Linked Data Explorerhttp://worldcat.org/entity/work/id/47077310
The hot book of chillies
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http://schema.org/about
- http://id.worldcat.org/fast/1753132
- http://id.loc.gov/authorities/subjects/sh85032083
- http://id.loc.gov/authorities/subjects/sh85062441
- http://id.worldcat.org/fast/1057512
- http://id.loc.gov/authorities/subjects/sh85032035
- http://id.loc.gov/authorities/subjects/sh85099673
- http://id.worldcat.org/fast/961672
- http://id.worldcat.org/fast/1753170
- http://experiment.worldcat.org/entity/work/data/47077310#Topic/cooking_hot_peppers
- http://experiment.worldcat.org/entity/work/data/47077310#Topic/chilli
- http://experiment.worldcat.org/entity/work/data/47077310#Topic/kochbuch
- http://experiment.worldcat.org/entity/work/data/47077310#Topic/hot_peppers
http://schema.org/description
- "Chillies are grown all over the world, and are an essential ingredient in many world cuisines. Indeed, it would be hard to imagine a curry, mole poblano or fajitas without the hot stuff. This book is an essential companion to enjoying chillies, and covers the history and biology of the plants, how hotness is measured, chillies and health."
http://schema.org/genre
- "Cookbooks"
http://schema.org/name
- "The hot book of chillies"
- "The hot book of chillies"@en
http://schema.org/workExample
- http://www.worldcat.org/oclc/851698272
- http://www.worldcat.org/oclc/696093228
- http://www.worldcat.org/oclc/70105425
- http://www.worldcat.org/oclc/881279241
- http://www.worldcat.org/oclc/671268977
- http://www.worldcat.org/oclc/868066199
- http://www.worldcat.org/oclc/823193728
- http://www.worldcat.org/oclc/796939181
- http://www.worldcat.org/oclc/811732649
- http://www.worldcat.org/oclc/141384421