Rabbit stew (English Wikipedia)

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

refsWebsite

Global rank English rank

37books.google.com

3^rd place

2archive.org

6^th place

1stuff.co.nz

457^th place

272^nd place

1taipeitimes.com

1,398^th place

881^st place

1finedininglovers.com

low place

1cbc.ca

115^th place

82^nd place

archive.org

Borg, V.P. (2002). Malta and Gozo. Miniguides Series. Rough Guides. p. 259. ISBN 978-1-85828-680-8. Retrieved January 12, 2017.
Hirtzler, V. (1919). The Hotel St. Francis Cook Book. Hotel Monthly Press. p. 12. Retrieved January 14, 2017.

books.google.com

Pacrette, J. (1901). The art of canning and preserving as an industry ... H.I. Cain. pp. 174–175. Retrieved January 12, 2017.
Conover, U.G. (1915). A Textbook on Belgian Hares: The Belgian Hare for Pleasure and Profit. U.G. Conover. p. 24. Retrieved January 14, 2017.
Webster, H.W. (2007). Game for All Seasons Cookbook. Great American Publishers. p. 225. ISBN 978-0-9779053-1-7. Retrieved January 12, 2017.
Kochilas, D. (1993). The Food and Wine of Greece: More Than 250 Classic and Modern Dishes from the Mainland and Islands. St. Martin's Press. p. 210. ISBN 978-0-312-08783-8. Retrieved January 12, 2017.
(snippet view, cannot view article title). Vol. 205. Good Housekeeping. 1987. p. 196.
Nolen, J.J.; Lazor, D.; Varney, J. (2015). New German Cooking: Recipes for Classics Revisited. Chronicle Books. p. 140. ISBN 978-1-4521-3648-6. Retrieved January 15, 2017.
Norrington-Davies, T.; Hilferty, T. (2015). Game. Bloomsbury Publishing. p. 181. ISBN 978-1-4081-9232-0. Retrieved January 15, 2017.
The Illustrated Cook's Book of Ingredients. The Illustrated Cook's Book of Ingredients. DK Publishing. 2010. p. 145. ISBN 978-0-7566-7673-5. Retrieved January 15, 2017.
Abramson, J. (2007). Food Culture in France. Food culture around the world. Greenwood Press. p. 50. ISBN 978-0-313-32797-1. Retrieved January 15, 2017.
The Hare ... Fur, feather, & fin series. Longmans, Green, and Company. 1912. p. 235. Retrieved January 13, 2017.
Islands Magazine. Vol. 14, No. 3. May–Jun 1994. p. 178. ISSN 0745-7847
Berlitz: Tenerife Pocket Guide. Berlitz Pocket Guides. APA. 2015. p. 153. ISBN 978-1-78004-897-0. Retrieved January 12, 2017.
Barrenechea, T.; Koehler, J.; Hirsheimer, C. (2013). The Cuisines of Spain: Exploring Regional Home Cooking. Potter/TenSpeed/Harmony. p. 263. ISBN 978-1-60774-615-7. Retrieved January 15, 2017.
May, T. (2005). Italian Cuisine: The New Essential Reference to the Riches of the Italian Table. St. Martin's Press. p. 256. ISBN 978-0-312-30280-1. Retrieved January 12, 2017.
Price, G. (2010). Walking on the Amalfi Coast: Ischia, Capri, Sorrento, Positano and Amalfi. A Cicerone guide. Cicerone Press. p. 23. ISBN 978-1-84965-347-3. Retrieved January 12, 2017.
Fisher, R.I.C.; Wang, A.B. (2007). Fodor's Naples, Capri and the Amalfi Coast. Fodor's Gold Guides. Fodor's Travel Publications. p. 198. ISBN 978-1-4000-1743-0. Retrieved January 12, 2017.
Albala, K. (2011). Food Cultures of the World Encyclopedia. Food Cultures of the World Encyclopedia. Greenwood. p. 235. ISBN 978-0-313-37626-9. Retrieved January 12, 2017.
Blasi, A. (2016). Lonely Planet Malta & Gozo. Travel Guide. Lonely Planet Publications. p. 82. ISBN 978-1-76034-025-4. Retrieved January 12, 2017.
Long, L.M. (2015). Ethnic American Food Today: A Cultural Encyclopedia. Ethnic American Food Today. Rowman & Littlefield Publishers. p. 404. ISBN 978-1-4422-2731-6. Retrieved January 12, 2017.
