<http://worldcat.org/entity/work/id/2216700822> <http://schema.org/author> <http://worldcat.org/entity/person/id/2719441853> .
<http://worldcat.org/entity/work/id/2216700822> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://schema.org/CreativeWork> .
<http://worldcat.org/entity/work/id/2216700822> <http://schema.org/workExample> <http://www.worldcat.org/oclc/894403067> .
<http://worldcat.org/entity/work/id/2216700822> <http://schema.org/about> <http://experiment.worldcat.org/entity/work/data/2216700822#Topic/cuisine_camembert> .
<http://worldcat.org/entity/work/id/2216700822> <http://schema.org/name> "Les recettes de maître Renard : épopée culinaire autour du camembert au lait cru" .
<http://experiment.worldcat.org/entity/work/data/2216700822#Topic/cuisine_camembert> <http://schema.org/name> "Cuisine (camembert)" .
<http://experiment.worldcat.org/entity/work/data/2216700822#Topic/cuisine_camembert> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://schema.org/Topic> .
<http://experiment.worldcat.org/entity/work/data/2216700822.nt> <http://rdfs.org/ns/void#inDataset> <http://purl.oclc.org/dataset/WorldCat/Works> .
<http://experiment.worldcat.org/entity/work/data/2216700822.nt> <http://schema.org/about> <http://worldcat.org/entity/work/id/2216700822> .