Displaying 19 of 19 results for keywords "All French pastry"
The French cook prescribing the way of making ready of all sorts of meats, fish, and flesh, with the proper sauces ... with the whole skill of pastry-work. Together with a treatise of conserves ... a la mode de France.
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London, Printed for Charles Adams, 1654.
1654
1 Item
Format | Call Number | Item Location |
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FormatText | Call Number*KC 1654 (La Varenne, F. P. de. French cook prescribing the way of making ready of all sorts of meats, fish, and flesh) | Item LocationSchwarzman Building - Rare Book Collection Room 328 |
Available by appointment at Schwarzman Building - Rare Book Collection Room 328
England's newest way in all sorts of cookery, pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard. Likewise, the best receipts for making cakes, mackroons, biskets, ginger bread, French bread: as also for preserving, conserving, candying and drying fruits, confectioning and making of creams, syllabubs, and marmalades of several sorts.
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London, C. Coningsby, 1717.
1717
1 Item
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FormatText | Call NumberVTI (Howard, H. England's newest way in all sorts of cookery. 1717) | Item LocationOffsite |
England's newest way in all sorts of cookery, pastry, and all pickles that are fit to be used : adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies / by Henry Howard, free cook of London, and late cook to His Grace the Duke of Ormond ... ; likewise the best receipts for making cakes, mackroons, biskets, ginger-bread, French bread ; as also for preserving, conserving, candying and drying fruits, confectioning and making of creams, syllabubs, and marmalades of several sorts.
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London : Printed for and sold by Chr. Coningsby, at the Ink-bottle against Clifford's-Inn back-gate ..., 1708.
1708
1 Item
Format | Call Number | Item Location |
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FormatText | Call Number*KU 00-299 | Item LocationSchwarzman Building - Rare Book Collection Room 328 |
Available by appointment at Schwarzman Building - Rare Book Collection Room 328
The perfect cook: being the most exact directions for the making all kind of pastes ... pies ... tarts ... now practised by the most ... expert cooks, both French and English. As also The perfect English cook, or right method of the whole art of cookery ... To which is added, the way of dressing all manner of flesh, fowl, and fish ... The like never extant. By Mounsieur Marnette.
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London, Printed for Obadiah Blagrave, 1686.
1686
1 Item
Format | Call Number | Item Location |
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FormatText | Call Number*KC 1686 (Marnette. Perfect cook) | Item LocationSchwarzman Building - Rare Book Collection Room 328 |
Available by appointment at Schwarzman Building - Rare Book Collection Room 328
The professed cook, 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 ... : 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 ....
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London : Printed for W. Davis ...; T. Caslon ...; G. Robinson ...; F. Newberry ...; and the author ..., 1776.
1776
2 Items
Format | Call Number | Item Location |
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FormatText | Call Number*KU 00-287 | Item LocationSchwarzman Building - Rare Book Collection Room 328 |
Available by appointment at Schwarzman Building - Rare Book Collection Room 328
Format | Call Number | Item Location |
---|---|---|
FormatText | Call Number*KU 00-288 | Item LocationSchwarzman Building - Rare Book Collection Room 328 |
Available by appointment at Schwarzman Building - Rare Book Collection Room 328
The perfect cook being the most exact directions for the making all kind of pastes ... pies ... tarts ... now practised by the most ... expert cooks, or right method of the whole art of cookery ... To which is added, the way of dressing all manner of flesh, fowl, and fish ... The like never extant; with fifty five ways of dressing of eggs. By Mounsieur Marnettè.
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London, Printed for Nath. Brooks [sic] 1656.
1656
1 Item
Format | Call Number | Item Location |
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FormatText | Call Number*KC 1656 (Marnette. Perfect cook) | Item LocationSchwarzman Building - Rare Book Collection Room 328 |
Available by appointment at Schwarzman Building - Rare Book Collection Room 328
Opera Pâtisserie / Cédric Grolet ; photography, Phillippe Vaurès Santamaria ; translation, Cillero & De Motta.
