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The accomplished housekeeper, 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 ... 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, 1797.
- 1797
- 3 items
Item details Access Status Call Number Location Supervised use Request VTI (Williams, T., cook. Accomplished housekeeper...) Offsite Supervised use Request VTI (Williams, T., cook. Accomplished housekeeper...) Offsite Deception island : archaeology of 'Anyapax, Anacapa Island, California / by Torben C. Rick and Leslie A. Reeder-Myers ; contributions by Kenneth W. Gobalet, John M. Hash, Nicholas P. Jew, Thomas A. Wake, and Christopher B. Wolff.
- Text
- Washington, D.C. : Smithsonian Institution Scholarly Press, 2018.
- 2018-2018
- 1 item
Item details Access Status Call Number Location Use in library Request F868.V5 R48 2018 Offsite 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. 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 item
The london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made Plain and Easy to the Understanding of every Housekeeper, Cook, and Servant, in the Kingdom. Containing, proper directions for the choice of all kinds of provisions. Instructions for trussing Poultry. Roasting and boiling all Sorts of Butcher's Meat, Poultry, Game, and Fish. Baking, Broiling, and Frying. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Ragoos and Fricassees. Made Dishes, both plain and elegant. All Sorts of Pies and Puddings-Pancakes and Fritters. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. To keep Garden Stuffs and Fruits in Perfection. The whole Art of Confectionary. The Preparation of Sugars. Tarts, Puffs, and Pastics. Cakes, Custards, Jams, and Jellics. Drying, Candying, and Preserving Fruits, &c. Elegant Ornaments for Entertainments, Instructions for Carving. Necessary Articles for Sea-Faring Persons. Made wines, cordial waters, and malt liquors. To which is added, an appendix, Containing Considerations on Culinary Poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellisifed With A Head of the Author, and a Bill of Fare for every Month in the Year, elegantly engraven on Thirteen Copper-Plates. By John Farley, Principal Cook At The London Tavern.
- Text
- London : printed for J. Scatcherd and J. Whitaker, No 12, B. Law, No 13, Ave-Maria-Lane; and G. and T. Wilkie, Paternoster-Row, [1796]
- 1796
- 1 item
The housekeeper's instructor [electronic resource] : or, universal family cook. Being an ample and clear display of the art of cookery In All Its Various Branches. Containing Proper Directions for Dressing all Kinds of Butcher's Meat, Poultry, Game, Fish, &c. Also, The Method of preparing Soups, Hashes, and Made Dishes; With The Whole Art of Confectionary, Pickling, Preserving, &c. Likewise The making and keeping in Persection British Wines; And Proper Rules For Brewing Malt Liquor, As well for Family Consumption as the Regale of private Visitants. To Which IS Added, The Complete Art of Carving, Illustrated With Engravings, Explaining, by proper References, the Manner in which the Young Practitioner may acquit himself at Table with Elegance and Ease. Also, bills of fare for every month in the year; With Copper-Plates, displaying The Best Manner of decorating a Table; Whereby every Person will be enabled to add to the Art of Cookery the proper Disposition of each Article in its respective Season. Together with directions for marketing, and the management of the kitchen and fruit-garden. The Whole formed on so New a Plan, that the Inexperienced will be instructed, and the professed Cook receive that Information which has never been made known by any preceding Publication. By William Augustus Henderson, Who has made the Culinary Art his Study for upwards of Forty Years.
- Text
- London : printed and sold by W. and J. Stratford, Holborn-Hill, [1790?]