Sheraton, M. (2010). The German Cookbook: A Complete Guide to Mastering Authentic German Cooking. Random House Publishing Group. p. pt380. ISBN 978-0-307-75457-8. Retrieved January 12, 2017.
Weaver, W.W. (2013). As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine. University of Pennsylvania Press, Incorporated. p. 28. ISBN 978-0-8122-4479-3. - access date: January 14, 2017
Heuzenroeder, A. (1999). Barossa Food (in Finnish). Wakefield Press. p. 259. ISBN 978-1-86254-461-1. Retrieved January 15, 2017.
Audot, L.E. (1846). French Domestic Cookery. Harper & Brothers. p. 118. Retrieved January 15, 2017.
Henderson, F.; Lowe, J. (2012). The Complete Nose to Tail: A Kind of British Cooking. Bloomsbury. p. 196. ISBN 978-1-4088-0916-7. Retrieved January 15, 2017.
Webb, A. (2012). Food Britannia. Random House. p. 479. ISBN 978-1-4090-2222-0. Retrieved January 15, 2017.
Binney, R. (2012). Wise Words and Country Ways for Cooks. Wise Words. F+W Media. p. 56. ISBN 978-0-7153-3392-1. Retrieved January 15, 2017.
Willan, A.; Cherniavsky, M.; Claflin, K. (2012). The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook. California Studies in Food and Culture. University of California Press. p. 210. ISBN 978-0-520-24400-9. Retrieved January 15, 2017.
Goldstein, D.; Mintz, S. (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 775. ISBN 978-0-19-931361-7. Retrieved January 14, 2017.
Scully, T. (1988). The Viandier of Taillevent: An Edition of All Extant Manuscripts. University of Ottawa Press. p. 283. ISBN 978-0-7766-0174-8. Retrieved January 14, 2017.
Washington, M.; Hess, K. (1996). Martha Washington's Booke of Cookery and Booke of Sweetmeats. Columbia University Press. p. 41. ISBN 978-0-231-04931-3. Retrieved January 15, 2017.
Fitzpatrick, J. (2013). Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories. Ashgate Publishing Limited. p. 27. ISBN 978-1-4094-7578-1. Retrieved January 14, 2017.
Klemettilä, H. (2015). Animals and Hunters in the Late Middle Ages: Evidence from the BnF MS Fr. 616 of the Livre de Chasse by Gaston Fébus. Routledge Research in Museum Studies. Taylor & Francis. p. 86. ISBN 978-1-317-55191-1. Retrieved January 14, 2017.
Greco, G.L.; Rose, C.M. (2012). The Good Wife's Guide (Le Ménagier de Paris): A Medieval Household Book. Cornell University Press. p. 3. ISBN 978-0-8014-6211-5. Retrieved January 14, 2017.
Klemettilä, H. (2015). Animals and Hunters in the Late Middle Ages: Evidence from the BnF MS Fr. 616 of the Livre de Chasse by Gaston Fébus. Routledge Research in Museum Studies. Taylor & Francis. p. 74. ISBN 978-1-317-55191-1. Retrieved January 14, 2017.
Kochilas, D. (2014). Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die. Rodale Books. p. 266. ISBN 978-1-62336-295-9. Retrieved January 12, 2017.
De Vita, O.Z.; Fant, M.B. (2013). Sauces & Shapes: Pasta the Italian Way. W. W. Norton. p. 201. ISBN 978-0-393-24151-8. Retrieved January 12, 2017.
Hensperger, B.; Kaufmann, J. (2015). So Fast, So Easy Pressure Cooker Cookbook. Stackpole Books. ISBN 978-0-8117-6320-2. Retrieved January 12, 2017.

cbc.ca

Troian, Martha (December 25, 2016). "From moose tongue to rabbit stew: some Indigenous holiday dishes". CBC News. Retrieved January 12, 2017.

finedininglovers.com

"Inside the Culinary Traditions of the Roma people".

stuff.co.nz

"The perfect match: Wines for game". Stuff.co.nz. June 26, 2013. Retrieved January 15, 2017.

taipeitimes.com

"Chips are down for Britain's old culinary classics". Taipei Times. July 25, 2006. Retrieved January 15, 2017.