Research Catalog
New! Try our Article Search to discover online journals, books, and more from home with your library card.
Displaying 1-45 of 45 results for keywords "Biscuit with Fruits"
Biscuit industry = Industrie des biscuits / Statistics Canada, Industry Division, Census of Manufactures Section.
- Text
- Ottawa : Statistics Canada, 1986.
- 1984-1984
- 1 Item
Item details Format Call Number Item Location Text JLM 87-392 1984 Offsite Fruit and vegetable processing industries. Préparation de fruits et de légumes.
- Text
- Ottawa, 1972-1986.
- 1970-1984
- 2 Items
Item details Format Call Number Item Location Text JLM 76-689 1981-1984 Offsite Item details Format Call Number Item Location Text JLM 76-689 1970-1980 Offsite The compleat confectioner: or, The whole art of confectionary made plain and easy: shewing, the various methods of preserving and candying, both dry and liquid, all kinds of fruit, flowers and herbs; the different ways of clarifying sugar; and the method of keeping fruit, nuts and flowers fresh and fine all the year round. Also directions for making rock-works and candies, biscuits ... knicknacks and trifles for deserts, &c. Likewise, the art of making artificial fruit, with the stalks in it, so as to resemble the natural fruit. To which are added, some bills of fare for deserts for private families. By H. Glasse ... Also, The new art of brewing. By Mr. Ellis.
- Text
- Dublin, Printed by John Exshaw, 1742 [i.e. 1762]
- 1762
- 1 Item
Item details Format Call Number Item Location Text *KF 1762 (Glasse, H. Compleat confectioner) Schwarzman 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.
The new, universal, and complete confectioner; being the whole art of confectionary made perfectly plain and easy. Containing a full account of all the various methods of preserving and candying ... all kinds of fruit, flowers and herbs; also the various ways of clarifying sugar; and the various methods of keeping fruit, nuts, and flowers fresh and fine all year round. Together with directions for making blomonge, biscuits ... custards, jellies, creams and ice creams ... English wines of all sorts ... &c. Including likewise the modern art of making artificial fruit ... to which, among many other useful articles, are added, several bills of fare for deserts for private families, &c., &c. The whole rev., corr., and improved.
- Text
- London, Printed for A. Hogg [178-?]
- 178
- 1 Item
Available Online
http://hdl.handle.net/2027/nyp.33433004008128Item details Format Call Number Item Location Text AC-10 119 Offsite The compleat confectioner [electronic resource] : or, the whole art of confectionary made plain and easy. Shewing, The various Methods of preserving and candying, both dry and liquid, all Kinds of Fruit, Flowers and Herbs; the different Ways of clarifying Sugar; and the Method of Keeping Fruit, Nuts and Flowers fresh and fine all the Year round. Also directions for making Rock-Works and Candies, Biscuits, Rich Cakes, Creams, Custards, Jellies, Whip Syllabubs, and Cheese-Cakes of all Sorts, English Wines of all Sorts, Strong Cordials, Simple Waters, Mead, Oils, &c. Syrups of all Kinds, Milk Punch that will keep twenty Years, Knicknacks and Trifles for Deserts, &c. Likewise, The Art of making Artificial Fruit, with the Stalks in it, so as to resemble the natural Fruit. To which are added, Some Bills of Fare for Deserts for private Families. By H. Glasse, author of the art of cookery.
- Text
- London : Printed: And Sold at Mrs. Ashburner's China Shop, the Corner of Fleet Ditch; at Yewd's Hat Warehouse, near Somerset House; at Kirk's Toyshop, in St. Paul's Church Yard; at Deard's Toyshop, facing Arlington-Street, Piccadilly; By I. Pottinger, at the Royal Bible, in Pater-Noster Row; and by J. Williams, opposite St. Dunstan's Church, Fleet-Street, [1760?]
- 1760
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0185200400&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe compleat confectioner [electronic resource] : or, the whole art of confectionary made plain and easy: Shewing, The various Methods of Preserving and Candying, both dry and liquid, all Kinds of Fruit, Flowers and Herbs; the different Ways of Clarifying Sugar; and the Method of Keeping Fruit, Nuts and Flowers fresh and fine all the Year round. Also Directions for making Rock-Works and Candies, Biscuits, Rich Cakes, Creams, Custards, Jellies, Whip Syllabubs, and Cheese-Cakes of all Sorts. English Wines of all Sorts. Strong Cordials, Simple Waters, Mead, Oils, &c. Syrups of all Kinds, Milk Punch, that will keep twenty Yeras. Knicknacks and Trifles for Deserts, &c. Likewise The Art of making Artificial Fruit, with the Stalks in it, so as to resemble the natural Fruit. To which are added, Some Bills of Fare for Deserts for private Families. By H. Glasse, Author of the Art of Cookery. Also, the new art of brewing. By Mr. Ellis.