- 1790
- 1 item
The English art of cookery, according to the present practice [electronic resource] : being a complete guide to all housekeepers, on a plan entirely new; consisting of thirty-eight chapters. Containing proper directions for marketing, and trussing of poultry. The making soups and broths. Dressing all sorts of fish. Sauces for every occasion. Boiling and roasting. Baking, broiling, and frying. Stews and hashes. Made dishes of every sort. Ragous and fricasees. Directions for dressing all sorts of roots and vegetables. All sorts of aumlets and eggs. puddings, pies, tarts, &c. Pancakes and fritters. Cheese-cakes, and custards. Blanc'mange, jellies, and syllabubs. Directions for the sick. Directions for seafaring men. Preserving, syrups, and conserves. Drying and candying. All sorts of cakes. Hogs puddings, sausages, &c. Potting, and little cold dishes. The art of carving. Collaring, salting, and sousing. Pickling. To keep garden vegetables, &c. A catalogue of things in season. Made wines and cordial waters. Brewing. English and French bread, &c. With bills of fare for every month in the year. By Richard Briggs, many years cook at the Globe-Tavern, Fleet-street; the White-Hart Tavern, Holborn; and now at the Temple Coffee-House, London.
- Text
- Cork : Printed by J. Connor, Circulating-Library, 35, Grand-Parade, [1790?]
- 1790
- 1 item
A new method of cookery [electronic resource] : or, Expert and ready way for the dressing of all sorts of flesh, foul, fish, either baked, boiled, roasted, stewed, fryed, hashed frigasied, carbonaded; forced, collared, soused, &c. After the best and newest way, with their several sauces and sallads. And making all sorts of pickles. Also making variety of pies, pasties, tarts, cheese-cakes, custards, creams, &c. With the art of preserving, candying of fruits and flowers; and the making of conserves, syrrups, jellies, and cordial waters. Also making several sorts of English wines, cyder, mead, metheglin. Together with several cosmetick of beautifying waters: and also several sorts of essences and sweet waters: by persons of the highest quality. By Thomas Houdlston, Cook, in Dumfries.
- Text
- [Dumfries?] : Printed for the author, [1760?]
- 1760
- 1 item
The housekeeper's instructor [electronic resource] : or, universal family cook. Being an ample and clear display of the art of cookery in all its various branches. Containing proper directions for dressing all Kinds of Butcher's Meat, Poultry, Game, Fish, &c. Also, the Method of preparing Soups, Hashes, and Made Dishes; with The Whole Art of Confectionary, Pickling, Preserving, &c. Likewise The making and keeping in Perfection British Wines; and proper rules for brewing malt liquor, As well for Family Consumption as the Regale of private Visitants. To which is added, the complete art of carving, illustrated with engravings, Explaining, by proper References, the Manner in which the Young Practitioner may acquit himself at Table with Elegance and Ease. Also, bills of fare for every month in the year; With copper-plates displaying The Best Manner of decorating a Table; Whereby every Person will be enabled to add to the Art of Cookery the proper Disposition of each Article in its respective Season. Together with directions for marketing, and the management of the kitchen and fruit-garden. The Whole formed on so new a plan, that the Inexperienced will be instructed, and the professed Cook receive that Information which has never been made known by any preceding Publication. The fifth edition. By William Augustus Henderson, Who has made the Culinary Art his Study for upwards of Forty Years.
- Text
- London : printed and sold by W. and J. Stratford, No. 112 Holborn-Hill, [1795?]
- 1795
- 1 item
The accomplished housekeeper, [electronic resource] : and universal cook. Containing all the various branches of cookery; directions for Roasting, Boiling and Made Dishes, also for Frying, Broiling, Stewing, Mincing, and Hashing. The different Methods of Dressing Poultry, Game, and Fish, And of Preparing Soups, Gravies, Cullices, and Broths, To dress Roots and Vegetables, And to make all Sorts of Pies, Puddings, Pancakes, and Fritters; Cakes, Puffs, and Biscuits; Cheesecakes, Tarts, and Custards; Creams and Jams; Blanc Mange, Flummery, Jellies, and Syllabubs. The various Articles in Candying, Drying, Preserves, and Pickling; The Preparation of Hams, Tongues, Bacon, and of Made Wines and Cordial Waters. Directions for carving. With a Catalogue of the various Articles in Season every Month in the Year. By T. Williams, and the principal cooks at the London and Crown and Anchor taverns.
