Supreme (cooking) (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Supreme (cooking)" in English language version.

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archive.org

Auguste Escoffier (1907). A Guide to Modern Cookery. London: W. Heinemann. p. 507.
Auguste Escoffier (1907). A Guide to Modern Cookery. London: W. Heinemann. p. 512.
Meyer, Adolphe (1903). The Post-graduate Cookery Book. Caterer Publishing Company. p. 59.

Chambers 21st Century Dictionary. Allied Publishers. 1996. p. 1421. ISBN 9788184243291.
H. L. Cracknell; R. J. Kaufmann (1999), Practical Professional Cookery, Cengage Learning EMEA, p. 409, ISBN 978-1-86152-873-5
Edward Renold; David Foskett; John Fuller (2012), Chef's Compendium of Professional Recipes, Routledge, p. 135, ISBN 978-1-13607-861-3
* Leto, Mario Jack; Bode, Willi Karl Heinrich (2006). The Larder Chef. Routledge. p. 130. ISBN 978-0-75066-899-6.
Wignall, Judita (May 2011). Going Raw. Quarry Books. p. 72. ISBN 9781592536856.
American Cookery. 1922. p. 249.
Owen, Catherine (December 2007). Choice Cookery. Applewood Books. pp. 23–24. ISBN 9781429011471. Retrieved 11 October 2014.