Research Catalog

  • Biscuit industry = Industrie des biscuits / Statistics Canada, Industry Division, Census of Manufactures Section.

    • Text
    • Ottawa : Statistics Canada, 1986.
    • 1984-1984
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestJLM 87-392 1984Offsite
  • Fruit and vegetable processing industries. Préparation de fruits et de légumes.

    • Text
    • Ottawa, 1972-1986.
    • 1970-1984
    • 2 items
    AccessStatusCall NumberLocation
    Request in advanceRequestJLM 76-689 1970-1980Offsite
    Request in advanceRequestJLM 76-689 1981-1984Offsite
  • The compleat confectioner: or, The whole art of confectionary made plain and easy: shewing, the various methods of preserving and candying, both dry and liquid, all kinds of fruit, flowers and herbs; the different ways of clarifying sugar; and the method of keeping fruit, nuts and flowers fresh and fine all the year round. Also directions for making rock-works and candies, biscuits ... knicknacks and trifles for deserts, &c. Likewise, the art of making artificial fruit, with the stalks in it, so as to resemble the natural fruit. To which are added, some bills of fare for deserts for private families. By H. Glasse ... Also, The new art of brewing. By Mr. Ellis.

    • Text
    • Dublin, Printed by John Exshaw, 1742 [i.e. 1762]
    • 1762
    • 1 item
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    *KF 1762 (Glasse, H. Compleat confectioner)Schwarzman Building - Rare Book Collection Room 328
  • The new, universal, and complete confectioner; being the whole art of confectionary made perfectly plain and easy. Containing a full account of all the various methods of preserving and candying ... all kinds of fruit, flowers and herbs; also the various ways of clarifying sugar; and the various methods of keeping fruit, nuts, and flowers fresh and fine all year round. Together with directions for making blomonge, biscuits ... custards, jellies, creams and ice creams ... English wines of all sorts ... &c. Including likewise the modern art of making artificial fruit ... to which, among many other useful articles, are added, several bills of fare for deserts for private families, &c., &c. The whole rev., corr., and improved.

    • Text
    • London, Printed for A. Hogg [178-?]
    • 178
    • 1 item

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    Supervised useRequestAC-10 119Offsite
  • The compleat confectioner [electronic resource] : or, the whole art of confectionary made plain and easy: Shewing, The various Methods of Preserving and Candying, both dry and liquid, all Kinds of Fruit, Flowers and Herbs; the different Ways of Clarifying Sugar; and the Method of Keeping Fruit, Nuts and Flowers fresh and fine all the Year round. Also Directions for making Rock-Works and Candies, Biscuits, Rich Cakes, Creams, Custards, Jellies, Whip Syllabubs, and Cheese-Cakes of all Sorts. English Wines of all Sorts. Strong Cordials, Simple Waters, Mead, Oils, &c. Syrups of all Kinds, Milk Punch, that will keep twenty Yeras. Knicknacks and Trifles for Deserts, &c. Likewise The Art of making Artificial Fruit, with the Stalks in it, so as to resemble the natural Fruit. To which are added, Some Bills of Fare for Deserts for private Families. By H. Glasse, Author of the Art of Cookery. Also, the new art of brewing. By Mr. Ellis.

    • Text
    • Dublin : printed by John Exshaw, at the Bible in Dame-Street, MDCCXLII. [1742] [1762?]
    • 1762
    • 1 resource

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  • The complete confectioner [electronic resource] : or the whole art of confectionary made plain and easy. Shewing The various Methods of Preserving and Candying, both dry and liquid, All Kinds of Fruit, Flowers, and Herbs; The different Ways of Clarifying Sugar; And the Method of Keeping Fruit, Nuts, and Flowers, Fresh and Fine All the Year Round. Also Directions for making Rock-Works and Candies, Biscuits, Rich Cakes, Creams and Ice Creams, Custards, Jellies, Blomonge Whip Syllabubs, and Cheese-Cakes of all Sorts, Sweetmeats, English Wines of all Sorts, Strong Cordials, Simple Waters, Mead, Oils, &c. Syrups of all Kinds, Milk Punch that will keep twenty Years, Knicknacks and Trifles for Deserts, &c. &c. &c. Likewise The Art of making Artificial Fruit, With the Stalks in it, so as to resemble the natural Fruit. To which are added, some bills of fare for deserts for private families. By H. Glasse, Author of the Art of Cookery.

