Research Catalog

  • Ham / Damon Lee Fowler.

    • Text
    • Chapel Hill : The University of North Carolina Press, [2017]
    • 2017
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryIn transitJFD 17-3595Schwarzman Building - Main Reading Room 315
  • The ham book : a comprehensive guide to ham cookery / by Monette R. Harrell and Robert W. Harrell, Jr. ; [ill. by Nancy Simpson Hoke].

    • Text
    • Norfolk [Va.] : Donning Co., 1977.
    • 1977
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFE 95-5489Schwarzman Building - Main Reading Room 315
  • The crackling cookbook : pork, bacon and ham / Norma McCallum.

    • Text
    • Wellington [N.Z.] : A.H. and A.W. Reed, 1975 [i.e. 1976]
    • 1976
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFD 91-14603Schwarzman Building M2 - General Research Room 315
  • Country ham : a southern tradition of hogs, salt & smoke / Steve Coomes.

    • Text
    • Charleston, SC : American Palate, a division of The History Press, 2014.
    • 2014
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFE 14-7061Schwarzman Building - Main Reading Room 315
  • Ham biscuits, hostess gowns, and other Southern specialties : an entertaining life (with recipes) / Julia Reed.

    • Text
    • New York : St. Martin's Press, 2008.
    • 2008
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFD 08-2884Schwarzman Building - Main Reading Room 315
  • The soul of Southern cooking / by Kathy Starr ; edited by Roberta Miller ; illustrated by Eugene Ham ; foreword by Vertamae Smart Grosvenor.

    • Text
    • Jackson : University Press of Mississippi, c1989.
    • 1989
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFE 90-3924Schwarzman Building M2 - General Research Room 315
  • Cooking meat [electronic resource] : A butcher's guide to choosing, buying, cutting, cooking, and eating meat. Peter Sanagan.

    • Text
    • 2020.
    • 2020
    • 1 resource

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  • De Virginia hambook, by de ol' Virginia hamcook; recipes, party suggestions, dances, luncheon parties, menus, philosophy. Published at the request of several ladies.

    • Text
    • Richmond, Va., The Dietz Press [1939?]
    • 1939
  • Wang ŭi papsang : papsang ŭro ponŭn Chosŏn wangjosa / Ham Kyu-jin chiŭm.

    • Text
    • 2010
    • 1 item

    Available Online

    Table of contents only
    AccessStatusCall NumberLocation
    Use in libraryRequestDS913.25 .H324 2010Offsite
  • El libro del pan de jamón-- y otros panes / Miro Popić.

    • Text
    • Caracas, Venezuela : E. Armitano, 1986.
    • 1986
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFF 94-1380Schwarzman Building - Main Reading Room 315
  • Bayit ḥam.

    • Text
    • 2011
    • 1 item
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    Request in advanceRequestHeb 44711.2006Offsite
  • Cookery made easy; being a complete system of domestic management, uniting elegance with economy. To which are added, instructions for trussing and carving ... method of curing and drying hams and tongues ... ketchups, quin's sauce, vinegars, &c., &c. ... By Michael Willis ...

    • Text
    • London, T. Allman, 1831.
    • 1831
    • 1 item

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    Full text available via HathiTrust
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    Request in advanceRequestVTI (Willis, M. Cookery made easy)Offsite
  • Scratch : home cooking for everyone made simple, fun, and totally delicious / Maria Rodale.

    • Text
    • Emmaus, Pennsylvania : Rodale, [2016]
    • 2016
    • 1 resource

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  • Life of fire : mastering the arts of pit-cooked barbecue, the grill, and the smokehouse / Pat Martin and Nick Fauchald ; photographs by Andrew Thomas Lee.

    • Text
    • New York : Clarkson Potter/Publishers, [2022]
    • 2022
  • A new and easy method of cookery. Treating, I. Of gravies, soups, broths, &c. II. Of fish, and their sauces. III. To pot and make hams, &c. IV. Of pies, pasties, &c. V. Of pickling and preserving. VI. Of made wines, distilling and brewing, &c. By Elizabeth Cleland ...

    • Text
    • Edinburgh, W. Gordon [etc.] 1755.
    • 1755
    • 1 item

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    Supervised useRequestVTI (Cleland, E. New and easy method of cookery)Offsite
  • Han'guk ŭi ŭmsik munhwa wa chŏnt'ong ŭmsik : Hansik chori kinŭngsa silgi chon p'ummok surok / Yi Po-sun, Ham Hyŏng-man, Kim Chŏng-suk, Yi Han-suk, Pae Hyŏn-su kongjŏ.

