmasi.66
87. Ayva (Hayva) dolmasi.66
88. Yalanci dolma, zeytinyagli.67
89. Zeytinyagli pirasa dolmasi.67
90. Yalanci lahana dolmasi.67
91. Imambayildi.67
92. Mumbar dolmasi.68
X. Hamurisleri.70
93. Peynirli börek.70
94. Lüle böregi.70
95. Sini böregi .70
96. Dönderme.71
97. Zeytinyagli.71
98. Kiymali börek.71
99. Sini mantisi.71
100. Lokma (Basit) .72
101. Lokma (Baska bir yöntemle).72
102. Helva.73
103. Irmik helvasi.-.73
104. Tel kadayif.-.73
105. Cevizli kadayif.74
106. Ekmek kadayifi.-.74
107. Kurabiye.74
108. Kabak böregi.74
109. Kabak böregi (Ucuz).75
110. Ispanak böregi.-75
111. Baklava.76
XL Çesitlemeler.79
112. Kakao (Içecek) .-.79
113. Postum (Içecek).79
114. Sütlaç.-.79
115. Muhallebi .80
116. Ispanak .80
117. Pastirmali ispanak.80
118. Yumurtali ispanak.80
119. Yagda yumurta.81
120. Yogurtlu yumurta.81
121. Tzivazeg.81
122. Tzuhatsüg .81
123. Yumurtali patlican.82
124. Domatesli yumurta.82
125. Yegçür.82
126. Mihlama.82
127. Kiymali mihlama.82
128. Kiymali pide.83
129. Pastirmali pide.83
130. Peynirli pide.83
131. Ispanakli pide.—83
132. Sütlü kabak.83
133. Sütlü kabak (II).84
134. Yagda kizarmis kabak.84
135. Haslanmis ve kizarmis patates.84
136. Püre.84
137. Hes.84
138. Kizarmis patates.85
139. Sögüs.85
140. Soguk et.85
141. Haslama et.86
142. Nohut yahnisi.86
143. Fasulye yahnisi.86
144. Fasulye pilakisi.86
145. Kapama.86
146. Ak ve karaciger.8
147. Böbrek ve yumurtalik (Billor).8
148. Kuzu cigeri vs.8
149. Dalak dolmasi.8
150. Paça.8
151. Keskek.-.88
152. Herisa.88
153. Hünkârbegendi.89
154. Güveç.89
155. Kestaneli çorba.89
Xn. Balik Çesitleri.91
156. Balik kapama.91
157. Balik kizartma.91
158. Balik pilaki.91
159. Uskumru izgara.91
IL KISIM: TATLILAR
XE!. Soslar.95
160. Kiraz.95
161. Kayisi .95
162. Visne.96
163. Can erigi, san, eksi erik.96
164. Eksi erik (Çatal erigi).96
165. Tatli siyah erik.96
166. Seftali.97
167. Çum (Zogal).97
168. Eksi elma.97
169. Armut .97
170. Ayva (Hayva).98
171. Ayva kompostosu.98
172. Elma kompostosu.98
173. Kuru üzüm sosu.98
174. Kuru kayisi sosu.99
175. Kuru erik sosu.99
XIV. Reçeller.101
176. Mamlet.101
177. Pancar kökü .102
178. Karpuz reçeli.102
179. Kavun reçeli.102
180. Seftali reçeli.103
181. Kabak reçeli.
182. Patlican reçeli.
183. Visne reçeli.
184. Kayisi reçeli.
185. Ayva reçeli.
XV, Ezmeler---------------------------------------------------------
186. Kayisi ezmesi.
187. Erik ezmesi.
188. Kusburnu ezmesi.
189. Ayva ezmesi .
190. Seftali ezmesi.
XVI. Suruplar.
191. Visne surubu.
192. Çum (Zogal).
193. Frenküzümü.
194. Gül surubu.
195. Portakal ve limon.
196. Koruk surubu.
XVn. Kek, dondurma vesaire.
197. Dondurma.
198. Çilekli dondurma.
199. Bademli çilek dondurmasi.
200. Lokum tertibi.
201. Pandispanya.
202. Turta .
203. Sütlü börek.
204. Patlican böregi.
205. Tavukgögsü.
206. Misir pidesi.
207. Cevizli.
208. Cevizli (II).
209. Cevizli kek .
210. Pay [Pie] hamuru.
211. Iki kabuklu pay.
212. Limonlu pay.
213.' Elmali pay.