    • Text
    • London : printed for J. Cooke, No. 87, Pater-Noster Row, [1770?]
    • 1770
    • 1 resource

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  • The compleat confectioner [electronic resource] : or, the whole art of confectionary made plain and easy. Shewing, The various Methods of preserving and candying, both dry and liquid, all Kinds of Fruit, Flowers and Herbs; the different Ways of clarifying Sugar; and the Method of Keeping Fruit, Nuts and Flowers fresh and fine all the Year round. Also directions for making Rock-Works and Candies, Biscuits, Rich Cakes, Creams, Custards, Jellies, Whip Syllabubs, and Cheese-Cakes of all Sorts, English Wines of all Sorts, Strong Cordials, Simple Waters, Mead, Oils, &c. Syrups of all Kinds, Milk Punch that will keep twenty Years, Knicknacks and Trifles for Deserts, &c. Likewise, The Art of making Artificial Fruit, with the Stalks in it, so as to resemble the natural Fruit. To which are added, Some Bills of Fare for Deserts for private Families. By H. Glasse, author of the art of cookery.

    • Text
    • London : Printed: And Sold at Mrs. Ashburner's China Shop, the Corner of Fleet Ditch; at Yewd's Hat Warehouse, near Somerset House; at Kirk's Toyshop, in St. Paul's Church Yard; at Deard's Toyshop, facing Arlington-Street, Piccadilly; By I. Pottinger, at the Royal Bible, in Pater-Noster Row; and by J. Williams, opposite St. Dunstan's Church, Fleet-Street, [1760?]
    • 1760
    • 1 resource

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  • The complete confectioner [electronic resource] : or, housekeeper's guide: to a simple and speedy method of understanding the whole art of confectionary; the various ways of preserving and candying, dry and liquid, All Kinds of Fruit, Nuts, Flowers, Herbs, &c. And the Method of keeping them Fresh And Fine All The Year Round; The Different Ways Of Clarifying Sugar; With Directions for making Fruit Pastes, Bomboons, Pastils, Compotes, Fruit Ices, Cream Ices, Marmalades, Jellies, Jams, Cakes, Puffs, Biscuits, Tarts, Custards, Cheesecakes, Sweetmeats, Fritters, Creams, Syllabubs, Blanc-Mange, Flummeries, Ornaments for grand Entertainments, Dragees, Syrups of all Kinds, Nicknacks and Trifles for Desserts, Strong Cordials, Oils, Simple Waters, Milk Punch that will keep 20 Years, and All Sorts of English Wines. Also, the art of making artificial fruit, With the Stalks in it, so as to resemble the natural Fruit. To which are added, some bills of fare for desserts for private families. By Mrs. H. Glass, author of The art of cookery, with considerable additions and corrections, by Maria Wilson.

    • Text
    • London : printed by J. D. Dewick, Westmoreland Buildings, Aldersgate Street, and sold by R. Dutton , Birchin Lane ; West and Hughes , Paternoster-Row ; and all other booksellers, 1800.
    • 1800
    • 1 resource

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  • The court and country confectioner [electronic resource] : or, the house-keeper's guide ; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers; comprehending near four hundred and fifty easy and practical receipts, never before made know. Particularly, Preserving. Candying. Icing. Transparent Marmalade, Orange, Pine-Apple, Pistachio, and other Rich Creams. Caramil. Pastils. Bomboons. Puff, Spun, and Fruit-Pastes. Light-Biscuits. Puffs. Rich Seed-Cakes. Custards. Syllabues. Flummeries. Trifles. Whips. Fruite, and other Jellies. Pickles, &c. &c. Also New and easy directions for clarifying the different degrees of sugar, together with several bills of fare of deserts for private gentlemen's families. To which is added, a dissertation on the different species of fruits, and the art of distilling simple waters, cordials, perfumed oils, and essences. By an ingenious foreigner, now head confectioner to the Spanish ambassador in England.