    • Text
    • Sŏul-si : Paeksan Ch'ulp'ansa, 2013.
    • 2013
    • 1 item

    Available Online

    Table of contents only
    AccessStatusCall NumberLocation
    Use in libraryRequestTX724.5.K65 Y47 2013Offsite
  • A new and easy method of cookery. [electronic resource] : Treating, I. Of gravies, soups, broths, &c. II. Of fish, and their sauces. III. To Pot and Make Hams, &c. IV. Of Pies, Pasties, &c. V. Of Pickling and Preserving. VI. Of made wines, distilling and brewing, &c. to Which are Added, By Way of Appendix, Fifty-Three New and Useful Receipts, and Directions for Carving. By Elizabeth Cleland. Chiefly intended for the Benefit of the Young Ladies who attend Her School.

    • Text
    • Edinburgh : printed by C. Wright and Company: and sold at their printing-house in Craig's Close, and by the booksellers in town, M.DCC.LIX. [1759]
    • 1759
    • 1 resource

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  • Maraḳ ḥam le-ḥoref ḳar / Danit Salomon ; tsilum ṿe-ʻitsuv Yehudah Salomon

    • Text
    • Ḳiryat Gat : Ḳorʼim, 2008.
    • 2008
  • Pig : a passion for pork / Johnnie Mountain.

    • Text
    • London : Duncan Baird Publishers ; New York : Sterling Publishing Co., Inc. [distributor], 2012.
    • 2012
  • The cuisine of Việt Nam : nourishing a culture / Annabel Jackson, Hàm Châu, Vân Chi.

    • Text
    • Hà Nội, Việt Nam : Thế Giới, c2005.
    • 2005
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestTX724.5.V5 J333 2005xOffsite
  • American cookery, or, The art of dressing viands, fish, poultry, and vegetables : and the best mode of making puff-pastes, pies, tarts, puddings, custards, and preserves : and all kinds of cakes, from plain, to the imperial, and wedding cake : also the best way of curing hams, corning beef, mutton, and veal : together with the rules of carving at dinner parties, exemplified with cuts / by an orphan.

    • Text
    • Woodstock, Vt. : Printed and published for the author by A. Colton, 1831.
    • 1831
    • 1 item
    AccessStatusCall NumberLocation
    Restricted useRequest
    Appointment Required
    *KF 1831 07-164Schwarzman Building - Rare Book Collection Room 328
  • Paladares : recipes inspired by the private restaurants of cuba / Anya Von Bremzen.

    • Text
    • New York : Stewart, Tabori & Chang, 2017.
    • 2017
    • 1 resource

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  • Wang ŭi papsang : papsang ŭro ponŭn Chosŏn wangjosa / Ham Kyu-jin chiŭm.

    • Text
    • Kyŏnggi-do P'aju-si : 21-segi Puksŭ, 2010
    • 2010
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestDS913.25 .H324 2010Offsite
  • The compleat servant-maid [electronic resource] : or, The Young Maidens Tutor. Directing them how they may fit, and qualifie themselves for any of these employments. Viz. Waiting-Woman, house-keeper. Chamber-Maid, cook-maid, under-cook-maid, nursery-maid, dairy-maid, laundry-maid, house-maid, scullery-maid. Whereunto is added a suppliment [sic] containing the choicest receipts and rarest secrets in physick and chyrurgery; also for salting and drying English hams equal to Westphalia. The compleat market-man and market-woman, in buying fowl, fish, flesh, &c. and to know their goodness or badness in every respect, to prevent being cheated. Never before printed.

    • Text
    • London : printed for E. Tracy, at the Three Bibles on London-Bridge, 1704.
    • 1704
    • 1 resource

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  • The compleat servant-maid: or, The young maidens tutor [electronic resource] : Directing them how they may fit, and qualifie themselves for any of these employments. Viz. Waiting-woman, house-keeper, chamber-maid, cook-maid, under-cook-maid, nursery-maid, dairy-maid, laundry-maid, house-maid, scullery-maid. Whereunto is added a suppiiment [sic] containing the choicest receipts and rarest secrets in physick and chyrurgery; also for salting and drying English ham equal to Westphalia. The compleat market-man and market-woman, in buying fowl, fish, flesh, &c. and to know their goodness or badness in every respect, to prevent being cheated. Never before printed.

