Research Catalog

  • Homemade ice cream and cake, by the food editors of Farm journal. Edited by Elise W. Manning. Photography supervised by Al J. Reagan.

    • Text
    • New York, Doubleday [1972]
    • 1972
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFD 00-6766Schwarzman Building - Main Reading Room 315
  • Gingerbread : timeless recipes for cakes, cookies, desserts, ice cream, and candy / by Jennifer Lindner McGlinn ; photographs by Béatrice Peltre.

    • Text
    • San Francisco : Chronicle Books, c2009.
    • 2009
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFD 09-3703Schwarzman Building - Main Reading Room 315
  • Rawmazing desserts : delicious and easy raw food recipes for cookies, cakes, ice cream, and pie / Susan Powers.

    • Text
    • New York : Skyhorse Pub., [2013]
    • 2013
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFF 13-826Schwarzman Building - Main Reading Room 315
  • Ice-cream and cakes. A new collection of standard fresh and original receipts for household and commercial use, by an American.

    • Text
    • New York, C. Scribner's Sons, 1909.
    • 1909
    • 1 item

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    Full text available via HathiTrust
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    Request in advanceRequestVTI (Ice-cream and cakes)Offsite
  • Ice-cream and cakes [microform]. A new collection of standard fresh and original receipts for household and commercial use, by an American.

    • Text
    • New York, C. Scribner's Sons, 1883.
    • 1883
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequest*ZV-200 1883Offsite
  • Lee Bailey's Country desserts : cakes, cookies, ice creams, pies, puddings, & more / by Lee Bailey ; photographs by Joshua Greene ; recipe development and research with Mardee Haidin Regan.

    • Text
    • New York, N.Y. : C.N. Potter : Distributed by Crown Publishers, c1988.
    • 1988
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFF 96-3783Schwarzman Building - Main Reading Room 315
  • The standard book for the baker. The twentieth century book for the progressive baker, hotel confectioner, ornamenter and ice cream maker / by F.L. Gienandt. The most up-to-date and practical book of its kind, profusely illustrated.

    • Text
    • Boston, Mass., F.L. Gienandt [c1927]
    • 1927
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestE-10 4552Offsite
  • Turbo blender dessert revolution : more than 140 recipes for pies, ice creams, cakes, brownies, gluten-free treats, and more from high-horsepower, high-RPM blenders / Mark Scarbrough and Bruce Weinstein.

    • Text
    • New York : St. Martin's Griffin, 2016.
    • 2016
    • 1 resource

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  • Illustrirtes Cake- & Conditor-Buch, enthaltend ein Tausend werthvolle Recepte und Illustrationen für Cakes, Crackers, Custards, Pastry, Pies, Ice Creams, Traganth, Torten, Thee-, Tafel-, Mandel-, Leb- und Honig-Kuchen-Bäckerei. Herausgegeben von Herman Hueg ...

    • Text
    • [Long Island City, N.Y.] 1892.
    • 1892
  • The perfect cake : your ultimate guide to classic, modern, and whimsical cakes / the editors at America's Test Kitchen.

    • Text
    • Boston, MA : America's Test Kitchen, 2018.
    • 2018
    • 1 resource

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  • A new take on cake : 175 beautiful, doable cake mix recipes for bundts, layers, slabs, loaves, cookies, and more! / Anne Byrn ; photographs by Danielle Atkins.

    • Text
    • New York : Clarkson Potter, 2021.
    • 2021
    • 1 resource

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  • ʻUgot, manot aḥaronot, gelidah / ḥubar ṿe-hutsa ʻa. y. Yitsḥaḳ Nikolai, Ḥanan Efrayim ṿe-Ṭibi Dagan.

    • Text
    • [Tel Aviv?] : Ḥanan Efrayim ṿe-Ṭibi Dagan, 196-?]
    • 196
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestHeb 44708.623Offsite
  • ʻUgot, manot aḥaronot, gelidah / ḥubar ṿe-hutsa ʻa. y. Yitsḥaḳ Nikolai, Ḥanan Efrayim ṿe-Ṭibi Dagan.

    • Text
    • [Tel Aviv? : Ḥanan Efrayim ṿe-Ṭibi Dagan, 196-?]
    • 1960-1969
    • 1 item
    AccessStatusCall NumberLocation
    Supervised useRequest*PVR 07-4157Schwarzman Building - Dorot Jewish Division Room 111
  • Le patissier-confiseur-glacier : face au décor / par Franchiolo.

