Research Catalog
Displaying 1-46 of 46 results for keyword "Anchovis"
Everything but anchovies / book & lyrics by Christine Foster ; music by Phyllis Cohen.
- Text
- Toronto : Playwrights Canada, 1984.
- 1984
- 1 item
Item details Access Status Call Number Location Request in advance Request JME 90-37 Offsite Without anchovies / Chua Kok Yee.
- Text
- 2010
- 1 item
Item details Access Status Call Number Location Use in library Request PR9530.9.C57 W5 2010g Offsite Hold the anchovies! : a book about pizza / written by Shelley Rotner & Julia Pemberton Hellums ; photographs by Shelley Rotner.
- Text
- New York : Orchard Books, c1996.
- 1996
- 1 item
Item details Access Status Call Number Location Request in advance Request J 641.82 R Offsite Almonds, anchovies, + pancetta : a vegetarian cookbook, kind of / Cal Peternell.
- Text
- New York, NY : William Morrow, an imprint of HarperCollins Publishers, [2018]
- 2018-2018
- 1 item
Item details Access Status Call Number Location Use in library Request JFD 20-556 Schwarzman Building - Main Reading Room 315 Olives, anchovies, and capers : the secret ingredients of the Mediterranean table / by Georgeanne Brennan ; photographs by Leigh Beisch.
- Text
- San Francisco : Chronicle Books, c2001.
- 2001
No anchovies on the moon : three score and ten Washington pictures and poems / by Paul Boswell ; introduction by James H. Billington.
- Text
- Washington, D.C. : Seven Locks Press, 1994.
- 1994
- 1 item
Item details Access Status Call Number Location Use in library Request JFG 95-1302 Schwarzman Building M2 - General Research Room 315 No anchovies on the moon : three score and ten Washington pictures and poems / by Paul Boswell.
- Text
- Washington, D.C. : Seven Locks Press, 1994.
- 1994
- 1 item
Item details Access Status Call Number Location Use in library Request PS3552.O8123 N6 1994q Offsite No anchovies on the moon : three score and ten Washington pictures and poems / by Paul Boswell, introduction by James H. Billington.
- Text
- Washington, D.C. : Seven Locks Press, 1994.
- 1994
- 1 item
Item details Access Status Call Number Location Request in advance Request PS3552.O8123 N6 1994 Offsite Preliminary guide to the identification of the early life history stages of anchovies (family engraulidae) of the western central Atlantic [microform] / by Talat Farooqi, Richard F. Shaw, and James G. Ditty.
- Text
- Miami, Fla. : U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service, Southeast Fisheries Science Center ; Springfield, VA : National Technical Information Service [distributor, 1995]
- 1995
Idiosincrasia : las anchoas sueñan con panteón de aceituna = Idiosyncrasy : anchovies dream of an olive mausoleum / comisario, Chus Martínez.
- Text
- Cáceres : Centro de Artes Visuales Fundación Helga de Alvear, [2016]
- 2016
- 1 item
Item details Access Status Call Number Location Request in advance Request ReCAP 17-68688 Offsite An assessment of the reliability of fossil pilchard and anchovy scales as fish population indicators off Namibia / by L.Y. Shackleton.
- Text
- 1986
Biology and ecology of sardines and anchovies / editor, Konstantinos Ganias, School of Biology, Aristotle University of Thessaloniki, Greece.
- Text
- Boca Raton, FL : CRC Press, [2014]
- 2014
- 1 item
Item details Access Status Call Number Location Use in library Request QL638.C64 B455 2014 Offsite Clupeoid fishes of the world (suborder Clupeoidei) : an annotated and illustrated catalogue of the herrings, sardines, pilchards, sprats, shads, anchovies, and wolfherrings / prepared by Peter J.P. Whitehead.
- Text
- Rome : United Nations Development Programme : Food and Agriculture Organization of the United Nations, 1985-
- 1985-present
- 1 item
Item details Access Status Call Number Location Use in library Request QL638.C64 W54q Gift Offsite Ethan Stowell's new Italian kitchen : bold cooking from Seattle's Anchovies & Olives, how to Cook a Wolf, Staple & Fancy Mercantile, and Tavolàta / Ethan Stowell and Leslie Miller ; photography by Geoffrey Smith.
- Text
- Berkeley, CA : Ten Speed Press, c2010.
- 2010
- 1 item
Item details Access Status Call Number Location Use in library Request JFF 11-521 Schwarzman Building - Main Reading Room 315 Spawning biomass of the central stock of northern anchovy (Engraulis mordax) estimated from the daily egg production method off California in 2017 / Emmanis Dorval [and three others].