    • Text
    • London : printed for Eben Tracy, at the Three Bibles on London-Bridge, 1700.
    • 1700
    • 1 resource

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  • An irresistible history of Southern food : four centuries of black-eyed peas, collard greens & whole hog barbecue / Rick McDaniel ; original photographs by Polly McDaniel, Robert Lahser and Royce W. Smith.

    • Text
    • Charleston, SC : History Press, 2011.
    • 2011
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestTX715.2.S68 M3325 2011Offsite
  • Church potluck favorites : food for fellowship...easy and delicious recipes for potlucks, covered-dish dinners, banquets and carry-ins.

    • Text
    • Guilford, CT : Gooseberry Patch, [2021]
    • 2021-2021
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryNew-in processJFE 22-2814Schwarzman Building - Main Reading Room 315
  • Three Sisters Bake : delectable recipes for every day / Gillian, Nichola and Linsey Reith.

    • Text
    • Melbourne ; London : Hardie Grant Books, 2014.
    • 2014
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFF 14-1054Schwarzman Building - Main Reading Room 315
  • The lady's, [electronic resource] : Housewife's, and Cookmaid's Assistant: or, the art of cookery, explained and adapted to the meanest capacity. Containing, I. How to roast and boil to perfection every thing necessary to be sent up to table. II. Of made dishes. III. To make a number of pretty little dishes for a supper or side-dish, and little corner-dishes for a great table. IV. To dress fish. V. Of soups and broths. VI. Of puddings. Vii. Of pies. Viii. Of hogs puddings, sausages, &c. IX. To pot and make hams, &c. X. Of pickling. XI. Of making cakes, &c. XII. Of cheese-cakes, creams, jellies, whip-syllabubs, &c. XIII. Of made-wines, brewing, French bread, muffins, &c. XIV. Jarring cherries, preserves. XV. To dress turtle, and make mock turtle, &c. &c. The whole designed to fit out an Entertainment, in an Elegant Manner, and at a Small Expence; And calculated to improve the Servants, and save the Ladies a great deal of trouble. By E. Taylor.

    • Text
    • London : sold by G. Freer, Bell-Yard, Temple-Bar, M,DCC,LXXVIII. [1778]
    • 1778
    • 1 resource

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  • The lady's housewife's, and cookmaid's assistant: or, The art of cookery explained and adapted to the meanest capacity. [electronic resource] : Containing, I. How to roast and boil to perfection every thing necessary to be sent up to table. II. Of made dishes. III. To make a number of pretty little dishes for a supper or side-dish, and little corner-dishes for a great table. IV. To dress fish. V. Of soups and broths. VI. Of puddings. VII. Of hogs puddings, sausages, &c. VIII. Of pyes. IX. To pot and make hams, &c. X. Of pickling. XI. Of making cakes, &c. XII. Of cheese-cakes, creams, jellies, whip-syllabubs, &c. XIII. Of made wines, brewing, French bread, muffins, &c. XIV. Jarring cherries, preserves. XV. To dress turtle, and make mock turtle. XVI. To prepare food for sick persons. The whole designed to fit out an entertainment in an elegant manner, and at a small expence. By E. Taylor.

    • Text
    • London : Printed for G. Freer, near Temple [Bar], MDCCLXIX. [1769]
    • 1769
    • 1 resource

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    Full text online
  • The lady's, housewife's, and cookmaid's assistant [electronic resource] : or, the art of cookery explained and adapted to the meanest capacity. Containing, I. How to roast and boil to perfection every thing necessary to be sent up to table. II. Of made-dishes. III. To make a number of pretty little dishes for a supper or side-dish, and little corner-dishes for a great table. IV. To dress fish. V. Of soups and broths. VI. Of puddings. Vii. Of pies. Viii. Of hogs puddings, sausages, &c. IX. To pot and make hams, &c. X. Of pickling. XI. Of making cakes, &c. XII. Of cheese cakes, creams, jellies, whip-syllabubs, &c. XIII. Of made-wines, brewing, French bread, mussins, &c. XIV. Jarring cherries, preserves. XV. To dress turtle, and make mock turtle. The whole designed to fit out an Entertainment In an Elegant Manner, and at a Small Expence. By E. Taylor.

