Research Catalog

  • The book of difficult fruit : arguments for the tart, tender, and unruly (with recipes) / Kate Lebo.

    • Text
    • New York : Farrar, Straus and Giroux, 2021.
    • 2021
    • 1 resource

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  • Sweet and tart : 70 irresistible recipes with citrus / Carla Snyder ; photographs by Nicole Franzen.

    • Text
    • San Francisco : Chronicle Books, [2015]
    • 2015
    • 1 item
    FormatCall NumberItem Location
    Text JFE 15-7799Schwarzman 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.

  • Sweet and tart : 70 irresistible recipes with citrus / Carla Snyder ; photographs by Nicole Franzen.

    • Text
    • San Francisco : Chronicle Books, [2015]
    • 2015
    • 1 resource

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  • Tart cherry juice and tart cherry juice concentrate from Germany and Yugoslavia : determination of the Commission in investigation nos. 731-TA-512 and 513 (preliminary) under the Tariff Act of 1930, together with the information obtained in the investigations.

    • Text
    • Washington, DC : U.S. International Trade Commission, [1991]
    • 1991
  • Tangy, tart, hot & sweet : a world of recipes for every day / Padma Lakshmi ; art direction and design by Erika Oliveira ; photography by Ditte Isager ; additional portrait photography by Charles Thompson.

    • Text
    • New York : Weinstein Books
    • 2007

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  • Tangy, tart, hot & sweet : a world of recipes for every day / Padma Lakshmi ; art direction and design by Erika Oliveira ; photography by Ditte Isager ; additional portrait photography by Charles Thompson.

    • Text
    • New York : Weinstein Books
    • 2007
    • 1 resource

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  • Pieometry : modern tart art and pie design for the eye and the palate / Lauren Ko.

    • Text
    • New York, NY : William Morrow, an imprint of HarperCollins Publishers, [2020]
    • 2020
  • Tangy, tart, hot & sweet : a world of recipes for every day / Padma Lakshmi ; art direction and design by Erika Oliveira ; photography by Ditte Isager ; additional portrait photography by Charles Thompson.

    • Text
    • New York : Weinstein Books, c2007.
    • 2007
    • 1 item
    FormatCall NumberItem Location
    Text JFE 08-702Schwarzman 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.

  • Pieometry [electronic resource] : Modern tart art and pie design for the eye and the palate. Lauren Ko.

    • Text
    • 2020.
    • 2020
    • 1 resource

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  • The Ladies companion, or, A table furnished with sundry sorts of pies and tarts, [electronic resource] : gracefull at a feast, with many excellent receipts for preserving, conserving, and candying of all manner of fruits, with the making of marchpain, marmalet, and quindenis. By persons of quality whose names are mentioned.

    • Text
    • London, : Printed by W. Bentley, and are to be sold by W. Shears, at the sign of the Bible, in S. Pauls Church yard., 1654. [i.e. 1653]
    • 1653
    • 1 resource

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    Available from home with a valid library card and onsite at NYPL
  • The complete confectioner [electronic resource] : or, housekeeper's guide: to a simple and speedy method of understanding the whole art of confectionary; the various ways of preserving and candying, dry and liquid, All Kinds of Fruit, Nuts, Flowers, Herbs, &c. And the Method of keeping them Fresh And Fine All The Year Round; The Different Ways Of Clarifying Sugar; With Directions for making Fruit Pastes, Bomboons, Pastils, Compotes, Fruit Ices, Cream Ices, Marmalades, Jellies, Jams, Cakes, Puffs, Biscuits, Tarts, Custards, Cheesecakes, Sweetmeats, Fritters, Creams, Syllabubs, Blanc-Mange, Flummeries, Ornaments for grand Entertainments, Dragees, Syrups of all Kinds, Nicknacks and Trifles for Desserts, Strong Cordials, Oils, Simple Waters, Milk Punch that will keep 20 Years, and All Sorts of English Wines. Also, the art of making artificial fruit, With the Stalks in it, so as to resemble the natural Fruit. To which are added, some bills of fare for desserts for private families. By Mrs. H. Glass, author of The art of cookery, with considerable additions and corrections, by Maria Wilson.