- Text
- La Jolla, CA : U.S. Department of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service, Southwest Fisheries Science Center, 2018.
- 2018
- 1 item
Hamsi kurban o göze : deniz, tarih ve mutfak kültürü / Kudret Emiroğlu, A. Cemal Saydam, Nihal Kadıoğlu Çevik.
- Text
- İstanbul : Heyamola Yayınları, 2008.
- 2008
- 1 item
Item details Access Status Call Number Location Use in library Request SH351.A5 E45 2008 Offsite Bay anchovy / by Timothy Morton ; performed for Coastal Ecology Group, Waterways Experiment Station, U.S. Army Corps of Engineers, and U.S. Department of the Interior, Fish and Wildlife Service, Research and Development, National Wetlands Research Center.
- Text
- 1989
- 1 item
Item details Access Status Call Number Location Use in library Request I 49.89/2:82 (11.97) Offsite Informe de la pesquería de la anchoa en el año ...
- Text
- Vitoria-Gasteiz : Servicio Central de Publicaciones del Gobierno Vasco,
- unknown-present
- 1 item
Item details Access Status Call Number Location Use in library Request JBM 93-26 1990 Schwarzman Building M2 - General Research Room 315 Draft amendment 8 [microform] : (to the northern anchovy fishery management plan) incorporating a name change to the coastal pelagic species fishery management plan, including draft supplemental environmental impact statement : public review document.
- Text
- Portland, Or. (2130 SW Fifth Ave., Suite 224, Portland 97201) : Pacific Fishery Management Council, [1998]
- 1998
Investigacion Cooperativa de la Anchoveta y Su Ecosistema-ICANE-entre Peru y Canada / Instituto del Mar del Peru.
- Text
- Callao, Peru : El Instituto, 1981.
- 1981
- 1 item
Item details Access Status Call Number Location Use in library Request SH351.A5 I58 Offsite Karadeniz'de hamsi balıkçılığı ve sorunları : seminer : (tebliğler ve panel).
- Text
- Beyoğlu, İstanbul : İktisadı̂ Araştırmalar Vakfı, 1988.
- 1988
- 1 item
Item details Access Status Call Number Location Use in library Request SH351.A5K372 1988 Offsite Il mare, la torre, le alici : il caso Cetara : una comunità mediterranea tra ricostruzioni della memoria, percorsi migratori e turismo sostenibile / Annalisa Di Nuzzo.
- Text
- Roma : Edizioni Studium, [2014]
- 2014
Anchovetas y tiburones / Carlos Malpica S. S.
- Text
- Lima : Editora Runamarka, 1976.
- 1976
- 1 item
Item details Access Status Call Number Location Request in advance Request JLF 79-1370 Offsite ¿Atrapados en la red? : la reforma y el futuro de la pesca en el Perú / Carlos Eduardo Paredes.
- Text
- Lima : Universidad de San Martín de Porres, Fondo Editorial : Instituto del Perú : Consorcio de Investigación Económica y Social, CIES, [2013?]
- 2013
- 1 item
Item details Access Status Call Number Location Use in library Request KHQ3903 .P37 2013 Offsite Kŭndae ŭi myŏlch'i, cheguk ŭi myŏlch'i : myŏlch'i rŭl t'onghae pon Chosŏn ŭi ŏŏp munhwa wa ŏjang yakt'alsa / Kim Su-hŭi chiŭm.
- Text
- Kyŏnggi-do P'aju-si : Ak'anet, 2015.
- 2015
- 1 item
Item details Access Status Call Number Location Use in library Request SH351.A5 K56 2015 Offsite Anciuı̀e e caviè 'd la Val Mairo : mestieri dell'emigrazione stagionale alpina / Diego Crestani.
- Text
- 1999
- 1 item
Item details Access Status Call Number Location Use in library Request HD2346.I82M342 1999 Offsite Resource management and environmental uncertainty : lessons from coastal upwelling fisheries / edited by Michael H. Glantz, J. Dana Thompson.
- Text
- New York : Wiley, c1981.
