Research Catalog
New! Try our Article Search to discover online journals, books, and more from home with your library card.
Displaying 51-100 of 109 results for keywords "Fish Cakes"
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.
- 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, 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
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1039400300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe 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
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0395200300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplCaribbean cooking / Camilla de la Bedoyere ; general editor, Gina Steer.
- Text
- London Flame Tree Publishing, 2014.
- 2014
- 1 Item
Item details Format Call Number Item Location Text JFC 16-328 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 queen's royal cookery [electronic resource] : or, expert and ready way for the dressing of all sorts of flesh, fowl, fish: Either Bak'd, Boil'd, Roasted, Stew'd, Fry'd, Broil'd, Hash'd, Frigasied, Carbonaded, Forc'd, Collar'd, Sous'd, Dry'd, &c. After the Best and Newest Way. With their several Sauses and Salads. And making all sorts of Pickles. Also Making Variety of Pies, Pasties, Tarts, Cheese-Cakes, Custards, Creams, &c. With The Art of Preserving and Candying of Fruits and Flowers; and the making of Conserves, Syrups, Jellies, and Cordial Waters. Also making several Sorts of English Wines, Cyder, Mead, Metheglin. Together, With several Cosmetick or Beautifying Waters: And also several sorts of Essences and Sweet Waters, by Persons of the highest Quality. By T. Hall, free cook of London.
- Text
- London : printed for C. Bates, at the Sun and Bible in Gilt-Spur-Street, in Pye-Corner: and A. Bettesworth, at the Red Lion on London-Bridge, 1713.
- 1713
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0542100600&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe 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
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0223600500&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe queen's royal cookery [electronic resource] : or, expert and ready way for the dressing of all sorts of flesh, fowl, fish: Either Bak'd, Boil'd, Roasted, Stew'd, Fry'd, Broil'd, Hash'd, Frigasied, Carbonaded, Forc'd, Collar'd, Sous'd, Dry'd, &c. After the Best and Newest Way. With their several Sauses and Salads. And making all sorts of Pickles. Also Making Variety of Pies, Pasties, Tarts, Cheese-Cakes, Custards, Creams, &c. With The Art of Preserving and Candying of Fruits and Flowers; and the making of Conserves, Syrups, Jellies, and Cordial Waters. Also making several Sorts of English Wines. Cyder, Mead, Metheglin. Together With several Cosmetick or Beautifying Waters: And also several sorts of Essences and Sweet Waters, by Persons of the highest Quality. By T. Hall, free cook of London.
- Text
- London : printed for S. Bates, at the Sun and Bible in Gilt-Spur-Street, in Pye-Corner: and A. Bettesworth, at the Red Lyon in Pater-Noster-Row, 1719.
- 1719
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1231401000&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe 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
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0279200700&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe 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
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0657700400&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplLuscious, tender, juicy : recipes for perfect texture in dinners, desserts, and more / Kathy Hunt.
- Text
- New York, NY : The Countryman Press, a division of W. W. Norton & Company, [2021]
- 2021
- 1 Item
Item details Format Call Number Item Location Text JFF 22-251 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 art of cookery, made plain and easy [electronic resource] : Which far exceeds any Thing of the Kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheese-Cakes, Creams, Jellies, Whip-Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Mussins, &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; the Season of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, one hundred and fifty new and useful receipts, and a copious index. By a lady.
- Text
- London : printed for W. Strahan, J. and F. Rivington, J. Hinton, Hawes and Co. W. Johnston, T. Longman, W. Owen, S. Crowder, B. White, T. Caslon, J. Wilkie, G. Robinson, T. Davies, J. Robson, T. Cadell, T. Becket and Co. W. Davis, J. Knox, W. Nicoll, W. Cornish, T. Lowndes, R. Dymott, H. Gardner, B. Domville, J. Richardson, T. Durham, R. Baldwin, and J. Bell, [1774]
- 1774
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0521200600&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheese-Cakes, 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; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index. By a lady.
- Text
- London : printed for A. Millar, R. Tonson, W. Strahan, T. Caslon, T. Durham, and W. Nicoll, M.DCC.LXVII. [1767]
- 1767
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0195400500&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops aud Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheese-Cakes, Creams, Jellies, Whipt. 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; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, by way of appendix, one hundred and fifty new and Useful receipts, And a Copious Index. By a lady.
