| Record ID | marc_loc_2016/BooksAll.2016.part40.utf8:251138692:1346 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part40.utf8:251138692:1346?format=raw |
LEADER: 01346cam a2200337 i 4500
001 2013038409
003 DLC
005 20140730080258.0
008 130923s2014 nyua b 001 0 eng
010 $a 2013038409
020 $a9780789211750 (pbk.)
020 $a0789211750 (paperback)
040 $aDLC$beng$cDLC$erda$dDLC
042 $apcc
043 $aa-ii---
050 00 $aTX724.5.I4$bS265 2014
082 00 $a641.5954$223
084 $aCKB044000$2bisacsh
100 1 $aSaluja, Neeta.
245 10 $aSix spices :$ba simple concept of Indian cooking /$cNeeta Saluja.
250 $aFirst paperback edition.
264 1 $aNew York :$bAbbeville Press,$c[2014]
300 $axv, 176 pages :$bcolor illustrations ;$c25 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
520 $a"Six Spices demystifies the exotic and complex flavors of Indian cuisine by focusing not only on its essential ingredients-hot chili powder, fragrant coriander, sweet cumin, roasted nutty mustard seeds, bold asafetida, and hearty turmeric-but also on the methods used in incorporating them into delicious recipes"--$cProvided by publisher.
650 0 $aCooking, Indic.
650 0 $aCooking (Spices)
650 7 $aCOOKING / Regional & Ethnic / Indian & South Asian.$2bisacsh
655 7 $aCookbooks.$2lcgft