- 1981
- 1 item
Item details Access Status Call Number Location Request in advance Request TD180 .A38 vol. 11 Offsite John Centlivres, [electronic resource] : No. 6, In Founders-Court, Lothbury, Behind the Royal-Exchange, London, sells Swiss linens, viz. Yard-Wide Linens for Shirting, Seven-Eighths ditto, Diaper for Tabling, sundry Breadths, Diaper Napkining, 3 Yard 31/4 Yard and 31/2 Yard Wide Sheeting, From 9s. to 1l. 1s. per Ell, Which maketh Sheets all of a Piece. Also 2 Yard and 2 Ell-Wide, from 10s. to 15s. per Ell. Ell-Wide sheeting, From 3s. to 6s. per Ell; All at the lowest Price, which is fixed on each Piece. And Levade's Genuine Arquebusade Water, Being the sole Importer thereof: It is the best that can be had, as I can prove. Likewise Hungary Water, Carm Water, Sans Pariel, French Lavender, Capers, and fine Anchovies. N. B. Fine Damask Tabling of all Sizes; also Ditto in Sets of all Sizes.
- Text
- [London : s.n., 1795?]
- 1795
- 1 item
The art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper, or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Fast-Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes, &c. XVI. Of Cheesecakes, Creams, Iellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French-Beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. By a lady.
- Text
- London : printed for the author, and sold at Mrs. Wharton's toy-shop, the Bluecoat-Boy, near the Royal-Exchange ; at Mrs. Ashburn's china-shop, the Corner of Fleet-Ditch ; at Mrs. Condall's toy-shop, the King's Head and Parrot, in Holborn ; at Mr. Underwood's toy-shop, near St. James's-Gate ; and at most market-towns in England, M.DCC.XLVII. [1747]
- 1747
- 1 item
The art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper, or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Fast-Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad-Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. By a lady.
- Text
- Dublin : printed for E. and J. Exshaw, at the Bible on Cork-Hill, M,DCC,XLVIII. [1748]
- 1748
- 1 item
The art of cookery, [electronic resource] : made Plain and Easy; which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper, or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Fast-Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes, &c. XVI. Of Cheescakes, Creams, Jellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French-Beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. By H. Glasse.
- Text
- London : printed for the author, and sold at Mrs. Wharton's Toy-Shop, the Bluecoat-Boy, near the Royal-Exchange; at Mrs. Ashburn's China-Shop, the Corner of Fleet-Ditch; at Mrs. Condall's Toy-Shop, near Gray's-Inn-Gate, Holborn; at the author's, at the Prince of Wales's Arms, in Tavistock-Street, Covent-Garden; and at all the great towns in England, [1748]
- 1748
- 1 item
The art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper, or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Fast-Dinner, a Number of good Dishes, which you may make use for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicella, Ketchup, Vinegar, and to keep Artichokes, French-Beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. By a lady.
- Text
- London : printed for the author; and sold at Mrs. Ashburn's, a China-Shop, Corner of Fleet-Ditch, MDCCXLVII. [1747]
- 1747
- 1 item
The art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops aud Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheese-Cakes, Creams, Jellies, Whipt. Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, by way of appendix, one hundred and fifty new and Useful receipts, And a Copious Index. By a lady.
- Text
- London : printed for W. Strahan, J. and F. Rivington, W. Johnston, L. Davis, T. Longman, R. Baldwin, W. Owen, J. Hinton, B. White, S. Crowder, T. Caslon, Hawes and Co [sic] W. Nicoll, J Robson, T. Becket, T. Davies. J. Wilkie, Robinson and Roberts, J. Almon, J. Knox, T. Cadell, W. Cornish, R. Dymott, H. Gardner, B. Domville, S. Bladon, G. Pearch, and W. and J. Richardson, 1770.
- 1770
- 1 item
The art of cookery, made plain and easy [electronic resource] : which far exceeds anything of the kind yet published. Containing, I. How to Roast and Boil to perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other Time. X. Directions to prepare proper Food for the Sick. XI For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip-Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Presepves, &c. XIX. To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index. By a lady.
- Text
- London : printed for A. Millar, J. and R. Tonson, W. Strahan, P. Davey and B. Law, [1760]
- 1760
- 1 item
The art of cookery, [electronic resource] : made plain and easy; which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XII. Of Hog's Puddings, Sausages, &c. XIII. To pot and make Hams. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs; &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Season of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, & Fruit. XXII. A certain Cure for the Bite of a Mad Dog. XXIII. A Receipt to keep clear from Bugs. To which are added, one hundred and fifty new and useful receipts: also, the order of a bill of fare for each Month, in the Manner the Dishes are to be placed upon the Table, in the present Taste. And also, fifty receipts for different articles of perfumery. With a copious index. By Mrs. Glasse.