    • Text
    • Berwick upon Tweed : printed by H. Taylor, for R. Taylor, bookseller, MDCCLXIX. [1769]
    • 1769
    • 1 resource

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  • Jack Daniel's cookbook : stories and kitchen secrets from Miss Mary Bobo's Boarding House / Lynne Tolley and Mindy Merrell.

    • Text
    • Nashville, Tenn. : Thomas Nelson, c2012.
    • 2012
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestTX715.2.S68 T65 2012Offsite
  • Everyday bento : 50 cute and yummy lunches to go / Wendy Thorpe Copley.

    • Text
    • Tokyo ; Rutland, Vermont : Tuttle Publishing, 2014.
    • 2014
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFD 14-1594Schwarzman Building - Main Reading Room 315
  • The london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made Plain and Easy to the Understanding of every Housekeeper, Cook, and Servant, in the Kingdom. Containing, proper directions for the choice of all kinds of provisions. Instructions for trussing Poultry. Roasting and boiling all Sorts of Butcher's Meat, Poultry, Game, and Fish. Baking, Broiling, and Frying. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Ragoos and Fricassees. Made Dishes, both plain and elegant. All Sorts of Pies and Puddings-Pancakes and Fritters. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. To keep Garden Stuffs and Fruits in Perfection. The whole Art of Confectionary. The Preparation of Sugars. Tarts, Puffs, and Pastics. Cakes, Custards, Jams, and Jellics. Drying, Candying, and Preserving Fruits, &c. Elegant Ornaments for Entertainments, Instructions for Carving. Necessary Articles for Sea-Faring Persons. Made wines, cordial waters, and malt liquors. To which is added, an appendix, Containing Considerations on Culinary Poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellisifed With A Head of the Author, and a Bill of Fare for every Month in the Year, elegantly engraven on Thirteen Copper-Plates. By John Farley, Principal Cook At The London Tavern.

    • Text
    • London : printed for J. Scatcherd and J. Whitaker, No 12, B. Law, No 13, Ave-Maria-Lane; and G. and T. Wilkie, Paternoster-Row, [1796]
    • 1796
    • 1 resource

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    Full text online available from home with a valid library card and onsite at NYPL
  • 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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  • Little Italy : Italian finger food / by Nicole Herft.

    • Text
    • Richmond, Victoria Hardie Grant Books, 2014.
    • 2014
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFD 15-486Schwarzman Building - Main Reading Room 315
  • The london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made Plain and Easy to the Understanding of every Housekeeper, Cook, and Servant in the Kingdom. Containing, Proper Directions for the Choice of all Kinds of Provisions. Instructions for trussing Poultry. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Baking, Broiling and Frying. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Ragoos and Fricassees. Made Dishes, both plain and elegant. All Sorts of Pies and Puddings. Pancakes and Fritters. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. To keep Garden Stuffs and Fruits in Perfection. The whole Art of Confectionary. The Preparation of Sugars. Tarts, Puffs, and Pasties. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Preserving Fruits, &c. Elegant Ornaments for Entertainments. Instructions for Carving. Necessary Articles for Sea-Faring Persons. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, containing considerations on culinary poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellished with a Head of the Author, and a Bill of Fare for every Month in the Year, elegantly engraved on thirteen copper-plates. By John Farley, principal cook at the London Tavern.

    • Text
    • London : printed for J. Scatcherd and J. Whitaker, No 12, B. Law; No 13, Ave-Maria-Lane; and G. and T. Wilkie, St. Paul's Church-Yard, [1789]
    • 1789
    • 1 resource

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    Full text online available from home with a valid library card and onsite at NYPL
  • The london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a New Plan. Made Plain and Easy to the Understanding of every Housekeeper, Cook and Servant in the Kingdom. Containing, Proper Directions for the Choice of all Kinds of Provisions. Instructions for trussing Poultry. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Baking, Broiling, and Frying. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Ragoos and Fricassees. Made Dishes, both plain and elegant. All Sorts of Pies and Puddings. Pancakes and Fritters. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues and Racon. To keep Garden Stuffs and Fruits in Perfection. The whole Art of Consectionary. The preparation of Sugars. Tarts, Puffs, and Pastres. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Presurving Fruits, &c. Elegant Ornaments for Entertainments. Instructions for Carving Necessary Articles for Sea-Saring Persons. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, Containing Considerations on Culinary Poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellished with A Head of the Author, and a Bill of Fare for every Month in the Year, elegantly engraved on Thirteen Copper-Plates. By John Farley, Principal Cook at the London Tavern. The Seventh Edition. With the Addition of many new and elegant Receipts in the various Branches of Cookery.

