Research Catalog
Displaying 1-28 of 28 results for keywords "Herb cheese"
The witch of Endor, or, The witchcrafts of the Roman Jesebel [electronic resource] : in which you have an account of the exorcisms or conjurations of the papists, as they be set forth in their agends, benedictionals, manuals, missals, journals, portasses, which they use in their churches concerning the hallowing of the water, salt, bread, candles, boughs, fire, ashes, incense, pascal lamb, eggs, herbs, milk, honey, apples, wine, cheese, butter, new baked bread, flesh, font, marrying ring, pilgrims wallet, staff, cross, sword, &c. : proposed and offered to the consideration of all sober Protestants / by Titus Otes.
- Text
- London : Printed for Thomas Parkhurst, and Thomas Cockeril ..., 1679.
- 1679
- 1 item
The big book of amaro / Matteo Zed.
- Text
- New York : The Countryman Press, a Division of W. W. Norton & Company, [2021]
- 2021
- 1 item
The compleat confectioner [electronic resource] : or, the whole art of confectionary made plain and easy: Shewing, The various Methods of Preserving and Candying, both dry and liquid, all Kinds of Fruit, Flowers and Herbs; the different Ways of Clarifying Sugar; and the Method of Keeping Fruit, Nuts and Flowers fresh and fine all the Year round. Also Directions for making Rock-Works and Candies, Biscuits, Rich Cakes, Creams, Custards, Jellies, Whip Syllabubs, and Cheese-Cakes of all Sorts. English Wines of all Sorts. Strong Cordials, Simple Waters, Mead, Oils, &c. Syrups of all Kinds, Milk Punch, that will keep twenty Yeras. Knicknacks and Trifles for Deserts, &c. Likewise 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 Deserts for private Families. By H. Glasse, Author of the Art of Cookery. Also, the new art of brewing. By Mr. Ellis.
- Text
- Dublin : printed by John Exshaw, at the Bible in Dame-Street, MDCCXLII. [1742] [1762?]
- 1762
- 1 item
The complete confectioner [electronic resource] : or the whole art of confectionary made plain and easy. Shewing The various Methods of Preserving and Candying, both dry and liquid, All Kinds of Fruit, Flowers, and Herbs; The different Ways of Clarifying Sugar; And the Method of Keeping Fruit, Nuts, and Flowers, Fresh and Fine All the Year Round. Also Directions for making Rock-Works and Candies, Biscuits, Rich Cakes, Creams and Ice Creams, Custards, Jellies, Blomonge Whip Syllabubs, and Cheese-Cakes of all Sorts, Sweetmeats, English Wines of all Sorts, Strong Cordials, Simple Waters, Mead, Oils, &c. Syrups of all Kinds, Milk Punch that will keep twenty Years, Knicknacks and Trifles for Deserts, &c. &c. &c. Likewise 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 deserts for private families. By H. Glasse, Author of the Art of Cookery.
- Text
- London : printed for J. Cooke, No. 87, Pater-Noster Row, [1770?]
- 1770
- 1 item
The country housewife and lady's director, [electronic resource] : in the management of a house, and the delights and profits of a farm. Containing Instructions for managing the Brew-House, and Malt-Liquors in the Cellar; the making of Wines-of all sorts. Directions for the Dairy, in the Improvement of butt[e]r and Cheese upon the worst of Soils; the feeding and making of Brawn; the ordering of Fish, Fowl, Herbs, Roots, and all other [u]seful Branches belonging to a Country-Seat, in the most elegant manner for the Table. Practical Observations concerning Distilling; with the best Method of making Ketchup, and many other curious and durable Sauces. The whole distributed in their proper Months, from the Beginning to the End of the Year. With particular Remarks relating to the Drying or Kilning of Saffron. By R. Bradley, Professor of Botany in the University of Cambridge, and F. R. S.