- Text
- London : printed for W. Strahan, J. and F. Rivington, W. Johnston, L. Davis, T. Longman, R. Baldwin, W. Owen, J. Hinton, B. White, S. Crowder, T. Caslon, Hawes and Co [sic] W. Nicoll, J Robson, T. Becket, T. Davies. J. Wilkie, Robinson and Roberts, J. Almon, J. Knox, T. Cadell, W. Cornish, R. Dymott, H. Gardner, B. Domville, S. Bladon, G. Pearch, and W. and J. Richardson, 1770.
- 1770
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1025100800&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplKevin Belton's cookin' Louisiana : flavors from the parishes of the Pelican State / Kevin Belton with Monica Belton ; photographs by Denny Culbert.
- Text
- Layton, Utah : Gibbs Smith, [2021]
- 2021
- 1 Item
Item details Format Call Number Item Location Text Sc E 21-1220 Schomburg Center - Research & Reference Available - Can be used on site. Please visit New York Public Library - Schomburg Center to submit a request in person.
Coconut & sambal : recipes from my Indonesian kitchen / Lara Lee.
- Text
- London ; New York : Bloomsbury, 2020.
- 2020-2020
- 1 Item
Item details Format Call Number Item Location Text JFF 21-497 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 nail in the skull and other Victorian urban legends [electronic resource] / Simon Young.
- Text
- Jackson : University Press of Mississippi, [2022]
- 2022
- 2 Resources
Available Online
See All Available Online Resources
Recipes for change : 12 dishes inspired by a year in Black history / written by Michael Platt ; illustrated by Alleanna Harris.
- Text
- New York : Magic Cat Publishing, [2023]
- 2023-2023
- 1 Item
Item details Format Call Number Item Location Text Sc+ F 24-132 Schomburg Center - Research & Reference Not available - Please for assistance.The art of cookery, made plain and easy [electronic resource] : Which far excels any Thing of the Kind yet published. Containing, I. A List of the various Kinds of Meat, Poultry, Fish, Vegetables, and Fruit, in Season, in every Month of the Year. II. Directions for Marketing. III. How to Roast and Boil to Perfection. IV. Sauces for all plain Dishes. V. Made Dishes. VI. To dress Poultry, Game, &c. Vii. How expensive a French Cook's Sauce is. Viii. To make a Number of pretty little Dishes for Suppers, or Side or Corner Dishes. IX. To dress Turtle, Mock-Turtle, &c. X. To dress Fish. XI. Sauces for Fish. XII. Of Soups and Broths. XIII. Of Puddings and Pies. XIV. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. XV. Directions for the Sick. XVI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XVII. Of Hog's Puddings, Sausages, &c. XVIII. To pot, make Hams, &c. XIX. Of Pickling. XX. Of making Cakes, &c. XXI. Of Cheesecakes, Creams, Jellies, Whipt Sullabubs. XXII. Of Made Wines, Brewing, Baking, French Bread, Muffins, Cheese, &c. XXIII. Jarring Cherries, Preserves, &c. XXIV. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XXV. Of Distilling. XXVI. Directions for Carving. XXVII. Useful and valuable Family Receipts. XXVIII. Receipts for Perfumery, &c. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse.
- Text
- London : printed for T. Longman, B. Law, J. Johnson, G. G. and J. Robinson, H. Gardner, T. Payne, F. and C. Rivington, J. Sewell, W. Richardson, W. Lane, W. Lowndes, G. and T. Wilkie, W. Nicoll, W. Fox, Ogilvy and Speare, J. Debrett, J. Scatcherd, Vernor and Hood, Clarke and Son, J. Nunn, J. Barker, B. Crosby, Cadell and Davies, and E. Newbery, 1796.
- 1796
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0094600400&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplTraditional South African cooking / Magdaleen van Wyk, Pat Barton.
- Text
- Cape Town, South Africa Struik, 2015.
- 2015-2014
- 1 Item
Item details Format Call Number Item Location Text JFF 16-272 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 blue guide to Indiana / Michael Martone.
- Text
- Normal [Ill.] : FC2, [2001], ©2001.