    • Text
    • London : printed for J. Scatcherd and J. Whitaker, B. Law No. 12, B. Law, No. 13, Ave-Maria-Lane; and G. and T. Wilkie, St. Paul's Church-Yard, [1792]
    • 1792
    • 1 resource

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  • The accomplished housekeeper, [electronic resource] : and universal cook. Containing all the various branches of cookery; directions for Roasting, Boiling and Made Dishes, also for Frying, Broiling, Stewing, Mincing, and Hashing. The different Methods of Dressing Poultry, Game, and Fish, And of Preparing Soups, Gravies, Cullices, and Broths, To dress Roots and Vegetables, And to make all Sorts of Pies, Puddings, Pancakes, and Fritters; Cakes, Puffs, and Biscuits; Cheesecakes, Tarts, and Custards; Creams and Jams; Blanc Mange, Flummery, Jellies, and Syllabubs. The various Articles in Candying, Drying, Preserves, and Pickling; The Preparation of Hams, Tongues, Bacon, and of Made Wines and Cordial Waters. Directions for carving. With a Catalogue of the various Articles in Season every Month in the Year. By T. Williams, and the principal cooks at the London and Crown and Anchor taverns.

    • Text
    • London : printed for J. Scatcherd, No. 12, Ave-Maria-Lane, 1797.
    • 1797
    • 1 resource

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  • The guide to preferment, [electronic resource] : Or; Powell's complete book of cookery, containing, the newest and best receipts in cookery, for roasting, boiling, broiling, frying, fricaseys, hashing, stewing, force meats, potting, ragoos, collaring, salting and drying, soups, broth and gravy, baking, pies and pasties, tarts, puddings, cakes, cheesecakes, custards, jellies, conserving, candying, preserving, and connectionary, pickling, making wines. Likewise the best methods of marketing, to know the goodness and badness of each particular sort of eatables, that you want to buy of the butchers, poulterers, fishmongers, cheesemongers, pork shops, ham shops, Bacon warehouses, egg warehouses, &c. and to prevent being cheated. With the forms of placing dishes on a table, either in the middling or genteclest taste. Very necessay for ladies, gentlemen and their servants.

    • Text
    • London : Thomas Bailey, printer, [1785?]
    • 1785
    • 1 resource

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  • 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 resource

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  • 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 resource

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  • 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.

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    • 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 resource

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  • 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 resource

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  • Suun chappang / Kim Yu chiŭm ; ŭmsik chaehyŏn Sŏ Chŏng-sun ; haeje Kim Kwi-yŏng ; Kim Ch'ae-sik omgim ; Han'guk Kukhak Chinhŭngwŏn kihoek.

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    • Kyŏnggi-do P'aju-si : Kŭl Hangari, 2015.
    • 2015
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestTX724.5.K65 K598 2015Offsite
  • Bones : recipes, history, and lore / Jennifer McLagan.

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    • New York : William Morrow, c2005.
    • 9294
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    Use in libraryRequestTX749 .M217 2005Offsite
  • 'Tain't the meat-- it's the humanity! : and other stories / illustrated by Jack Davis ; written by Al Feldstein, Otto Binder and Carl Wessler.

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    • Seattle, Wash. : Fantagraphics Books, 2013.
    • 2013
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFF 13-1510Schwarzman Building - Main Reading Room 315
  • The Colonial Williamsburg tavern cookbook / the Colonial Williamsburg Foundation ; recipes developed by John R. Gonzales ; edited by Charles Pierce ; photographs by Tom Eckerle ; photographs produced by John Martin Taylor.

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    • New York, NY : Clarkson Potter/Publishers ; Williamsburg, Va. : in association with the Colonial Williamsburg Foundation, c2001.
    • 2001
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestTX715 .C2285 2001Offsite
  • Paul hollywood's bread [electronic resource]. Paul Hollywood.

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    • 2014.
    • 2014
    • 1 resource

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  • Roadfood sandwiches : recipes and lore from our favorite shops coast to coast / Jane and Michael Stern.

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    • Boston : Houghton Mifflin, 2007.
    • 2007
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestTX818 .S75 2007Offsite

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