- Text
- London : printed for J. Scatcherd, No. 12, Ave-Maria-Lane, 1797.
- 1797
- 1 item
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. 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 item
The london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made Plain and Easy to the Understanding of every Housekeeper, Cook, and Servant in the Kingdom. Containing, Proper Directions for the Choice of all Kinds of Provisions. Instructions for trussing Poultry. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Baking, Broiling and Frying. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Ragoos and Fricassees. Made Dishes, both plain and elegant. All Sorts of Pies and Puddings. Pancakes and Fritters. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. To keep Garden Stuffs and Fruits in Perfection. The whole Art of Confectionary. The Preparation of Sugars. Tarts, Puffs, and Pasties. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Preserving Fruits, &c. Elegant Ornaments for Entertainments. Instructions for Carving. Necessary Articles for Sea-Faring Persons. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, containing considerations on culinary poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellished with a Head of the Author, and a Bill of Fare for every Month in the Year, elegantly engraved on thirteen copper-plates. By John Farley, principal cook at the London Tavern.
- Text
- London : printed for J. Scatcherd and J. Whitaker, No 12, B. Law; No 13, Ave-Maria-Lane; and G. and T. Wilkie, St. Paul's Church-Yard, [1789]
- 1789
- 1 item
The english art of cookery, [electronic resource] : according to the present practice; being a complete guide to all housekeepers, on a plan entirely new; consisting of Thirtyeight Chapters. Containing Proper Directions for Marketing, and Trussing of Poultry. The making Soups and Broths. Dressing all sorts of Fish. Sauces for every Occasion. Boiling and Roasting. Baking, Broiling, and Frying. Stews and Hashes. Made Dishes of every sort. Ragous and Fricasees. Directions for dressing all sorts of Roots and Vegetables. All Sorts of Aumlets and Eggs. Puddings, Pies, Tarts, &c. Pancakes and Fritters. Cheese-Cakes and Custards. Blanc'mange, Jellies, and Syllabubs, Directions for the Sick. Directions for Seafaring Men. Preserving, Syrups, and Conserves. Drying and Candying. All sorts of Cakes. Hogs Puddings, Sausages, &c. Potting, and little cold Dishes. The art of Carving. Collaring, Salting, and Sousing. Pickling. To keep Garden Vegetables, &c. A Catalogue of Things in Season. Made wines and Cordial Waters. Brewing. English and French Bread, &c. With Bills of Fare for every Month in the Year. By Richard Briggs, Many Years Cook at the Globe-Tavern, Fleet-Street, the White-Hart Tavern, Holborn, and now at the Temple Coffee-House, London.
- Text
- Dublin : printed for P. Byrne, No. 108, Grafton-Street, 1798.
- 1798
- 1 item
The housekeeper's instructor [electronic resource] : or, universal family cook. Being an ample and clear display of the art of cookery in all its various branches. Containing Proper Directions for Dressing all Kinds of Butcher's Meat, Poultry, Game, Fish, &c. Also, The Method of preparing Soups, Hashes, and Made Dishes, With The Whole Art of Confectionary, Pickling, Preserving, &c. Likewise The Making and Keeping in Perfection British Wines; And Proper Rules For Brewing Malt Liquor, As well for Family Consumption as the Regale of private Visitauts. To Which IS Added, The Complete Art of Carving, Illustrated With Engravings, Explaining, by proper References, the Manner in which the Young Practitioner may acquit himself at Table with Elegance and Ease. Also, Bills Of Fare For Every Month In The Year; With Copper-Plates displaying The Best Manner of decorating a Table; Whereby every Person will be enabled to add to the Art of Cookery the proper Disposition of each Article in its respective Season. Together With Directions For Marketing, And The Management Of the Kitchen And Fruit-Garden. The Whole formed on so New a Plan, that the Inexperienced will be instructed, and the professed Cook receive that Information which has never been made known by any preceding Publication. The sixth edition. By William Augustus Henderson, Who has made the Culinary Art his Study for upwards of Forty Years.
