Research Catalog

  • The Fifth French Republic / Dorothy Pickles.

    • Text
    • 1960
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequest354.44 P587Offsite
  • The Fifth French Republic : Institutions and politics / by Dorothy Pickles.

    • Text
    • 1965
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestDC412 .P5 1965Offsite
  • The Fifth French Republic : institutions and politics / by Dorothy Pickles.

    • Text
    • London : Methuen, 1964, 1965 printing.
    • 1964
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestFRA 964 PICOffsite
  • The French Constitution of October 4th, 1958, by William Pickles.

    • Text
    • London, Stevens, 1960.
    • 1960
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestKJV4074.51958.C667 1960Offsite
  • The French Constitution of October 4th, 1958, by William Pickles.

    • Text
    • London, Stevens, 1960.
    • 1960
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestE-11 4133Schwarzman Building - Main Reading Room 315
  • Pickles becomes a lady; a comedy in three acts, by Hilda Manning.

    • Text
    • New York, N.Y., Los Angeles, Calif., S. French; London, S. French, ltd.; [etc., etc.] c1936.
    • 1936
  • The Fifth French Republic / Dorothy Pickles.

    • Text
    • Westport, Conn. : Greenwood Press, 1976, c1960.
    • 1976
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJN2594.2 .P5 1976Offsite
  • The Fifth French Republic.

    • Text
    • New York, Praeger [1960]
    • 1960
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestD-12 5864Schwarzman Building - Main Reading Room 315
  • The Fifth French Republic.

    • Text
    • New York, Praeger [1960]
    • 1960
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestDC412 .P535 1960Offsite
  • Problems of contemporary French politics / Dorothy Pickles.

    • Text
    • 1982
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestDC421 .P53Offsite
  • The Fifth French Republic.

    • Text
    • 1960
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequest354.44 P5871Offsite
  • The French political scene, by Dorothy M. Pickles.

    • Text
    • London, New York [etc.] T. Nelson and sons, ltd. [1939]
    • 1939
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestDM (Pickles, D. M. French political scene)Schwarzman Building M2 - General Research Room 315
  • Problems of contemporary French politics / Dorothy Pickles.

    • Text
    • London ; New York : Methuen, 1982.
    • 1982
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFD 82-3897Schwarzman Building M2 - General Research Room 315
  • HMS Pickle : the swiftest ship In Nelson's Trafalgar fleet / Peter Hore ; foreword by Andrew Lambert.

    • Text
    • Stroud, Gloucestershire : The History Press, 2015.
    • 2015
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFD 17-4346Schwarzman Building - Main Reading Room 315
  • The Fifth French Republic : institutions and politics.

    • Text
    • New York : Praeger, [1962]
    • 1962
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestDC412 .P5 1962Offsite
  • The Fifth French Republic: institutions and politics, by Dorothy Pickles.

    • Text
    • New York, F.A. Praeger [1966, c1965]
    • 1966-1965
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestDC412 .P5 1966Offsite
  • The Fifth French Republic : institutions and politics / by Dorothy Pickles.

    • Text
    • New York : F.A. Praeger, [1966, ©1965]
    • 1966-1965
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestDC412 .P5 1966Offsite
  • French politics ; the first years of the Fourth Republic.

    • Text
    • London ; New York : Royal Institute of International Affairs, [1953]
    • 1953
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequest944.082 P58Offsite
  • French politics; the first years of the Fourth Republic.

    • Text
    • London, New York Royal Institute of International Affairs [1953]
    • 1953
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestDC404.P5 1953Offsite
  • French politics : the first years of the Fourth Republic.

    • Text
    • London, New York : Royal Institute of International Affairs, [1953]
    • 1953
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestDN (Pickles. French politics)Offsite
  • French politics; the first years of the Fourth Republic [by] Dorothy Pickles.