214. Pay için dövülmüs et hazirlanmasi
215. Donit [Donut].
216. Yogurtlu donit.
217. Gül tatlisi.
218. Armut tatlisi.
219. Ceviz tatlisi .119
220. Çevirme tatlisi.120
221. Fransiz çöregi.120
222. Bisküvit .120
223. Floto .120
224. Krema.121
225. Vanilyali ve pirinçli armut.122
226. Suböregi.122
m. KISIM: TURSULAR
XVm Tursular.125
227. Lahana .125
228. Patlican.125
229. Biber.125
230. Armut .126
231. Elma .126
232. Ayva .;.126
233. Kelek.126
234. Türlü tursu .126
235. Salatalik.127
236. Pancar.127
237. Sap [Kök] .127
238. Domates.127
239. Üzüm.128
240. Çilek.128
241. Zeytin.128
242. Yesil fasulye saklamak (Salamura).128
243. Yesil fasulye saklamak (II) (Pisirerek).129
EK
Merzifon Anadolu Koleji'nin Kisa Tarihçesi ve
Asçi Bogos Piranyan Najan Maícsudyan.131
EK I: Yillara göre ögrenci sayisi.166
EK II: Anadolu Koleji'nde verilen konferanslar 1909-1910.168
EK III: Yillara göre mezun sayisi.168
EK IV: 1914 Istatistikleri (Etnik dagilim).169
EK V: Anadolu Koleji'nin gelisimi.170
EK VI: Anadolu Koleji mezunlan 1887-1910.171
Görsel Kaynaklan.-.177
Yemek ve Malzeme Dizini.178
Özel Adlar Dizini.182 |
| any_adam_object | 1 |
| any_adam_object_boolean | 1 |
| author | P'iranean, Pôġos |
| author_GND | (DE-588)136524435 (DE-588)138339929 (DE-588)13238678X |
| author_facet | P'iranean, Pôġos |
| author_role | aut |
| author_sort | P'iranean, Pôġos |
| author_variant | p p pp |
| building | Verbundindex |
| bvnumber | BV035093003 |
| callnumber-first | T - Technology |
| callnumber-label | TX725 |
| callnumber-raw | TX725.T9 |
| callnumber-search | TX725.T9 |
| callnumber-sort | TX 3725 T9 |
| callnumber-subject | TX - Home Economics |
| ctrlnum | (OCoLC)320751130 (DE-599)BVBBV035093003 |
| edition | 2. baskı |
| era | Geschichte 1914 gnd Geschichte 1886-1921 gnd |
| era_facet | Geschichte 1914 Geschichte 1886-1921 |
| format | Book |
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| genre | (DE-588)4006804-3 Biografie gnd-content (DE-588)4114240-8 Kochbuch gnd-content (DE-588)4135952-5 Quelle gnd-content |
| genre_facet | Biografie Kochbuch Quelle |
| geographic | Türkei Osmanisches Reich (DE-588)4075720-1 gnd Merzifon (DE-588)4292734-1 gnd Türkei (DE-588)4061163-2 gnd |
| geographic_facet | Türkei Osmanisches Reich Merzifon |
| id | DE-604.BV035093003 |
| illustrated | Illustrated |
| index_date | 2024-07-02T22:11:14Z |
| indexdate | 2024-08-31T02:07:19Z |
| institution | BVB |
| isbn | 9789757265986 |
| language | Turkish Armenian |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-016761087 |
| oclc_num | 320751130 |
| open_access_boolean | |
| owner | DE-12 DE-19 DE-BY-UBM |
| owner_facet | DE-12 DE-19 DE-BY-UBM |
| physical | 184, [8] S. Ill., Kt., Notenbeisp. 24 cm |
| publishDate | 2008 |
| publishDateSearch | 2008 |
| publishDateSort | 2008 |
| publisher | Aras |
| record_format | marc |
