Research Catalog

  • French pastry / Cralan Kelder ; with printed drawings by Erica Van Horn.

    • Text
    • Ballybeg, Grange, Clonmel, Tipperary, Ireland : Coracle, 2007.
    • 2007
    • 2 items
    AccessStatusCall NumberLocation
    Use in libraryRequestJAX B-19240Schwarzman Building M2 - General Research Room 315
    Use in libraryAvailableMEMZ (Kelder) 11-6796 Schwarzman Building - Print Collection Room 308
  • French pastry [sound recording] / Eddie Barclay.

    • Audio
    • [Chicago] : Mercury, [1957]
    • 1957
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestSNK9023Offsite
  • French pastry book, giving complete instructions for making French pastry; compiled by Alice Hotchkiss Crippen.

    • Text
    • New York, Brentano's [c1926]
    • 1926
  • French pastry book : giving complete instructions for making French pastry / compiled by Alice Hotchkiss Crippen.

    • Text
    • New York : Brentano's, c1926.
    • 1926
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequest*Z-6968 no. 1-8Offsite
  • Tante Marie's French pastry, trans. and adapted by Charlotte Turgeon. Illus. by Jack Beck.

    • Text
    • New York, Oxford University Press, 1954.
    • 1954
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestVTI (Taride, A. M. Tante Marie's French pastry)Offsite
  • The professional French pastry series / Roland Bilheux and Alain Escoffier ; under the direction of Pierre Michalet ; translated by Rhona Poritzky-Lauvand and James Peterson.

    • Text
    • Paris : CICEM (Compagnie internationale de consultation éducation et media) ; New York : Van Nostrand Reinhold, c1988.
    • 1988
    • 4 items
    AccessStatusCall NumberLocation
    Request in advanceRequestJSK 88-127 v. 1Offsite
    Request in advanceRequestJSK 88-127 v. 2Offsite
    Request in advanceRequestJSK 88-127 v. 3Offsite
  • French pastry rag / by Les Copeland.

    • Notated music
    • New York : Jerome H. Remick & Co., ©1914.
    • 1914
    • 1 item
    AccessStatusCall NumberLocation
    Supervised useAvailableP.I. (Rag) (Copeland. French pastry rag)Performing Arts Research Collections - Music
  • La Varenne's cookery : the French cook ; the French pastry chef ; the French confectioner / François Pierre, sieur de la Varenne ; a modern translation and commentary by Terence Scully.

    • Text
    • Blackawton, Totnes, U.K. : Prospect Books, 2006.
    • 2006
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFF 07-448Schwarzman Building - Main Reading Room 315
  • The classic and contemporary recipes of Yves Thuriès : French pastry / translated by Rhona Poritzky Lauvand.

    • Text
    • New York : Van Nostrand Reinhold, c1996.
    • 1996
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFF 96-1599Schwarzman Building - Main Reading Room 315
  • Pâtisserie gluten free : the art of French pastry: cookies, tarts, cakes and puff pastries / Patricia Austin ; foreword by Jeffrey Hamelman ; photography by Charlie Ritzo.

    • Text
    • New York, NY : Skyhorse Publishing, [2017]
    • 2017
  • Encyclopedia of classic French pastries : history & legends of the great pastries of France : easy-to-follow recipes for home cooks / [compiled by] Susan Whatley.

    • Text
    • Beverly Hills, CA : Royal House Pub. Co., c1993.
    • 1993
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryMissingJFF 97-1685Schwarzman Building - Main Reading Room 315
  • Two hundred recipes for making desserts [electronic resource] : including French pastries / by Olive M. Hulse.

    • Text
    • Chicago : Hopewell Press, 1916.
    • 1916
    • 1 resource

    Available Online

    Full text available via HathiTrust
  • Patisserie : mastering the fundamentals of French pastry : 3,200 step-by-step photos / Christophe Felder ; [translator, Carmella Abramowitz Moreau].

    • Text
    • New York : Rizzoli, 2013.
    • 2013
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFF 13-721Schwarzman Building - Main Reading Room 315
  • The classic and contemporary recipes of Yves Thuriès : modern French pastry / translated by Rhona Poritzky Lauvand.

    • Text
    • New York : Van Nostrand Reinhold, c1996.
    • 1996
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFF 96-3270Schwarzman Building - Main Reading Room 315
  • Two hundred recipes for making desserts : including French pastries / by Olive M. Hulse.

    • Text
    • Chicago : Hopewell Press, 1916.
    • 1916
    • 1 item

    Available Online

    Full text available via HathiTrust
    AccessStatusCall NumberLocation
    Use in libraryRequestE-10 3225Schwarzman Building - Main Reading Room 315
  • Alain Ducasse's desserts and pastries / Fré́déric Robert ; preface by Jean François Revel.

    • Text
    • Issy-les-Moulineux, France : Lec-Les Éditions Culinaires ; New York : distributed by Stewart, Tabori & Chang, c2006.
    • 2006-2002
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFG 08-149Schwarzman Building - Main Reading Room 315 - Mezzanine
  • Madame Pastry and Meow.