    • Text
    • London : printed for G. Riley, and A. Cooke, at their Circulating Library, Queen Street, Berkley Square; J. Bell, near Exeter-Exchange, in the Strand; J. Wheble, at No. 20. Pater-Noster-Row; and C. Etherington, at York, M.DCC.LXX. [1770]
    • 1770
    • 1 resource

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  • The new, universal, and complete confectioner; being the whole art of confectionary made perfectly plain and easy. [electronic resource] : Containing a full account of all the various methods of preserving and candying, both dry and liquid, all kinds of fruit, flowers and herbs; also the various ways of clarifying sugar; and the various methods of keeping fruit, nuts, and flowers, fresh and fine all the year round. Together with directions for making blomonge, biscuits, rich-cakes, rock-works and candies, custards, jellies, creams and icecreams, whip syllabubs, and cheese-cakes of all sorts. Sweetmeats, English wines of all sorts, strong cordials, simple waters, mead, oils, &c. syrups of all kinds, milk punch that will keep twenty years, knicknacks and trifles for deserts, &c. &c. &c. Including likewise the modern art of making artificial fruit, with the stalks in it, so as to resemble the natural fruit. To which, among many other useful articles, are added, several bills of fare for deserts for private families, &c. &c. The whole revised, corrected, and improved, by Mrs. Elizabeth Price, of Berkley Square; author of that excellent little cheap book entitled (to distinguish it from all old and spurious publications of the kind) the new book of cookery, price only 1s. Embellished with an elegant frontispiece.

    • Text
    • London : Printed for A. Hocc, at the King's Arms, No. 16, Paternoster Row, [1785?]
    • 1785
    • 1 resource

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  • The court and country confectioner [electronic resource] : or, the house-keeper's guide; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers; comprehending near five hundred easy and practical receipts, never before made known. Particularly, Preserving. Candying. Icing. Transparent Marmalade. Orange. Pine-Apple. Pistachio, and other Rich Creams. Caramel. Pastils. Bomboons. Syrups. Puff, Spun, and Fruit-Pastes. Light-Biscuits. Puffs. Rich Seed-Cakes. Custards. Syllabubs. Flummeries. Trifles, Whips, Fruits, and other Jellies. - Pickles, &c. Also New and easy directions for clarifying the different degrees of sugar, together with several bills of fare of deserts for private gentlemen's families, A new edition. To which is added, a dissertation on the different species of fruits, and the art of distilling simple waters, cordials, persumed oils, and essences. By Mr. Borella, now head confectioner to the Spanish Ambassador in England.

    • Text
    • London : printed for G. Riley, at his Circulating Library, Curson-Street, May-Fair; J. Bell, in the Strand; J. Wheble, Pater noster-row; and C. Etherington, at York, MDCCLXXII. [1772]
    • 1772
    • 1 resource

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  • The housekeeper's valuable present [electronic resource] : Or, Lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following parts, viz. I. Different methods and degrees of boiling and clarifying sugar II. Methods of preserving various fruits in syrups, &c. III. Methods of making marmalades, jams, pastes, &c. IV. Methods of making syrups, custards, jellies, blanchmange, conserves, syllabubs, &c. V. Methods of preserving various fruits in brandy. VI. Methods of making a variety of biscuits, rich cakes, &c. &c. VII. Methods of mixing, freezing, and working ice creams. VIII. Methods of preparing cordials and made wines. With a variety of other useful and elegant articles. By Robert Abbot, late apprentice to Messrs. Negri and Gunter, confectioners, in Berkeley-square, London.

