Entrée (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Entrée" in English language version.

refsWebsite

Global rank English rank

124^th place

544^th place

6^th place

6^th place

506^th place

3,690^th place

360^th place

231^st place

2^nd place

2^nd place

5^th place

5^th place

archive.org

Blot 1868, pp. 462–63. Blot, Pierre (1868). Hand-Book of Practical Cookery, for Ladies and Professional Cooks. New York: D. Appleton and Company.
Escoffier 1907, p. 352. Escoffier, Auguste (1907). A Guide to Modern Cookery. London: William Heinemann.

bnf.fr

gallica.bnf.fr

The word "menus" appropriately describes this section of the Petit traicté, but the first appearance of "menu" with that culinary meaning is in the much later Nouveau Dictionnaire de l’Académie françoise, 1718, p. II:50.
Grimod de La Reynière 1806, pp. 1–3. Grimod de La Reynière, Alexandre-Balthazar-Laurent (1806). Almanach des Gourmands, quatrième année. Paris: Maradan.
Grimod de La Reynière 1804, p. 45. Grimod de La Reynière, Alexandre-Balthazar-Laurent (1804). Almanach des Gourmands, seconde année. Paris: Maradan.
Grimod de La Reynière 1806, pp. 3–4. Grimod de La Reynière, Alexandre-Balthazar-Laurent (1806). Almanach des Gourmands, quatrième année. Paris: Maradan.
Brillat-Savarin 1826, pp. 140–41. Brillat-Savarin, Jean Anthelme (1826). Physiologie du goût, ou Méditations de Gastronomie transcendante. Vol. 1. Paris: A. Sautelet et Cie.
Dubois 1856, p. 400. Dubois, Urbain (1856). Cuisine Classique. Vol. 2. Paris: Les Auteurs.
Encyclopédie 1837, p. 581. "Entrée". Encyclopédie des gens du monde. Vol. 9.2. Paris: Treuttel et Würtz. 1837. p. 581.
Encyclopédie 1885, p. 1183. "Entrée". La Grande Encyclopédie. Vol. 15. Paris: H. Lamirault et Cie. 1885. p. 1183.

cnrtl.fr

"entrée". Trésor de la langue française informatisé. "entrée". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)

doi.org

Tomasik 2016, pp. 239–244. Tomasik, Timothy J. (May 2016). "Cuisine by the Cut of One's Trousers: Cookbook Marketing in Early Modern France". Food and History. 14 (2–3): 223–247. doi:10.1484/J.FOOD.5.115341. ISSN 1780-3187.

oed.com

"entrée". Trésor de la langue française informatisé. "entrée". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)

worldcat.org

Tomasik 2016, pp. 239–244. Tomasik, Timothy J. (May 2016). "Cuisine by the Cut of One's Trousers: Cookbook Marketing in Early Modern France". Food and History. 14 (2–3): 223–247. doi:10.1484/J.FOOD.5.115341. ISSN 1780-3187.