- 2001-2001
- 1 Item
Item details Format Call Number Item Location Text PS3563.A7414 B58 2001 Off-site 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
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1147700300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe 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. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddlings. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. The whole Art of Confectionary. Tarts, Puffs, and Pasties. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Preserving Fruits, &c. 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 John Fielding, No. 23, Pater-Noster Row; and J. Scatcherd and J. Whitaker, No. 12, Ave Maria Lane, [1783]
- 1783
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1010900400&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe 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 Kind of Provisions. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game and Fish. Sauces for every Occasion. Soups, Broths, Stews, & Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddings. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving The Preparation of Hams, Tongues, and Bacon. The whole Art of Confectionary. Tarts, Puffs, and Pasties Cakes, Custards, Jams, and Jellies. Drying, Candying and Preserving Fruits, &c. 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. Also, A Bill of Fare for every Month in the Year. By John Farley. Principal Cook at the London Tavern.
- Text
- Dublin : printed for Messrs. Price, Sleater, Lynch, Whitestone, Burnet, Walker, White, Moncrieffe, Beatty, Burton Byrne, Perrin, and Cash, MDCCLXXXIII. [1783]
- 1783
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0264200300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&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 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=nyplPatrick.
- Text
- New York, c1968.
- 1968
- 1 Item
Item details Format Call Number Item Location Text J PIC B 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.
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 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 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
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0185200600&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe 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
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0292900400&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe 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. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddings. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. The Whole Art of Confectionary. Tarts, Puffs, and Pasties. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Preserving Fruits, &c. 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 Fape for every Month in the Year, elegantly engraved on thirteen copper-plates. The second edition. By John Farley, Principal cook at the London Tavern.
- Text
- London : printed for J. Scatcherd and J. Whitaker, No. 18, Ave-Maria-Lane, and J. Fielding, No. 23, Pater-Noster-Row, 1784.
- 1784
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0986801200&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, 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=nyplThe 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
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0649101200&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe 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. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddings. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. The whole Art of Confectionary. The Preparation of Sugars. Tarts, Puffs, and Pasties. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Preserving Fruits, &c. 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, [1787]
- 1787
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0264201200&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe 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
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0731200200&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplScents and flavors : a Syrian cookbook / edited and translated by Charles Perry ; volume editors, Michael Cooperson, Shawkat M. Toorawa.
- Text
- New York : New York University Press, 2017.
- 2017
- 1 Item
Item details Format Call Number Item Location Text TX725.S9 S33413 2017 Off-site The art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Persection every Thing necessary to be sent up to Table. II. Of Made Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dresh Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pics. IX. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XII. Of Hog's Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Dickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muslins, &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; the Season of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog, by Dr. Mead. XXIII. A Receipt to keep clear from Bugs. To which are added, one hundred and fifty new and useful receipts. And also fifty receipts for different articles of perfumery. With a copious index. By Mrs. Glasse.
- Text
- London : printed for J. Rivington and Sons, L. Davis, T. Longman, B. Law, T. Payne and Son, B. White and Son, J. Robson and W. Clarke, J. Johnson, G. G. J. and J. Robinson, T. Cadell, T. Vernor, E. Newbery, W. Nicoll, H. Gardiner, R. Baldwin, J. Bew, W. Goldsmith, J. Sewell, S. Hayes, J. Debrett, J. Knox, W. Fox, D. Ogilvy, W. Lowndes, G. and T. Wilkie, and C. Stalker, MDCCLXXXVIII. [1788]
- 1788
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0905000300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe 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 Lent 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 Hogs 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, Carchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers 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. To which are added, By Way of Appendix, I. To dress a Turtle, the West-India Way. II. To make Ice Cream. III. A Turkey, &c. in Jelly. IV. To make Citron. V. To candy Cherries or Green Gages. VI. To take Ironmolds out of Linnen. Vii. To make India Pickle: Viii. To make English Catchup. IX. To prevent the Infection among horned Cattle. By a lady.
