Matches in DBpedia 2016-04 for { <http://books.google.com/books?vid=ISBN978-0-8118-4646-2> ?p ?o }
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- books?vid=ISBN978-0-8118-4646-2 accessdate "2010-02-26".
- books?vid=ISBN978-0-8118-4646-2 author "Anne Willan".
- books?vid=ISBN978-0-8118-4646-2 authorlink "Anne Willan".
- books?vid=ISBN978-0-8118-4646-2 chapter "Tartiflette: Potato and Reblochon Cheese Melt".
- books?vid=ISBN978-0-8118-4646-2 first "Anne".
- books?vid=ISBN978-0-8118-4646-2 isCitedBy Galette.
- books?vid=ISBN978-0-8118-4646-2 isCitedBy Lardon.
- books?vid=ISBN978-0-8118-4646-2 isCitedBy Tartiflette.
- books?vid=ISBN978-0-8118-4646-2 isbn "978-0-8118-4646-2".
- books?vid=ISBN978-0-8118-4646-2 last "Willan".
- books?vid=ISBN978-0-8118-4646-2 location "San Francisco, Calif.".
- books?vid=ISBN978-0-8118-4646-2 page "236".
- books?vid=ISBN978-0-8118-4646-2 page "60".
- books?vid=ISBN978-0-8118-4646-2 pages "60".
- books?vid=ISBN978-0-8118-4646-2 publisher Chronicle_Books.
- books?vid=ISBN978-0-8118-4646-2 publisher "Chronicle Books".
- books?vid=ISBN978-0-8118-4646-2 quotation "GALETTES BRETONNES AU SARRASIN. BRETON BUCKWHEAT GALETTES. The filling for a paper-thin Breton galette is always simple. The most popular, called a complet, includes ham and egg and often a spoonful of fresh cheese. You can ask for the egg to be brouillé, briskly scrambled on the hot galette, or miroir, left untouched to bake on top. When the galette is pleated, the golden egg yolk peeps out of the crisp brown folds.".
- books?vid=ISBN978-0-8118-4646-2 title "The Country Cooking of England".
- books?vid=ISBN978-0-8118-4646-2 title "The Country Cooking of France".
- books?vid=ISBN978-0-8118-4646-2 url "http://books.google.com/books?id=9MQhr-YZKlkC&pg=PA60".
- books?vid=ISBN978-0-8118-4646-2 url "https://books.google.com/books?id=9MQhr-YZKlkC&pg=PA60".
- books?vid=ISBN978-0-8118-4646-2 year "2007".