Research Catalog

  • Dr. Kellyann's bone broth diet : lose up to 15 pounds, 4 inches--and your wrinkles!--in just 21 days / Kellyann Petrucci, MS, ND.

    • Text
    • New York : Rodale Books, 2021.
    • 2021
    • 1 resource

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  • Ultimate burgers : 23 favorite burgers from beef, pork, and turkey to seafood and veggie / by America's Test Kitchen.

    • Text
    • [New York, NY] : America's Test Kitchen, 2017.
    • 2017
    • 1 resource

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  • Seaweed, salmon, and Manzanita cider : a California Indian feast / edited by Margaret Dubin and Sara-Larus Tolley.

    • Text
    • Berkeley, Calif. : Heyday Books, c2008.
    • 2008
  • Seaweed, salmon, and Manzanita cider : a California Indian feast / edited by Margaret Dubin and Sara-Larus Tolley.

    • Text
    • Berkeley, Calif. : Heyday Books, c2008.
    • 2008
    • 1 item
    FormatCall NumberItem Location
    Text JGE 08-338Schwarzman Building - Main Reading Room 315 - Mezzanine

    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, ... 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

    Full text online available from home with a valid library card and onsite at 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, 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

    Full text online - available from home with a valid library card and onsite at NYPL
  • Vegan JapanEasy : classic & modern vegan Japanese recipes to cook at home / Tim Anderson.

    • Text
    • London : Hardie Grant Books, 2019.
    • 2019
    • 1 resource

    Available Online

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  • Edith Clarke manuscript material : 4 items, ca. 1860's-1910.

    • Mixed material
    • 1910-1910
    • 1 item
    FormatCall NumberItem Location
    Mixed material Pforz MSSchwarzman Building - Pforzheimer Collection Room 319

    Available by appointment at Schwarzman Building - Pforzheimer Collection Room 319

  • The healthy life beverage book : a text book arranged alphabetically / by H. Valentine Knaggs.

    • Text
    • London : C.W. Daniel, 1919
    • 1919
  • The french laundry, per se [electronic resource]. Thomas Keller.

    • Text
    • 2020.
    • 2020
    • 1 resource

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  • Jeffrey Saad's global kitchen : recipes without borders / Jeffrey Saad with Debra Ollivier ; photography by Amy Herold.

    • Text
    • New York : Ballantine Books, c2012.
    • 2012
    • 1 item
    FormatCall NumberItem Location
    Text JFE 12-3485Schwarzman Building - Main Reading Room 315

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

  • The soda water formulary [microform] : a guide for the modern soda water dispenser and a compilation of the most recent reliable formulas for dispensing hot and cold soda / collected by E.G. Eberle.

    • Text
    • Dalllas, Tex. : Texas Druggist Pub. Co., 1902.
    • 1902
    • 1 item
    FormatCall NumberItem Location
    Text *Z-7260 no. 1 no. 1-9Offsite
    How do I pick up this item and when will it be ready?

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