Research Catalog

  • Adam's luxury, and Eve's cookery; or, The kitchen-garden display'd. In two parts. I. Shewing the best and most approved methods of raising and bringing to the greatest perfection, all the products of the kitchen-garden; with a kalendar shewing the different products of each month, and the business proper to be done in it. II. Containing a large collection of receipts for dressing all sorts of kitchen-stuff so as to afford a great variety of cheap, healthful, and palatable dishes. To which is added, the physical virtues of every herb and root. Designed for the use of all who would live cheap, and preserve their health to old age; particularly for farmers and tradesmen in the country, who have but small pieces of garden ground, and are willing to make the most of it.

    • Text
    • London, R. Dodsley, 1744.
    • 1744
    • 1 Item
    FormatCall NumberItem Location
    Text *KU 03-88Schwarzman Building - Rare Book Collection Room 328

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

  • Adam's luxury, [electronic resource] : and Eve's cookery; or, the kitchen-garden display'd. In two parts. I. Shewing the best and most approved methods of raising and bringing to the greatest Perfection, all the products of the kitchen-garden; with a Kalendar shewing the different Products of each Month, and the Business proper to be done in it. II. Containing a large collection of receipts for dressing all Sorts of Kitchen-stuff so as to afford a great Variety of cheap, healthful, and palatable dishes. To which is added, The physical virtues of every herb and root. Designed for the Use of all who would live Cheap, and preserve their Health to old Age; particularly for Farmers and Tradesmen in the Country, who have but small Pieces of Garden Ground, and are willing to make the most of it.

    • Text
    • London : printed for R. Dodsley, in Pall-Mall; and sold by M. Cooper, at the Globe in Pater-noster Row, MDCCXLIV. [1744]
    • 1744
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0542301000&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl
  • The wicked healthy cookbook : free. from. animals. / Chad Charno, Derek Sarno, and David Joachim ; foreword by Woody Harrelson ; photographs by Eva Kosmas Flores.

    • Text
    • New York : Grand Central Life & Style, 2018.
    • 2018-2018
    • 1 Item
    FormatCall NumberItem Location
    Text JFF 18-1116Schwarzman 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.

  • Harvey Rosen, Jonathan S. Rosen present culinary carving and plate decorating / language editor, Alyssa S. Eidelberg ; translated by Alice Ming.

    • Text
    • Elberon, N.J. : International Culinary Consultants, c1998.
    • 1998
    • 1 Item
    FormatCall NumberItem Location
    Text JFF 00-107Schwarzman 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.

  • Aarti paarti : an American kitchen with an Indian soul / Aarti Sequeira ; foreword by Ree Drummond ; photographs by Matt Armendariz.

    • Text
    • New York : Grand Central Life & Style, 2014.
    • 2014
    • 1 Item
    FormatCall NumberItem Location
    Text JFE 14-7555Schwarzman 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 art of cookery, made plain and easy [electronic resource] : Which far excels any Thing of the Kind yet published. Containing, I. A List of the various Kinds of Meat, Poultry, Fish, Vegetables, and Fruit, in Season, in every Month of the Year. II. Directions for Marketing. III. How to Roast and Boil to Perfection. IV. Sauces for all plain Dishes. V. Made Dishes. VI. To dress Poultry, Game, &c. Vii. How expensive a French Cook's Sauce is. Viii. To make a Number of pretty little Dishes for Suppers, or Side or Corner Dishes. IX. To dress Turtle, Mock-Turtle, &c. X. To dress Fish. XI. Sauces for Fish. XII. Of Soups and Broths. XIII. Of Puddings and Pies. XIV. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. XV. Directions for the Sick. XVI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XVII. Of Hog's Puddings, Sausages, &c. XVIII. To pot, make Hams, &c. XIX. Of Pickling. XX. Of making Cakes, &c. XXI. Of Cheesecakes, Creams, Jellies, Whipt Sullabubs. XXII. Of Made Wines, Brewing, Baking, French Bread, Muffins, Cheese, &c. XXIII. Jarring Cherries, Preserves, &c. XXIV. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XXV. Of Distilling. XXVI. Directions for Carving. XXVII. Useful and valuable Family Receipts. XXVIII. Receipts for Perfumery, &c. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse.