    • Text
    • Paris : P.J. Franchiolo, c1954.
    • 1954
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestVTI (Franchiolo, P. J. Patissier, confiseur, glacier face au décor. 1954)Offsite
  • Duncan Hines : the man behind the cake mix / Louis Hatchett.

    • Text
    • 2001
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestHC102.5.H56 H38 2001Offsite
  • For Eddie (homage to Muybridge) / Norman B. Colp.

    • Text
    • [New York : N. Colp], c1994.
    • 1994
    • 1 item
    AccessStatusCall NumberLocation
    By appointment onlyAvailableSpencer Coll. Amer. 1994 12-201Schwarzman Building - Print Collection Room 308
  • The art of confectionery: with various methods of preserving fruits and fruit juices; the preparation of jams and jellies; fruit and other syrups; summer beverages, and directions for making dessert cakes. Also different methods of making ice cream, sherbet, etc. These receipts are from the best New York, Philadelphia, and Boston confectioners, and include a large number from the French and other foreign nations.

    • Text
    • Boston, J. E. Tilton and company, 1866.
    • 1866
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestVTI (Art of confectionery)Offsite
  • Paris gourmandises / Hélène et Irène Lurçat.

    • Text
    • Paris : Parigramme, 1999, c1997.
    • 1999-1997
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestTX907.5.F72 P3758 1999xOffsite
  • 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 resource

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  • The court and country confectioner [electronic resource] : or, the house-keeper's guide; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers; comprehending near five hundred easy and practical receipts, never before made known. Particularly, Preserving. Candying. Icing. Transparent Marmalade. Orange. Pine-Apple. Pistachio, and other Rich Creams. Caramel. Pastils. Bomboons. Syrups. Puff, Spun, and Fruit-Pastes. Light-Biscuits. Puffs. Rich Seed-Cakes. Custards. Syllabubs. Flummeries. Trifles, Whips, Fruits, and other Jellies. - Pickles, &c. Also New and easy directions for clarifying the different degrees of sugar, together with several bills of fare of deserts for private gentlemen's families, A new edition. To which is added, a dissertation on the different species of fruits, and the art of distilling simple waters, cordials, persumed oils, and essences. By Mr. Borella, now head confectioner to the Spanish Ambassador in England.

    • Text
    • London : printed for G. Riley, at his Circulating Library, Curson-Street, May-Fair; J. Bell, in the Strand; J. Wheble, Pater noster-row; and C. Etherington, at York, MDCCLXXII. [1772]
    • 1772
    • 1 resource

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  • The court and country confectioner [electronic resource] : or, the house-keeper's guide ; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers; comprehending near four hundred and fifty easy and practical receipts, never before made know. Particularly, Preserving. Candying. Icing. Transparent Marmalade, Orange, Pine-Apple, Pistachio, and other Rich Creams. Caramil. Pastils. Bomboons. Puff, Spun, and Fruit-Pastes. Light-Biscuits. Puffs. Rich Seed-Cakes. Custards. Syllabues. Flummeries. Trifles. Whips. Fruite, and other Jellies. Pickles, &c. &c. Also New and easy directions for clarifying the different degrees of sugar, together with several bills of fare of deserts for private gentlemen's families. To which is added, a dissertation on the different species of fruits, and the art of distilling simple waters, cordials, perfumed oils, and essences. By an ingenious foreigner, now head confectioner to the Spanish ambassador in England.

    • Text
    • London : printed for G. Riley, and A. Cooke, at their Circulating Library, Queen Street, Berkley Square; J. Bell, near Exeter-Exchange, in the Strand; J. Wheble, at No. 20. Pater-Noster-Row; and C. Etherington, at York, M.DCC.LXX. [1770]
    • 1770
    • 1 resource

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  • The artful baker : extraordinary desserts from an obsessive home baker / Cenk Sönmezsoy, creator of Cafe Fernando.

