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Displaying 51-97 of 97 results for keywords "FRENCH PASTRY"
La pâtisserie de Pierre Hermé / Pierre Hermé, text/texte ;Stefan Christiansen, photographs/photographies.
- Text
- Barcelona : Montagud Editores, c2000.
- 2000
- 1 Item
Item details Format Call Number Item Location Text JFF 02-3077 Schwarzman 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.
Best of Pierre Hermé / Pierre Hermé.
- Text
- [Paris] : Ducasse, [2011].
- 2011
- 1 Item
Item details Format Call Number Item Location Text ReCAP 12-50329 Schwarzman Building M2 - General Research Room 315 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building M2 to submit a request in person.
Délices et coeur brûlé : le journal gastronomique de mademoiselle K / Vanessa K. ; photographies Philippe Vaurès Santamaria ; illustrations Muni.
- Text
- Paris : Viénot, c2009.
- 2009
- 1 Item
Item details Format Call Number Item Location Text ReCAP 10-21125 Offsite The manufacture of biscuits, cakes, and wafers, by J. Fritsch ... in collaboration with P. Grospierre ...adapted from the French by Charles M. Stern ...
- Text
- London, Sir I. Pitman & Sons, Ltd., 1932.
- 1932
- 1 Item
Item details Format Call Number Item Location Text VTI (Fritsch, J. Manufacture of biscuits, cakes, and wafers) Offsite [Rezeptbücher]
- Text
- Zürich.
- 1-
- 4 Items
Item details Format Call Number Item Location Text M-10 4131 v. 8 Offsite Item details Format Call Number Item Location Text M-10 4131 v. 6 Offsite Item details Format Call Number Item Location Text M-10 4131 v. 5 Offsite Éclairs & brown bears / by Arielle Rosin ; photographs by Daniel Czap ; research by Etienne Collomb.
- Text
- New York : Ticknor & Fields, c1994.
- 1994
- 1 Item
Item details Format Call Number Item Location Text J 641.86 R Offsite England's newest way in all sorts of cookery, pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard. Likewise, the best receipts for making cakes, mackroons, biskets, ginger bread, French bread: as also for preserving, conserving, candying and drying fruits, confectioning and making of creams, syllabubs, and marmalades of several sorts.
- Text
- London, C. Coningsby, 1717.
- 1717
- 1 Item
Item details Format Call Number Item Location Text VTI (Howard, H. England's newest way in all sorts of cookery. 1717) Offsite England's newest way in all sorts of cookery, pastry, and all pickles that are fit to be used : adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies / by Henry Howard, free cook of London, and late cook to His Grace the Duke of Ormond ... ; likewise the best receipts for making cakes, mackroons, biskets, ginger-bread, French bread ; as also for preserving, conserving, candying and drying fruits, confectioning and making of creams, syllabubs, and marmalades of several sorts.
- Text
- London : Printed for and sold by Chr. Coningsby, at the Ink-bottle against Clifford's-Inn back-gate ..., 1708.
- 1708
- 1 Item
Item details Format Call Number Item Location Text *KU 00-299 Schwarzman Building - Rare Book Collection Room 328 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Torten-kunst = Art of making cakes and tarts = Tart-konst = L'art des tartes = Arte de tortas = Kage-kunst / von J. M. Erich Weber-Dresden.
- Text
- Radebeul-Dresden [Germany] : J. M. Erich Weber, [1900-1940?]
- 1900-1940
- 1 Item
Item details Format Call Number Item Location Text VTI+ (Weber, J. M. E. Torten-Kunst) Offsite Macarons : délices et gourmandises / recettes et photos, Sylvie Aït-Ali.
- Text
- Paris : Éditions ESI, 2008.
- 2008
- 1 Item
Item details Format Call Number Item Location Text ReCAP 10-30121 Offsite Not available - In use until 2024-01-26 - Please for assistance.Savory : the recipes / Chef de cuisine : Michel Lerouet ; photography : Sophie Tramier ; food styling : Christèle Ageorges.
- Text
- [France] : Chêne, 2011.