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Levallois-Perret Cedex, France : Ducasse Édition, [2019]
2019
1 Item
Format | Call Number | Item Location |
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FormatText | Call NumberJFF 21-138 | Item LocationSchwarzman 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 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.
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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
England's newest way in all sorts of cookery, [electronic resource] : pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the Manner of placing Dishes upon Tables; And the Newest Fashions of Mince-Pies. By Henry Howard, Free-Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchelsea. Like Wise The Best Receits for making Cakes, Mackroons, Biskets, Ginger bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several sorts.
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London : printed for and sold by Chr. Coningsby, at the Ink bottle against Clifford's-Inn-Gate, in Fetter-Lane, Fleetstreet, 1717.
1717
1 Resource
England's newest way in all sorts of cookery, [electronic resource] : pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard, Free-Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchelsea. Likewise the best receipts for making cakes, mackroons, biskets, Ginger-Bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several sorts.
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London : printed for and sold by Chr. Coningsby, at the Ink-Bottle against Clifford's-Inn-Gate, in Fetter-Lane, Fleetstreet, 1710.
1710
1 Resource
England's newest way in all sorts of cookery, [electronic resource] : pastry, and all pickles that are fit to be used. Adorned with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard, Free Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchessea. To which is added, the best receipts for making cakes, mackroons, biskets, Ginger-Bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several Sorts. Likewise, Additions of Beautifying Waters, and other Curiosities. As also above Fifty new Receipts are added which renders the whole Work compleat.
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London : printed for J. Knapton, R. Knaplock, J. and B. Sprint, D. Midwinter, B. Lintot, A. Bettesworth, W. and J. Innys, J. Osborn, R. Robinson and A. Ward, 1726.
1726
1 Resource
Midwest made : big, bold baking from the heartland / Shauna Sever ; photographs by Paul Strabbing.
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Philadelphia : Running Press, 2019.
2019-2019
1 Item
Format | Call Number | Item Location |
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FormatText | Call NumberJFF 20-439 | Item LocationSchwarzman 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 lady's companion [electronic resource] : containing upwards of three thousand different receipts in every kind of cookery : and those the best and most fashionable, being four times the quantity of any book of this sort. I., Making near two hundred different sorts of soops, pottages, broths,sauces, cullises, &c. after the French, Italian, Dutch, and English way, also making cake soop for the pocket. II., Dressing flesh, fish, and fowl, this last illustrated with cuts, shewing how every fowl is to be truss'd. III., Directions for making ragoos and fricaseys. IV., Directions for dressing all manner of kitchen garden stuff, &c. V., Making two hundred different sorts of puddings, florendines, tanzeys, &c. which are four times the number to be met with in any other book of this kind. VI., The whole art of pastry, in making upwards of two hundred pies, (with the shapes of them engraven on copper-plates) tarts, pasties, custards, cheese-cakes, yorkshire muffins, &c. Vii., Receipts for all manner of pickling, potting, collaring, &c. Viii., For preserving, making creams, jellies, and all manner of confectionary, with particular receipts for making orgeat and blanc manger. IX., Rules and directions for setting out dinners, suppers, and grand entertainments : to which is added, bills of fare for every month in the year, also directions for brewing beers, ales, &c. making all sorts of English wines, cyder, mum, metheglin, vinegar, verjuice, catchup, &c., with the receipts of Mrs. Stephens for the stone, Dr. Mead for the bite of a mad dog, the recipe, sent from Ireland, for the gout, Sir Hans Sloane's receipt for sore eyes, and the receipt for making tar water.
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London : J. Hodges and R. Baldwin, 1753.
1753
1 Resource
Available Online
Full text online available onsite at NYPLCheryl Day's treasury of Southern baking / Cheryl Day ; photographs by Angie Mosier.
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New York, NY : Artisan, a division of Workman Publishing Co., Inc., [2021]
2021
1 Item
Format | Call Number | Item Location |
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FormatText | Call NumberSc F 22-151 | Item LocationSchomburg Center - Research & Reference |
Available - Can be used on site. Please visit New York Public Library - Schomburg Center to submit a request in person.