Research Catalog

  • Standards for fruit jams, fruit preserves, fruit jellies, and apple butter; hearing ... seventy-first Congress, second session on H.R. 9760 by Mr. Haugen, February 20, 21, and March 5, 6, 19, and 20, 1930.

    • Text
    • Washington, Govt. print off., 1930.
    • 1930
    • 2 Items
    FormatCall NumberItem Location
    Text *SBF (United States. Agriculture, Committee on (House, 71:2). Hearings) no. 2-3, 1930-31Offsite
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    FormatCall NumberItem Location
    Text *SBF (United States. Agriculture, Committee on (House, 71:2). Hearings)Offsite
  • Savory sweet : simple preserves from a Northern Kitchen / Beth Dooley & Mette Nielsen.

    • Text
    • Minneapolis : University of Minnesota Press, [2017]
    • 2017
    • 1 Item
    FormatCall NumberItem Location
    Text JFE 17-5721Schwarzman 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.

  • Preserving winemaking ingredients: how to "put down" your flowers. herbs, fruits and vegetables by drying, deep-freezing, bottling or chemical preservation, and how to make a whole range of unusual syrups, jams and jellies, by T. Edwin Belt; illustrations and cover G. Hodgson.

    • Text
    • Andover (Hants.), Amateur Winemaker [1969]
    • 1969
    • 1 Item
    FormatCall NumberItem Location
    Text JFC 97-920Schwarzman 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.

  • Anushner, dondoghner ew bandakner / [patrastutʻiwn ew toghasharutʻiwn, Arpʻi Hambarean ew Tsovik Mkhchean].

    • Text
    • Pēyrutʻ : Hratarakutʻiwn Hamazgayini "Vahē Sētʻean" tparan-hratarakchʻatan, 2007.
    • 2007
    • 1 Item
    FormatCall NumberItem Location
    Text TX723.4 .A68 2007Off-site
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  • Les confitures / Véronique Gié ; photographies, Laurence Toussaint.

    • Text
    • [S.L] : Édition du May, c1996.
    • 1996
    • 1 Item
    FormatCall NumberItem Location
    Text JFB 97-19Offsite
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  • The growth and development of a family firm - Chivers of Histon 1873-1939 / by Glenn Horridge.

    • Text
    • Godalming Ammonite Books, [1988?]
    • 1988
    • 1 Item
    FormatCall NumberItem Location
    Text HD9330.J344 C48 1988Off-site
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  • Geleneksel Kıbrıs Türk tatlı ve macunları / derleyen İnci Akün ; ceviren Ece Umar = Traditional Turkish Cypriot deserts and preserves / compiled by İnci Akün ; translation by Ece Umar.

    • Text
    • Lefkoşa : K.K.T.C. Lefkoşa Folklor Derneği Folk-Der = T.R.N.C. Lefkoşa Folklore Association, [2008].
    • 2008
    • 1 Item
    FormatCall NumberItem Location
    Text Off-site
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  • Matanot meha-miṭbaḥ : kasher / Gil Ḥovav.

    • Text
    • Tel Aviv : Modan, 1999.
    • 1999
    • 1 Item
    FormatCall NumberItem Location
    Text Heb 44702.146Off-site
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  • Complete guide to home canning.

    • Text
    • [Washington, D.C.?] : U.S. Department of Agriculture, Extension Service : [Supt. of Docs., U.S. G.P.O., distributor], [1988]
    • 1988
    • 1 Item
    FormatCall NumberItem Location
    Text A 1.75:539Off-site
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  • Memory jars / Vera Brosgol.

    • Text
    • New York, NY : Roaring Brook Press, 2021.
    • 2021-2021
    • 1 Item
    FormatCall NumberItem Location
    Text Sc F 22-86Schomburg Center - Research & Reference

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

  • Can it, bottle it, smoke it : and other kitchen projects / Karen Solomon.

    • Text
    • New York : Ten Speed Press, 2011.
    • 2011
    • 1 Item
    FormatCall NumberItem Location
    Text JFD 12-4862Schwarzman 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.

  • Matanot meha-miṭbaḥ : kasher / Gil Ḥovav.