- Text
- London : printed for D. Browne, at the Black-Swan without Temple-Bar; and T. Woodman, in Russel-Street, Covent-Garden, M.DCC.XXXII. [1732]
- 1732
- 1 item
The compleat confectioner [electronic resource] : or, the whole art of confectionary made plain and easy. Shewing, The various Methods of preserving and candying, both dry and liquid, all Kinds of Fruit, Flowers and Herbs; the different Ways of clarifying Sugar; and the Method of Keeping Fruit, Nuts and Flowers fresh and fine all the Year round. Also directions for making Rock-Works and Candies, Biscuits, Rich Cakes, Creams, Custards, Jellies, Whip Syllabubs, and Cheese-Cakes of all Sorts, English Wines of all Sorts, Strong Cordials, Simple Waters, Mead, Oils, &c. Syrups of all Kinds, Milk Punch that will keep twenty Years, Knicknacks and Trifles for Deserts, &c. Likewise, 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 Deserts for private Families. By H. Glasse, author of the art of cookery.
- Text
- London : Printed: And Sold at Mrs. Ashburner's China Shop, the Corner of Fleet Ditch; at Yewd's Hat Warehouse, near Somerset House; at Kirk's Toyshop, in St. Paul's Church Yard; at Deard's Toyshop, facing Arlington-Street, Piccadilly; By I. Pottinger, at the Royal Bible, in Pater-Noster Row; and by J. Williams, opposite St. Dunstan's Church, Fleet-Street, [1760?]
- 1760
- 1 item
The country housewife and lady's director, in the management of a house, and the delights and profits of a farm. [electronic resource] : Containing instructions for managing the brew-house, and malt-liquors in the cellar; the making of wines of all forts. Directions for the dairy, in the improvement of butter and cheese upon the worst of soils; the feeding and making of brawn; the ordering of fish, fowl, herbs, roots, and all other useful branches belonging to a country-seat, in the most elegant manner for the table. Practical observation concerning distilling; with the best method of making ketchup, and many other curious and durable sauces. The whole distributed in their proper months, from the beginning to the end of the year. With particular remarks relating to the drying of kilming of saffron. By R. Bradley. professor of botony in the University of Cambridge, and F.R.S.
- Text
- London : Printed for Woodman and Lyon in Russel-street, Covent-Garden, M.DCC.XXVIII. [1728]
- 1728
- 1 item
The compleat confectioner: or, The whole art of confectionary made plain and easy. [electronic resource] : Shewing, the various methods of preserving and candying, both dry and liquid, all kinds of fruit, flowers, and herbs; the different ways of clarifying sugar; and the method of keeping fruit, nuts, and flowers fresh and fine all the year round. Also directions for making rock-works and candies, biscuts, rich cakes, creams, custards, jellies, whip syllarubs, and cheese-cakes of all sorts, english wines of all sorts, strong cordials, simple waters, mead, oils, &c. syrups of all kinds, milk punch that will keep twenty years, knicknacks and trifles for deserts, &c. &c. &c. &c. Likewise, the art of making artificial fruit, with the stalks in it, so as to resemble he natural fruit. To which are added, some bills of fare for deserts for private families. By H Glasse, author of the Art of cookery.
- Text
- London : Prined for J. Cooke, at Shakespear's Head, in Pater-noster Row, MDCCLXXII. [1772]
- 1772
- 1 item
Baking with the St. Paul Bread Club : recipes, tips, & stories / Kim Ode.
- Text
- St. Paul, MN : Minnesota Historical Society Press, c2006.
- 2006
- 1 item
Item details Access Status Call Number Location Request in advance Request TX769 .O34 2006 Offsite Sourdough by science : understanding bread making for successful baking / Karyn Lynn Newman, PhD.
- Text
- New York, NY : The Countryman Press, an imprint of W. W. Norton & Company, [2022]
- 2022
- 1 item
Item details Access Status Call Number Location Use in library Request JFF 22-60 Schwarzman Building - Main Reading Room 315 The Biggest loser quick & easy cookbook : simply delicious low-calorie recipes to make in a snap / Devin Alexander and the Biggest loser experts and cast with Julie Will.
- Text
- [Emmaus, Pa.] : Rodale ; [New York] : Distributed to the trade by Macmillan, c2011.
