Research Catalog
Displaying 1-50 of 160 results for keywords "French Sauce"
Sauces, French and famous.
- Text
- New York, Rinehart [1951]
- 1951
- 1 item
Item details Access Status Call Number Location Request in advance Request VTI (Diat, L. Sauces) Offsite Sauces, French & English; sixty-five classic and traditional French and English sauces that any man can make at home, by F. Le Mesurier. With drawings by Berthold Wolpe.
- Text
- London, Faber and Faber [1947]
- 1947
- 2 items
Item details Access Status Call Number Location Request in advance Request JSC 85-1 Offsite Request in advance Request VTI (Le Mesurier, F. Sauces, French & English) Offsite The marvelous sauce / Joanna Scott ; introduction, Paul West.
- Text
- Asheville, NC : French Broad Press : Distributed by The Captain's Bookshelf, c1993.
- 1993
- 1 item
Item details Access Status Call Number Location Supervised use Request (S) JFF 03-893 Schwarzman Building - Main Reading Room 315 The saucier's apprentice : a modern guide to classic French sauces for the home / Raymond Sokolov. 1st ed.
- Text
- New York : Knopf, 1976.
- 1976
- 2 items
Item details Access Status Call Number Location Use in library Request JFE 09-3739 Schwarzman Building - Main Reading Room 315 Use in library Request JFE 95-7653 Schwarzman Building - Main Reading Room 315 Classic sauces and their preparation /by Raymond Oliver ; translated from the French by Rosemary Joekes.
- Text
- London : Robinson, 1989, c1967.
- 1989-1967
- 1 item
Item details Access Status Call Number Location Use in library Request JFD 92-3865 Schwarzman Building M2 - General Research Room 315 Sauces reconsidered : après Escoffier / Gary Allen.
- Text
- Lanham, Maryland : Rowman & Littlefield, [2019]
- 2019-2019
- 1 item
Item details Access Status Call Number Location Use in library Request JFE 19-4939 Schwarzman Building - Main Reading Room 315 Sauce for the gander : a comedy in three acts / by Bruce Abbott [i.e. J. Reach].
- Text
- New York : S. French, c1951.
- 1951
The Wine and Food Society's guide to classic sauces and their preparation / by Raymond Oliver ; translated from the French by Rosemary Joekes ; with color photographs by Kenneth Swain and drawings by Ian Garrard.
- Text
- [London] : Wine and Food Society in association with World Pub. Co., Cleveland, c1967.
- 1967
- 1 item
Item details Access Status Call Number Location Use in library Request E-13 3822 Schwarzman Building - Main Reading Room 315 The goose's sauce; a comedy in one act, by Madge Macbeth.
- Text
- Toronto, S. French (Canada) limited; New York, N.Y., S. French, inc.; [etc., etc.] c1935.
- 1935
Sauces [electronic resource] : a global history / Maryann Tebben.
- Text
- London : Reaktion Books, 2014.
- 2014
- 1 item
Sauce for the goslings : a good speech play in one act / by Elgine Warren.
- Text
- New York : Samuel French, 1922.
- 1922
Escoffier's basic elements of fine cookery : including sauces and garnishes / by A. Escoffer.
- Text
- New York : Crescent Books, Inc., 1966?, c1941.
- 1966-1941
- 1 item
Item details Access Status Call Number Location Use in library Request JFD 94-18485 Schwarzman Building - Main Reading Room 315 Modern sauces : more than 150 recipes for every cook, everyday / Martha Holmberg ; photographs by Ellen Silverman.
- Text
- San Francisco : Chronicle Books, 2012.
- 2012
- 1 item
The compleat cook [electronic resource] : Expertly prescribing the most ready wayes, whether, Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces, or making of pastry.
- Text
- London : printed by E.B. for Nath. Brook at the Angel in Cornhill, 1658.
- 1658
- 1 item
The compleat cook [electronic resource] : Expertly prescribing the most ready wayes, whether, Italian, Spanish, or French, For dressing of flesh, and fish, ordering of sauces, or making of pastry.
- Text
- London : printed by T.C. for Nath. Brook, at the Angel in Cornhill, 1656.
- 1656
- 1 item
The compleat cook [electronic resource] : Expertly prescribing the most ready wayes, whether italian, spanish or french, for dressing of flesh and fish, ordering of sauces or making of pastry. W. M..
- Text
- To be supplied : Project Gutenberg, 2010.
- 2010
- 1 item
The compleat cook. Expertly prescribing the most ready wayes, whether, Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces, or making of pastry.
- Text
- London, Printed by E.B. for N. Brook, 1658.
- 1658
- 2 items
Item details Access Status Call Number Location Restricted use Request
Appointment Required*KC 1658 (Compleat cook) Schwarzman Building - Rare Book Collection Room 328 The compleat cook: Expertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces, or making of pastry.
- Text
- London, Printed for N. Brooke, 1659.
- 1659
- 2 items
Item details Access Status Call Number Location Restricted use Request
Appointment Required*KC 1659 (Compleat cook) Schwarzman Building - Rare Book Collection Room 328 The Compleat cook. : Expertly prescribing the most ready wayes, whether, [brace] Italian, Spanish, or French. For dressing of flesh, and fish, ordering of sauces, or making of pastry.