    • Text
    • New York, Russell & Russell [1971]
    • 1971-1953
    • 1 item
    AccessStatusCall NumberLocation
    No restrictionsUse in library*R-RMRR DC404 .P5 1971Schwarzman Building - Main Reading Room 315 - Reference
  • The uneasy entente: French foreign policy and Franco-British misunderstandings, by Dorothy Pickles.

    • Text
    • London, New York [etc.] issued under the auspices of the Royal Institute of International Affairs (by) Oxford U.P., 1966.
    • 1966
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestC-13 2799 no. 1- 4Schwarzman Building - Main Reading Room 315
  • The uneasy entente : French foreign policy and Franco-British misunderstandings / by Dorothy Pickles.

    • Text
    • London ; New York [etc.] : Issued under the auspices of the Royal Institute of International Affairs (by) Oxford U.P., 1966.
    • 1966
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequest327.42 P585Offsite
  • HMS Pickle : the swiftest ship in Nelson's Trafalgar fleet / Peter Hore ; foreword by Andrew Lambert.

    • Text
    • Stroud, Gloucestershire : The History Press, 2015.
    • 2015
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestVA458.P53 H67 2015Offsite
  • The cook and housewife's manual; containing the most approved modern receipts for making soups, gravies, sauces, ragouts, and all made-dishes; and for pies, puddings, pickles, and preserves; also, for baking, brewing ...

    • Text
    • Edinburgh, Oliver and Boyd, 1828.
    • 1828
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestVTI (Johnstone, C. I. Cook and housewife's manual)Offsite
  • The french laundry, per se [electronic resource]. Thomas Keller.

    • Text
    • 2020.
    • 2020
    • 1 resource

    Available Online

    Access eNYPL
  • England's newest way in all sorts of cookery, pastry, and all pickles that are fit to be used : adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies / by Henry Howard, free cook of London, and late cook to His Grace the Duke of Ormond ... ; likewise the best receipts for making cakes, mackroons, biskets, ginger-bread, French bread ; as also for preserving, conserving, candying and drying fruits, confectioning and making of creams, syllabubs, and marmalades of several sorts.

    • Text
    • London : Printed for and sold by Chr. Coningsby, at the Ink-bottle against Clifford's-Inn back-gate ..., 1708.
    • 1708
    • 1 item
    AccessStatusCall NumberLocation
    Restricted useRequest
    Appointment Required
    *KU 00-299Schwarzman Building - Rare Book Collection Room 328
  • England's newest way in all sorts of cookery, pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard. Likewise, the best receipts for making cakes, mackroons, biskets, ginger bread, French bread: as also for preserving, conserving, candying and drying fruits, confectioning and making of creams, syllabubs, and marmalades of several sorts.

    • Text
    • London, C. Coningsby, 1717.
    • 1717
    • 1 item
    AccessStatusCall NumberLocation
    Supervised useRequestVTI (Howard, H. England's newest way in all sorts of cookery. 1717)Offsite
  • The English and French cook [electronic resource] : describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.

    • Text
    • London : printed for Simon Miller at the Star, at the west-end of St. Pauls, 1674.
    • 1674
    • 1 resource

    Available Online

    Available from home with a valid library card and onsite at NYPL
  • The new professed cook : adapted to the families of either noblemen, gentlemen, or citizens, containing upwards of seven hundred French and English practical receipts in cookery and one hundred in confectionary : to which is added, bottling of fruits and juices, home-made wines, distilling, pickling and preserving, and many other articles of information necessary to be known by every mistress of a family, and servant / by Robert Reynolds, cook to His Grace the Duke of Portland ...