- 2011
- 1 item
Item details Access Status Call Number Location Use in library Request JFD 12-3923 Schwarzman Building - Main Reading Room 315 The new, universal, and complete confectioner; being the whole art of confectionary made perfectly plain and easy. [electronic resource] : Containing a full account of all the various methods of preserving and candying, both dry and liquid, all kinds of fruit, flowers and herbs; also the various ways of clarifying sugar; and the various methods of keeping fruit, nuts, and flowers, fresh and fine all the year round. Together with directions for making blomonge, biscuits, rich-cakes, rock-works and candies, custards, jellies, creams and icecreams, whip syllabubs, and cheese-cakes of all sorts. Sweetmeats, English wines of all sorts, strong cordials, simple waters, mead, oils, &c. syrups of all kinds, milk punch that will keep twenty years, knicknacks and trifles for deserts, &c. &c. &c. Including likewise the modern art of making artificial fruit, with the stalks in it, so as to resemble the natural fruit. To which, among many other useful articles, are added, several bills of fare for deserts for private families, &c. &c. The whole revised, corrected, and improved, by Mrs. Elizabeth Price, of Berkley Square; author of that excellent little cheap book entitled (to distinguish it from all old and spurious publications of the kind) the new book of cookery, price only 1s. Embellished with an elegant frontispiece.
- Text
- London : Printed for A. Hocc, at the King's Arms, No. 16, Paternoster Row, [1785?]
- 1785
- 1 item
Shaya : an Odyssey of Food, My Journey Back to Israel / Alon Shaya.
- Text
- New York : Alfred A. Knopf, 2018.
- 2018
- 1 item
The country cooking of Greece / by Diane Kochilas ; photographs by Vassilis Stenos.
- Text
- San Francisco : Chronicle Books, c2012.
- 2012
- 1 item
Item details Access Status Call Number Location Request in advance Request TX723.5.G8 K588 2012 Offsite Migrant marketplaces : food and Italians in North and South America / Elizabeth Zanoni.
- Text
- Urbana : University of Illinois Press, [2018]
- 2018
- 1 item
Item details Access Status Call Number Location Use in library Request JFE 18-4623 Schwarzman Building - Main Reading Room 315 Huxtabook : recipes from sea, land & earth / Daniel Wilson.
- Text
- Richmond, Victoria : Hardie Grant Books, 2014.
- 2014
- 1 item
Item details Access Status Call Number Location Use in library Request JFF 15-616 Schwarzman Building - Main Reading Room 315 The flexitarian diet : the mostly vegetarian way to lose weight, be healthier, prevent disease and add years to your life / Dawn Jackson Blatner.
- Text
- New York : McGraw-Hill, ©2009.
- 2009
- 1 item
Enchiladas : Aztec to Tex-Mex / Cappy Lawton & Chris Waters Dunn.
- Text
- San Antonio, Texas : Trinity University Press, [2015]
- 2015
- 1 item
Item details Access Status Call Number Location Use in library Request JFF 15-1580 Schwarzman Building - Main Reading Room 315 Dictionarium domesticum : being a new and compleat household dictionary, for the use both of city and country ... / by N. Bailey ...
- Text
- London : Printed for C. Hitch ... and C. Davis ... and S. Austen ..., 1736.
- 1736
- 2 items
Item details Access Status Call Number Location Restricted use Request
Appointment Required*KU 00-263 Schwarzman Building - Rare Book Collection Room 328 The art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops aud Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheese-Cakes, Creams, Jellies, Whipt. 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; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, by way of appendix, one hundred and fifty new and Useful receipts, And a Copious Index. By a lady.
- Text
- London : printed for W. Strahan, J. and F. Rivington, W. Johnston, L. Davis, T. Longman, R. Baldwin, W. Owen, J. Hinton, B. White, S. Crowder, T. Caslon, Hawes and Co [sic] W. Nicoll, J Robson, T. Becket, T. Davies. J. Wilkie, Robinson and Roberts, J. Almon, J. Knox, T. Cadell, W. Cornish, R. Dymott, H. Gardner, B. Domville, S. Bladon, G. Pearch, and W. and J. Richardson, 1770.
- 1770
- 1 item
The Greek yogurt kitchen : more than 130 delicious, healthy recipes for every meal of the day / Toby Amidor, MS, RD, CDN.
- Text
- New York : Grand Central Life & Style, 2014.