    • Text
    • London : printed by J. D. Dewick, Westmoreland Buildings, Aldersgate Street, and sold by R. Dutton , Birchin Lane ; West and Hughes , Paternoster-Row ; and all other booksellers, 1800.
    • 1800
    • 1 resource

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    Full text online available from home with a valid library card and onsite at NYPL
  • The America's test kitchen cooking school cookbook : everything you need to know to become a great cook / by the editors at America's Test Kitchen ; photography by Daniel J. van Ackere and Anthony Tieuli.

    • Text
    • Brookline, MA : America's Test Kitchen, [2013]
    • 2013
    • 1 resource

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  • Ready for dessert : my best recipes / David Lebovitz ; photography by Maren Caruso.

    • Text
    • Berkeley [Calif.] : Ten Speed Press, c2010.
    • 2010
    • 1 item
    FormatCall NumberItem Location
    Text JFF 10-399Schwarzman 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 accomplish'd lady's delight in preserving, physick, beautifying, and cookery [electronic resource] : Containing, I. The art of preserving, and candying fruits and flowers, and the making of all sorts of conserves, syrups, and jellies. II. The physical cabinet, or, excellent receipts in physick and chirurgery; together with some rare beautifying waters, to adorn and add loveliness to the face and body: and also some new and excellent secrets and experiments in the art of angling. III. The compleat cooks guide or, directions for dressing all sorts of flesh, fowl and fish, both in the English and French mode, with all sauces and sallets; and the making pyes, pasties, tarts, and custards, with the forms and shapes of many of them.

    • Text
    • London : printed for B. Harris, and are to be sold at his shop, at the Stationers Arms in Swithins Rents near the Royal Exhange, 1677.
    • 1677
    • 1 resource

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    Available from home with a valid library card and onsite at NYPL
  • The accomplish'd ladies delight in preserving, physick, beautifying, and cookery [electronic resource] : Containing I. The art of preserving, and candying fruits and flowers, and the making of all sorts of conserves, syrups, and jellies. II. The physical cabinet, or excellent receipts in physick and chirurgery, together with some rare beautifying waters, to adorn and add lovliness to the face and body: and also some new and excellent secrets and experiments in the art of angling. III. The compleat cooks guide, or, directions for dressing all sorts of flesh, fowl and fish, both in the English and French mode, with all sauces and sallets; and the making pyes, pasties, tarts, and custards, with the forms and shapes of many of them.

    • Text
    • London : printed for Benjamin Harris, at the Stationers Arms and Anchor, in the Piazza, at the Royal-Exchange in Cornhill, 1685.
    • 1685
    • 1 resource

    Available Online

    Available from home with a valid library card and onsite at NYPL
  • The accomplish'd ladies delight in preserving, physick, beautifying, and cookery [electronic resource] : Containing, I. The art of preserving, and candying fruits and flowers, and the making of all sorts of conserves, syrups, and jellies. II. The physical cabinet, or excellent receipts in physick and chirurgery, together with some rare beautifying waters, to adorn and add loveliness to the face and body: and also some new and excellent secrets and experiments in the art of angling. III. The compleat cooks guide, or, directions for dressing all sorts of flesh, fowl, and fish, both in the English and French mode, with all sauces and sallets; and the making pyes, pasties, tarts, and custards, with the forms and shapes of many of them.

    • Text
    • London : printed for Benjamin Harris, at the Stationers Arms and Anchor, in the Piazza, at the Royal-Exchange in Cornhill, 1684.
    • 1684
    • 1 resource

    Available Online

    Available from home with a valid library card and onsite at NYPL
  • Ready for dessert : my best recipes / David Lebovitz ; photography by Maren Caruso.

    • Text
    • Berkeley [Calif.] : Ten Speed Press, ©2010.
    • 2010
    • 1 resource

    Available Online

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  • 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 resource

    Available Online

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

    Available Online

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

    Available Online

    Full text online available from home with a valid library card and onsite at NYPL
  • Pie / Sara Foster.

    • Text
    • Chapel Hill : University of North Carolina Press, [2018]
    • 2018
    • 1 item
    FormatCall NumberItem Location
    Text JFD 18-4674Schwarzman 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.

  • Unrelated individuals forming a group waiting to cross / Mark Yakich.

