Research Catalog

  • The professed cook, or, The modern art of cookery, pastry, and confectionary, made plain and easy : consisting of the most approved methods in the French as well as English cookery, in which the French names of all the different dishes are given and explained, whereby every bill of fare becomes intelligible and familiar ... : including a translation of Les soupers de la cour, with the addition of the best receipts which have ever appeared in the French or English languages, and adapted to the London markets / by B. Clermont ....

    • Text
    • London : Printed for W. Davis ...; T. Caslon ...; G. Robinson ...; F. Newberry ...; and the author ..., 1776.
    • 1776
    • 2 Items
    FormatCall NumberItem Location
    Text *KU 00-288Schwarzman Building - Rare Book Collection Room 328

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.

    FormatCall NumberItem Location
    Text *KU 00-287Schwarzman Building - Rare Book Collection Room 328

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.

  • La cuisiniére bourgeoise, suivie de l'office : a l'usage de tous ceux qui se mêlent de dépense de maisons : contenant la maniére de disséquer, connóitre & servir toute sortes de Viandes.

    • Text
    • Bruxelles : F. Foppens, 1759.
    • 1759
    • 1 Item
    FormatCall NumberItem Location
    Text *KU 99-130Schwarzman Building - Rare Book Collection Room 328

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.

  • Le manuel des officiers de bouche, ou, Le precis de tous les apprêts que l'on peut faire des alimens pour servir toutes les tables : depuis celles des grands seigneurs jusqu'à celles des bourgeois, suivant l'ordre des saisons & des services : ouvrage très-utile aux maîtres pour ordonner des repas, & aux artistes pour les exécuter.

    • Text
    • A Paris : Chez Le Clerc, libraire ..., 1759.
    • 1759
    • 1 Item
    FormatCall NumberItem Location
    Text *KU 99-131Schwarzman Building - Rare Book Collection Room 328

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.

  • La cuisiniere bourgeoise, suivie de l'office, a l'usage de tous ceux qui se mêlent de dépenses de maisons ...

    • Text
    • A Bruxelles, Chez F. Foppens, 1790.
    • 1790
    • 2 Items

    Available Online

    http://hdl.handle.net/2027/hvd.rsmd24
    FormatCall NumberItem Location
    Text VTI (Menon. Cuisiniere bourgeoise. 1790) v. 2Offsite
    FormatCall NumberItem Location
    Text VTI (Menon. Cuisiniere bourgeoise. 1790) v. 1Offsite
  • La cuisiniére bourgeoise, suivie de l'office, à l'usage de tous ceux qui se mêlent de la dépense des maisons; contenant la maniere de disséquer, connoître et servir toutes sortes de viandes.

    • Text
    • À Lyon, Chez A. Leroy, imprimeur-libraire, 1805.
    • 1805
    • 1 Item
    FormatCall NumberItem Location
    Text VTI (Menon. Cuisiniere bourgeoise. 1805)Offsite
    How do I pick up this item and when will it be ready?
  • La science du maître d'hôtel, confiseur, a l'usage des officiers, avec des observations sur la connoissance & les propiétés des fruits. Enrichie de desseins en décorations & parterres pour les desserts. Suite du Maître d'hôtel cuisinier.

    • Text
    • A Paris, Chez Leclerc, 1768.
    • 1768
    • 1 Item
    FormatCall NumberItem Location
    Text *KU 03-90Schwarzman Building - Rare Book Collection Room 328

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.

  • The professed cook [electronic resource] : or the modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery. In which the French Names of all the different Dishes are given and explained, whereby every Bill of Fare becomes intelligible and familiar. Containing I. Of Soups, Gravy, Cullis and Broths II. Of Sauces III. The different Ways of Dressing Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of First Course Dishes V. Of Dressing Poultry VI. Of Venison Vii. Of Game of all Sorts Viii. Of Ragouts, Collops and Fries IX. Of Dressing all Kinds of Fish X. Of Pastry of different Kinds XI. Of Entremets, or Last Course Dishes XII. Of Omelets XIII. Pastes of different Sorts XIV. Dried Conserves XV. Cakes, Wafers and Biscuits XVI. Of Almonds and Pistachias made in different Ways XVII. Marmalades XVIII. Jellies XIX. Liquid and Dried Sweetmeats XX. Syrups and Brandy Fruits XXI. Ices, Ice Creams and Ice Fruits XXII. Ratafias, and other Cordials, &c. &c. Translated from Les soupers de la cour; with the Addition of the best Receipts which have ever appear'd in the French Language. And adapted to the London markets by the editor, who has been many Years Clerk of the Kitchen in some of the first Families in this Kingdom.

