Roasting (English Wikipedia)

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

refsWebsite

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2web.archive.org

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1cooksillustrated.com

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1epicurious.com

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1kernpublichealth.com

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1independent.co.uk

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bnf.fr

gallica.bnf.fr

The word "menus" appropriately describes this section of the Ménagier, 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.

cooksillustrated.com

Blaisdell S. (2002). An Illustrated Guide to Beef Roasts. Cook's Illustrated. Archived 6 February 2009 at the Wayback Machine

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.

epicurious.com

video.epicurious.com

Epicurious, Video: Classic-Tying a Roast, archived from the original on 25 July 2014, retrieved 28 May 2009

govinfo.gov

Hock 2009. "Hock Locks and Other Accoutrements" (PDF). USDA FSIS. October 2009. Retrieved 30 April 2024.

huffpost.com

Siavetti 2017. Siavetti, Stephanie (16 December 2017). "Roast Chestnuts: A Perfect Winter Snack". HuffPost. Retrieved 3 July 2021.

independent.co.uk

Traybakes 2022. "Recipe: Traybakes pack big flavor into one-pan meals", The Independent, 22 February 2022, retrieved 15 March 2022

kernpublichealth.com

Failure 2015. Failure to Cook These Foods Properly May Cause Foodborne Illness (PDF), Public Health Dept. of Kern County, 12 August 2015, retrieved 18 July 2016

usda.gov

Cooking 2011. "Cooking Meat? Check the New Recommended Temperatures". www.usda.gov. Retrieved 11 February 2023.

web.archive.org

Blaisdell S. (2002). An Illustrated Guide to Beef Roasts. Cook's Illustrated. Archived 6 February 2009 at the Wayback Machine
Epicurious, Video: Classic-Tying a Roast, archived from the original on 25 July 2014, retrieved 28 May 2009

worldcat.org

search.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.