「フルーツスープ」の版間の差分
削除された内容 追加された内容
→分布: Larsen 2011が述べているのはScandinavian countriesの話なので、上に持っていく。 |
→脚注: diet.comは404 Not Foundになるため、archiveurlをつける。この文章は同じものがあちらこちらにあり、誰が書いたのかはっきりしないが、そのままにする。 |
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51行目:
<ref name="De Gouy 2012 p. 84">{{cite book | last=De Gouy | first=L.P. | title=The Soup Book: Over 800 Recipes | publisher=Dover Publications | year=2012 | isbn=978-0-486-14449-8 | url=https://books.google.com/books?id=9kr6334SCXUC&pg=PA84 | page=84}}</ref>
<ref name="Ferrary Fiszer 1995 p. 231">{{cite book | last=Ferrary | first=J. | last2=Fiszer | first2=L. | title=Good Day for Soup: Over 200 Recipes for Any Occasion | publisher=Chronicle Books | year=1995 | isbn=978-0-8118-0467-7 | url=https://books.google.com/books?id=G-BSjruAwj4C&pg=PA231 | page=231}}</ref>
<ref name="Diet.com">{{cite web | title=Scandinavians, Diet of | website=Diet.com | url=http://www.diet.com/g/scandinavians-diet-of | accessdate=April 10, 2015 |archiveurl=http://web.archive.org/web/20150410224608/http://www.diet.com/g/scandinavians-diet-of|archivedate=2015-04-10}}</ref>
<ref name="Roufs Roufs 2014 p. 33">{{cite book | last=Roufs | first=T.G. | last2=Roufs | first2=K.S. | title=Sweet Treats around the World: An Encyclopedia of Food and Culture | publisher=ABC-CLIO | year=2014 | isbn=978-1-61069-221-2 | url=https://books.google.com/books?id=M_eCBAAAQBAJ&pg=PA33 | page=33}}</ref>
<ref name="Larsen 2011 p. 277">{{cite book | last=Larsen | first=L. | title=Starter Cook: A Beginner Home Cook's Guide to Basic Kitchen Skills and Techniques | publisher=Lyons Press | year=2011 | isbn=978-0-7627-7569-9 | url=https://archive.org/details/isbn_9780762774487 | url-access=registration | page=[https://archive.org/details/isbn_9780762774487/page/277 277]}}</ref>
59行目:
<ref name="Davidson Jaine Vannithone 2014 p. 332">{{cite book | last=Davidson | first=A. | last2=Jaine | first2=T. | last3=Vannithone | first3=S. | title=The Oxford Companion to Food | publisher=Oxford University Press | series=Oxford Companions Series | year=2014 | isbn=978-0-19-967733-7 | url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA332 | page=332}}</ref>
<ref name="McNair Brabant 1990 p. 77">{{cite book | last=McNair | first=J.K. | last2=Brabant | first2=P. | title=James McNair's Soups | publisher=Chronicle Books | year=1990 | isbn=978-0-87701-753-0 | url=https://books.google.com/books?id=fFJGRgg8cKsC&pg=PA77 | page=77}}</ref>
<!--<ref name="Foo 2002 p. 329">{{cite book | last=Foo | first=Susanna|authorlink=Susanna Foo | title=Susanna Foo Chinese Cuisine: The Fabulous Flavors and Innovative Recipes of North America's Finest Chinese Cook | publisher=Houghton Mifflin Harcourt | year=2002 | isbn=978-0-547-34726-4 | url=https://archive.org/details/susannafoochines00susa | url-access=registration | page=[https://archive.org/details/susannafoochines00susa/page/329 329]}}</ref>
<ref name="ParĂŠ 2003 p. 148">{{cite book | last=ParĂŠ | first=J. | title=Chinese Cooking | publisher=Company's Coming Publishing, Limited | series=Company's Coming | year=2003 | isbn=978-1-896891-56-9 | url=https://books.google.com/books?id=9nC4x_I-WGcC&pg=PA148 | page=148}}</ref>-->
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