- 2010
- 1 Item
Item details Format Call Number Item Location Text JFC 12-233 Schwarzman 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.
Les secrets gourmands de la Maison du Languedoc Roussillon / par Jean-François Ferrié.
- Text
- Saint-Georges-d'Orques : G.R. Montpellier, [1997]
- 1997
- 1 Item
Item details Format Call Number Item Location Text JFF 03-516 Schwarzman 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.
Le nouueau et parfaict cuisinier : ou il est traitté de la veritable methode pour apprester toutes sortes de viandes, gibbier, volatiles, poissons, tant de mere que d'eau douce, suiuant les quatre saisons de l'année : ensemble la maniere de faire toutes sortes de patisseries, tant froides que chaudes, en perfection / par le sieur Pierre de Lune, escuyer de cuisine de feu monsieur le duc de Rohan.
- Text
- A Paris : Chez Estienne Loyson ..., 1668.
- 1668
- 1 Item
Item details Format Call Number Item Location Text *KU 99-126 Schwarzman Building - Rare Book Collection Room 328 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
La vie est une part de gâteau / Patrick Scicard ; préface de Gaston Lenôtre.
- Text
- Paris : Ramsay, c2007.
- 2007
- 1 Item
Item details Format Call Number Item Location Text ReCAP 08-18734 Offsite Gourmandises : Les secrets d'un art de vivre. Lenôtre Paris / texte de Sylvie Girard-Lagorce ; photographies de Jean-Charles Vaillant.
- Text
- Paris : Flammarion, 2000.
- 2000
- 1 Item
Item details Format Call Number Item Location Text JFF 00-2255 Schwarzman 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.
Les cuisines de l'Elysée : le pâtissier des présidents raconte / Francis Loiget ; avec la collaboration de Jean Mauduit.
- Text
- Paris : Pygmalion, 2007.
- 2007
- 1 Item
Item details Format Call Number Item Location Text ReCAP 08-2406 Offsite Techniques et connaissance de la pâtisserie, confiserie, glacerie / Marc Vitalis.
- Text
- Malakoff [Paris] : LT, Editions J. Lanore, H. Laurens, [1991]
- 1991
- 1 Item
Item details Format Call Number Item Location Text JFF 95-5 Schwarzman 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 perfect cook being the most exact directions for the making all kind of pastes ... pies ... tarts ... now practised by the most ... expert cooks, or right method of the whole art of cookery ... To which is added, the way of dressing all manner of flesh, fowl, and fish ... The like never extant; with fifty five ways of dressing of eggs. By Mounsieur Marnettè.
- Text
- London, Printed for Nath. Brooks [sic] 1656.
- 1656
- 1 Item
Item details Format Call Number Item Location Text *KC 1656 (Marnette. Perfect cook) Schwarzman Building - Rare Book Collection Room 328 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Payard Desserts / François Payard with Tish Boyle ; photography by Rogério Voltan.
- Text
- New York : Houghton Mifflin Harcourt, [2013]
- 2013
- 1 Item
Item details Format Call Number Item Location Text JFF 14-553 Schwarzman 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 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
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0601300401&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe 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
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0661000600&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplBewitched. Samantha's French pastry: typescript, 1968.
- Text
- 1 Item
Item details Format Call Number Item Location Text CTR 456D Performing Arts Research Collections - Theatre Available - Can be used on site. Please visit New York Public Library - Performing Arts Research Collections to submit a request in person.
An evening in Paris [electronic resource].
- Audio
- [S.l.] : Naxos ; Franklin, Tenn. : Distributed by Naxos of America, [2000?]
- 2000-1991
- 1 Resource
Available Online
https://nypl.naxosmusiclibrary.com/catalogue/item.asp?cid=8.555009England's newest way in all sorts of cookery, [electronic resource] : pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the Manner of placing Dishes upon Tables; And the Newest Fashions of Mince-Pies. By Henry Howard, Free-Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchelsea. Like Wise The Best Receits for making Cakes, Mackroons, Biskets, Ginger bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several sorts.