    • Text
    • London : printed for R. Davis, in Piccadilly; and T. Caslon, opposite Stationers-Hall, MDCCLXIX. [1769]
    • 1769
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0601300401&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl
  • The french family cook: being a complete system of French cookery. Adapted to the Tables not only of the Opulent, but of Persons of moderate Fortune and Condition. Containing Directions for choosing, dressing, and serving up all Sorts of Butcher Meat, Poultry, &c. The different Modes of making all kinds of Soups, Ragouts, Fricandeaus, Creams, Ratafias, Compôts, Preserves, &c. &c. - as well as a great Variety of cheap and elegant Side Dishes, calculated to grace a Table at a small Expence. Instructions for making out Bills of Fare for the four Seasons of the Year, and to furnish a Table with few or any number of Dishes at the most moderate possible Expence. Necessary for Housekeepers, Butlers, Cooks, and all who are concerned in the Superintendence of a Family. Translated from the French [electronic resource].

    • Text
    • London : printed for J. Bell, No. 148, Oxford Street, nearly opposite New Bond Street, M.DCC.XCIII. [1793]
    • 1793
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0185201000&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl
  • The professed cook [electronic resource] : or, the modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery. In Which The French Names of all the different Dishes are given and explained, whereby every Bill of Fare becomes intelligible and familiar. Containing I. Of Soups, ... and Broths. II. Of Sauces. III. The different Ways of dressing Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of First Course Dishes. V. Of dressing Poultry. VI. Of Venison. VII. Of Game of all Sorts. VIII. Of Ragouts, Collops, and Fries. IX. Of dressing all Kinds of Fish. X. Of Pastry of different Kinds. XI. Of Entremets, or last Course Dishes. XII. Of Omelets. XIII. Pastes of different Sorts. XIV. Dried Conserves. XV. Of Cakes, Wafers, and Biscuits. XVI. Of Almonds and Pistachios made in different Ways. XVII. Marmalades. XVIII. Jellies. XIX. Liquid and dried Sweetmeats. XX. Syrups and Brandy Fruits. XXI. Ices, Ice Creams, and Ice Fruits. XXII. Ratafias, and other Cordials, &c. Including a translation of Les soupers de la cour; with the addition of the best receipts which have ever appeared in the French or English Languages, and adapted to the London Markets. By B. Clermont, Who has been many Years Clerk of the Kitchen in some of the first Families of this Kingdom, and lately to the Right Hon. the Earl of Abingdon.

    • Text
    • London : printed for W. Davis, in Piccadilly; T. Caslon, opposite Stationer's-Hall; G. Robinson, in Paternoster-Row; F Newbery, the Corner of St. Paul's Church-Yard; and the author, in Princes-Street, Cavendish-Square, M.DCC.LXXVI. [1776]
    • 1776
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0661000600&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl
  • The complete family cook [electronic resource] : being A system of cookery. Adapted to the tables not only of the opulent, but of persons of moderate fortune and condition. Containing Directions for choosing, dressing, and serving up all Sorts of Butcher Meat, Poultry, &c. The different Modes of making all Kinds of Soups, Ragouts, Fricandeaus, Creams, Ratafias, Compots, Preserves, &c. &c. as well as a great Variety of cheap and elegant Side Dishes, calculated to grace a Table at a small Expence. Instructions for making out Bills of Fare for the four Seasons of the Year, and to furnish a Table with few or any Number of Dishes, at the most moderate possible Expence. Necessary for Housekeepers, Butlers, Cooks, and all who are concerned in the Superintendance of a Family. The fourth edition-enlarged. By S. Taylor.

    • Text
    • London : sold by J. Annereau, No. 2, Stone's-End, Southwark; W. Ford, No. 86, Blackman-Street; T. Garnet, Maidstone; and C. Thompson, Cambridge, 1796.
    • 1796
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0891800900&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl

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