    • Text
    • London : printed for T. Longman, B. Law, J. Johnson, G. G. and J. Robinson, H. Gardner, T. Payne, F. and C. Rivington, J. Sewell, W. Richardson, W. Lane, W. Lowndes, G. and T. Wilkie, W. Nicoll, W. Fox, Ogilvy and Speare, J. Debrett, J. Scatcherd, Vernor and Hood, Clarke and Son, J. Nunn, J. Barker, B. Crosby, Cadell and Davies, and E. Newbery, 1796.
    • 1796
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0094600400&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl
  • One pot, three ways : save time with vibrant, versatile vegan recipes / Rachel Ama.

    • Text
    • London : Yellow Kite, 2021.
    • 2021
    • 1 Item
    FormatCall NumberItem Location
    Text Sc F 22-35Schomburg Center - Research & Reference

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

  • The garden chef : recipes and stories from plant to plate / commissioning editor, Victoria Clarke.

    • Text
    • London : Phaidon Press Limited, 2019.
    • 2019-2019
    • 1 Item
    FormatCall NumberItem Location
    Text JFF 19-1903Schwarzman 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 english art of cookery, [electronic resource] : according to the present practice; being a complete guide to all housekeepers, on a plan entirely new; consisting of Thirtyeight Chapters. Containing Proper Directions for Marketing, and Trussing of Poultry. The making Soups and Broths. Dressing all sorts of Fish. Sauces for every Occasion. Boiling and Roasting. Baking, Broiling, and Frying. Stews and Hashes. Made Dishes of every sort. Ragous and Fricasees. Directions for dressing all sorts of Roots and Vegetables. All Sorts of Aumlets and Eggs. Puddings, Pies, Tarts, &c. Pancakes and Fritters. Cheese-Cakes and Custards. Blanc'mange, Jellies, and Syllabubs, Directions for the Sick. Directions for Seafaring Men. Preserving, Syrups, and Conserves. Drying and Candying. All sorts of Cakes. Hogs Puddings, Sausages, &c. Potting, and little cold Dishes. The art of Carving. Collaring, Salting, and Sousing. Pickling. To keep Garden Vegetables, &c. A Catalogue of Things in Season. Made wines and Cordial Waters. Brewing. English and French Bread, &c. With Bills of Fare for every Month in the Year. By Richard Briggs, Many Years Cook at the Globe-Tavern, Fleet-Street, the White-Hart Tavern, Holborn, and now at the Temple Coffee-House, London.

    • Text
    • Dublin : printed for P. Byrne, No. 108, Grafton-Street, 1798.
    • 1798
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0556301200&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl
  • Crazy good vegan : simple, frugal recipes for flavor-packed home cooking / Lloyd Rose founder of Plantcrazii.

    • Text
    • Salem, MA : Page Street Publishing, 2022.
    • 2022
    • 1 Item
    FormatCall NumberItem Location
    Text Sc E 23-1023Schomburg Center - Research & Reference

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

  • Everyday food : great food fast / from the kitchens of Martha Stewart Living.

    • Text
    • New York : Clarkson Potter Publishers, c2007.
    • 2007
    • 1 Item

    Available Online

    http://www.loc.gov/catdir/enhancements/fy0727/2007297370-s.html
    FormatCall NumberItem Location
    Text JFE 08-2008Schwarzman 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.

  • 365 vegetarian meals : inspiring meals for every day of the year.

    • Text
    • Hoboken, N.J. : John Wiley & Sons, c2011.
    • 2011
    • 1 Item
    FormatCall NumberItem Location
    Text JFE 12-1793Schwarzman 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.

  • A wandering feast : a journey through the Jewish culture of Eastern Europe / Yale Strom with Elizabeth Schwartz.

    • Text
    • San Francisco, CA : Jossey-Bass, a Wiley Imprint, c2005.
    • 2005
    • 2 Items
    FormatCall NumberItem Location
    Text DS135.E83 S76 2005Off-site
    How do I pick up this item and when will it be ready?
    FormatCall NumberItem Location
    Text EU.ANT. St 87 wOff-site
  • The Greek vegetarian cookbook / Heather Thomas.

    • Text
    • London ; New York, NY : Phaidon Press, 2019.
    • 2019
    • 1 Item
    FormatCall NumberItem Location
    Text JFF 19-1821Schwarzman 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 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 delicacy / James Albon.