    • Text
    • [London] : Printed for J. Booth, 1829
    • 1829
    • 1 item
    AccessStatusCall NumberLocation
    Restricted useRequest
    Appointment Required
    *KU 01-241Schwarzman Building - Rare Book Collection Room 328
  • The ladies complete cookery; or, Family pocket companion, made plain and easy [electronic resource] : Being the best collections of the choicest and least extravagant receipts in every branch of cookery, pastry, preserving, candying, pickling, collaring, &c. with plain and easy directions for marketing, with the seasons of the year for butcher's meat. poultry, fish, &c. &c. Also the art of making wines, brewing, making French bread, &c. To which is added, family receipts for the cure of several disorders incident to the human body. By Mrs. Mary Wilson, of Hertfordshire.

    • Text
    • London : Printed for the authoress, and sold by J. Roson, No. 54. St. Martins le Grand, [1770?]
    • 1770
    • 1 resource

    Available Online

    Full text online
  • The cook and housewife's manual, containing the most approved modern receipts for making soups, gravies, sauces, regouts, and all made-dishes; and for pies, puddings, pickles, and preserves; also, for baking, brewing, making home-made wines, cordials, &c. ... 3d ed., in which are given a compendum of French cookery, a new system of fashionable confectionary, a selection of cheap dishes, and above 200 additional receipts. By Mrs. Margaret Dods [pseud.]

    • Text
    • Edinburgh, Oliver & Boyd, 1828.
    • 1828
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequest*ZAN-T3340 Reel 135 no. 874-880Offsite
  • Pierre Caillet : meilleur ouvrier de France : la Normandie d'un homme de goût / photographies de Paulina Jakobiec ; textes de Sophie Talbot.

    • Text
    • Grenoble : Glénat, [2016]
    • 2016
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestReCAP 17-60759Offsite
  • The dawn of universal history; translated from the French by Dorothy Pickles.

    • Text
    • New York, Praeger [1961]
    • 1961
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestD-13 3430 no. 1-8Schwarzman Building - Main Reading Room 315
  • The compleat cook: or, the whole art of cookery [electronic resource] : Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster.

    • Text
    • London : printed, and sold by G. Conyers at the Golden Ring in Little-Britain, over against Bartholomew's-Close-Gate, 1694.
    • 1694
    • 1 resource

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    Available from home with a valid library card and onsite at NYPL
  • The dawn of universal history / translated from the French by Dorothy Pickles.

    • Text
    • New York : Praeger, [1961]
    • 1961
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequest901 Ar6752Offsite
  • Angelo : a tragedy in four acts / adapted to the English stage by the author of The ladies' battle, Peregrine Pickle, &c.

    • Text
    • London : H. Lacy, [1851?]
    • 1851
    • 1 item
    AccessStatusCall NumberLocation
    Supervised useAvailableNCOF (Hugo, V. M. Angelo)Performing Arts Research Collections - Theatre
  • Kroumata encores [sound recording].

    • Audio
    • Åkersberga, Sweden : BIS, p2005.
    • 2005-2004
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestCD11103Offsite
  • England's newest way in all sorts of cookery, [electronic resource] : pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard, Free-Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchelsea. Likewise the best receipts for making cakes, mackroons, biskets, Ginger-Bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several sorts.

    • Text
    • London : printed for and sold by Chr. Coningsby, at the Ink-Bottle against Clifford's-Inn-Gate, in Fetter-Lane, Fleetstreet, 1710.
    • 1710
    • 1 resource

    Available Online

    Full text online - available from home with a valid library card and onsite at NYPL
  • England's newest way in all sorts of cookery, [electronic resource] : pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the Manner of placing Dishes upon Tables; And the Newest Fashions of Mince-Pies. By Henry Howard, Free-Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchelsea. Like Wise The Best Receits for making Cakes, Mackroons, Biskets, Ginger bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several sorts.