- Text
- London : printed, and sold at Mrs. Ashburn's China-Shop, the Corner of Fleet-Ditch; at the Bluecoat-Boy, near the Royal-Exchange; at the Prince of Wales's Arms, in Tavistock-Street, Covent-Garden; by W. Innys, in Pater-Noster Row; J. Hodges, on London-Bridge; T. Trye, near Gray's-Inn-Gate, Holborn; B. Dod, in Ave-Mary-Lane; J. Brotherton, in Cornhill; and by the booksellers in town and country, M.DCC.LV. - This Book is publish'd with His Majesty's Royal Licence; and whoever prints it, or any Part of it, will be prosecuted, [1755]
- 1755
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0696500100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe art of cookery, made plain and easy [electronic resource] : which far exceeds anything of the kind yet published, Containing I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner dishes for a great Table. V. To dress Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a number of good Dishes, which you may make Use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs 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, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Season of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, one hundred and fifty new and useful receipts, and a copious index. By a lady.
- Text
- London : printed for a company of booksellers, and sold by L. Wangford, in Fleet-Street, and all other booksellers in Great Britain and Ireland. Be careful to observe (mrs. Glass being dead) that the Genuine Edition of her Art of Cookery is thus signed, by W. Wangford, [1775?]
- 1775
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0395400100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe art of cookery, made plain and easy [electronic resource] : Which far exceeds any Thing of the Kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes which may be made use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. 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, Mussins, &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; the Season of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog, by Dr. Mead. XXII. A Receipt to keep clear from Bugs. To which are added, one hundred and fifty new and useful receipts; and also fifty receipts for different articles of perfumery. With a Copious Index. By a lady.
- Text
- London : printed for W. Strahan, J. Rivington and Sons, S. Crowder, J. Hinton, J. Johnson, T. Longman, W. Owen, B. White, T. Caslon, J. Wilkie, J. Robson, G. Robinson, T. Cadell, T. Becket, W. Davies, J. Knox, W. Nicoll, T. Lowndes, R. Dymott, H. Gardner, B. Domville, J. Richardson, T. Durham, R. Baldwin, J. Bew, F. Newberry, W. Goldsmith, Fielding and Walker, J. Wallis, and W. Fox, MDCCLXXVIII. [1778]
- 1778
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0094600200&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe art of cookery, made plain and easy [electronic resource] : which far exceeds anything of the kind yet published. Containing, I. How to Roast and Boil to perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and Littlecorner-Dishes for a great Table V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs 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. Tomake Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad-Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index. By a lady.
- Text
- London : printed for A. Millar, J. and R. Tonson, W. Strahan, T. Caslon, B. Law, and A. Hamilton, M.DCC.LXIII. [1763]
- 1763
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0776200300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table II. Of Made Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on Board. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams. XIV. Of Pickling. XV. Of making Cakes, &c. 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; the Season of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, & Fruit. XXII. A certain Cure for the Bite of a Mad Dog. XXIII. A Receipt to keep clear from Bugs. To which are added, one hundred and fifty new and useful receipts: also, the order of a bill of fare for each Month, in the Manner the Dishes are to be placed upon the Table, in the present Taste. And also, fifty receipts for different articles of perfumery. With a copious index. By Mrs. Glasse.
- Text
- Dublin : printed for W. Gilbert, 26, South Great-George's-Street, M,DCC,XCVI. [1796]
- 1796
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0538800100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplNinety-nine stories of God / by Joy Williams.
- Text
- Portland, OR : Tin House Books, [2016]
- 2016
- 1 Item
Item details Format Call Number Item Location Text JFD 16-4677 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 art of cookery, made plain and easy [electronic resource] : which far exceeds anything of the kind yet published. Containing, I. How to Roast and Boil to perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other Time. X. Directions to prepare proper Food for the Sick. XI For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs 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 Presepves, &c. XIX. To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index. By a lady.
- Text
- London : printed for A. Millar, J. and R. Tonson, W. Strahan, P. Davey and B. Law, [1760]
- 1760
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0521400300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe art of cookery, [electronic resource] : made plain and easy; which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XII. Of Hog's Puddings, Sausages, &c. XIII. To pot and make Hams. XIV. Of Pickling. XV. Of making Cakes, &c. 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; the Season of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, & Fruit. XXII. A certain Cure for the Bite of a Mad Dog. XXIII. A Receipt to keep clear from Bugs. To which are added, one hundred and fifty new and useful receipts: also, the order of a bill of fare for each Month, in the Manner the Dishes are to be placed upon the Table, in the present Taste. And also, fifty receipts for different articles of perfumery. With a copious index. By Mrs. Glasse.