    • Text
    • San Diego, CA : Top Shelf Productions, an imprint of IDW publishing, [2021]
    • 2021-2021
    • 1 Item
    FormatCall NumberItem Location
    Text JFD 23-251Schwarzman 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 simple art of vegetarian cooking : templates and lessons for making delicious meatless meals every day / Martha Rose Shulman.

    • Text
    • [Emmaus, PA] : Rodale, [2014]
    • 2014
    • 1 Item
    FormatCall NumberItem Location
    Text JFE 14-6793Schwarzman 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.

  • Almonds, anchovies, + pancetta : a vegetarian cookbook, kind of / Cal Peternell.

    • Text
    • New York, NY : William Morrow, an imprint of HarperCollins Publishers, [2018]
    • 2018-2018
    • 1 Item
    FormatCall NumberItem Location
    Text JFD 20-556Schwarzman 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. 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

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1147700300&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
  • 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

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0731200200&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 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
  • Authenticity in the kitchen : proceedings of the Oxford Symposium on Food and Cookery 2005 / edited by Richard Hosking.

    • Text
    • Totnes, [U.K.] : Prospect Books, 2006.
    • 2006
    • 1 Item
    FormatCall NumberItem Location
    Text TX652.9 .O94 2006Off-site
    Not available - Please for assistance.
  • Sweeping beauty : contemporary women poets do housework / edited by Pamela Gemin.

    • Text
    • Iowa City : University of Iowa Press, 2005.
    • 2005
    • 1 Item
    FormatCall NumberItem Location
    Text PS595.H69 S94 2005Off-site
    How do I pick up this item and when will it be ready?
  • Sweeping beauty : contemporary women poets do housework / edited by Pamela Gemin.

    • Text
    • Iowa City : University of Iowa Press, 2005.
    • 2005
    • 1 Item
    FormatCall NumberItem Location
    Text PS595.H69 S94 2005Off-site
    How do I pick up this item and when will it be ready?
  • The Noma guide to fermentation : foundations of flavor / René Redzepi & David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler.

    • Text
    • New York, NY : Artisan, a division of Workman Publishing Co., Inc., [2018]
    • 2018
    • 1 Item
    FormatCall NumberItem Location
    Text Sc F 18-335Schomburg Center - Research & Reference

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

  • Mastering stocks and broths : a comprehensive culinary approach using traditional techniques and no-waste methods / Rachael S. Mamane.

    • Text
    • White River Junction, Vermont : Chelsea Green Publishing, [2017]
    • 2017
    • 1 Item
    FormatCall NumberItem Location
    Text JFE 17-8862Schwarzman 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.

  • Shade 2004 : an anthology / edited by David Dodd Lee.

    • Text
    • New York : Four Way Books, 2003.
    • 2003
    • 1 Item
    FormatCall NumberItem Location
    Text PS617 .S53 2003gOff-site
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  • The new book of Middle Eastern food / Claudia Roden.

    • Text
    • New York : Knopf, c2000.
    • 2000
    • 1 Item

    Available Online

    http://www.loc.gov/catdir/samples/random042/00708864.html
    FormatCall NumberItem Location
    Text *R-RMRR TX725.M628 .R638 2000Schwarzman Building - Main Reading Room 315 - Reference

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

  • Low-fat Jewish cookbook : 225 traditional and contemporary gourmet Kosher recipes for holidays and every day / Faye Levy.

    • Text
    • New York : Clarkson Potter, 1997.
    • 1997
    • 1 Item
    FormatCall NumberItem Location
    Text RM237 .L48 1997Off-site
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  • I am from here : stories and recipes from a Southern chef / Vishwesh Bhatt with Sara Camp Milam ; photography by Angie Mosier.

    • Text
    • New York, NY : W.W. Norton & Company, Inc., [2022]
    • 2022
    • 1 Item
    FormatCall NumberItem Location
    Text JFF 22-566Schwarzman 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.

  • El pan que como / Paloma Díaz-Mas.

    • Text
    • Barcelona : Editorial Anagrama, abril 2020.
    • 2020-4
    • 1 Item
    FormatCall NumberItem Location
    Text JX 21-4357Schwarzman 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.

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