    • Text
    • Tel-Aviv : Modan, 1999.
    • 1999
    • 1 Item
    FormatCall NumberItem Location
    Text *PVR 10-858Offsite
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  • Mission des conserveurs de fruits et confituriers aux États-Unis [Rapport] publié souls l;égide de l'Association française pour l'accroissement de la productivité.

    • Text
    • [Paris] Chambre syndicate nationale des confituriers et conserveurs de fruits et l'Union nationale des fabricants de conservews de fruits et confitures [1953]
    • 1953
  • Ḥamutsim, metuḳim, ḥarifim / Yaʻaḳov Lishansḳi.

    • Text
    • Tel Aviv : Modan, 1996.
    • 1996
    • 1 Item
    FormatCall NumberItem Location
    Text Heb 44701.442Off-site
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  • The method of preserving the face of rigpa, the essence of wisdom : an aspect of training in thorough cut by Ju Mipham Namgyal / [translated & introduction] by Tony Duff.

    • Text
    • Kathmandu : Padma Karpo Translation Committee, 2009.
    • 2009
    • 1 Item
    FormatCall NumberItem Location
    Text BQ7662.4 .M53213 2009Off-site
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  • The book of fruit bottling, by Edith Bradley and May Crooke; a practical manual on the process of fruit bottling. Jams, jellies, and marmalade making: chapters on fruit drying, home-made wines and cider making, with preface urging upon county councils the importance of fostering these industries in rural districts. Introduction by Rev. W. Wilkes.

    • Text
    • London, New York, J. Land, 1907.
    • 1907
    • 1 Item
    FormatCall NumberItem Location
    Text VTG (Bradley, E. Book of fruit bottling)Offsite
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  • 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
    FormatCall NumberItem Location
    Text VTI (Art of confectionery)Offsite
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  • Gter ston brgya rtsåi rnam thar (Zab mo̊i gter daṅ gter ston grub thob ji ltar byon påi lo rgyus mdor bsdus bkod pa rin chen båi ḍūryåi phren ba źes bya ba) ; a collection of biographies of the rediscoverers of concealed teachings and recipients of remarkable visions of Lamaism, by ̊Jam-mgon Koṅ-spru Blo-gros-mtha-yas. Reproduced from a MS. preserved in the library of Ri-bo-che Rje-druṅ of Padma-bkod by Tseten Dorji.

    • Text
    • Tezu, Arunachal Pradesh, Tibetan Nyingmapa Monastery, 1973.
    • 1973
    • 1 Item
    FormatCall NumberItem Location
    Text *OZ+ 81-928Offsite
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  • 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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    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0884800300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl
  • Rdzogs chen sde gsum skor; revelations of a system of Dzogchen practice forming a part of the precepts known as the 'Bai ro tsa nåi sñiṅ thig.' Recovered from its place of concealment at Dzom-nang Padma-shel-phug, a meditation cave of the Gu-ru Rin-po-che, by Mchog-gyur-gliṅ-pa, with liturgical instructions by ̊Jam-mgon Koṅ-sprul Blo-gros-mthå-yas and Mkhan-po Karma-rin-chen-dar-rgyas. Reproduced from the MS. once preserved at Gnas-brtan Dgon-pa in Khams by Tulku Ugyen Topgyal.

    • Text
    • Bir, H. P., Tibetan Khampa Industrial Society, 1974.
    • 1974
    • 1 Item
    FormatCall NumberItem Location
    Text *OZ+ 81-950Offsite
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  • Sa-skya-paʼi skor / Si-khron Zhing-chen Bod-yig Dpe-rnying bsdu sgrigs khang gis bsgrigs = Sa jia pai dian ji / Sichuan Sheng zang wen gu ji sou ji bao hu bian wu yuan bian zuan = Texts on Sakya school of Tibetan Buddhism / Compiled by Institute of the collection and preservation of ancient Tibetan of Sichuan Province.