- Text
- Dublin : printed for W. Gilbert, South-Great-George's-Street, MDCCXCI. [1791]
- 1791
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0808100100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe art of cookery, made plain and easy [electronic resource] : which far exceeds anything 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 Lent 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 Hogs 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, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers 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. To which are added, By Way of Appendix, I. To dress a Turtle, the West-India Way. II. To make Ice Cream. III. A Turkey, &c. in Jelly. IV. To make Citron. V. To candy Cherries or Green Gages. VI. To take Ironmolds out of Linnen. By a lady.
- Text
- London : printed for the author, and sold at the Bluecoat-Boy, near the Royal-Exchange; at Mrs Ashburn's China-Shop, the Corner of Fleet-Ditch; at the Leg and Dial, in Fleet-Street; at the Prince of Wales's Arms, in Tavistock-Street, Covent-Garden; by W. Innys, in Pater-Noster Row; J. Hodges, on London-Bridge: T. Trye, near Gray's-Inn-Gate, Holborn; J. Brotherton, in Cornhill; and by the Booksellers in Town and Country, M.DCC.LI. [1751]
- 1751
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0657400300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty Little-Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and for setting out a Table on board a Ship. XII. Of Hogs 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, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index to this and all the octavo editions. Never before published. By lady.
- Text
- London : printed for the author: and sold by A. Millar, in the Strand; and T. Trye, near Gray's-Inn Gate, Holbourn, [1758]
- 1758
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0268900600&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplA food lover's companion / Evan Jones ; illustrated by Lauren Jarret.
- Text
- New York : Harper & Row, c1979.
- 1979
- 1 Item
Item details Format Call Number Item Location Text JFE 10-3536 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.
Calypso folk sing / edited by Massie Paterson and Sammy Heyward.
- Notated music
- New York, N.Y. : Ludlow Music, Inc., [1963]
- 1963-1963
- 1 Item
Item details Format Call Number Item Location Notated music JME 23-75 Performing Arts Research Collections - Music Available - Can be used on site. Please visit New York Public Library - Performing Arts Research Collections to submit a request in person.
All-You-Can-Eat New York ramen map, NYC, USA [cartographic material] : a guide to happy noodle slurping in NYC / [Naomi Reis, editor ; Jim Datz, designer].
- Cartographic
- Brooklyn, New York : All-You-Can-Eat Press, ©2014.
- 2014
- 1 Item
Item details Format Call Number Item Location Cartographic Map Div. 14-7449 Schwarzman Building M1 - Map Division Desk Room 117 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building M1 to submit a request in person.
Jean-François Piège pour tous : recettes super faciles pour faire aussi bien que le chef / photographies, Frédéric Lucano ; stylisme, Sonia Lucano.
- Text
- Vanves : Hachette, [2016]
- 2016
- 1 Item
Item details Format Call Number Item Location Text ReCAP 17-60443 Offsite Folktales of the Jews / edited and with commentary by Dan Ben-Amos ; Dov Noy, consulting editor ; Ellen Frankel, series editor ; translated by Leonard J. Schramm ; illustrations by Ira Shander.
- Text
- Philadelphia : Jewish Publication Society, 2006-2011.
- 2006-2011
- 3 Items
Available Online
http://catdir.loc.gov/catdir/toc/ecip0614/2006014753.htmlItem details Format Call Number Item Location Text *R-JWS GR98 .F65 2006 v. 3 Schwarzman Building - Dorot Jewish Division Reference Room 111 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Item details Format Call Number Item Location Text *R-JWS GR98 .F65 2006 v. 2 Schwarzman Building - Dorot Jewish Division Reference Room 111 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Item details Format Call Number Item Location Text *R-JWS GR98 .F65 2006 v. 1 Schwarzman Building - Dorot Jewish Division Reference Room 111 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Results from Digital Research Books Beta
Digital books for research from multiple sources world wide- all free to read, download, and keep. No Library Card is Required. Read more about the project.
- In the matter of certain Asian-style kamaboko fish cakesRead Online
- Featherstone v. Frangipanni; a mock trial. A tragic comedy of poisoned fish cakesRead Online
- American cookery, or, The art of dressing viands, fish, poultry, and vegetables : and...Read Online