| http://www.w3.org/ns/prov#value | - This book was a requirement for a introductory-level college cooking course I took last semester. (I am not a culinary student, rather restaurant management.) My professor (a culinary professional) said how valuable the book is and that he keeps it handy in his own kitchen; likewise my wife (a culinary amateur) often fights me to get her hands on it.
|
