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Displaying 1-50 of 118 results for keywords "French Sauce"
Sauces, French and famous.
- Text
- New York, Rinehart [1951]
- 1951
- 1 Item
Item details Format Call Number Item Location Text 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 Format Call Number Item Location Text VTI (Le Mesurier, F. Sauces, French & English) Offsite Item details Format Call Number Item Location Text JSC 85-1 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 Format Call Number Item Location Text (S) JFF 03-893 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 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 Format Call Number Item Location Text JFE 09-3739 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.
Item details Format Call Number Item Location Text JFE 95-7653 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.
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 Format Call Number Item Location Text JFD 92-3865 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.
Sauces reconsidered : après Escoffier / Gary Allen.
- Text
- Lanham, Maryland : Rowman & Littlefield, [2019]
- 2019-2019
- 1 Item
Item details Format Call Number Item Location Text JFE 19-4939 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.
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 Format Call Number Item Location Text E-13 3822 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 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
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 Format Call Number Item Location Text JFD 94-18485 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 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. 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
- 1 Item
Item details Format Call Number Item Location Text *KC 1658 (Compleat cook) Schwarzman Building - Rare Book Collection Room 328 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
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
- 1 Item
Item details Format Call Number Item Location Text *KC 1659 (Compleat cook) Schwarzman Building - Rare Book Collection Room 328 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
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 Format Call Number Item Location Text 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 Format Call Number Item Location Text PC2361 .S35 1991 Off-site "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 Format Call Number Item Location Text JFE 96-771 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.
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
- 1 Item
Available Online
http://babel.hathitrust.org/cgi/pt?id=nyp.33433082255872Item details Format Call Number Item Location Text VTI (Touzin, J. Sauce) 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.
On Rue Tatin : living and cooking in a French town / Susan Herrmann Loomis.
- Text
- New York : Broadway Books, ©2001.
- 2001
- 1 Item
Item details Format Call Number Item Location Text TX719.2.N67 L66 2001 Off-site 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 Format Call Number Item Location Text PQ2611.E86 A26 2004 Off-site 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 Format Call Number Item Location Text PS627.O53 K45 2008 Off-site 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
- 1 Item
Item details Format Call Number Item Location Text *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 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
The young French chef. [Adapted by] Mary Eckley. Illus. by Catherine Cambier.
- Text
- Platt & Munk, 1969, c1965.
- 1969-1965
- 1 Item
Item details Format Call Number Item Location Text J 641.5 P Offsite 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 Format Call Number Item Location Text VTI (Johnstone, C. I. Cook and housewife's manual) Offsite 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 Format Call Number Item Location Text JFF 18-971 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.
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
- 1 Item
Available Online
http://babel.hathitrust.org/cgi/pt?id=nyp.33433082243084Item details Format Call Number Item Location Text 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
- Malakoff : Armand Colin, [2020]
- 2020-2020
- 1 Item
Item details Format Call Number Item Location Text ReCAP 20-64677 Offsite 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
- 1 Item
Item details Format Call Number Item Location Text *KU 99-134 Schwarzman Building - Rare Book Collection Room 328 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
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 Format Call Number Item Location Text JFF 09-130 Offsite 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 Format Call Number Item Location Text ReCAP 17-60888 Offsite 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 Format Call Number Item Location Text ReCAP 17-60887 Offsite 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 Format Call Number Item Location Text *ZAN-T3340 Reel 135 no. 874-880 Offsite 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 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 Format Call Number Item Location Text ReCAP 17-63671 Offsite 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
- 1 Item
Item details Format Call Number Item Location Text *KF 1870 (Mascarades et farces de la Fronde) Schwarzman Building - Rare Book Collection Room 328 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
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 Format Call Number Item Location Text ReCAP 18-60233 Offsite Plays / Georges Feydeau ; translated and introduced by Kenneth McLeish.
- Text
- London : Methuen Drama, 2001-2002.
- 2001-2002
- 1 Item
Item details Format Call Number Item Location Text JFK 02-432 v. 1 Offsite Restaurant la Villa Archange / [recettes de] Bruno Oger ; [photographies de] Laurence Barruel, Vincent Tasso ; préfaces de Georges Blanc et Gilles Jacob.
- Text
- [Riom] : De Borée, c2013.
- 2013
- 1 Item
Item details Format Call Number Item Location Text ReCAP 14-61530 Offsite Bâbord, tribord et mayonnaise : étymologies maritimes rigolotes et cocasses : nouvelles / Thierry Dalberto.
- Text
- [Saint-Malo] : Ancre de marine, [2017]
- 2017
- 1 Item
Item details Format Call Number Item Location Text ReCAP 17-64898 Offsite Hungry for France : adventures for the cook and foodlover / Alexander Lobrano ; photographs by Steven Rothfield ; recipes by Jane Sigal.
- Text
- New York : Rizzoli International, [2014]
- 2014
- 1 Item
Item details Format Call Number Item Location Text JFF 14-817 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.
Deep south parties : or, how to survive the Southern cocktail hour without a box of French-onion soup mix, a block of processed cheese, or a cocktail weenie : a cookbook featuring the new celebratory cuisine of the South with recollections and stories from the region / Robert St. John ; [foreword by Julia Reed].
- Text
- New York : Hyperion, c2006.
- 2006
- 1 Item
Item details Format Call Number Item Location Text TX715.2.S68 S6623 2006 Off-site 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=nyplCourt 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
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0542100900&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplPaul Bocuse : simply delicious / Paul Bocuse ; [translated from the French by Carmella Abramowitz-Moreau].
- Text
- Paris Flammarion, [2014]
- 2014
- 1 Item
Item details Format Call Number Item Location Text JFD 15-1558 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.
Astrance : a cook's book / Pascal Barbot, Christophe Rohat ; by Chihiro Masui ; photography by Richard Haughton ; [translation and adaptation, Lyn Thompson Lemaire.
- Text
- Paris : Editions du Chêne, c2012.
- 2012
- 1 Item
Item details Format Call Number Item Location Text JFF 13-1527 v. 1-2 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.
Let's eat France! / François-Régis Gaudry & friends.
- Text
- New York, NY : Artisan, a division of Workman Publishing Co., Inc., [2018]
- 2018
- 1 Item
Item details Format Call Number Item Location Text JFG 20-182 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.
Dictionnaire nostalgique de la politesse / Frédéric Rouvillois ; illustré par Emmanuel Pierre.
- Text
- [Paris] : Flammarion, [2016]
- 2016
- 1 Item
Item details Format Call Number Item Location Text ReCAP 17-60524 Offsite 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=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=nypl
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