- Text
- London : printed for and sold by Chr. Coningsby, at the Ink bottle against Clifford's-Inn-Gate, in Fetter-Lane, Fleetstreet, 1717.
- 1717
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0328801100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplEngland's newest way in all sorts of cookery, [electronic resource] : pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard, Free-Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchelsea. Likewise the best receipts for making cakes, mackroons, biskets, Ginger-Bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several sorts.
- Text
- London : printed for and sold by Chr. Coningsby, at the Ink-Bottle against Clifford's-Inn-Gate, in Fetter-Lane, Fleetstreet, 1710.
- 1710
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0223600700&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplEngland's newest way in all sorts of cookery, [electronic resource] : pastry, and all pickles that are fit to be used. Adorned with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard, Free Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchessea. To which is added, the best receipts for making cakes, mackroons, biskets, Ginger-Bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several Sorts. Likewise, Additions of Beautifying Waters, and other Curiosities. As also above Fifty new Receipts are added which renders the whole Work compleat.
- Text
- London : printed for J. Knapton, R. Knaplock, J. and B. Sprint, D. Midwinter, B. Lintot, A. Bettesworth, W. and J. Innys, J. Osborn, R. Robinson and A. Ward, 1726.
- 1726
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0920200300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe sweet life in Paris : delicious adventures in the world's most glorious - and perplexing - city / David Lebovitz.
- Text
- New York : Broadway Books, [2009].
- 2009
- 1 Item
Available Online
http://catdir.loc.gov/catdir/toc/ecip0820/2008025955.htmlItem details Format Call Number Item Location Text JFE 09-3551 Schwarzman 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.
Astrance : a cook's book / Pascal Barbot, Christophe Rohat ; by Chihiro Masui ; photography by Richard Haughton ; [translation and adaptation, Lyn Thompson Lemaire.
- Text
- Paris : Editions du Chêne, c2012.
- 2012
- 1 Item
Item details Format Call Number Item Location Text JFF 13-1527 v. 1-2 Schwarzman 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.
Boulangerie! : pocket guide to Paris's famous bakeries / Jack Armstrong, Delores Wilson.
- Text
- Berkeley, Calif. : Ten Speed Press, 1999.
- 1999
- 1 Item
Item details Format Call Number Item Location Text TX763 .A75 1999 Off-site My Paris kitchen : recipes and stories / David Lebovitz ; phototography by Ed Anderson.
- Text
- Berkeley : Ten Speed Press, [2014]
- 2014
- 1 Item
Item details Format Call Number Item Location Text JFF 14-801 Schwarzman 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.
Midwest made : big, bold baking from the heartland / Shauna Sever ; photographs by Paul Strabbing.
- Text
- Philadelphia : Running Press, 2019.
- 2019-2019
- 1 Item
Item details Format Call Number Item Location Text JFF 20-439 Schwarzman 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.
Macarons [electronic resource]. Pierre Hermé.
- Text
- New York : Grub Street Cookery, 2021.
- 2021
- 1 Resource
Available Online
http://link.overdrive.com/?websiteID=37&titleID=6089118Foreign tongue : a novel of life and love in Paris / Vanina Marsot.
- Text
- New York : Harper , 2009.
- 2009
L'escole parfaite des officiers de bouche : contenant, Le vray maistre-d'hostel ; Le grand escuyer-tranchant ; Le sommelier royal ; Le confiturier royal ; Le cuisinier royal ; et Le patissier royal.
- Text
- A Paris : Chez Jean Ribou ..., 1676.
- 1676
- 1 Item
Item details Format Call Number Item Location Text *KU 00-283 Schwarzman Building - Rare Book Collection Room 328 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Gérard Fortuné / Gaël Monnin et Pascale Monnin.
- Text
- [Pétion-Ville] : Galerie Monnin, 2014.
- 2014
- 1 Item
Item details Format Call Number Item Location Text Sc G 16-74 Schomburg Center - Research & Reference Available - Can be used on site. Please visit New York Public Library - Schomburg Center to submit a request in person.
That old black magic / Mary Jane Clark.