    • Text
    • New York : Penguin Books, 2004.
    • 2004
    • 1 item
    FormatCall NumberItem Location
    Text PS3625.A38 U57 2004Off-site
    How do I pick up this item and when will it be ready?
  • Dessert person : recipes and guidance for baking with confidence / Claire Saffitz.

    • Text
    • New York : Clarkson Potter/Publishers, [2020]
    • 2020-2020
    • 1 item
    FormatCall NumberItem Location
    Text JFF 21-575Schwarzman 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.

  • Bon! Bon! : on the charms of sweet cuisine / Charlotte Birnbaum ; with illustrations by Christa Näher.

    • Text
    • Berlin : Sternberg Press, 2017.
    • 2017-2017
    • 1 item
    FormatCall NumberItem Location
    Text JFC 18-568Schwarzman 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 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 resource

    Available Online

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

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  • Clean cakes : delicious pâtisserie made with whole, natural and nourishing ingredients and free from gluten, dairy and refined sugar / Henrietta Inman ; photography by Lisa Linder.

    • Text
    • London : Jacqui Small, 2016.
    • 2016
    • 1 item
    FormatCall NumberItem Location
    Text JFF 16-972Schwarzman 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 accomplish'd ladies delight, in preserving, physick, beautifying, and cookery [electronic resource] : Containing I. The art of preserving and candying fruits and flowers; and the making of all sorts of conserves, syrups, and jellies. II. The physical cabinet: or, excellent receipts in physick and chirurgery; together with some beautifying waters, to adorn and add loveliness to the face and body: and also some new and excellent receipts relating to the female sex: and for the general good of families, is added the true receipt for making that famous cordial drink Daffy's elixir salutis. III. The compleat cook's guide: or, directions for dressing all sorts of flesh, fowl and fish, both in the English and French mode; with all sorts of sauces and sallets: and the making pyes, pasties, tarts, and custards, with the forms and shapes of many of them.

    • Text
    • London : printed for B[enjamin]. Harris, in Maiden-head-Court in Great East-Cheap; and are sold by Henry Nelme, at the Leg and Star in Cornhil, [1696]
    • 1696
    • 1 resource

    Available Online

    Available from home with a valid library card and onsite at NYPL
  • The gentlewoman's delight in cookery [electronic resource] : containing the newest art of dressing all sorts of flesh, fowl, or fish, either roasted, boiled, baked, stewed, fryed, broyled, hasht or frigaced. Together with the true way of raising paste, and making pyes, pasties, tarts, cakes, custards, &c. Also how to make all sorts of broths, caudles, syrups, jellies; and the exact way of making divers sorts of pickles, &c. Likewise directions for garnishing, serving up, and setting out a table; ... To which is added, the art of preserving, conserving, and candying all sorts of fruits, flowers, buds, roots, herbs, &c. With a most excellent receipt for making beautifying water to clear the face, neck, hands, & whiten the skin. Very beneficial for all young gentlewomen and servant-maids. Licensed according to order.

    • Text
    • [London] : Printed for J. Back, on London-Bridge[, 1690?]
    • 1690
    • 1 resource

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    Available from home with a valid library card and onsite at NYPL
  • The queen's royal cookery [electronic resource] : or, expert and ready way for the dressing of all sorts of flesh, fowl, fish: Either Bak'd, Boil'd, Roasted, Stew'd, Fry'd, Broil'd, Hash'd, Frigasied, Carbonaded, Forc'd, Collar'd, Sous'd, Dry'd, &c. After the Best and Newest Way. With their several Sauses and Salads. And making all sorts of Pickles. Also Making Variety of Pies, Pasties, Tarts, Cheese-Cakes, Custards, Creams, &c. With The Art of Preserving and Candying of Fruits and Flowers; and the making of Conserves, Syrups, Jellies, and Cordial Waters. Also making several Sorts of English Wines, Cyder, Mead, Metheglin. Together, With several Cosmetick or Beautifying Waters: And also several sorts of Essences and Sweet Waters, by Persons of the highest Quality. By T. Hall, free cook of London.