    • Text
    • New York : Abrams, [2017]
    • 2017
    • 1 resource

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  • The complete house-keeper, and professed cook. [electronic resource] : Calculated for the greater ease and assistance of ladies, house-keepers, cooks, &c. &c. Containing upwards of seven hundred practical and approved receipts, arranged under the following heads: I. Rules for marketing. II. Boiling, roasting, and broiling flesh, fish, and fowls; and for making soups and sauces of all kinds. III. Making made dishes of all sorts, puddings, pies, cakes, fritters, &c. IV. Pickling, preservaing, and making wines in the best manner and taste. V. Potting and collaring; aspikes in jellies; favoury cakes, blamonge, ice creams and other creams, whips, jellies, &c. VI. Bills of fare for every month in the year; with a correct list of every thing in season for every month; illustrated with two elegant copper-plates of a first and second course for a genteel [sic] table. A new edition, with considerable additions and improvements. By Mary Smith, late house-keeper to Sir Walter Blackett, bart. and formerly in the service of the Right Hon. Lord Anson, Sir Thomas Sebright, bart. and other families of distinction, as house-keeper and cook.

    • Text
    • Newcastle : Printed for S. Hodgson; and G.G.J. and J. Robinson, Paternoster-Row, London, M.DCCLXXXVI. [1786]
    • 1786
    • 1 resource

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  • The complete house-keeper, [electronic resource] : and professed cook. Calculated for the greater ease and assistance of ladies, house-keepers, cooks, &c. &c. Containing upwards of Seven Hundred practical and approved Receipts, under the following Heads: I. Rules for Marketing. II. Boiling, Roasting, and Broiling Flesh, Fish, and Fowls; and for making Soups and Sauces of all Kinds. III. Making made Dishes of all Sorts, Puddings, Pies, Cakes, Fritters, &c. IV. Pickling, Preserving, and making Wines in the best Manner and Taste. V. Potting and Collaring: Aspikes in Jellies: savoury Cakes, Blamonge, Ice Creams and other Creams, Whips, Jellies, &c. VI. Bills of Fare for every Month in the Year; with a correct List of every Thing in Season for every Month; illustrated with two elegant Copper-Plates of a First and Second Course for a genteel Table. By Mary Smith, Late House-Keeper to Sir Walter Blackett, Bart. and formerly in the Service of the Right Hon. Lord Anson, Sir The Sebright, Bart. and other Families of Distinction, as House-Keeper and Cook.

    • Text
    • Newcastle : printed by T. Slack, for the author, 1772.
    • 1772
    • 1 resource

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  • 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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  • The professed cook [electronic resource] : or, the modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery. In Which The French Names of all the different Dishes are given and explained, whereby every Bill of Fare becomes intelligible and familiar. Containing I. Of Soups, ... and Broths. II. Of Sauces. III. The different Ways of dressing Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of First Course Dishes. V. Of dressing Poultry. VI. Of Venison. VII. Of Game of all Sorts. VIII. Of Ragouts, Collops, and Fries. IX. Of dressing all Kinds of Fish. X. Of Pastry of different Kinds. XI. Of Entremets, or last Course Dishes. XII. Of Omelets. XIII. Pastes of different Sorts. XIV. Dried Conserves. XV. Of Cakes, Wafers, and Biscuits. XVI. Of Almonds and Pistachios made in different Ways. XVII. Marmalades. XVIII. Jellies. XIX. Liquid and dried Sweetmeats. XX. Syrups and Brandy Fruits. XXI. Ices, Ice Creams, and Ice Fruits. XXII. Ratafias, and other Cordials, &c. Including a translation of Les soupers de la cour; with the addition of the best receipts which have ever appeared in the French or English Languages, and adapted to the London Markets. By B. Clermont, Who has been many Years Clerk of the Kitchen in some of the first Families of this Kingdom, and lately to the Right Hon. the Earl of Abingdon.

    • Text
    • London : printed for W. Davis, in Piccadilly; T. Caslon, opposite Stationer's-Hall; G. Robinson, in Paternoster-Row; F Newbery, the Corner of St. Paul's Church-Yard; and the author, in Princes-Street, Cavendish-Square, M.DCC.LXXVI. [1776]
    • 1776
    • 1 resource

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  • The professed cook [electronic resource] : or the modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery. In which the French Names of all the different Dishes are given and explained, whereby every Bill of Fare becomes intelligible and familiar. Containing I. Of Soups, Gravy, Cullis and Broths II. Of Sauces III. The different Ways of Dressing Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of First Course Dishes V. Of Dressing Poultry VI. Of Venison Vii. Of Game of all Sorts Viii. Of Ragouts, Collops and Fries IX. Of Dressing all Kinds of Fish X. Of Pastry of different Kinds XI. Of Entremets, or Last Course Dishes XII. Of Omelets XIII. Pastes of different Sorts XIV. Dried Conserves XV. Cakes, Wafers and Biscuits XVI. Of Almonds and Pistachias made in different Ways XVII. Marmalades XVIII. Jellies XIX. Liquid and Dried Sweetmeats XX. Syrups and Brandy Fruits XXI. Ices, Ice Creams and Ice Fruits XXII. Ratafias, and other Cordials, &c. &c. Translated from Les soupers de la cour; with the Addition of the best Receipts which have ever appear'd in the French Language. And adapted to the London markets by the editor, who has been many Years Clerk of the Kitchen in some of the first Families in this Kingdom.