- Text
- New York : William Morrow, [2014]
- 2014-2014
- 1 Item
Item details Format Call Number Item Location Text JFD 14-1748 Schwarzman 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 artisans and guilds of France : beautiful craftsmanship through the centuries / by François Icher ; translated from the French by John Goodman.
- Text
- New York : Harry N. Abrams, 2000.
- 2000
- 1 Item
Item details Format Call Number Item Location Text AK1449 Ic33 Off-site The measure of my powers : a memoir of food, misery, and Paris / Jackie Kai Ellis.
- Text
- [Vancouver, B.C.] : Appetite by Random House, [2017]
- 2017-2017
- 1 Item
Item details Format Call Number Item Location Text JFD 18-2474 Schwarzman 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 cooks and confectioners dictionary [electronic resource] : or, the accomplish'd housewives companion. Containing I. The choisest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best Way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Pottages, &c. according to the English, French, and Italian Courts. All Sorts of Pickles III. All Manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The Way of making all English potable Liquors; Ale, Beer, Cyder, Mead, Metheglin, Mum, Perry, and all sorts of English Wines: Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year; and setting out a Desert of Sweet-Meats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks, Confectioners, &c. in the Courts of England, France, &c. and many private and accomplish'd Housewives. The second edition with additions. Revised and recommended by John Nott, late Cook to the Dukes of Somerset, Ormond and Bolton; Lord Lansdown and Ashburnham.
- Text
- London : printed by H. P. for C. Rivington, at the Bible and Crown, in St. Paul's Church-Yard, [1724]
- 1724
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0283500100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe cook's and confectioner's dictionary [electronic resource] : or, the accomplish'd housewife's companion. Containing, I. The choicest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton.
- Text
- London : printed for C. Rivington, at the Bible and Crown, in St. Paul's Church-Yard, MDCCXXIII. [1723]
- 1723
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1060500100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe cooks and confectioners dictionary [electronic resource] : or, the accomplish'd housewives companion. Containing I. The choicest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all Sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best Way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Pottages, &c. according to the English, French, and Italian Courts. All Sorts of Pickles. III. All Manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all Sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The Way of making all English potable Liquors; Ale, Beer, Cyder, Mead, Metheglin, Mum, Perry, and all Sorts of English Wines: Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare, for all Seasons of the Year; and setting out a Desert of Sweet-Meats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks, Confectioners, &c. in the Courts of England, France, &c. and many private and accomplish'd Housewives. The third edition with additions. Revised and recommended by John Nott, late Cook to the Dukes of Somerset, Ormond and Bolton; Lord Lansdown and Ashburnham.
- Text
- London : printed by H. P. for Charles Rivington, at the Bible and Crown, in St. Paul's Church-Yard, MDCCXXVI. [1726]
- 1726
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0541600300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplCheryl Day's treasury of Southern baking / Cheryl Day ; photographs by Angie Mosier.
- Text
- New York, NY : Artisan, a division of Workman Publishing Co., Inc., [2021]
- 2021
- 1 Item
Item details Format Call Number Item Location Text Sc F 22-151 Schomburg Center - Research & Reference Available - Can be used on site. Please visit New York Public Library - Schomburg Center to submit a request in person.
Memoirs of a public baby / Philip O'Connor ; with a new introduction by Stephen Spender.
- Text
- London : Fourth Estate, 1988.
- 1988-1958
- 1 Item
Item details Format Call Number Item Location Text PR 6029.C62 Z467 Off-site Mama's boy behind bars / David Goudreault ; translated by JC Sutcliffe.
- Text
- Toronto : Book*hug Press, 2019.