| spelling | P'iranean, Pôġos Verfasser (DE-588)136524435 aut Nor xoharar Aşçının kitabı Boğos Piranyan. Ermeniceden çeviren Takuhi Tovmasyan Xohararin girk'ẹ The cook's book Merzifon Anadolu Koleji'nin kısa tarihçesi ve Aşçı Boğos Piranyan Nor khoharar 2. baskı İstanbul Aras 2008 184, [8] S. Ill., Kt., Notenbeisp. 24 cm txt rdacontent n rdamedia nc rdacarrier Text türk. - Aus dem Armen. übers. - Armen. Originalausg. 1914 u.d.Tit.: Nor xoharar ("Neuer Koch") in armenischer Schrift in Merzifon erschienen. - Enth. außerdem: Merzifon Anadolu Koleji'nin kısa tarihçesi ve Aşçı Boğos Piranyan / Nazan Maksudyan (S. 131-177). - Literaturangaben und Indices. - Parallelsachtit.: Xohararin girk'ẹ. The cook's book. Armenisches Kochbuch aus Merzifon (1914). Verfasser war Koch im Anatolia College (Anadolu Koleji) zu Merzifon Anatolia Colege Anatolia College (DE-588)7632010-8 gnd rswk-swf Geschichte 1914 gnd rswk-swf Geschichte 1886-1921 gnd rswk-swf Cookery, Armenian / Turkey Cookery, Turkish Armenians / Turkey / Biography Armenians Turkey Biography Cookery, Armenian Turkey Cooking (Turkey) Schule (DE-588)4053474-1 gnd rswk-swf Armenier (DE-588)4085933-2 gnd rswk-swf Biografie (DE-588)4006804-3 gnd rswk-swf Türkei Osmanisches Reich (DE-588)4075720-1 gnd rswk-swf Merzifon (DE-588)4292734-1 gnd rswk-swf Türkei (DE-588)4061163-2 gnd rswk-swf (DE-588)4006804-3 Biografie gnd-content (DE-588)4114240-8 Kochbuch gnd-content (DE-588)4135952-5 Quelle gnd-content Merzifon (DE-588)4292734-1 g Armenier (DE-588)4085933-2 s Geschichte 1914 z DE-604 Osmanisches Reich (DE-588)4075720-1 g Türkei (DE-588)4061163-2 g Anatolia College (DE-588)7632010-8 b Geschichte 1886-1921 z Schule (DE-588)4053474-1 s Biografie (DE-588)4006804-3 s 1\p DE-604 Tovmasyan, Takuhi 1952- Sonstige (DE-588)138339929 oth Maksudyan, Nazan 1977- Sonstige (DE-588)13238678X oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016761087&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | P'iranean, Pôġos Aşçının kitabı Anatolia Colege Anatolia College (DE-588)7632010-8 gnd Cookery, Armenian / Turkey Cookery, Turkish Armenians / Turkey / Biography Armenians Turkey Biography Cookery, Armenian Turkey Cooking (Turkey) Schule (DE-588)4053474-1 gnd Armenier (DE-588)4085933-2 gnd Biografie (DE-588)4006804-3 gnd |
| subject_GND | (DE-588)7632010-8 (DE-588)4053474-1 (DE-588)4085933-2 (DE-588)4006804-3 (DE-588)4075720-1 (DE-588)4292734-1 (DE-588)4061163-2 (DE-588)4114240-8 (DE-588)4135952-5 |
| title | Aşçının kitabı |
| title_alt | Nor xoharar Xohararin girk'ẹ The cook's book Merzifon Anadolu Koleji'nin kısa tarihçesi ve Aşçı Boğos Piranyan Nor khoharar |
| title_auth | Aşçının kitabı |
| title_exact_search | Aşçının kitabı |
| title_exact_search_txtP | Aşçının kitabı |
| title_full | Aşçının kitabı Boğos Piranyan. Ermeniceden çeviren Takuhi Tovmasyan |
| title_fullStr | Aşçının kitabı Boğos Piranyan. Ermeniceden çeviren Takuhi Tovmasyan |
| title_full_unstemmed | Aşçının kitabı Boğos Piranyan. Ermeniceden çeviren Takuhi Tovmasyan |
| title_short | Aşçının kitabı |
| title_sort | ascının kitabı |
| topic | Anatolia Colege Anatolia College (DE-588)7632010-8 gnd Cookery, Armenian / Turkey Cookery, Turkish Armenians / Turkey / Biography Armenians Turkey Biography Cookery, Armenian Turkey Cooking (Turkey) Schule (DE-588)4053474-1 gnd Armenier (DE-588)4085933-2 gnd Biografie (DE-588)4006804-3 gnd |
| topic_facet | Anatolia Colege Anatolia College Cookery, Armenian / Turkey Cookery, Turkish Armenians / Turkey / Biography Armenians Turkey Biography Cookery, Armenian Turkey Cooking (Turkey) Schule Armenier Biografie Türkei Osmanisches Reich Merzifon Kochbuch Quelle |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016761087&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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