    • Text
    • Dublin : Printed by N. Kelly, 6, Gt. George's-Street; and sold by all the booksellers, 1792.
    • 1792
    • 1 resource

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  • The housekeeper's valuable present [electronic resource] : or, lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following Parts; viz. I. Different Methods and Degrees of boiling and clarifying Sugar. II. Methods of preserving various Fruits in Syrups, &c. III. Methods of making Marmalades, Jams, Pastes, &c. IV. Methods of making Syrups, Custards, Jellies, Blanch-Mange, Conserves, Syllabubs, &c. V. Methods of preserving various Fruits in Brandy. VI. Methods of making a Variety of Biscuits, rich Cakes, &c. &c. Vii. Methods of mixing, freezing, and working Ice Creams. Viii. Methods of preparing Cordials and made Wines. With a Variety of other useful and elegant Articles. By Robert Abbot, Late Apprentice to Messrs. Negri & Gunter, Confectioners, in Berkeley Square.

    • Text
    • [London] : Printed for the author; and sold by C. Cooke, no. 17, Pater-Noster Row; and all other booksellers in town and country, [1790?]
    • 1790
    • 1 resource

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  • The big book of plant-based baby food : 300 healthy, plant-based recipes perfect for your baby and toddler / Tamika L. Gardner, Author of 201 Organic baby purées.

    • Text
    • Avon, Massachusetts : Adams Media, 2021.
    • 2021
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryAt binderySc E 22-1255Schomburg Center - Research & Reference
  • Saveurs et gourmandises en Alsace : un grand nom de la pâtisserie se dévoile / Antoine Hepp ; photographies de Marcel Ehrhard.

    • Text
    • Pontarlier : Éditions du Belvédère, [2015]
    • 2015
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestReCAP 16-60070Offsite
  • Les desserts de Jean-François Piège pour tous : recettes superfaciles pour faire aussi bien que le chef / photographies, Nicolas Lobbstaël.

    • Text
    • Vanves : Hachette cuisine, [2017]
    • 2017-2017
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestReCAP 19-62037Offsite
  • 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

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  • 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

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  • Opera Pâtisserie / Cédric Grolet ; photography, Phillippe Vaurès Santamaria ; translation, Cillero & De Motta.

    • Text
    • Levallois-Perret Cedex, France : Ducasse Édition, [2019]
    • 2019
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFF 21-138Schwarzman Building - Main Reading Room 315
  • A culinary history of the Nebraska Sand Hills : recipes & recollections from prairie kitchens / Christianna Reinhardt.

    • Text
    • Charleston, SC : American Palate, a division of The History Press, 2014.
    • 2014
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestTX715.2.M53 R45 2014Offsite
  • The new art of cookery, made plain and easy [electronic resource] : Which far exceeds any thing of the kind ever yet published; being enriched with a great variety of receipts from the best treatises on this subject. Containing, I. Of roasting and boiling flesh meat, as well as poultry. II. Of made dishes. III. Of ragous. IV. Of fricasees. V. Of Hashes. VI. Of soups and rich gravies. VII. Of soups for fast days. VIII. Of things necessary for the sick. IX. Of dressing of fish; the sauces for; and how to dress a turtle. X. Of collaring and potting. XI. Of pies of fruit, and a variety of pastes for. XII. Of pies of savoury meat. XIII. Of puddings and dumplings. XIV. Of sweetmeats and other decorations for the table. XV. Of the different plummeries and blanc mange. XVI. Of whips and syllabubs. XVII. Of preserves, jellies and jams. XVIII. Of creams, custards, torts, and cheese-cakes. XIX. Of cakes, as well plumb, seed, and saffron, &c. XX. Of macaroons, Naple's biscuits, and cheese-cakes. XXI. Of little savoury dishes, fit for supper, the sides or corners of the table. XXII. Of salting and preserving beef, pork, and making hams. XXIII. Of pickling, making catchup, vinegar, and the India pickle. XXIV. Of the different wines made of fruit. XXV. Of the use of still, and distilling of the different waters, and making meade. XXVI. Of making bread, well with yeast as leavening. XXVII. Of brewing ... drink. XXVIII. A list of the season thro' the year. XXIX. New ... of fare two course, as they are be laid on the table. XXX. Washes and salves for the skin, &c. XXXI. Some valuable physical receipts. With the addition of a variety of original receipts never before published. The representation of the frame for doing things by the steam; and the new contrivance of boiling kettles and other culinary vessels. By. H. Glasse.