- Text
- Dublin : printed for W. Gilbert, South-Great-George's-Street, MDCCXCI. [1791]
- 1791
- 1 item
The art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To make Anchovies, Vermicella, Carchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, By Way of Appendix, I. To dress a Turtle, the West-India Way. II. To make Ice Cream. III. A Turkey, &c. in Jelly. IV. To make Citron. V. To candy Cherries or Green Gages. VI. To take Ironmolds out of Linnen. Vii. To make India Pickle: Viii. To make English Catchup. IX. To prevent the Infection among horned Cattle. By a lady.
- Text
- London : printed, and sold at Mrs. Ashburn's China-Shop, the Corner of Fleet-Ditch; at the Bluecoat-Boy, near the Royal-Exchange; at the Prince of Wales's Arms, in Tavistock-Street, Covent-Garden; by W. Innys, in Pater-Noster Row; J. Hodges, on London-Bridge; T. Trye, near Gray's-Inn-Gate, Holborn; B. Dod, in Ave-Mary-Lane; J. Brotherton, in Cornhill; and by the booksellers in town and country, M.DCC.LV. - This Book is publish'd with His Majesty's Royal Licence; and whoever prints it, or any Part of it, will be prosecuted, [1755]
- 1755
- 1 item
The art of cookery, made plain and easy [electronic resource] : Which far exceeds any Thing of the Kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes which may be made use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XII. Of Hog's-Puddings, Sausages, &c. XIII. To pot and make Hams &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip-Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Mussins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Season of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog, by Dr. Mead. XXII. A Receipt to keep clear from Bugs. To which are added, one hundred and fifty new and useful receipts; and also fifty receipts for different articles of perfumery. With a Copious Index. By a lady.
- Text
- London : printed for W. Strahan, J. Rivington and Sons, S. Crowder, J. Hinton, J. Johnson, T. Longman, W. Owen, B. White, T. Caslon, J. Wilkie, J. Robson, G. Robinson, T. Cadell, T. Becket, W. Davies, J. Knox, W. Nicoll, T. Lowndes, R. Dymott, H. Gardner, B. Domville, J. Richardson, T. Durham, R. Baldwin, J. Bew, F. Newberry, W. Goldsmith, Fielding and Walker, J. Wallis, and W. Fox, MDCCLXXVIII. [1778]
- 1778
- 1 item
The art of cookery, made plain and easy [electronic resource] : Which far exceeds any Thing of the Kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheese-Cakes, Creams, Jellies, Whip-Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Mussins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Season of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, one hundred and fifty new and useful receipts, and a copious index. By a lady.
- Text
- London : printed for W. Strahan, J. and F. Rivington, J. Hinton, Hawes and Co. W. Johnston, T. Longman, W. Owen, S. Crowder, B. White, T. Caslon, J. Wilkie, G. Robinson, T. Davies, J. Robson, T. Cadell, T. Becket and Co. W. Davis, J. Knox, W. Nicoll, W. Cornish, T. Lowndes, R. Dymott, H. Gardner, B. Domville, J. Richardson, T. Durham, R. Baldwin, and J. Bell, [1774]
- 1774
- 1 item
The art of cookery, made plain and easy [electronic resource] : Which far excels any Thing of the Kind yet published. Containing, I. A List of the various Kinds of Meat, Poultry, Fish, Vegetables, and Fruit, in Season, in every Month of the Year. II. Directions for Marketing. III. How to Roast and Boil to Perfection. IV. Sauces for all plain Dishes. V. Made Dishes. VI. To dress Poultry, Game, &c. Vii. How expensive a French Cook's Sauce is. Viii. To make a Number of pretty little Dishes for Suppers, or Side or Corner Dishes. IX. To dress Turtle, Mock-Turtle, &c. X. To dress Fish. XI. Sauces for Fish. XII. Of Soups and Broths. XIII. Of Puddings and Pies. XIV. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. XV. Directions for the Sick. XVI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XVII. Of Hog's Puddings, Sausages, &c. XVIII. To pot, make Hams, &c. XIX. Of Pickling. XX. Of making Cakes, &c. XXI. Of Cheesecakes, Creams, Jellies, Whipt Sullabubs. XXII. Of Made Wines, Brewing, Baking, French Bread, Muffins, Cheese, &c. XXIII. Jarring Cherries, Preserves, &c. XXIV. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XXV. Of Distilling. XXVI. Directions for Carving. XXVII. Useful and valuable Family Receipts. XXVIII. Receipts for Perfumery, &c. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse.