    • Text
    • London : printed for R. Davis, in Piccadilly; and T. Caslon, opposite Stationers-Hall, MDCCLXIX. [1769]
    • 1769
    • 1 resource

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  • 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
    AccessStatusCall NumberLocation
    Request in advanceRequestTX715 .H556 2005Offsite
  • The housekeeper's valuable present [electronic resource] : Or, Lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following parts, viz. I. Different methods and degrees of boiling and clarifying sugar II. Methods of preserving various fruits in syrups, &c. III. Methods of making marmalades, jams, pastes, &c. IV. Methods of making syrups, custards, jellies, blanchmange, conserves, syllabubs, &c. V. Methods of preserving various fruits in brandy. VI. Methods of making a variety of biscuits, rich cakes, &c. &c. VII. Methods of mixing, freezing, and working ice creams. VIII. Methods of preparing cordials and made wines. With a variety of other useful and elegant articles. By Robert Abbot, late apprentice to Messrs. Negri and Gunter, confectioners, in Berkeley-square, London.

    • Text
    • Dublin : Printed by N. Kelly, 6, Gt. George's-Street; and sold by all the booksellers, 1792.
    • 1792
    • 1 resource

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    Full text online
  • The housekeeper's valuable present [electronic resource] : or, lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following Parts; viz. I. Different Methods and Degrees of boiling and clarifying Sugar. II. Methods of preserving various Fruits in Syrups, &c. III. Methods of making Marmalades, Jams, Pastes, &c. IV. Methods of making Syrups, Custards, Jellies, Blanch-Mange, Conserves, Syllabubs, &c. V. Methods of preserving various Fruits in Brandy. VI. Methods of making a Variety of Biscuits, rich Cakes, &c. &c. Vii. Methods of mixing, freezing, and working Ice Creams. Viii. Methods of preparing Cordials and made Wines. With a Variety of other useful and elegant Articles. By Robert Abbot, Late Apprentice to Messrs. Negri & Gunter, Confectioners, in Berkeley Square.

    • Text
    • [London] : Printed for the author; and sold by C. Cooke, no. 17, Pater-Noster Row; and all other booksellers in town and country, [1790?]
    • 1790
    • 1 resource

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  • Momofuku Milk Bar / Christina Tosi, with Courtney McBroom ; photographs by Gabriele Stabile and Mark Ibold.

    • Text
    • New York : Clarkson Potter, 2011.
    • 2011
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFF 11-1173Schwarzman Building - Main Reading Room 315
  • The grandparents handbook [electronic resource] : Games, activities, tips, how-tos, and all-around fun. Elizabeth Laban.

    • Text
    • 2010.
    • 2010
    • 1 resource

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  • Southern sugar / Belinda Smith-Sullivan ; photographs by Kate Blohm.

    • Text
    • Layton, Utah : Gibbs Smith, [2021]
    • 2021-2021
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestSc D 21-740Schomburg Center - Research & Reference
  • The novelty songbook : piano, vocal, guitar.

    • Notated music
    • Milwaukee, WI : H. Leonard, [2008?]
    • 2008
  • Baking with Dorie : sweet, salty & simple / Dorie Greenspan ; photographs by Mark Weinberg.

    • Text
    • Boston : Houghton Mifflin Harcourt, 2021.
    • 2021-2021
    • 1 item
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    Use in libraryRequestJFF 21-1019Schwarzman Building - Main Reading Room 315
  • Celebration : proceedings of the Oxford Symposium of Food and Cookery 2011 / edited by Mark McWilliams.

    • Text
    • Totnes, Devon [U.K.] : Prospect Books, 2012.
    • 2012
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestGT2850 .O94 2011Offsite
  • Pure dessert / Alice Medrich.

    • Text
    • New York : Artisan, ©2007.
    • 2007
    • 1 resource

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  • Snackable bakes : 100 easy-peasy recipes for exceptionally scrumptious sweets and treats / Jessie Sheehan.