    • Text
    • Dublin : Printed by John Exshaw, in Dame-Street, M.DCC.LXXIII. [1773]
    • 1777
    • 1 resource

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  • The universal cook, [electronic resource] : and city and country housekeeper. Containing all the various branches of cookery: the different methods of dressing Butchers Meat, Poultry, Game, and Fish; and of preparing gravies, cullices, soups, and broths; to dress roots and vegetables, and to prepare Little elegant Dishes for Suppers or light Repasts: to make all sorts of pies, puddings, pancakes, and fritters; cakes, puffs, and biscuits; cheesecakes, tarts, and custards; creams and jams; blanc mange, flummery, elegant ornaments, jellies, and syllabubs. The various Articles in candying, drying, preserving, and pickling. The preparation of hams, tongues, bacon, &c. Directions for trussing poultry, carving, and marketing. The making and management of Made Wines, Cordial Waters, and Malt Liquors. Together with Directions for Baking Bread, the Management of Poultry and the Dairy, and the Kitchen and Fruit Garden; with a Catalogue of the various Articles in Season in the different Months of the Year. Besides a Variety of useful and interesting tables. The Whole Embellished with The Heads of the Authors, Bills of Fare for every Month in the Year, and proper Subjects for the Improvement of the Art of Carving, elegantly engraved on fourteen Copper-Plates. By Francis Collingwood, and John Woollams, Principal cooks at the Crown and Anchor Tavern in the Strand. Late from the London Tavern.

    • Text
    • London : printed by R. Noble, for J. Scatcherd and J. Whitaker, No. 12, Ave-Maria-Lane, 1792.
    • 1792
    • 1 resource

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  • The universal cook, [electronic resource] : and city and country housekeeper. Containing all the various branches of cookery: The Different Methods Of AtDressing Butchers Meat, Poultry, Game, and Fish; And Of AtPreparing Gravies, Cullices, Soups, and Broths; To Dress Roots And Vegetables, And To Prepare Little elegant Dishes for Suppers or light Repasts: To Make All Sorts Of AtPies, Puddings, Pancakes, and Fritters; Cakes, Puffs, And Biscuits; Cheesecakes, Tarts, And Custards; Creams And Jams; Blanc Mange, Flummery, Elegant Ornaments, Jellies, And Syllabubs. The various Articles in Candying, Drying, Preserving, And Pickling. The Preparation Of AtHams, Tongues, Bacon, &c. Directions For Trussing Poultry, Carving, And Marketing. The Making And Management Of AtMade Wines, Cordial Waters, and Malt Liquors. Together with Directions for Baking Bread, the Management of Poultry and the Dairy, and Kitchen and Fruit Garden; with a Catalogue of the various Articles in Season in the different Months of the Year. Besides a Variety of Useful And Interesting Tables. The Whole Embellished with The Heads of the Authors, Bills of Fare for every Month in the Year, and proper Subjects for the Improvement of the Art of Carving, elegantly engraved on fourteen Copper-Plates. By Francis Collingwood, and John Woollams, Principal Cooks at the Crown and Anchor Tavern in the Strand, Late from the London Tavern.

    • Text
    • London : printed by R. Noble, for J. Scatcherd, NO. 12, Ave-Maria-Lane, 1797.
    • 1797
    • 1 resource

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  • A culinary history of the Nebraska Sand Hills : recipes & recollections from prairie kitchens / Christianna Reinhardt.

    • Text
    • Charleston, SC : American Palate, a division of The History Press, 2014.
    • 2014
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFE 14-7463Schwarzman Building - Main Reading Room 315
  • Jam bake [electronic resource] : Inspired recipes for creating and baking with preserves. Camilla Wynne.

