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<http://worldcat.org/entity/work/id/17226639> <http://schema.org/workExample> <http://www.worldcat.org/oclc/56615598> .
<http://worldcat.org/entity/work/id/17226639> <http://schema.org/about> <http://id.loc.gov/authorities/subjects/sh85031810> .
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<http://worldcat.org/entity/work/id/17226639> <http://schema.org/about> <http://id.worldcat.org/fast/1753299> .
<http://worldcat.org/entity/work/id/17226639> <http://schema.org/description> "New York chef Alex Garcia presents over one hundred recipes for tapas, soups, salads, and main courses, as well as deserts and beverages."@en .
<http://worldcat.org/entity/work/id/17226639> <http://schema.org/about> <http://id.loc.gov/authorities/subjects/sh85050275> .
<http://worldcat.org/entity/work/id/17226639> <http://schema.org/creator> <http://worldcat.org/entity/person/id/2636311866> .
<http://worldcat.org/entity/work/id/17226639> <http://schema.org/about> <http://id.worldcat.org/fast/1205805> .
<http://worldcat.org/entity/work/id/17226639> <http://schema.org/about> <http://id.worldcat.org/fast/930807> .
<http://worldcat.org/entity/work/id/17226639> <http://schema.org/name> "In a Cuban kitchen"@en .
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