Franklin
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LEADER 02163aam a2200397 a 4500
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20220608224628.0
008
040209s2003 enka 001 0 eng
001
9941658743503681
015
a| GBA3-Y8117
020
a| 0755312007 :
c| ¹18.99
020
a| 9780755312009
035
a| (OCoLC)ocm56469035
035
a| (PUVoyagerBIBID)4165874
035
a| (OCoLC)56469035
035
a| (PU)4165874-penndb-Voyager
040
a| UKM
b| eng
c| UKM
d| BAKER
049
a| PAUU
050
4
a| TX724.5.I4
b| A53 2003
082
0
4
a| 641.5954
2| 22
100
1
a| Anand, Anjum.
0| http://id.loc.gov/authorities/names/nb2003021639
245
1
0
a| Indian every day :
b| light, healthy Indian food /
c| Anjum Anand.
264
1
a| London :
b| Headline,
c| 2003.
300
a| 224 pages :
b| color illustrations ;
c| 26 cm
336
a| text
b| txt
2| rdacontent
337
a| unmediated
b| n
2| rdamedia
338
a| volume
b| nc
2| rdacarrier
500
a| Includes index.
590
a| Presented to the Penn Libraries by Laurie Burrows Grad.
520
a| Anjum Anand has given the Indian food we love a bright new taste--fresher, healthier, simpler. Using the traditional ingredients and the fragrant spices, she turns them into light, balanced dishes that sing with the home-style flavors she adores. Here are meals that we can indulge in, guilt-free, every day: Potato, Chickpea and Papri Salad; Corn with Coconut; Manglorian Fish Curry; Creamy Lentil "Risotto." This is a book that will spice up your cooking and give you a whole new perspective on Indian food. London-born Anjum Anand has worked at the trend-setting Cafe Spice in New York and for Tommy Tang at the Mondrian hotel in Los Angeles; she has also appeared on the Food Channel's "Good Food Live Show."
650
0
a| Cooking, Indic.
0| http://id.loc.gov/authorities/subjects/sh85031835
650
7
a| Cooking, Indic.
2| fast
0| http://id.worldcat.org/fast/1753344
650
4
a| PRO Grad, Laurie Burrows (donor)
5| PU
710
2
a| Laurie Burrows Grad Collection (University of Pennsylvania)
5| PU
856
4
2
3| Laurie Burrows Grad Collection Home Page
u| http://hdl.library.upenn.edu/1017.12/1228988
902
a| MARCIVE 2022
994
a| C0
b| PAU