- Text
- London : Printed for Nath. Brook at the Angel in Corn-hill, 1655.
- 1655
The compleat cook [electronic resource] : expertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces, or making of pastry.
- Text
- London : printed for Nath. Brooke, at the Angel in Cornhill, 1662.
- 1662
- 1 item
The Sriracha cookbook : 50 "Rooster Sauce" recipes that pack a punch / Randy Clemens ; photography by Leo Gong.
- Text
- Berkeley, Calif. : Ten Speed Press, 2011.
- 2011
- 1 item
The compleat cook [electronic resource] : expertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing flesh, and fish, ordering of sauces, or making of pastry.
- Text
- London : Printed for Nath. Brooke ..., 1659.
- 1659
- 1 item
The compleat cook [electronic resource] : expertly prescribing the most ready wayes, whether Italian, Spanish or French, for dressing of flesh and fish, ordering of sauces, or making of pastry.
- Text
- London : printed by J. Winter, for Nath. Brooke, at the Angel in Gresham-College, 1668.
- 1668
- 1 item
Barbecue sauces, rubs, and marinades--bastes, butters & glazes, too [electronic resource] / Steven Raichlen.
- Text
- New York : Workman Pub, 2017.
- 2017
- 1 item
Just add sauce : a revolutionary guide to boosting the flavor of everything you cook / the editors at America's Test Kitchen.
- Text
- Boston, MA : America's Test Kitchen, [2018]
- 2018
- 1 item
Le terroir à toutes les sauces : un roman philosophique et gourmand avec 100 recettes d'Alsace / Hervé This, Roland Perret.
- Text
- Strasbourg : Nuée bleue, 2017.
- 2017
- 1 item
Item details Access Status Call Number Location Request in advance Request ReCAP 18-13878 Offsite "Mettre a ̀toutes les sauces" : analyse sémantico-syntaxique des lexies complexe à base "mettre" / Annemarie Schmid.
- Text
- Metz : Centre d'analyse syntaique, Université de Metz ; Paris : En dépot à Klincksieck, c1991.
- 1991
- 1 item
Item details Access Status Call Number Location Use in library Request PC2361 .S35 1991 Offsite "Mettre à toutes les sauces" : analyse sémantico-syntaxique des lexies complexe à base de "mettre" / Annemarie Schmid.
- Text
- Metz : Centre d'analyse syntaxique, Université de Metz ; Paris : En dépot à Klincksieck, c1991.
- 1991
- 1 item
Item details Access Status Call Number Location Use in library Request JFE 96-771 Schwarzman Building - Main Reading Room 315 La sauce; la cuisine chez soi (hygiène, simplicité, délicatesse), cuisine des célibataires--cuisine des diabétiques, avec préface et étude des falsifications alimentaires et de leurs résultats par le docteur Foveau de Courmelles ...
- Text
- Paris, F. Brossier [1889]
- 1889
- 2 items
Item details Access Status Call Number Location Use in library Request VTI (Touzin, J. Sauce) Schwarzman Building M2 - General Research Room 315 Three farces : Fitting for ladies ; A close shave (in collaboration with Maurice Desvallières) ; Sauce for the goose / Georges Feydeau ; translated by Peter Meyer.
- Text
- London : Oberon, c2004.
- 2004
- 1 item
Item details Access Status Call Number Location Request in advance Request PQ2611.E86 A26 2004 Offsite The French cook prescribing the way of making ready of all sorts of meats, fish, and flesh, with the proper sauces ... with the whole skill of pastry-work. Together with a treatise of conserves ... a la mode de France.
- Text
- London, Printed for Charles Adams, 1654.
- 1654
- 2 items
Item details Access Status Call Number Location Restricted use Request
Appointment Required*KC 1654 (La Varenne, F. P. de. French cook prescribing the way of making ready of all sorts of meats, fish, and flesh) Schwarzman Building - Rare Book Collection Room 328 Opening / Matthew Kelly. Circuit breakers / by Arthur W. French. Bright. Apple. Crush. / by Steve Yockey. The Roosevelt cousins, thoroughly sauced / by Michael Lew. Every man / by Michael Niederman. The good book / by Tiffany Antone.
- Text
- New York : S. French, c2008.
- 2008
- 1 item
Item details Access Status Call Number Location Request in advance Request PS627.O53 K45 2008 Offsite The Compleat cook. [electronic resource] : Expertly prescribing the most ready wayes, whether, [brace] Italian, Spanish, or French. For dressing of flesh, and fish, ordering of sauces, or making of pastry.
- Text
- London : Printed for Nath. Brook at the Angel in Corn-hill, 1655.
- 1655
- 1 item
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
Item details Access Status Call Number Location Request in advance Request VTI (Johnstone, C. I. Cook and housewife's manual) Offsite The young French chef. [Adapted by] Mary Eckley. Illus. by Catherine Cambier.
- Text
- Platt & Munk, 1969, c1965.
- 1969-1965
- 1 item
Item details Access Status Call Number Location Request in advance Request J 641.5 P Offsite La vie rustic : cooking & living in the French style / Georgeanne Brennan ; photography by Sara Remington.