    • Text
    • Philadelphia : Westminster Press, c1975.
    • 1975
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestJ FIC MOffsite
  • The art of French baking / Ginette Mathiot.

    • Text
    • London : Phaidon Press, Ltd. c2011.
    • 2011
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFF 12-412Schwarzman Building - Main Reading Room 315
  • Cracked sidewalks and French pastry : the wit and wisdom of Al McGuire / Tom Kertscher ; foreword by Dean Smith.

    • Text
    • Madison, Wis. : University of Wisconsin Press, c2003.
    • 2003
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestGV884.M27 K47 2003Offsite
  • The best of Lenôtre's desserts : glorious desserts from France's finest pastry maker / translated and adapted by Philip and Mary Hyman ; photos by Pierre Ginet.

    • Text
    • Woodbury, N.Y. : Barron's, [1983?]
    • 1983
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFF 94-383Schwarzman Building - Main Reading Room 315
  • The complete Tante Marie's French kitchen. Tr. and adapted by Charlotte Turgeon.

    • Text
    • n.p. Oxford University Press, 1962.
    • 1962
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestC-12 2489Schwarzman Building M2 - General Research Room 315
  • Petite patisserie : 180 easy recipes for elegant French treats / Christophe Felder, Camille Lesecq ; photography, Laurent Fau ; styling, Sarah Vasseghi.

    • Text
    • New York, NY : Rizzoli International Publications, 2020.
    • 2020
  • The compleat cook [electronic resource] : Expertly prescribing the most ready wayes, whether, Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces, or making of pastry.

    • Text
    • London : printed by E.B. for Nath. Brook at the Angel in Cornhill, 1658.
    • 1658
    • 1 resource

    Available Online

    Available from home with a valid library card and onsite at NYPL
  • The compleat cook [electronic resource] : Expertly prescribing the most ready wayes, whether, Italian, Spanish, or French, For dressing of flesh, and fish, ordering of sauces, or making of pastry.

    • Text
    • London : printed by T.C. for Nath. Brook, at the Angel in Cornhill, 1656.
    • 1656
    • 1 resource

    Available Online

    Available from home with a valid library card and onsite at NYPL
  • The compleat cook [electronic resource] : Expertly prescribing the most ready wayes, whether italian, spanish or french, for dressing of flesh and fish, ordering of sauces or making of pastry. W. M..

    • Text
    • To be supplied : Project Gutenberg, 2010.
    • 2010
    • 1 resource

    Available Online

    Access eNYPL
  • The royal book of pastry and confectionery = (Le livre de patisserie) / by Jules Gouffé ... translated from the French and adapted to English use by Alphonse Gouffé ... Illustrated with ten chromo-lithographs and one hundred and thirty-seven woodcuts from drawings from nature by E. Ronjat.

    • Text
    • London : Sampson Low, Marston, Low, & Searle, 1874.
    • 1874
    • 2 items

    Available Online

    Full text available via HathiTrust
    AccessStatusCall NumberLocation
    Request in advanceRequestVTI+ (Gouffé, J. Royal book of pastry and confectionery)Offsite
    Request in advanceRequestVTI+ (Gouffé, J. Royal book of pastry and confectionery)Offsite
  • The compleat cook [electronic resource] : expertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing flesh, and fish, ordering of sauces, or making of pastry.

    • Text
    • London : Printed for Nath. Brooke ..., 1659.
    • 1659
    • 1 resource

    Available Online

    Available from home with a valid library card and onsite at NYPL
  • The compleat cook [electronic resource] : expertly prescribing the most ready wayes, whether Italian, Spanish or French, for dressing of flesh and fish, ordering of sauces, or making of pastry.

    • Text
    • London : printed by J. Winter, for Nath. Brooke, at the Angel in Gresham-College, 1668.
    • 1668
    • 1 resource

    Available Online

    Available from home with a valid library card and onsite at NYPL
  • The Compleat cook. : Expertly prescribing the most ready wayes, whether, [brace] Italian, Spanish, or French. For dressing of flesh, and fish, ordering of sauces, or making of pastry.

    • Text
    • London : Printed for Nath. Brook at the Angel in Corn-hill, 1655.
    • 1655
  • The compleat cook [electronic resource] : expertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces, or making of pastry.

    • Text
    • London : printed for Nath. Brooke, at the Angel in Cornhill, 1662.
    • 1662
    • 1 resource

    Available Online

    Available from home with a valid library card and onsite at NYPL
  • The compleat cook. Expertly prescribing the most ready wayes, whether, Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces, or making of pastry.

    • Text
    • London, Printed by E.B. for N. Brook, 1658.
    • 1658
    • 1 item
    AccessStatusCall NumberLocation
    Restricted useRequest
    Appointment Required
    *KC 1658 (Compleat cook)Schwarzman Building - Rare Book Collection Room 328
  • The compleat cook: Expertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces, or making of pastry.

