Research Catalog

  • "Viva Babeuf!" : romanzo / Gino Vermicelli.

    • Text
    • Roma : Cooperativa "Manifesto anni ottanta", 1984.
    • 1984
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequest Offsite
  • Nouveau manuel complet de l'amidonnier et du vermicellier ... Par [J.] Morin. Augmenté d'un traité sur la distillation des pommes de terre par É. Hourier.

    • Text
    • Paris, Librairie encyclopédique de Roret, 1850.
    • 1850
    • 1 item
    AccessStatusCall NumberLocation
    Supervised useRequest3-VOD (Morin, J. Nouveau manuel v .3Offsite
  • Maccaroni, vermicelli, tagliolini : paste alimentari a Foligno tra Seicento e Novecento / Fabio Bettoni, Bruno Marinelli.

    • Text
    • Foligno (PG) : Il formichiere, [2019]
    • 2019
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestReCAP 19-71820Offsite
  • Come si sale e come si scende / Elpidio Cruciani ; a cura di Michelina Vermicelli.

    • Text
    • San Cesario di Lecce (Lecce) : Manni, c2006.
    • 2006
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestPQ4688.C78 C66 2006Offsite
  • Petizione dei fabbricanti di vermicelli, paste fine, galette e biscotti e dei mugnai della città di Genova al nazionale parlamento.

    • Text
    • Genova : Tip. Moretti, [1858?]
    • 1858
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestItal 604.508 (20)Offsite
  • La bella letteratura : sentimento religioso, ideologie e miti dell'Italia unita / Michelina Vermicelli.

    • Text
    • Soveria Mannelli : Rubbettino, c2008.
    • 2008
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestReCAP 09-40270 Offsite
  • Babeuf, Togliatti e gli altri : racconto di una vita / Gino Vermicelli ; prefazione di Valentino Parlato.

    • Text
    • Verbania : Tararà, 2000.
    • 2000
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestHX289.7.V47 A3 2000Offsite
  • Babeuf, Togliatti e gli altri : racconto di una vita / Gino Vermicelli ; prefazione di Valentino Parlato.

    • Text
    • Verbania : Tararà, 2000.
    • 2000
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestJFC 00-1945Schwarzman Building M2 - General Research Room 315
  • L'Ottocento in biblioteca : la collezione privata Fiumi Sermattei della Genga / Michelina Vermicelli.

    • Text
    • Assisi (Perugia) : Accademia Properziana del Subasio, 2005.
    • 2005
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestJFF 05-3368Offsite
  • "Viva Babeuf!" : romanzo / Gino Vermicelli.

    • Text
    • Roma : Cooperativa "Manifesto anni ottanta", 1984.
    • 1984
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestReCAP 12-18879Schwarzman Building M2 - General Research Room 315
  • Nouveau manuel complet de l'amidonnier et du vermicellier auquel on a joint tout ce qui est relatif à la fabrication des produits obtenus avec la pomme de terre, les marrons d'Inde, les chataignes, et toutes les autres plantes connues pour contenir quelque substance amylacée ou féculente / par M. Morin.

    • Text
    • Paris : Roret, 1855.
    • 1855
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestVTB (Morin, J. Nouveau manuel complet de l'amidonnier) New ed. (1855)Offsite
  • La stampa della liberazione : Perugia, 1944-47 / Nardi, Vermicelli, Cristofori.

    • Text
    • Perugia : Facoltà magistero, 1980.
    • 1980
    • 1 item
    AccessStatusCall NumberLocation
    Use in libraryRequestPN5249.I82P47Offsite
  • Ausatmen : Kurzprosa / Lali Gamrekelashvili.

    • Text
    • Berlin : Quiqueg, [2017]
    • 2017
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestReCAP 19-23557Offsite
  • Ne valeva la pena : dalla Repubblica dell'Ossola alla Costituzione italiana / [a cura di] Aldo Aniasi ; con la collaborazione di Gino Vermicelli ed Ettore Carinelli ; introduzione di Leo Valiani ; saggi e testimonianze di Giuliano Vassalli ... [et al.].