    • Text
    • New York : Countryman Press, an imprint of W.W. Norton & Company, [2022]
    • 2022-2022
    • 1 resource

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  • The last bite : a whole new approach to making desserts through the year / Anna Higham.

    • Text
    • London : Dorling Kindersley Limited, 2022.
    • 2022
    • 1 resource

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  • The birthday blastoff [electronic resource]. Kate Biberdorf.

    • Text
    • 2021.
    • 2021
    • 1 resource

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  • The birthday blastoff [electronic resource] : Kate the chemist series, book 4. Kate Biberdorf.

    • Audio
    • New York : Listening Library (Audio), 2021.
    • 2021
    • 1 resource

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  • The new pâtissiers / Olivier Dupon.

    • Text
    • New York, New York : Thames & Hudson, 2013.
    • 2013
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFG 13-377Schwarzman Building - Main Reading Room 315 - Mezzanine
  • The 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 Lent 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 Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, 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, Carchup, 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, &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. To which are added, By Way of Appendix, I. To dress a Turtle, the West-India Way. II. To make Ice Cream. III. A Turkey, &c. in Jelly. IV. To make Citron. V. To candy Cherries or Green Gages. VI. To take Ironmolds out of Linnen. Vii. To make India Pickle: Viii. To make English Catchup. IX. To prevent the Infection among horned Cattle. By a lady.

    • Text
    • London : printed, and sold at Mrs. Ashburn's China-Shop, the Corner of Fleet-Ditch; at the Bluecoat-Boy, near the Royal-Exchange; at the Prince of Wales's Arms, in Tavistock-Street, Covent-Garden; by W. Innys, in Pater-Noster Row; J. Hodges, on London-Bridge; T. Trye, near Gray's-Inn-Gate, Holborn; B. Dod, in Ave-Mary-Lane; J. Brotherton, in Cornhill; and by the booksellers in town and country, M.DCC.LV. - This Book is publish'd with His Majesty's Royal Licence; and whoever prints it, or any Part of it, will be prosecuted, [1755]
    • 1755
    • 1 resource

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  • The art of cookery, made plain and easy [electronic resource] : which far exceeds anything 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 Lent 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 Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, 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, &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. To which are added, By Way of Appendix, I. To dress a Turtle, the West-India Way. II. To make Ice Cream. III. A Turkey, &c. in Jelly. IV. To make Citron. V. To candy Cherries or Green Gages. VI. To take Ironmolds out of Linnen. By a lady.

    • Text
    • London : printed for the author, and sold at the Bluecoat-Boy, near the Royal-Exchange; at Mrs Ashburn's China-Shop, the Corner of Fleet-Ditch; at the Leg and Dial, in Fleet-Street; at the Prince of Wales's Arms, in Tavistock-Street, Covent-Garden; by W. Innys, in Pater-Noster Row; J. Hodges, on London-Bridge: T. Trye, near Gray's-Inn-Gate, Holborn; J. Brotherton, in Cornhill; and by the Booksellers in Town and Country, M.DCC.LI. [1751]
    • 1751
    • 1 resource

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

    • Text
    • New York, c1968.
    • 1968
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJ PIC BSchwarzman Building M2 - General Research Room 315
  • Bygone days : folklore, traditions & toenails / Reginald "Dutch" Thompson.

    • Text
    • Charlottetown, Prince Edward Island : The Acorn Press, 2019.
    • 2019
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFE 21-304Schwarzman Building - Main Reading Room 315
  • Dessert : a tale of happy endings / Jeri Quinzo.

    • Text
    • London, UK : Reaktion Books Ltd, 2018.
    • 2018
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFE 18-8705Schwarzman Building - Main Reading Room 315
  • Mother grains : recipes for the grain revolution / Roxana Jullapat ; photography by Kristin Teig.

    • Text
    • New York, NY : W. W. Norton & Company, Inc., [2021]
    • 2021
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFF 21-490Schwarzman Building - Main Reading Room 315
  • The complete cook's country tv show cookbook includes season 13 recipes [electronic resource] : every recipe and every review from all thirteen seasons / Cook's Country.

    • Text
    • [S.l.] : Cook's Country, 2020.
    • 2020
    • 1 resource

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  • Good & sweet [electronic resource] : A new way to bake with naturally sweet ingredients. Brian Levy.

    • Text
    • 2022.
    • 2022

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