    • Text
    • London, Printed for N. Brooke, 1659.
    • 1659
    • 1 item
    AccessStatusCall NumberLocation
    Restricted useRequest
    Appointment Required
    *KC 1659 (Compleat cook)Schwarzman Building - Rare Book Collection Room 328
  • Pastry-making and confectionery : including cakes, buns, fancy biscuits, sweetmeats, etc. / by Emile Hérisse.

    • Text
    • London : Ward, Lock, 1923.
    • 1923
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestVTI (Herisse, E. Pastry-making and confectionery)Offsite
  • The French baker : authentic recipes for traditional breads, desserts, and dinners / Sébastien Boudet ; translated by Veronica Choice ; photographer, Carl Kleiner ; illustrator, Olaf Hajek ; art director, Justine Lagache.

    • Text
    • New York, NY : Skyhorse Publishing, [2013]
    • 2013-2012
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFF 14-10Schwarzman Building - Main Reading Room 315
  • The French revolution / Matt Stewart.

    • Text
    • New York : Soft Skull Press : Distributed by Publishers Group West, c2010.
    • 2010
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestPS3619.T4968 F74 2010Offsite
  • Le pain, les pâtisseries et les outils d'autrefois = Bread, and pastries, history and old tools / René Brochu et Jean-Pierre Héry.

    • Text
    • LaPrairie [Québec] : Editions M. Broquet, c1988.
    • 1988
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestJLC 89-276Offsite
  • The French cook prescribing the way of making ready of all sorts of meats, fish, and flesh, with the proper sauces ... with the whole skill of pastry-work. Together with a treatise of conserves ... a la mode de France.

    • Text
    • London, Printed for Charles Adams, 1654.
    • 1654
    • 1 item
    AccessStatusCall NumberLocation
    Restricted useRequest
    Appointment Required
    *KC 1654 (La Varenne, F. P. de. French cook prescribing the way of making ready of all sorts of meats, fish, and flesh)Schwarzman Building - Rare Book Collection Room 328
  • The Compleat cook. [electronic resource] : Expertly prescribing the most ready wayes, whether, [brace] Italian, Spanish, or French. For dressing of flesh, and fish, ordering of sauces, or making of pastry.

    • Text
    • London : Printed for Nath. Brook at the Angel in Corn-hill, 1655.
    • 1655
    • 1 resource

    Available Online

    Available from home with a valid library card and onsite at NYPL
  • Paris sweets [electronic resource] : Great desserts from the city's best pastry shops. Dorie Greenspan.

    • Text
    • 2008.
    • 2008
    • 1 resource

    Available Online

    Access eNYPL
  • La patisserie de Marie-Claire.

    • Text
    • [Lyon] Éditions de l'Ami [1948]
    • 1948
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestC-10 4192Schwarzman Building M2 - General Research Room 315
  • Ladurée : sucré : the recipes / pastry chef, Philippe Andrieu ; photography, Sophie Tramier ; translation, Kerrin Rousset.

    • Text
    • [Paris, France?] : Editions du Chêne, c2010.
    • 2010
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFC 12-229Schwarzman Building - Main Reading Room 315
  • 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
  • Le répertoire de la pâtisserie, entrements et glaces.

    • Text
    • Paris, E. Flammarion [c1925]
    • 1925
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestVTI (Banneau, J. L. Répertoire de la pâtisserie)Offsite
  • Patissier / Emmanuel Mollois ; photographs, Karin Calvert.

    • Text
    • Crawley, W.A. : UWA Publishing, 2013.
    • 2013
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFF 13-283Schwarzman Building - Main Reading Room 315
  • Maʾafeh maluaḥ, maʾafeh matoḳ : kasher /cBeni Saida.

    • Text
    • Tel Aviv : Modan, 2001.
    • 2001
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestHeb 44702.691Offsite
  • Infiniment pâtisserie : au fil de la journée / Pierre Hermé ; Anne Debbasch, rédaction ; Laurent Fau, photographies ; Céleste Bouchayer, stylisme.

    • Text
    • [Paris] : Éditions de La Martinière, [2021]
    • 2021-2021
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestReCAP 21-116303Offsite
  • Faites votre pâtisserie comme Lenôtre / par Gaston Lenôtre.

    • Text
    • [Paris] : Flammarion, c1975.
    • 1975
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFF 95-96Schwarzman Building M2 - General Research Room 315
  • Pour faire à peu de frais la meilleure pâtisserie de ménage, par P. Savarin...

    • Text
    • Paris, [Éditions pratiques et documentaires, 1917]
    • 1917
  • Christophe Michalak trop facile! : mes recettes comme à la maison.

    • Text
    • Levallois-Perret : Alain Ducasse édition, [2015]
    • 2015
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestReCAP 16-62505Offsite
  • The professed cook, 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 ... : 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 ....

    • Text
    • London : Printed for W. Davis ...; T. Caslon ...; G. Robinson ...; F. Newberry ...; and the author ..., 1776.
    • 1776
    • 2 items
    AccessStatusCall NumberLocation
    Restricted useRequest
    Appointment Required
    *KU 00-287Schwarzman Building - Rare Book Collection Room 328
    Restricted useRequest
    Appointment Required
    *KU 00-288Schwarzman Building - Rare Book Collection Room 328

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