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- Q6462139 subject Q7142545.
- Q6462139 subject Q7319493.
- Q6462139 subject Q7484790.
- Q6462139 subject Q8121563.
- Q6462139 subject Q8369854.
- Q6462139 subject Q8463136.
- Q6462139 subject Q8594385.
- Q6462139 subject Q8594609.
- Q6462139 abstract "La cuisinière Cordon Bleu, also spelled as La cuisinière cordon-bleu, was a culinary magazine started in the late 1890s by French journalist Marthe Distel. The magazine offered recipes and tips on entertaining. To prompt readership, the magazine offered cooking classes to subscribers. The first one was held in the kitchens of the Palais Royal in January 1895. The classes evolved in a more formal cooking school, Le Cordon Bleu. The magazine closed in 1960s, but school continues to thrive, with more than 27 schools in 17 countries as of early 2008.".
- Q6462139 wikiPageExternalLink dp_main.cfm.
- Q6462139 wikiPageWikiLink Q3295191.
- Q6462139 wikiPageWikiLink Q329948.
- Q6462139 wikiPageWikiLink Q495992.
- Q6462139 wikiPageWikiLink Q7142545.
- Q6462139 wikiPageWikiLink Q7319493.
- Q6462139 wikiPageWikiLink Q7484790.
- Q6462139 wikiPageWikiLink Q8121563.
- Q6462139 wikiPageWikiLink Q8369854.
- Q6462139 wikiPageWikiLink Q8463136.
- Q6462139 wikiPageWikiLink Q8594385.
- Q6462139 wikiPageWikiLink Q8594609.
- Q6462139 comment "La cuisinière Cordon Bleu, also spelled as La cuisinière cordon-bleu, was a culinary magazine started in the late 1890s by French journalist Marthe Distel. The magazine offered recipes and tips on entertaining. To prompt readership, the magazine offered cooking classes to subscribers. The first one was held in the kitchens of the Palais Royal in January 1895. The classes evolved in a more formal cooking school, Le Cordon Bleu.".
- Q6462139 label "La Cuisinière Cordon Bleu".