    • Text
    • London : printed for C. Bates, at the Sun and Bible in Gilt-Spur-Street, in Pye-Corner: and A. Bettesworth, at the Red Lion on London-Bridge, 1713.
    • 1713
    • 1 resource

    Available Online

    Full text online available from home with a valid library card and onsite at NYPL
  • The queen's royal cookery [electronic resource] : or, expert and ready way for the dressing of all sorts of flesh, fowl, fish: Either Bak'd, Boil'd, Roasted, Stew'd, Fry'd, Broil'd, Hash'd, Frigasied, Carbonaded, Forc'd, Collar'd, Sous'd, Dry'd, &c. After the Best and Newest Way. With their several Sauses and Salads. And making all sorts of Pickles. Also Making Variety of Pies, Pasties, Tarts, Cheese-Cakes, Custards, Creams, &c. With The Art of Preserving and Candying of Fruits and Flowers; and the making of Conserves, Syrups, Jellies, and Cordial Waters. Also making several Sorts of English Wines. Cyder, Mead, Metheglin. Together With several Cosmetick or Beautifying Waters: And also several sorts of Essences and Sweet Waters, by Persons of the highest Quality. By T. Hall, free cook of London.

    • Text
    • London : printed for S. Bates, at the Sun and Bible in Gilt-Spur-Street, in Pye-Corner: and A. Bettesworth, at the Red Lyon in Pater-Noster-Row, 1719.
    • 1719
    • 1 resource

    Available Online

    Full text online available from home with a valid library card and onsite at NYPL
  • The accomplish'd lady's delight, [electronic resource] : in preserving, physick, beautifying, cookery, and gardening. Containing, I. The art of preserving, and candying, fruits and flowers, and making all sorts of conserves, syrups, jellies, and pickles. II. The physical cabinet: or, excellent receipts in physick and chirurgery. Also some new receipts relating to the fair sex, whereby they may be richly furnish'd with all manner of beautifying waters, to add loveliness to the face and body. III. The compleat cook's guide: or directions for dressing all sorts of flesh, fowl and fish, after the newest fashion, now in use at the British court; with the making of sauces, pyes pasties, tarts, custards, &c. VI. [sic] The female angler, instructing ladies and others, in the various methods of taking all manner of fish, in the fish-pond or river. V. The lady's diversion in her garden or, the compleat flowerist, with the nature and use of all sorts of plants and flowers.

    • Text
    • London : printed for John Willis and Joseph Boddington, at the Angel and Bible in Great-Tower-Street, [1720?]
    • 1720
    • 1 resource

    Available Online

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

    Available Online

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

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    Full text online - available from home with a valid library card and onsite at NYPL
  • The cornucopia : being a kitchen entertainment and cookbook containing good reading and good cookery from more than 500 years of recipes, food lore & c. as conceived and expounded by the great chefs & gourmets of the old and new worlds between the years 1390 and 1899 / now compiled and presented to the public in a single handsome and convenient volume copiously illustrated, Judith Herman and Marguerite Shalett Herman.

    • Text
    • San Marino, Calif. : Huntington Library, c2005.
    • 2005-1973
    • 1 item
    FormatCall NumberItem Location
    Text TX715 .H556 2005Off-site
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  • Traditional South African cooking / Magdaleen van Wyk, Pat Barton.

    • Text
    • Cape Town, South Africa Struik, 2015.
    • 2015-2014
    • 1 item
    FormatCall NumberItem Location
    Text JFF 16-272Schwarzman 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.

  • New Jersey fresh : four seasons from farm to table / Rachel Weston.

    • Text
    • Charleston, SC : American Palate, 2015.
    • 2015
    • 1 item
    FormatCall NumberItem Location
    Text ISA 16-3672Schwarzman Building - Milstein Division Room 121

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.

  • The cooks and confectioners dictionary [electronic resource] : or, the accomplish'd housewives companion. Containing I. The choisest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best Way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Pottages, &c. according to the English, French, and Italian Courts. All Sorts of Pickles III. All Manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The Way of making all English potable Liquors; Ale, Beer, Cyder, Mead, Metheglin, Mum, Perry, and all sorts of English Wines: Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year; and setting out a Desert of Sweet-Meats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks, Confectioners, &c. in the Courts of England, France, &c. and many private and accomplish'd Housewives. The second edition with additions. Revised and recommended by John Nott, late Cook to the Dukes of Somerset, Ormond and Bolton; Lord Lansdown and Ashburnham.