    • Text
    • Milano : M&B pub., 1997.
    • 1997
    • 1 item
    AccessStatusCall NumberLocation
    Request in advanceRequestJFD 02-10693Offsite
  • An Act to continue several laws relating to the opening and establishing certain free ports in the island of Jamaica [electronic resource] : to the allowing the free importation of sago powder and vermicelli from His Majesy's colonies in North America; to the free importation of certain raw hides and skins from Ireland, and the British plantations in America; to the allowing the exportation of provisions, goods, wares, and merchandize, to certain places in North America, which are or may be under the protection of His Majesty's arms, and from such places to Great Britain and other parts of His Majesty's dominions; to the clandestine running of uncustomed goods, and preventing frauds relating to the customs; to the preventing the clandestine running of goods, and the danger of infection thereby; to the encouraging the growth of coffee in His Majesty's plantations in America to the preventing the committing of frauds by bankrupts; and to revive and continue several laws relating to allowing the exportation of certain quantities of wheat and other articles to His Majesty's sugar colonies in America; to the impowering His Majesty to prohibit the exportation, and restrai the carrying coastwise, of copper in bars, or copper in sheets; to the allowing a drawback of the duties on rum shipped as stores to be consumed on board merchant ships on their voyages; and to the allowing a bounty on the exportation of British corn and grain in neutral ships.

    • Text
    • [London : printed by Charles Eyre and William Strahan, 1781]
    • 1781
    • 1 resource

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  • 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 Fast-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 Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's 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. By a lady.

    • Text
    • Dublin : printed for E. and J. Exshaw, at the Bible on Cork-Hill, M,DCC,XLVIII. [1748]
    • 1748
    • 1 resource

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  • The art of cookery, [electronic resource] : made plain and easy; which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XII. Of Hog's Puddings, Sausages, &c. XIII. To pot and make Hams. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs; &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Season of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, & Fruit. XXII. A certain Cure for the Bite of a Mad Dog. XXIII. A Receipt to keep clear from Bugs. To which are added, one hundred and fifty new and useful receipts: also, the order of a bill of fare for each Month, in the Manner the Dishes are to be placed upon the Table, in the present Taste. And also, fifty receipts for different articles of perfumery. With a copious index. By Mrs. Glasse.

    • Text
    • Dublin : printed for W. Gilbert, South-Great-George's-Street, MDCCXCI. [1791]
    • 1791
    • 1 resource

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    Full text online available from home with a valid library card and onsite at NYPL
  • The art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table II. Of Made Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on Board. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Season of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, & Fruit. XXII. A certain Cure for the Bite of a Mad Dog. XXIII. A Receipt to keep clear from Bugs. To which are added, one hundred and fifty new and useful receipts: also, the order of a bill of fare for each Month, in the Manner the Dishes are to be placed upon the Table, in the present Taste. And also, fifty receipts for different articles of perfumery. With a copious index. By Mrs. Glasse.

    • Text
    • Dublin : printed for W. Gilbert, 26, South Great-George's-Street, M,DCC,XCVI. [1796]
    • 1796
    • 1 resource

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    Full text online available from home with a valid library card and onsite at NYPL
  • The art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Persection every Thing necessary to be sent up to Table. II. Of Made Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dresh Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pics. IX. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XII. Of Hog's Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Dickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muslins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Season of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog, by Dr. Mead. XXIII. A Receipt to keep clear from Bugs. To which are added, one hundred and fifty new and useful receipts. And also fifty receipts for different articles of perfumery. With a copious index. By Mrs. Glasse.

    • Text
    • London : printed for J. Rivington and Sons, L. Davis, T. Longman, B. Law, T. Payne and Son, B. White and Son, J. Robson and W. Clarke, J. Johnson, G. G. J. and J. Robinson, T. Cadell, T. Vernor, E. Newbery, W. Nicoll, H. Gardiner, R. Baldwin, J. Bew, W. Goldsmith, J. Sewell, S. Hayes, J. Debrett, J. Knox, W. Fox, D. Ogilvy, W. Lowndes, G. and T. Wilkie, and C. Stalker, MDCCLXXXVIII. [1788]
    • 1788
    • 1 resource

    Available Online

    Full text online available from home with a valid library card and onsite at NYPL
  • The art of cookery, made plain and easy [electronic resource] : Which far exceeds any Thing of the Kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes which may be made use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XII. Of Hog's-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, Mussins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Season of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog, by Dr. Mead. XXII. A Receipt to keep clear from Bugs. To which are added, one hundred and fifty new and useful receipts; and also fifty receipts for different articles of perfumery. With a Copious Index. By a lady.

    • Text
    • London : printed for W. Strahan, J. Rivington and Sons, S. Crowder, J. Hinton, J. Johnson, T. Longman, W. Owen, B. White, T. Caslon, J. Wilkie, J. Robson, G. Robinson, T. Cadell, T. Becket, W. Davies, J. Knox, W. Nicoll, T. Lowndes, R. Dymott, H. Gardner, B. Domville, J. Richardson, T. Durham, R. Baldwin, J. Bew, F. Newberry, W. Goldsmith, Fielding and Walker, J. Wallis, and W. Fox, MDCCLXXVIII. [1778]
    • 1778
    • 1 resource

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

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