שיטת הבישול (ספר) (Hebrew Wikipedia)

Analysis of information sources in references of the Wikipedia article "שיטת הבישול (ספר)" in Hebrew language version.

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2manchester.ac.uk

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1bl.uk

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bl.uk

"The Forme of cury – Pygg in sawse sawge". British Library. The Master-Cooks of King Richard II. 1390. נבדק ב-23 באוגוסט 2016. {{cite web}}: (עזרה)

doi.org

Hieatt 1988, pp. 45–52 Hieatt, Constance B. (1988). "Further notes on The Forme of Cury et al.: additions and corrections". Bulletin of the John Rylands Library. 70 (1): 45–52. doi:10.7227/BJRL.70.1.4.
Woolgar, C. M. (2018-01-01). "Medieval food and colour". Journal of Medieval History. 44 (1): 10. doi:10.1080/03044181.2017.1401391. ISSN 0304-4181.

manchester.ac.uk

escholar.manchester.ac.uk

Hieatt 1988, pp. 45–52 Hieatt, Constance B. (1988). "Further notes on The Forme of Cury et al.: additions and corrections". Bulletin of the John Rylands Library. 70 (1): 45–52. doi:10.7227/BJRL.70.1.4.

manchester.ac.uk

"Oldest English recipes cooked up at John Rylands". Manchester University. 4 בדצמבר 2009. נבדק ב-6 באפריל 2015. {{cite web}}: (עזרה)

oldcook.com

Bouchut, Marie Josèphe Moncorgé; Bailey, Ian (trans.); Hunt, Leah (trans.). "Forme of Cury and cookery books in English". Mediæval. Old cook. נבדק ב-24 באוגוסט 2016. {{cite web}}: (עזרה)

worldcat.org

The forme of cury, a roll of Ancient English cookery: compiled, about AD 1390, by the master-cooks of King Richard II. Pegge, Samuel, 1704–1796. Cambridge. ISBN 978-1-107-70727-6. OCLC 911037262.{{cite book}}: תחזוקה - ציטוט: others (link)
Woolgar, C. M. (2018-01-01). "Medieval food and colour". Journal of Medieval History. 44 (1): 10. doi:10.1080/03044181.2017.1401391. ISSN 0304-4181.