เค้กหัวหอม (Thai Wikipedia)

Analysis of information sources in references of the Wikipedia article "เค้กหัวหอม" in Thai language version.

refsWebsite

Global rank Thai rank

22books.google.com

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5^th place

books.google.com

Griffith, L.; Griffith, F. (2002). Onions, Onions, Onions: Delicious Recipes for the World's Favorite Secret Ingredient. Houghton Mifflin Harcourt. pp. 122–123. ISBN 978-0-547-34638-0.
Baking Industry. Clissold Publishing Company. 1922. p. 486.
Rainey, S.; Wilson, B. (2015). How to Jug a Hare: The Telegraph Book of the Kitchen. Aurum Press. p. 272. ISBN 978-1-78131-466-1.
Hollywood, P. (2014). Paul Hollywood's British Baking. Bloomsbury Publishing. p. 352. ISBN 978-1-4088-4649-0.
Hood, K.J.M. (2015). Onion Delights Cookbook: A Collection of Onion Recipes. Cookbook Delights Series. Whispering Pine Press International, Incorporated. ISBN 978-1-59210-426-0.
Beck, K.; Clark, J. (2009). The All-American Cowboy Cookbook: Over 300 Recipes From the World's Greatest Cowboys. Thomas Nelson. pp. 255–256. ISBN 978-1-4185-7473-4.
Prudhomme, P. (2012). Chef Paul Prudhomme's Seasoned America. HarperCollins. p. 2. ISBN 978-0-06-204688-8.
"Swiss review of world affairs". Volumes 21–24. 1971. Normally about 40 tons of onions are sold on this single day, usually in attractively designed strings, wreaths and other more exotic shapes. There is also onion cake, onion soup and dancing in the streets. This year Bern's Onion Festival takes ...
Freeman, B. (1996). First Catch Your Peacock: Her Classic Guide to Welsh Food. Y Lolfa. p. 161. ISBN 978-0-86243-315-4.
Hanover Cook Book. Cooking in America Series. Applewood Books. 2008. p. 228. ISBN 978-1-4290-1110-5.
Chinese Cookery Secrets. The Kegan Paul library of culinary history and cookery. Taylor & Francis. 2014. p. 135. ISBN 978-1-317-84620-8.
Qarooni, J. (2012). Flat Bread Technology. Springer US. p. 86. ISBN 978-1-4613-1175-1.
Ang, A. (2012). To the People, Food Is Heaven: Stories of Food and Life in a Changing China. Lyons Press. p. 116. ISBN 978-0-7627-9040-1.
Mooney, E.W. (2008). Beijing. Not just a good food guide. Marshall Cavendish Editions. p. 52. ISBN 978-981-232-997-4.
DeFrancis, J. (1993). In the Footsteps of Genghis Khan. Kolowalu book. University of Hawaii Press. p. 100. ISBN 978-0-8248-1493-9.
Stone, M. (2014). Traditions of South Korean Cooking: Learning the Basic Techniques and Recipes of the South Korean Cuisine. Martha Stone. p. pt76.
Robinson, M.; Zahorchak, J. (2009). Seoul. City Guide Series. Lonely Planet. p. 97. ISBN 978-1-74104-774-5.
DuBois, J. (2004). Korea. Cultures of the world. Benchmark Books/Marshall Cavendish. p. 130. ISBN 978-0-7614-1786-6.
Lo, E.Y.F.; Cushner, S. (2012). Mastering the Art of Chinese Cooking. Chronicle Books LLC. p. 171. ISBN 978-0-8118-7870-8.
Spencer, C. (2002). British Food: An Extraordinary Thousand Years of History. Arts and Traditions of the Table: Perspectives on Culinary History Series. Columbia University Press. p. 205. ISBN 978-0-231-13110-0.
Shockey, K.K.; Shockey, C. (2014). Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes. Storey Publishing, LLC. p. 344. ISBN 978-1-61212-426-1.
Buse, D.K. (2005). The Regions of Germany: A Reference Guide to History and Culture. Greenwood Press. p. 15. ISBN 978-0-313-32400-0.