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- Le_guide_culinaire abstract "Georges Auguste Escoffier's Le Guide culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) was Escoffier's attempt to codify and streamline the French restaurant food of the day.The first edition was printed in 1903 in French, the second edition was published in 1907, the third in 1912, and the current fourth edition in 1921.An abridged English translation was published in 1907 as “A Guide to Modern Cookery”, and an edition was published in 1957 with an introduction by Eugène Herbodeau. An English translation of 1921 French fourth edition, by H. L. Cracknell and R. J. Kaufmann, was published in 1979 as “The Complete Guide to the Art of Modern Cookery: The First Translation Into English in Its Entirety of Le Guide Culinaire,” including "some 2,000 additional recipes" omitted from the more than 5000 recipes of the 1907 translation. The 1979 translation was subsequently published as "Escoffier: The Complete Guide to the Art of Modern Cookery" (1983), and a revised second edition with new forewords was published as "Escoffier: Le Guide Culinaire, revised" (2011).".
- Le_guide_culinaire author Auguste_Escoffier.
- Le_guide_culinaire isbn "2-08-200803-7 (2001 printing)".
- Le_guide_culinaire language French_cuisine.
- Le_guide_culinaire numberOfPages "943".
- Le_guide_culinaire oclc "30633064".
- Le_guide_culinaire publisher Groupe_Flammarion.
- Le_guide_culinaire wikiPageExternalLink books?id=t8UeTMbS5uYC.
- Le_guide_culinaire wikiPageExternalLink cu31924000610117.
- Le_guide_culinaire wikiPageID "748868".
- Le_guide_culinaire wikiPageRevisionID "602695913".
- Le_guide_culinaire author Auguste_Escoffier.
- Le_guide_culinaire caption "2001".
- Le_guide_culinaire country "France".
- Le_guide_culinaire genre "non-fiction".
- Le_guide_culinaire hasPhotoCollection Le_guide_culinaire.
- Le_guide_culinaire isbn "2".
- Le_guide_culinaire language "French".
- Le_guide_culinaire mediaType "book".
- Le_guide_culinaire name "Le Guide culinaire".
- Le_guide_culinaire oclc "30633064".
- Le_guide_culinaire pages "943".
- Le_guide_culinaire publisher Groupe_Flammarion.
- Le_guide_culinaire releaseDate "1903".
- Le_guide_culinaire subject "Culinary Arts".
- Le_guide_culinaire subject Category:1903_books.
- Le_guide_culinaire subject Category:French_cookbooks.
- Le_guide_culinaire type 1903Books.
- Le_guide_culinaire type Artifact100021939.
- Le_guide_culinaire type Book106410904.
- Le_guide_culinaire type Cookbook106413020.
- Le_guide_culinaire type Cookbooks.
- Le_guide_culinaire type Creation103129123.
- Le_guide_culinaire type Object100002684.
- Le_guide_culinaire type PhysicalEntity100001930.
- Le_guide_culinaire type Product104007894.
- Le_guide_culinaire type Publication106589574.
- Le_guide_culinaire type ReferenceBook106417598.
- Le_guide_culinaire type Whole100003553.
- Le_guide_culinaire type Work104599396.
- Le_guide_culinaire type Book.
- Le_guide_culinaire type Work.
- Le_guide_culinaire type WrittenWork.
- Le_guide_culinaire type Book.
- Le_guide_culinaire type Book.
- Le_guide_culinaire type CreativeWork.
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- Le_guide_culinaire comment "Georges Auguste Escoffier's Le Guide culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) was Escoffier's attempt to codify and streamline the French restaurant food of the day.The first edition was printed in 1903 in French, the second edition was published in 1907, the third in 1912, and the current fourth edition in 1921.An abridged English translation was published in 1907 as “A Guide to Modern Cookery”, and an edition was published in 1957 with an introduction by Eugène Herbodeau.".
- Le_guide_culinaire label "Le guide culinaire".
- Le_guide_culinaire sameAs m.0381rn.
- Le_guide_culinaire sameAs Q6508033.
- Le_guide_culinaire sameAs Q6508033.
- Le_guide_culinaire sameAs Le_guide_culinaire.
- Le_guide_culinaire wasDerivedFrom Le_guide_culinaire?oldid=602695913.
- Le_guide_culinaire isPrimaryTopicOf Le_guide_culinaire.
- Le_guide_culinaire name "Le Guide culinaire".