Mirepoix (Romanian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Mirepoix" in Romanian language version.

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4books.google.com

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1canalacademie.com

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1web.archive.org

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1italiana.co.uk

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1seriouseats.com

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1cookingwineandtravel.com

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1seattlemag.com

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books.google.com

Alan Davidson; Tom Jaine (21 septembrie 2006). The Oxford Companion to Food. Oxford: Oxford University Press. p. 511. ISBN 978-0-19-280681-9.
Marie Antonin Carême; Armand Plumery (1817). L'art de la cuisine française au dix-neuvième siècle: traité élémentaire et pratique .. de Kerangué & Pollés Libraires-éditeurs. p. 66.
Alan Davidson; Tom Jaine (21 august 2014). The Oxford Companion to Food (ed. 3rd). Oxford: Oxford University Press. p. 526. ISBN 978-0199677337.
Since the 17th century, recipe books in France had been organized so readers could plan meals in accordance with prescribed days for fasting according to the Catholic liturgical calendar. See Sean Takats, The Expert Cook in Enlightenment France (Baltimore, Maryland: Johns Hopkins University Press) p. 110.

canalacademie.com

Vitaux, Jean. „Peut-on écrire l'histoire de la gastronomie?”. canalacademie.com (în franceză).

chefsimon.com

„Petit lexique culinaire”. chefsimon.com (în franceză). Arhivat din original la 18 ianuarie 2007.

cookingwineandtravel.com

„Marinara Sauce - Soffritto Style”. CookingWineandTravel.com. Accesat în 13 octombrie 2018.

italiana.co.uk

„Onions, Carrot and Celery”. www.italiana.co.uk. Accesat în 13 octombrie 2018.

seattlemag.com

„Chef Jerry Corso Gets Cooking with Soffritto”. seattlemag.com. 15 martie 2016. Accesat în 13 octombrie 2018.

seriouseats.com

Eats, Serious. „All About Mirepoix, Sofrito, Battuto, and Other Humble Beginnings”. www.seriouseats.com. Accesat în 13 octombrie 2018.

tastingtable.com

„The Secret Weapon in Italian Cooking”. tastingtable.com. 5 iulie 2016. Accesat în 13 octombrie 2018.

web.archive.org

„Petit lexique culinaire”. chefsimon.com (în franceză). Arhivat din original la 18 ianuarie 2007.

wikipedia.org

fr.wikipedia.org

French Wikipedia: Maison de Lévis.

worldcat.org

The Culinary Institute of America (2011). The Professional Chef (ed. 9th). Hoboken, New Jersey: John Wiley & Sons. ISBN 978-0-470-42135-2. OCLC 707248142.
The Culinary Institute of America (2011). The Professional Chef (ed. 9th). Hoboken, New Jersey: John Wiley & Sons. ISBN 978-0-470-42135-2. OCLC 707248142.