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Displaying 1-50 of 142 results for keywords "French Sauce"

  • Sauces, French and famous.

    • Text
    • New York, Rinehart [1951]
    • 1951
    • 1 item
    Item details
    AccessStatusCall NumberLocation
    Request in advanceRequestVTI (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
    AccessStatusCall NumberLocation
    Request in advanceRequestJSC 85-1Offsite
    Request in advanceRequestVTI (Le Mesurier, F. Sauces, French & English)Offsite
  • 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
    AccessStatusCall NumberLocation
    Use in libraryRequestJFE 09-3739 Schwarzman Building - Main Reading Room 315
    Use in libraryRequestJFE 95-7653Schwarzman Building - Main Reading Room 315
  • 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
    AccessStatusCall NumberLocation
    Supervised useRequest(S) JFF 03-893Schwarzman 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
    AccessStatusCall NumberLocation
    Use in libraryRequestJFD 92-3865Schwarzman Building M2 - General Research Room 315
  • Sauces reconsidered : après Escoffier / Gary Allen.

    • Text
    • Lanham, Maryland : Rowman & Littlefield, [2019]
    • 2019-2019
    • 1 item
    Item details
    AccessStatusCall NumberLocation
    Use in libraryRequestJFE 19-4939Schwarzman 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
    AccessStatusCall NumberLocation
    Use in libraryRequestE-13 3822Schwarzman 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
    AccessStatusCall NumberLocation
    Use in libraryRequestJFD 94-18485Schwarzman Building - Main Reading Room 315
  • 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 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
    AccessStatusCall NumberLocation
    Restricted useRequest
    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
    AccessStatusCall NumberLocation
    Restricted useRequest
    Appointment Required
    *KC 1659 (Compleat cook)Schwarzman Building - Rare Book Collection Room 328
  • 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 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
  • 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
    AccessStatusCall NumberLocation
    Request in advanceRequestReCAP 18-13878Offsite
  • 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
  • "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
    AccessStatusCall NumberLocation
    Use in libraryRequestJFE 96-771Schwarzman Building - Main Reading Room 315
  • "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
    AccessStatusCall NumberLocation
    Use in libraryRequestPC2361 .S35 1991Offsite
  • 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
    AccessStatusCall NumberLocation
    Use in libraryRequestVTI (Touzin, J. Sauce)Schwarzman Building M2 - General Research Room 315
  • 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
    AccessStatusCall NumberLocation
    Request in advanceRequestPS627.O53 K45 2008Offsite
  • 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
    AccessStatusCall NumberLocation
    Request in advanceRequestPQ2611.E86 A26 2004Offsite
  • 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
    AccessStatusCall NumberLocation
    Restricted useRequest
    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
  • 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
    AccessStatusCall NumberLocation
    Request in advanceRequestVTI (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
    AccessStatusCall NumberLocation
    Request in advanceRequestJ 641.5 POffsite
  • 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
    AccessStatusCall NumberLocation
    Use in libraryRequestJFF 18-971Schwarzman 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 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
    AccessStatusCall NumberLocation
    Request in advanceRequestVTI (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
    AccessStatusCall NumberLocation
    Request in advanceRequestReCAP 20-64677Offsite
  • 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
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    Restricted useRequest
    Appointment Required
    *KU 99-134Schwarzman Building - Rare Book Collection Room 328
  • 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 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
    AccessStatusCall NumberLocation
    Request in advanceRequest*ZAN-T3340 Reel 135 no. 874-880Offsite
  • Tout l'oeuf / Guy Savoy, Laurent Solivérès ; avec la collaboration d'Anne Martinetti ; photographies culinaires de Laurence Mouton.

    • Text
    • Paris : Éditions SW Télémaque, [2015]
    • 2015
    • 1 item
    Item details
    AccessStatusCall NumberLocation
    Request in advanceRequestReCAP 17-60888Offsite
  • The cooking of south-west France : a collection of traditional and new recipes from France's magnificent rustic cuisine, and new techniques to lighten hearty dishes / Paula Wolfert ; drawings by Jerry Joyner.

    • Text
    • Garden City, N.Y. : Dial Press, 1983.
    • 1983
    • 1 item
    Item details
    AccessStatusCall NumberLocation
    Request in advanceRequestJFF 09-130Offsite
  • La cuisine du Central / Michel et Marie-Pierre Troisgros ; texte, Bénédict Beaugé ; photographies, Marie Pierre Morel.

    • Text
    • [Arles] : Rouergue, [2016]
    • 2016
    • 1 item
    Item details
    AccessStatusCall NumberLocation
    Request in advanceRequestReCAP 17-60887Offsite
  • 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 item
  • 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
    AccessStatusCall NumberLocation
    Request in advanceRequestReCAP 17-60443Offsite
  • Retour sur l'accord du participe passé : et autres bizarreries de la langue française / Martine Rousseau, Richard Herlin, Olivier Houdart.

    • Text
    • [Paris] : Flammarion, [2016]
    • 2016
    • 1 item
    Item details
    AccessStatusCall NumberLocation
    Request in advanceRequestReCAP 17-63671Offsite
  • Mascarades et farces de la Fronde (en 1649). 1o Ballet danse devant le roy par le trio mazarinicque. 2o Ballet ridicule des inèces de Mazarin. 3o Le bransle de sortie danse sur le theàtre de la France. 4o La farce des courtisans de Pluton; Mazarin et les monopoleurs. 5o Farce representee par Mazarin, ses deux niepces [sic] et les partisans. 6o Entretiens amoureux d'un jeune meusnier avec la veuve d'un pàtissier. 7o Dialogue du Mardi-gras entre Roger Bontemps, le Dodelu et Frippe-Sauce.

    • Text
    • Turin, Chez J. Gay et fils, 1870.
    • 1870
    • 2 items
    Item details
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    Restricted useRequest
    Appointment Required
    *KF 1870 (Mascarades et farces de la Fronde)Schwarzman Building - Rare Book Collection Room 328
  • Cauchemar en cuisine avec Philippe Etchebest : mes recettes et conseils pour l'éviter / Philippe Etchebest.

    • Text
    • Neuilly-sur-Seine : M6 éditions, [2016]
    • 2016
    • 1 item
    Item details
    AccessStatusCall NumberLocation
    Request in advanceRequestReCAP 18-60233Offsite
  • 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 item

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  • The Compleat Cook Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or...
    By W. M.
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  • The making of ice cream, ices, frozen fruits, French creams, frozen puddings, sauces,...
    By Gratz, Herman, 1852-
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    By Gratz, Herman, b. 1852.
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