MARC details
| 000 -LEADER |
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| fixed length control field |
01619nam a22002777a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20180812112853.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
180812b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781856268196 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
ACKU |
| 041 ## - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| 043 ## - GEOGRAPHIC AREA CODE |
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| Geographic area code |
a-af--- |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX724.5. |
| Item number |
I4. |
| Class number |
P363 2006 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Panjabi, Camellia. |
| 245 10 - TITLE STATEMENT |
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| Title |
50 great curries of India / |
| Statement of responsibility, etc |
Camellia Panjabi. |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
Revised edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
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| Place of publication, distribution, etc |
London [England] : |
| Name of publisher, distributor, etc |
Kyle Cathie Limited, |
| Date of publication, distribution, etc |
2006. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
192 pages : |
| Other physical details |
color illustrations, color map ; |
| Dimensions |
28 cm. |
| 500 ## - GENERAL NOTE |
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| General note |
Originally published: 1994. |
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| General note |
Abstract: "Here are 50 authentic Indian curries, each accompanied by a full-colour photograph so that you can see colour, texture and appearance. Try White Chicken Korma, a Muslim court dish blending Moghlai and Nawabi cuisines or Prawns in Sweet & Hot Curry, with its delicately balanced sweet, hot and sour flavours. The Gujarati Mango and Yogurt Curry is a tasty treat for vegetarians or perfect for lunch or as a side dish, while Lamb with Plums is a new recipe that combines the sweetness of fruit with the spicy aromas of cinnamon and chilli." "A new introduction especially for this edition comprehensively details curry-making techniques, including how to add taste, aroma and colour and there are also 50 recipes to accompany the curry, from rice and lentils to breads, vegetables, chutneys and desserts."--Jacket. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Linkage |
Includes bibliographical references and index. |
| 546 ## - LANGUAGE NOTE |
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| Language note |
English |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Cooking (Curry) |
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| Topical term or geographic name as entry element |
Cooking, Indic. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Monograph |