- Text
- San Francisco, CA : Weldon Owen Inc., [2017]
- 2017-2017
- 1 item
The french laundry, per se [electronic resource]. Thomas Keller.
- Text
- 2020.
- 2020
- 1 item
The cook's atelier : recipes, techniques, and stories from our French cooking school / Marjorie Taylor and Kendall Smith Franchini ; with Anna Watson Carl ; photography by Anson Smart.
- Text
- New York : Abrams, [2018]
- 2018-2018
- 1 item
Item details Access Status Call Number Location Use in library Request JFF 18-971 Schwarzman Building - Main Reading Room 315 The French cook [electronic resource] : prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces ... : also the preparation of all herbs and fruits ... : together with a treatise of conserves, both dry and liquid ... : with an alphabeticall table explaining the hard words and other usefull tables / written in French by Monsieur De La Varenne ... ; and now Englished by I.D.G.
- Text
- London : Printed for Charls Adams, and are to be sold at his shop ..., 1653.
- 1653
- 1 item
The French cook [electronic resource] : prescribing the way of making ready of all sorts of meats, fish, and flesh, with the proper sauces either to procure appetite or to advance the power of digestion : with the whole skill of pastry work : together with a treatise of conserves both dry and liquid a la mode de France / written in French by Monsieur De La Varenne ; and now Englished by I.D.G.
- Text
- London : Printed for Charles Adams, 1654.
- 1654
- 1 item
La cuisinière modèle; ou, L'art de faire une bonne cuisine avec économie, contenant un voacabulaire des termes de cuisine, l'art de découper les sauces et toute la cuisine proprement dite, la patisserie, etc., etc., par Mme. E.-H. Gabrielle [i.e. E. Hocquart and Mme. Gabriel]
- Text
- Paris, T. Lefèvre [1872]
- 1872
- 2 items
Item details Access Status Call Number Location Request in advance Request VTI (Hocquart, E. A. P. Cuisiniere modele; ou, L'art de faire une bonne cuisine avec economie) Offsite Histoire de Napoléon ... cuisiné à la sauce Lavisse : sans grumeaux mais avec des gros mots (dont celui de Cambronne, au moins) / Xavier Mauduit.
- Text
- 2020
- 2020-2020
- 1 item
Item details Access Status Call Number Location Request in advance Request ReCAP 20-64677 Offsite The perfect cook [electronic resource] : being the most exact directions for the making all kinds of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts, and florentines, &c. now practised by the most famous and expert cooks, both French and English. As also the perfect English cook, or right method of the whole art of cookery, with the true ordering of French, Spanish, and Italian kickshaws, with alamode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant; with fifty five ways of dressing of eggs. / By Mounsieur Marnettè.
- Text
- [London] : Printed at London for Nath. Brooks at the Angel in Cornhil., 1656.
- 1656
- 1 item
The Cook's Atelier [electronic resource] : Recipes, Techniques, and Stories from Our French Cooking School.
- Text
- Cork : Abrams, 2018.
- 2018
- 1 item
L'art de la cuisine française au dix-neuvième siècle : traité élémentaire et pratique des bouillons en gras et en maigre, des essences, fumets, des potages français et étrangers, des grosses pièces de poisson, des grandes et petites sauces, des ragoûts et des garnitures, des grosses pièces de boucherie, de jambon, de volaille et de gibier, etc. / par Antonin Carême, de Paris.
- Text
- Paris : Au dépot de librairie, 1854
- 1854
- 2 items
Item details Access Status Call Number Location Restricted use Request
Appointment Required*KU 99-134 Schwarzman Building - Rare Book Collection Room 328 The French cook. [electronic resource] : Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.
- Text
- London, : Printed for Charls Adams, and are to be sold at his shop, at the sign of the Talbot neere St. Dunstans Church in Fleetstreet., 1653.
- 1653
- 1 item
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 item
The French cook, [electronic resource] prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauce, either to procure appetite, or to advance the power of digestion: with the whole skill of pastry-work. Together with about 200. excellent receits for the best sorts of pottages, both in Lent, and out of Lent. Also a treatise of conserves, both dry and liquid, after the best fashion. The third edition. With an addition of some choice receits grown in use amongst the nobility and gentry, by a prime artist of our own nation. Englished by J.D.G.
- Text
- London : printed for Thomas Dring, at the Harrow at Chancery Lane-end, and John Leigh, at the Blew Bell by Flying-Horse Court in Fleet-Street, 1673.
- 1673
- 1 item
The compleat 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, fried, 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.
- Text
- London : printed for William Miller, at the Gilded Acorn, in St. Paul's Church-yard, where gentlemen and others may be furnished with most sorts of Acts of Parliament, Kings, Lord Chancellors, Lord Keepers, and Speakers speeches, and other sorts of speeches, and state matters; as also books of divinity, church-government, humanity, sermons on most occasions, &c., 1690.
- 1690
- 1 item
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
Item details Access Status Call Number Location Request in advance Request *ZAN-T3340 Reel 135 no. 874-880 Offsite
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