    • Text
    • London : printed by H. P. for C. Rivington, at the Bible and Crown, in St. Paul's Church-Yard, [1724]
    • 1724
    • 1 resource

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    Full text online available from home with a valid library card and onsite at NYPL
  • The universal cook, [electronic resource] : and city and country housekeeper. Containing all the various branches of cookery: the different methods of dressing Butchers Meat, Poultry, Game, and Fish; and of preparing gravies, cullices, soups, and broths; to dress roots and vegetables, and to prepare Little elegant Dishes for Suppers or light Repasts: to make all sorts of pies, puddings, pancakes, and fritters; cakes, puffs, and biscuits; cheesecakes, tarts, and custards; creams and jams; blanc mange, flummery, elegant ornaments, jellies, and syllabubs. The various Articles in candying, drying, preserving, and pickling. The preparation of hams, tongues, bacon, &c. Directions for trussing poultry, carving, and marketing. The making and management of Made Wines, Cordial Waters, and Malt Liquors. Together with Directions for Baking Bread, the Management of Poultry and the Dairy, and the Kitchen and Fruit Garden; with a Catalogue of the various Articles in Season in the different Months of the Year. Besides a Variety of useful and interesting tables. The Whole Embellished with The Heads of the Authors, Bills of Fare for every Month in the Year, and proper Subjects for the Improvement of the Art of Carving, elegantly engraved on fourteen Copper-Plates. By Francis Collingwood, and John Woollams, Principal cooks at the Crown and Anchor Tavern in the Strand. Late from the London Tavern.

    • Text
    • London : printed by R. Noble, for J. Scatcherd and J. Whitaker, No. 12, Ave-Maria-Lane, 1792.
    • 1792
    • 1 resource

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    Full text online - available from home with a valid library card and onsite at NYPL
  • The universal cook, [electronic resource] : and city and country housekeeper. Containing all the various branches of cookery: The Different Methods Of AtDressing Butchers Meat, Poultry, Game, and Fish; And Of AtPreparing Gravies, Cullices, Soups, and Broths; To Dress Roots And Vegetables, And To Prepare Little elegant Dishes for Suppers or light Repasts: To Make All Sorts Of AtPies, Puddings, Pancakes, and Fritters; Cakes, Puffs, And Biscuits; Cheesecakes, Tarts, And Custards; Creams And Jams; Blanc Mange, Flummery, Elegant Ornaments, Jellies, And Syllabubs. The various Articles in Candying, Drying, Preserving, And Pickling. The Preparation Of AtHams, Tongues, Bacon, &c. Directions For Trussing Poultry, Carving, And Marketing. The Making And Management Of AtMade Wines, Cordial Waters, and Malt Liquors. Together with Directions for Baking Bread, the Management of Poultry and the Dairy, and Kitchen and Fruit Garden; with a Catalogue of the various Articles in Season in the different Months of the Year. Besides a Variety of Useful And Interesting Tables. The Whole Embellished with The Heads of the Authors, Bills of Fare for every Month in the Year, and proper Subjects for the Improvement of the Art of Carving, elegantly engraved on fourteen Copper-Plates. By Francis Collingwood, and John Woollams, Principal Cooks at the Crown and Anchor Tavern in the Strand, Late from the London Tavern.

    • Text
    • London : printed by R. Noble, for J. Scatcherd, NO. 12, Ave-Maria-Lane, 1797.
    • 1797
    • 1 resource

    Available Online

    Full text online available from home with a valid library card and onsite at NYPL
  • The cooks and confectioners dictionary [electronic resource] : or, the accomplish'd housewives companion. Containing I. The choicest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all Sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best Way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Pottages, &c. according to the English, French, and Italian Courts. All Sorts of Pickles. III. All Manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all Sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The Way of making all English potable Liquors; Ale, Beer, Cyder, Mead, Metheglin, Mum, Perry, and all Sorts of English Wines: Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare, for all Seasons of the Year; and setting out a Desert of Sweet-Meats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks, Confectioners, &c. in the Courts of England, France, &c. and many private and accomplish'd Housewives. The third edition with additions. Revised and recommended by John Nott, late Cook to the Dukes of Somerset, Ormond and Bolton; Lord Lansdown and Ashburnham.