    • Text
    • Chengdu Shi : Sichuan min zu chu ban she ; Beijing : Guang ming ri bao chu ban she, 2017.
    • 2017
    • 8 Items

    Available Online

    http://www.columbia.edu/cgi-bin/cul/toc.pl?14411026
    FormatCall NumberItem Location
    Text BQ7672.4 .S266 2017 v.8Off-site
    FormatCall NumberItem Location
    Text BQ7672.4 .S266 2017 v.7Off-site
    FormatCall NumberItem Location
    Text BQ7672.4 .S266 2017 v.6Off-site
  • The accomplished housekeeper, [electronic resource] : and universal cook. Containing all the various branches of cookery; directions for Roasting, Boiling and Made Dishes, also for Frying, Broiling, Stewing, Mincing, and Hashing. The different Methods of Dressing Poultry, Game, and Fish, And of Preparing Soups, Gravies, Cullices, and Broths, To dress Roots and Vegetables, And to make all Sorts of Pies, Puddings, Pancakes, and Fritters; Cakes, Puffs, and Biscuits; Cheesecakes, Tarts, and Custards; Creams and Jams; Blanc Mange, Flummery, Jellies, and Syllabubs. The various Articles in Candying, Drying, Preserves, and Pickling; The Preparation of Hams, Tongues, Bacon, and of Made Wines and Cordial Waters. Directions for carving. With a Catalogue of the various Articles in Season every Month in the Year. By T. Williams, and the principal cooks at the London and Crown and Anchor taverns.

    • Text
    • London : printed for J. Scatcherd, No. 12, Ave-Maria-Lane, 1797.
    • 1797
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0223600500&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=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

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0292900400&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=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

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0986801200&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=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 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

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1010900400&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=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

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0264200300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=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

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0264201200&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=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

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0649101200&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl
  • 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.

  • Slow food, fast cars / Massimo Bottura, Lara Gilmore, Jessica Rosval.

    • Text
    • London, New York, NY : Phaidon Press, 2023.
    • 2023
    • 1 Item
    FormatCall NumberItem Location
    Text JFF 24-150Schwarzman 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 house-keeper's guide and everybody's hand-book [electronic resource] : containing over five hundred new and valuable recipes / by Smith & Swinney.

    • Text
    • Cincinnati, Ohio : [s.n.], 1871
    • 1871
    • 1 Resource

    Available Online

    http://galenet.galegroup.com/servlet/Sabin?af=RN&ae=CY108551418&srchtp=a&ste=14&q=nypl
  • The city after the automobile : an architect's vision / Moshe Safdie with Wendy Kohn.

    • Text
    • New York : BasicBooks, [1997], ©1997.
    • 1997-1997
    • 1 Item
    FormatCall NumberItem Location
    Text HT371 .S23 1997gOff-site
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  • Texas Water Safari : the world's toughest canoe race / Bob Spain and Joy Emshoff ; foreword by Andrew Sansom.

    • Text
    • College Station : Texas A&M University Press, [2023]
    • 2023
    • 1 Item
    FormatCall NumberItem Location
    Text GV786 .S63 2023Off-site
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  • Betty Crocker cookbook : 1500 recipes for the way you cook today.

    • Text
    • Hoboken, N.J. : John Wiley, c2011.
    • 2011
    • 1 Item
    FormatCall NumberItem Location
    Text JFF 12-264Schwarzman 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 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

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0185200600&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=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 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

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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 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

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  • Le Christ s'est arrêté à Tizi-Ouzou : enquête sur les conversions en terre d'islam / Salah Guemriche.

    • Text
    • Paris : Denoël, c2011.
    • 2011
    • 1 Item
    FormatCall NumberItem Location
    Text ReCAP 10-24319Offsite
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  • Lake Superior flavors : a field guide to food and drink along the Circle Tour / James Norton ; photographs by Becca Dilley.

    • Text
    • Minneapolis : University of Minnesota Press, [2014]
    • 2014
    • 1 Item
    FormatCall NumberItem Location
    Text JFE 14-7315Schwarzman 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.

  • Interview with Nancy Stark Smith, 2019/ Conducted by Lesley Farlow on September 27 and 28, and October 19, 2019 in Northampton, Massachussetts; Producer: Dance Oral History Project

    • Audio
    • 2019
    • 2019
    • 2 Items
    FormatCall NumberItem Location
    Audio *MGZMT 3-3491Offsite
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    FormatCall NumberItem Location
    Audio *MGZMT 3-3491Performing Arts Research Collections Dance

    Available - Can be used on site. Please visit New York Public Library - Performing Arts Research Collections Dance to submit a request in person.

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