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Displaying 1-3 of 3 results for author "American Institute of Wine & Food former owner. sch"
Physiologie du goût, ou, Méditations de gastronomie transcendante : ouvrage théorique, historique et a l'ordre du jour, dédié aux gastronomes parisiens / par un professeur [i.e. Brillat-Savarin].
- Text
- Paris : A. Sautelet, 1828.
- 1828
- 2 Items
Item details Format Call Number Item Location Text Tec 7458.28 v.2 Off-site Item details Format Call Number Item Location Text Tec 7458.28 v.1 Off-site The cook's oracle : containing receipts for plain cookery on the most economical plan for private families : also, the art of composing the most simple and most highly finished broths, gravies, soups, sauces, store sauces, and flavouring essences : pastry, preserves, puddings, etc : and an easy, certain, and economical process for preparing pickles by which they will be ready in a fortnight, and remain good for years : the quantity of each article is accurately stated by weight and measure : the whole being the result of actual experiments instituted in the kitchen of a physician / the whole work has again been carefully revised, by the author of "The art of invigorating life by food," &c.
- Text
- New York : Published by Evert Duyckinck, George Long, E. Bliss & E. White, 1825
- 1825
- 1 Item
Item details Format Call Number Item Location Text KD 15483 Off-site Sport and its pleasures, physical and gastronomical / by the author of Highland Sports, Sayah, etc., etc.
- Text
- London : Chapman and Hall, 1859.
- 1859
- 1 Item
Item details Format Call Number Item Location Text F 4036.2 Off-site
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