    • Text
    • 2021.
    • 2021
    • 1 resource

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  • Cheryl Day's treasury of Southern baking / Cheryl Day ; photographs by Angie Mosier.

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    • New York, NY : Artisan, a division of Workman Publishing Co., Inc., [2021]
    • 2021
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestSc F 22-151Schomburg Center - Research & Reference
  • La cuisine de Philippe Arrambide / Laurence Barruel, Jean Para.

    • Text
    • [Riom] : De Borée, c2012.
    • 2012
    • 1 item
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    Request in advanceRequestReCAP 13-50097Offsite
  • La cuisine de Cédric Burtin / [Cédric Burtin] ; Laurence Barruel, Vincent Tasso.

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    • Riom : De Borée, c2012.
    • 2012
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestReCAP 13-50096Schwarzman Building M2 - General Research Room 315
  • Le grand livre de notre alimentation / [édité par l'] Académie d'agriculture de France ; [contributions de] Jean-Christophe Augustin [and twenty-four others].

    • Text
    • Paris : Odile Jacob, [2019]
    • 2019-2019
    • 1 item
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    Request in advanceRequestReCAP 19-66933Offsite
  • Skinny southern baking : 65 gluten-free, dairy-free, refined sugar-free southern classics / Lara Lyn Carter and Marc Summers.

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    • [Place of publication not identified] : Familius, 2020.
    • 2020
    • 1 resource

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  • Traditional South African cooking / Magdaleen van Wyk, Pat Barton.

    • Text
    • Cape Town, South Africa Struik, 2015.
    • 2015-2014
    • 1 item
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    Use in libraryRequestJFF 16-272Schwarzman Building - Main Reading Room 315
  • Celebration : proceedings of the Oxford Symposium of Food and Cookery 2011 / edited by Mark McWilliams.

    • Text
    • Totnes, Devon [U.K.] : Prospect Books, 2012.
    • 2012
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestGT2850 .O94 2011Offsite
  • White on black : images of Africa and blacks in Western popular culture / Jan Nederveen Pieterse.

    • Text
    • New Haven : Yale University Press, [1992], ©1992.
    • 1992-1992
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestN7420 N28Offsite
  • Les gastronomes de l'extrême : du potage de hannetons au rôti de baleineau, les repas des grands voyageurs racontés par eux-mêmes / un texte de Bruno Fuligny ; illustré par Sergio Aquindo.

    • Text
    • Paris : Trésor, c2015.
    • 2015
    • 1 item
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    Request in advanceRequestReCAP 15-62656Offsite
  • Chefs à la carte / Thierry Marx, Bernard Thomasson ; illustrations de Patrick Pleutin.

    • Text
    • Paris : Seuil, [2018]
    • 2018
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestReCAP 18-64019Offsite
  • Cane and beet sugar industry = Industrie du sucre de canne et de betteraves / Statistics Canada, Industry Division, Census of Manufactures Section.

    • Text
    • Ottawa : Statistics Canada, 1986.
    • 1984-1984
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestJLM 89-448 1984Offsite
  • Dairy products industries = Industries laitières / Statistics Canada, Industry Division, Census of Manufactures Section.

    • Text
    • Ottawa : Statistics Canada, 1985-1986.
    • 1983-1984
    • 4 items
    AccessStatusCall NumberLocation
    Request in advanceRequestJLM 86-157 1983-1984Offsite
    Request in advanceRequestJLM 86-157 v. 33 (1986)Offsite
    Request in advanceRequestJLM 86-157 v. 34 (1987)Offsite
  • Meat and poultry products industries = Industrie de la viande et de la volaille.

    • Text
    • Ottawa : Statistics Canada, Manufacturing and Primary Industries Division, Foods, Beverages, Textiles and Miscellaneous Industries Section, 1983-1986.
    • 1981-1984
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestJLM 84-135 1981-84Offsite
  • Pierre Caillet : meilleur ouvrier de France : la Normandie d'un homme de goût / photographies de Paulina Jakobiec ; textes de Sophie Talbot.