- 2014
- 1 item
Item details Access Status Call Number Location Request in advance Request JFD 14-2993 Offsite The country housewife's family companion: or profitable directions for whatever relates to the management and good œconomy of the domestick concerns of a country life, According to the Present Practice of the Country Gentleman's, the Yeoman's, the Farmer's, &c. Wives, in the Counties of Hertford, Bucks, and other Parts of England: Shewing How great Savings may be made in Housekeeping: And wherein, among many others, The following Heads are particularly treated of and explained: I. The Preservation and Improvement of Wheat, Barley, Rye, Oats, and other Meals; with Directions for making several Sorts of Bread, Cakes, Puddings, Pies, &c. II. Frugal Management of Meats, Fruits, Roots, and all Sorts of Herbs; best Methods of Cookery; and a cheap Way to make Soups, Sauces, Gruels, &c. III. Directions for the Farm Yard; with the best Method of increasing and fatning all Sorts of Poultry, as Turkies, Geese, Ducks, Fowls, &c. IV. The best Way to breed and fatten Hogs; sundry curious and cheap Methods of preparing Hogs Meat; Directions for curing Bacon, Brawn, pickled Pork, Hams, &c. with the Management of Sows and Pigs. V. The best Method of making Butter and Cheese, with several curious Particulars containing the whole Management of the Dairy. VI. The several Ways of making good Malt; with Directions for brewing good Beer, Ale, &c. With Variety of Curious Matters, Wherein are contained frugal Methods for victualling Harvest-Men, Ways to destroy all Sorts of Vermine, the best Manner of suckling and fattening Calves, Prescriptions for curing all Sorts of Distempers in Cattle, with Variety of curious Receits for Pickling, Preserving, Distilling, &c. The whole founded on near thirty years experience by W. Ellis, Farmer, at Little Gaddesden, near Hempsted, Hertfords [electronic resource].
- Text
- London : printed for James Hodges, at the Looking-Glass, facing St. Magnus Church, London-Bridge; and B. Collins, bookseller, at Salisbury, 1750.
- 1750
- 1 item
The art of cookery, made plain and easy [electronic resource] : Which far exceeds any Thing of the Kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheese-Cakes, Creams, Jellies, Whip-Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Mussins, &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; the Season of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, one hundred and fifty new and useful receipts, and a copious index. By a lady.
- Text
- London : printed for W. Strahan, J. and F. Rivington, J. Hinton, Hawes and Co. W. Johnston, T. Longman, W. Owen, S. Crowder, B. White, T. Caslon, J. Wilkie, G. Robinson, T. Davies, J. Robson, T. Cadell, T. Becket and Co. W. Davis, J. Knox, W. Nicoll, W. Cornish, T. Lowndes, R. Dymott, H. Gardner, B. Domville, J. Richardson, T. Durham, R. Baldwin, and J. Bell, [1774]
- 1774
- 1 item
The art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheese-Cakes, 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; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index. By a lady.
- Text
- London : printed for A. Millar, R. Tonson, W. Strahan, T. Caslon, T. Durham, and W. Nicoll, M.DCC.LXVII. [1767]
- 1767
- 1 item
Betty Crocker cookbook : 1500 recipes for the way you cook today.
- Text
- Hoboken, N.J. : John Wiley, c2011.
- 2011
- 1 item
Item details Access Status Call Number Location Use in library Request JFF 12-264 Schwarzman Building - Main Reading Room 315 Peace & parsnips [electronic resource] : Adventurous vegan cooking for everyone: 200 plant-based recipes bursting with vitality & flavor, inspired by love & travel. Lee Watson.
- Text
- 2016.
- 2016
- 1 item
River Cottage A to Z : our favourite ingredients, & how to cook them / introduction by Hugh Fearnley-Whittingstall ; essays and recipes by Pam Corbin, Mark Diacono, Nikki Duffy, Hugh Fearnley-Whittingstall, Nick Fisher, Steven Lamb, Tim Maddams, Gill Meller, John Wright ; photography by Simon Wheeler ; illustrations by Michael Frith.
- Text
- London ; New York, NY : Bloomsbury, 2016.
- 2016
- 1 item
Item details Access Status Call Number Location Use in library Request JFF 18-968 Schwarzman Building - Main Reading Room 315 Vegetable soups from Deborah Madison's kitchen / Deborah Madison.
- Text
- New York : Broadway Books, 2006.
- 2006
- 1 item
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