- Text
- London : printed and sold by W. and J. Stratford, No. 112, Holborn-Hill, [1800?]
- 1800
- 1 item
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 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 item
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. 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 item
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 item
Ad Hoc at home / Thomas Keller with Dave Cruz ; along with Susie Heller, Michael Ruhlman, and Amy Vogler ; photographs by Deborah Jones.
- Text
- New York : Artisan Books, 2009.
- 2009
- 1 item
Ad Hoc at home / by Thomas Keller.
- Text
- New York : Artisan Books, 2009.
- 2009
- 1 item
Item details Access Status Call Number Location Use in library Request JFF 10-535 Schwarzman Building - Main Reading Room 315 The new art of cookery, made plain and easy [electronic resource] : Which far exceeds any thing of the kind ever yet published; being enriched with a great variety of receipts from the best treatises on this subject. Containing, I. Of roasting and boiling flesh meat, as well as poultry. II. Of made dishes. III. Of ragous. IV. Of fricasees. V. Of Hashes. VI. Of soups and rich gravies. VII. Of soups for fast days. VIII. Of things necessary for the sick. IX. Of dressing of fish; the sauces for; and how to dress a turtle. X. Of collaring and potting. XI. Of pies of fruit, and a variety of pastes for. XII. Of pies of savoury meat. XIII. Of puddings and dumplings. XIV. Of sweetmeats and other decorations for the table. XV. Of the different plummeries and blanc mange. XVI. Of whips and syllabubs. XVII. Of preserves, jellies and jams. XVIII. Of creams, custards, torts, and cheese-cakes. XIX. Of cakes, as well plumb, seed, and saffron, &c. XX. Of macaroons, Naple's biscuits, and cheese-cakes. XXI. Of little savoury dishes, fit for supper, the sides or corners of the table. XXII. Of salting and preserving beef, pork, and making hams. XXIII. Of pickling, making catchup, vinegar, and the India pickle. XXIV. Of the different wines made of fruit. XXV. Of the use of still, and distilling of the different waters, and making meade. XXVI. Of making bread, well with yeast as leavening. XXVII. Of brewing ... drink. XXVIII. A list of the season thro' the year. XXIX. New ... of fare two course, as they are be laid on the table. XXX. Washes and salves for the skin, &c. XXXI. Some valuable physical receipts. With the addition of a variety of original receipts never before published. The representation of the frame for doing things by the steam; and the new contrivance of boiling kettles and other culinary vessels. By. H. Glasse.
- Text
- Dublin : Printed by John Exshaw, in Dame-Street, M.DCC.LXXIII. [1773]
- 1777
- 1 item
Deception island : archaeology of 'Anyapax, Anacapa Island, California / by Torben C. Rick and Leslie A. Reeder-Myers ; contributions by Kenneth W. Gobalet, John M. Hash, Nicholas P. Jew, Thomas A. Wake, and Christopher B. Wolff.
- Text
- Washington, D.C. : Smithsonian Institution Scholarly Press, 2018.
- 2018-2018
- 1 item
Item details Access Status Call Number Location Use in library Request JFF 20-256 Schwarzman Building - Main Reading Room 315 Exit A : a novel / Anthony Swofford.
- Text
- 2007
- 2 items
Item details Access Status Call Number Location Use in library Not available PS3619.W64 E95 2007 Offsite Alvin Ailey American Dance Theater : Jack Mitchell photographs.
- Still image
- [ca. 1961-1992]
- 1961-1992
- 3 items
Item details Access Status Call Number Location Supervised use Available *MGZEB 94-2799 Vol. 1 (Photo nos. 1-62) Performing Arts Research Collections - Dance Supervised use Available *MGZEB 94-2799 Vol. 2 (Photo nos. 63-123) Performing Arts Research Collections - Dance Supervised use Available *MGZEB 94-2799 Vol. 3 (Photo nos. 124-187) Performing Arts Research Collections - Dance
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