- 2019-2019
- 1 Item
Item details Format Call Number Item Location Text JFD 20-1791 Schwarzman 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 lady's companion [electronic resource] : containing upwards of three thousand different receipts in every kind of cookery : and those the best and most fashionable, being four times the quantity of any book of this sort. I., Making near two hundred different sorts of soops, pottages, broths,sauces, cullises, &c. after the French, Italian, Dutch, and English way, also making cake soop for the pocket. II., Dressing flesh, fish, and fowl, this last illustrated with cuts, shewing how every fowl is to be truss'd. III., Directions for making ragoos and fricaseys. IV., Directions for dressing all manner of kitchen garden stuff, &c. V., Making two hundred different sorts of puddings, florendines, tanzeys, &c. which are four times the number to be met with in any other book of this kind. VI., The whole art of pastry, in making upwards of two hundred pies, (with the shapes of them engraven on copper-plates) tarts, pasties, custards, cheese-cakes, yorkshire muffins, &c. Vii., Receipts for all manner of pickling, potting, collaring, &c. Viii., For preserving, making creams, jellies, and all manner of confectionary, with particular receipts for making orgeat and blanc manger. IX., Rules and directions for setting out dinners, suppers, and grand entertainments : to which is added, bills of fare for every month in the year, also directions for brewing beers, ales, &c. making all sorts of English wines, cyder, mum, metheglin, vinegar, verjuice, catchup, &c., with the receipts of Mrs. Stephens for the stone, Dr. Mead for the bite of a mad dog, the recipe, sent from Ireland, for the gout, Sir Hans Sloane's receipt for sore eyes, and the receipt for making tar water.
- Text
- London : J. Hodges and R. Baldwin, 1753.
- 1753
- 1 Resource
Available Online
http://ncco.galegroup.com/gdc/ncco/MonographsDetailsPage/MonographsDetailsWindow?disableHighlighting=false&prodId=NCCO&action=1&activityType=BasicSearch&javax.portlet.action=viewPortletAction&documentId=GALE%7CAOZHXK233928809&dviSelectedPage=1&userGroupName=nyplThe lady's companion. [electronic resource] : Containing upwards of three thousand different receipts in every kind of cookery: And Those the best and most fashionable; Being Four Times the Quantity of any Book of this Sort. I. Making near two Hundred different Sorts of Soops, Pottages, Broths, Sauces, Cullises, &c. after the French, Italian, Dutch, and English Way; also making Cake Soop for the Pocket. II. Dressing Flesh, Fish, and Fowl; this last illustrated with Cuts, shewing how every Fowl is to be truss'd. III. Directions for making Ragoos and Fricaseys. IV. Directions for Dressing all Manner of Kitchen Garden Stuff, &c. V. Making two Hundred different Sorts of Puddings, Florendines, Tanzeys, &c. which are four Times the Number to be met with in any other Book of this Kind. VI. The whole Art of Pastry, in making upwards of two Hundred Pies, (with the Shapes of them engraven on Copper-Plates) Tarts, Pasties, Custards, Cheese-Cakes, Yorkshire Muffins, &c. Vii. Receipts for all Manner of Pick ing, Potting, Collaring, &c. Viii. For Preserving, making Creams, Jellies, and all Manner of Confectionary, with particular Receipts for making Orgeat and Blanc Manger. IX. Rules and Directions for setting out Dinners, Suppers, and grand Entertainments. To which is added, bills of fare for every month in the year. Also directions for brewing beers, Ales, &c. making all Sorts of English Wines, Cyder, Mum, Metheglin, Vinegar, Verjuice, Catchup, &c. With the receipts of Mrs. Stephens for the stone; Dr. Mead for the Bite of a Mad Dog; the Recipe, sent from Ireland, for the Gout; Sir Hans Sloane's Receipt for Sore Eyes; and the Receipt for making Tar Water.
- Text
- London : printed for J. Hodges; and R. Baldwin, at the Rose, in Pater-Noster Row, 1753.
- 1753
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0556300701&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe Queens closet opened : being incomparable secrets in physick, chyrurgery, preserving, and candying &c., which were presented to the Queen by the most experienc'd persons of the times, many whereof were had in esteem when she pleased to descend to private recreations.
- Text
- London : Printed for E. Blagrave, and are to be sold by the booksellers of London and Westminster, 1696.
- 1696
- 1 Item
Item details Format Call Number Item Location Text *KU 01-239 Schwarzman Building - Rare Book Collection Room 328 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
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