    • Text
    • London : printed for and sold by Chr. Coningsby, at the Ink bottle against Clifford's-Inn-Gate, in Fetter-Lane, Fleetstreet, 1717.
    • 1717
    • 1 resource

    Available Online

    Full text online available from home with a valid library card and onsite at NYPL
  • Court cookery [electronic resource] : or, the compleat English cook. Containing the choicest and newest receipts for making soops, pottages, fricasseys, Harshes, Farces, Ragoos, Cullises, Sauces, Forc'd-Meats and Souses; with various Ways of Dressing most Sorts of Flesh, Fish and Fowl, Wild and Tame; with the best Methods of Potting and Collaring. As likewise of pastes, pies, pastys, Puddings, Tansies, Biskets, Creams, Cheesecakes, Florendines, Cakes, Jellies, Sillabubs and Custards. Also Of Pickling, Candying and Preserving: With a Bill of Fare for every Month in the Year, and the latest Improvements in Cookery, &c. By R. Smith, Cook (under Mr. Lamb) to King William; as also to the Dukes of Buckingham, Ormond, D'Aumont (the French Ambassador) and others of the Nobility and Gentry.

    • Text
    • London : printed for T. Wotton, at the Three Daggers in Fleet-Street, MDCCXXIII. [1723]
    • 1723
    • 1 resource

    Available Online

    Full text online - available from home with a valid library card and onsite at NYPL
  • England's newest way in all sorts of cookery, [electronic resource] : pastry, and all pickles that are fit to be used. Adorned with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard, Free Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchessea. To which is added, the best receipts for making cakes, mackroons, biskets, Ginger-Bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several Sorts. Likewise, Additions of Beautifying Waters, and other Curiosities. As also above Fifty new Receipts are added which renders the whole Work compleat.

    • Text
    • London : printed for J. Knapton, R. Knaplock, J. and B. Sprint, D. Midwinter, B. Lintot, A. Bettesworth, W. and J. Innys, J. Osborn, R. Robinson and A. Ward, 1726.
    • 1726
    • 1 resource

    Available Online

    Full text online - available from home with a valid library card and onsite at NYPL
  • The art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper, or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Fast-Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes, &c. XVI. Of Cheesecakes, Creams, Iellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French-Beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. By a lady.

    • Text
    • London : printed for the author, and sold at Mrs. Wharton's toy-shop, the Bluecoat-Boy, near the Royal-Exchange ; at Mrs. Ashburn's china-shop, the Corner of Fleet-Ditch ; at Mrs. Condall's toy-shop, the King's Head and Parrot, in Holborn ; at Mr. Underwood's toy-shop, near St. James's-Gate ; and at most market-towns in England, M.DCC.XLVII. [1747]
    • 1747
    • 1 resource

    Available Online

    Full text online - available from home with a valid library card and onsite at NYPL
  • The trial of Charles de Gaulle / Alfred Fabre-Luce ; translated by Antonia White ; introduction by Dorothy Pickles.

    • Text
    • New York : Praeger, 1963.
    • 1963
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequest844F1142 R4Offsite
  • The art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper, or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Fast-Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad-Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. By a lady.

    • Text
    • Dublin : printed for E. and J. Exshaw, at the Bible on Cork-Hill, M,DCC,XLVIII. [1748]
    • 1748
    • 1 resource

    Available Online

    Full text online available from home with a valid library card and onsite at NYPL
  • 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

    Full text online available from home with a valid library card and onsite at NYPL
  • The art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper, or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Fast-Dinner, a Number of good Dishes, which you may make use for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicella, Ketchup, Vinegar, and to keep Artichokes, French-Beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. By a lady.

    • Text
    • London : printed for the author; and sold at Mrs. Ashburn's, a China-Shop, Corner of Fleet-Ditch, MDCCXLVII. [1747]
    • 1747
    • 1 resource

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    Full text online - available from home with a valid library card and onsite at NYPL
  • The trial of Charles de Gaulle / Alfred Fabre-Luce ; translated by Antonia White ; introd. by Dorothy Pickles.

    • Text
    • London : Methuen, 1963.
    • 1963
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestD-14 9742Schwarzman Building - Main Reading Room 315
  • The art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a 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

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

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

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