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- London : printed for T. Longman, B. Law, J. Johnson, G. G. and J. Robinson, H. Gardner, T. Payne, F. and C. Rivington, J. Sewell, W. Richardson, W. Lane, W. Lowndes, G. and T. Wilkie, W. Nicoll, W. Fox, Ogilvy and Speare, J. Debrett, J. Scatcherd, Vernor and Hood, Clarke and Son, J. Nunn, J. Barker, B. Crosby, Cadell and Davies, and E. Newbery, 1796.
- 1796
- 1 item
The art of cookery, made plain and easy [electronic resource] : which far exceeds anything of the kind yet published, Containing I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner dishes for a great Table. V. To dress Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a number of good Dishes, which you may make Use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip-Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Season of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, one hundred and fifty new and useful receipts, and a copious index. By a lady.
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- London : printed for a company of booksellers, and sold by L. Wangford, in Fleet-Street, and all other booksellers in Great Britain and Ireland. Be careful to observe (mrs. Glass being dead) that the Genuine Edition of her Art of Cookery is thus signed, by W. Wangford, [1775?]
- 1775
- 1 item
The art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table II. Of Made Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on Board. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Season of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, & Fruit. XXII. A certain Cure for the Bite of a Mad Dog. XXIII. A Receipt to keep clear from Bugs. To which are added, one hundred and fifty new and useful receipts: also, the order of a bill of fare for each Month, in the Manner the Dishes are to be placed upon the Table, in the present Taste. And also, fifty receipts for different articles of perfumery. With a copious index. By Mrs. Glasse.
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- Dublin : printed for W. Gilbert, 26, South Great-George's-Street, M,DCC,XCVI. [1796]
- 1796
- 1 item
The art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Persection every Thing necessary to be sent up to Table. II. Of Made Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dresh Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pics. IX. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XII. Of Hog's Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Dickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muslins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Season of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog, by Dr. Mead. XXIII. A Receipt to keep clear from Bugs. To which are added, one hundred and fifty new and useful receipts. And also fifty receipts for different articles of perfumery. With a copious index. By Mrs. Glasse.
- Text
- London : printed for J. Rivington and Sons, L. Davis, T. Longman, B. Law, T. Payne and Son, B. White and Son, J. Robson and W. Clarke, J. Johnson, G. G. J. and J. Robinson, T. Cadell, T. Vernor, E. Newbery, W. Nicoll, H. Gardiner, R. Baldwin, J. Bew, W. Goldsmith, J. Sewell, S. Hayes, J. Debrett, J. Knox, W. Fox, D. Ogilvy, W. Lowndes, G. and T. Wilkie, and C. Stalker, MDCCLXXXVIII. [1788]
- 1788
- 1 item
The art of cookery, made plain and easy [electronic resource] : which far exceeds anything of the kind yet published. Containing, I. How to Roast and Boil to perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and Littlecorner-Dishes for a great Table V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip-Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. Tomake Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad-Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index. By a lady.
- Text
- London : printed for A. Millar, J. and R. Tonson, W. Strahan, T. Caslon, B. Law, and A. Hamilton, M.DCC.LXIII. [1763]
- 1763
- 1 item
The art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheese-Cakes, Creams, Jellies, Whip-Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index. By a lady.
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- London : printed for A. Millar, R. Tonson, W. Strahan, T. Caslon, T. Durham, and W. Nicoll, M.DCC.LXVII. [1767]
- 1767
- 1 item
The art of cookery, made plain and easy [electronic resource] : which far exceeds anything of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, By Way of Appendix, I. To dress a Turtle, the West-India Way. II. To make Ice Cream. III. A Turkey, &c. in Jelly. IV. To make Citron. V. To candy Cherries or Green Gages. VI. To take Ironmolds out of Linnen. By a lady.
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- London : printed for the author, and sold at the Bluecoat-Boy, near the Royal-Exchange; at Mrs Ashburn's China-Shop, the Corner of Fleet-Ditch; at the Leg and Dial, in Fleet-Street; at the Prince of Wales's Arms, in Tavistock-Street, Covent-Garden; by W. Innys, in Pater-Noster Row; J. Hodges, on London-Bridge: T. Trye, near Gray's-Inn-Gate, Holborn; J. Brotherton, in Cornhill; and by the Booksellers in Town and Country, M.DCC.LI. [1751]
- 1751
- 1 item
The art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty Little-Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and for setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip-Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index to this and all the octavo editions. Never before published. By lady.
- Text
- London : printed for the author: and sold by A. Millar, in the Strand; and T. Trye, near Gray's-Inn Gate, Holbourn, [1758]
- 1758
- 1 item
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