    • Text
    • London : printed by H. P. for Charles Rivington, at the Bible and Crown, in St. Paul's Church-Yard, MDCCXXVI. [1726]
    • 1726
    • 1 resource

    Available Online

    Full text online - available from home with a valid library card and onsite at NYPL
  • The cook's and confectioner's dictionary [electronic resource] : or, the accomplish'd housewife's companion. Containing, I. The choicest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton.

    • Text
    • London : printed for C. Rivington, at the Bible and Crown, in St. Paul's Church-Yard, MDCCXXIII. [1723]
    • 1723
    • 1 resource

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  • You wanna piece of me? [electronic resource] : More than 100 seriously tasty recipes for sweet and savory pies. Jenell Parsons.

    • Text
    • 2020.
    • 2020
    • 1 resource

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  • Edith Clarke manuscript material : 4 items, ca. 1860's-1910.

    • Mixed material
    • 1910-1910
    • 1 item
    FormatCall NumberItem Location
    Mixed material Pforz MSSchwarzman Building - Pforzheimer Collection Room 319

    Available by appointment at Schwarzman Building - Pforzheimer Collection Room 319

  • Sourdough [electronic resource] : Recipes for rustic fermented breads, sweets, savories, and more. Sarah Owens.

    • Text
    • 2020.
    • 2020

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  • Greek revival from the garden : growing and cooking for life / Patricia Moore-Pastides ; Charlie Ryan, horticulturist ; Keith McGraw, photographer.

    • Text
    • Columbia, South Carolina : University of South Carolina Press, [2013]
    • 2013
    • 1 item
    FormatCall NumberItem Location
    Text JFF 13-1392Schwarzman 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 British housewife [electronic resource] : or, the cook, housekeeper's, and gardiner's companion. Calculated for the Service both of London and the Country; And directing what is necessary to be done in the Providing for, Conducting, and Managing a Family throughout the Year. Containing a general account of fresh provisions of all Kinds. Of the several foreign Articles for the Table, pickled, or otherwise preserved; and the different Kinds of Spices, Salts, Sugars, and other Ingredients used in Pickling and Preserving at Home: Shewing what each is, whence it is brought, and what are its Qualities and Uses. Together with the Nature of all Kinds of Foods, and the Method of suiting them to different Constitutions; a bill of fare for each month, the Art of Marketing and chusing fresh Provisions of all Kinds; and the making as well as chusing of Hams, Tongues, and other Store Dishes. Also Directions for plain Roasting and Boiling; and for the Dressing of all Sorts of Made Dishes in various Tastes; and the preparing the Desert in all its Articles. Containing a greater Variety than was ever before publish'd, of the most Elegant, yet least Expensive receipts in Cookery, Pastry, Puddings, Preserves, Pickles, Fricassees, Ragouts, Soups, Sauces, Jellies, Tarts, Cakes, Creams, Custards, Candies, Dry'd Fruits, Sweetmeats, Made Wines, Cordials, And Distillery. To which are annexed, the art of carving; and the Terms used for cutting up various Things; and the polite and easy Manner of doing the Honotors of the Table: The whole Practice of Pickling and Preserving: And of preparing made Wines, Beer, and Cyder. As also of distilling all the useful Kinds of Cordial and Simple Waters. With the Conduct of a Family in Respect of Health; the Disorders to which they are every Month liable, and the most approved Remedies for each. And a variety of other valuable particulars, necessary to be known in All Families; and nothing inserted but what has been approved by Experience. Also the Ordering of all Kinds of profitable Beasts and Fowls, with respect to their Choice, their Breeding and Feeding; the Diseases to which they are severally liable each Month, and Receipts for their Cure. Together with the Management of the pleasant, profitable, and useful Garden. The Whole embellished with a great Number of curious copper plates, shewing the Manner of Trussing all Kinds of Game, wild and tame Fowls, &c. as also the Order of setting out Tables for Dinners, Suppers, and Grand Entertainments, in a Method never before attempted; and by which even those who cannot read will be able to instruct themselves. By Mrs. Martha Bradley, late of Bath: Being the Result of upwards of Thirty Years Experience.

    • Text
    • London : printed for S. Crowder and H. Woodgate, at the Golden Ball in Paternoster Row, [1760?]
    • 1760
    • 1 resource

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

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