    • Text
    • Grenoble : Glénat, [2016]
    • 2016
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestReCAP 17-60759Offsite
  • Miscellaneous food processors. Traitement de produits alimentaires divers.

    • Text
    • Ottawa, Information Canada, 1972-1986.
    • 1970-1984
    • 2 items
    AccessStatusCall NumberLocation
    Request in advanceRequestJLM 74-1553 1970-76Offsite
    Request in advanceRequestJLM 74-1553 1977-84Offsite
  • Flour and breakfast cereal products industry. Meunerie et fabrication de céréales de table.

    • Text
    • Ottawa, 1972-1986.
    • 1970-1984
    • 2 items
    AccessStatusCall NumberLocation
    Request in advanceRequestJLM 74-213 1970/1976Offsite
    Request in advanceRequestJLM 74-213 1977/1984Offsite
  • Food industries = Industries des aliments / Statistics Canada, Industry Division.

    • Text
    • Ottawa : Statistics Canada, Industry Division, 1986-
    • 1985-present
    • 4 items
    AccessStatusCall NumberLocation
    Request in advanceRequestJLM 89-428 1994Offsite
    Request in advanceRequestJLM 89-428 1995Offsite
    Request in advanceRequestJLM 89-428 1985-1989Offsite
  • Productivity team report / Anglo-American Council on Productivity.

    • Text
    • London ; New York : The Council, 1949-1953.
    • 1949-1953
    • 11 items
    AccessStatusCall NumberLocation
    Request in advanceRequestTMA (Anglo-American Council on Productivity. Productivity team report) Library has: 1949, [no. 1-no. 3], 1950, [no. 1-no. 17], 1951, [no. 1-no. 24], 1952, [no. 1-no. 10]. pt. 1-3 1949Offsite
    Request in advanceRequestTMA (Anglo-American Council on Productivity. Productivity team report) Library has: 1949, [no. 1-no. 3], 1950, [no. 1-no. 17], 1951, [no. 1-no. 24], 1952, [no. 1-no. 10]. pt. 1-4 1952Offsite
    Request in advanceRequestTMA (Anglo-American Council on Productivity. Productivity team report) Library has: 1949, [no. 1-no. 3], 1950, [no. 1-no. 17], 1951, [no. 1-no. 24], 1952, [no. 1-no. 10]. pt. 1-7 1953Offsite
  • Confectionery manufacturers. Fabricants de confiserie.

    • Text
    • Ottawa.
    • 1970-1984
    • 2 items
    AccessStatusCall NumberLocation
    Request in advanceRequestJLM 73-509 1970-76Offsite
    Request in advanceRequestJLM 73-509 1977-84Offsite
  • Feed industry. Fabrication d'aliments pour les animaux.

    • Text
    • Ottawa, 1972-1986.
    • 1970-1984
    • 2 items
    AccessStatusCall NumberLocation
    Request in advanceRequestJLM 73-456 v. 1970-75Offsite
    Request in advanceRequestJLM 73-456 v. 1976-84 Inc.Offsite
  • Fish products industry. Industrie de la transformation du poisson.

    • Text
    • Ottawa, 1972-1986.
    • 1970-1984
    • 2 items
    AccessStatusCall NumberLocation
    Request in advanceRequestJLM 73-196 1970-76Offsite
    Request in advanceRequestJLM 73-196 1977-83Offsite
  • Vegetable oil mills.

    • Text
    • Ottawa : Dominion Bureau of Statistics, Industry and Merchandising Division, 1962-1986.
    • 1960-1984
    • 3 items
    AccessStatusCall NumberLocation
    Request in advanceRequestJLM 72-359 1970-1976Offsite
    Request in advanceRequestJLM 72-359 1977-84Offsite
    Request in advanceRequestM-10 8160Offsite
  • Poeasy / Thomas Clerc.

    • Text
    • [Paris] : Gallimard, [2017]
    • 2017
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestReCAP 17-61625Offsite

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