- Text
- Dublin : printed by John Exshaw, at the Bible in Dame-Street, MDCCXLII. [1742] [1762?]
- 1762
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0264300400&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe complete confectioner [electronic resource] : or the whole art of confectionary made plain and easy. Shewing The various Methods of Preserving and Candying, both dry and liquid, All Kinds of Fruit, Flowers, and Herbs; The different Ways of Clarifying Sugar; And the Method of Keeping Fruit, Nuts, and Flowers, Fresh and Fine All the Year Round. Also Directions for making Rock-Works and Candies, Biscuits, Rich Cakes, Creams and Ice Creams, Custards, Jellies, Blomonge Whip Syllabubs, and Cheese-Cakes of all Sorts, Sweetmeats, English Wines of all Sorts, Strong Cordials, Simple Waters, Mead, Oils, &c. Syrups of all Kinds, Milk Punch that will keep twenty Years, Knicknacks and Trifles for Deserts, &c. &c. &c. Likewise The Art of making Artificial Fruit, With the Stalks in it, so as to resemble the natural Fruit. To which are added, some bills of fare for deserts for private families. By H. Glasse, Author of the Art of Cookery.
- Text
- London : printed for J. Cooke, No. 87, Pater-Noster Row, [1770?]
- 1770
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0843300500&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe 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
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1228100300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe court and country confectioner [electronic resource] : or, the house-keeper's guide; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers; comprehending near five hundred easy and practical receipts, never before made known. Particularly, Preserving. Candying. Icing. Transparent Marmalade. Orange. Pine-Apple. Pistachio, and other Rich Creams. Caramel. Pastils. Bomboons. Syrups. Puff, Spun, and Fruit-Pastes. Light-Biscuits. Puffs. Rich Seed-Cakes. Custards. Syllabubs. Flummeries. Trifles, Whips, Fruits, and other Jellies. - Pickles, &c. Also New and easy directions for clarifying the different degrees of sugar, together with several bills of fare of deserts for private gentlemen's families, A new edition. To which is added, a dissertation on the different species of fruits, and the art of distilling simple waters, cordials, persumed oils, and essences. By Mr. Borella, now head confectioner to the Spanish Ambassador in England.
- Text
- London : printed for G. Riley, at his Circulating Library, Curson-Street, May-Fair; J. Bell, in the Strand; J. Wheble, Pater noster-row; and C. Etherington, at York, MDCCLXXII. [1772]
- 1772
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0185200900&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe court and country confectioner [electronic resource] : or, the house-keeper's guide ; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers; comprehending near four hundred and fifty easy and practical receipts, never before made know. Particularly, Preserving. Candying. Icing. Transparent Marmalade, Orange, Pine-Apple, Pistachio, and other Rich Creams. Caramil. Pastils. Bomboons. Puff, Spun, and Fruit-Pastes. Light-Biscuits. Puffs. Rich Seed-Cakes. Custards. Syllabues. Flummeries. Trifles. Whips. Fruite, and other Jellies. Pickles, &c. &c. Also New and easy directions for clarifying the different degrees of sugar, together with several bills of fare of deserts for private gentlemen's families. To which is added, a dissertation on the different species of fruits, and the art of distilling simple waters, cordials, perfumed oils, and essences. By an ingenious foreigner, now head confectioner to the Spanish ambassador in England.
- Text
- London : printed for G. Riley, and A. Cooke, at their Circulating Library, Queen Street, Berkley Square; J. Bell, near Exeter-Exchange, in the Strand; J. Wheble, at No. 20. Pater-Noster-Row; and C. Etherington, at York, M.DCC.LXX. [1770]
- 1770
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0282800500&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe 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
Available Online
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=nyplThe big book of plant-based baby food : 300 healthy, plant-based recipes perfect for your baby and toddler / Tamika L. Gardner, Author of 201 Organic baby purées.
- Text
- Avon, Massachusetts : Adams Media, 2021.
- 2021
- 1 Item
Item details Format Call Number Item Location Text Sc E 22-1255 Schomburg Center - Research & Reference Available - Can be used on site. Please visit New York Public Library - Schomburg Center to submit a request in person.
Saveurs et gourmandises en Alsace : un grand nom de la pâtisserie se dévoile / Antoine Hepp ; photographies de Marcel Ehrhard.
- Text
- Pontarlier : Éditions du Belvédère, [2015]
- 2015
- 1 Item
Item details Format Call Number Item Location Text ReCAP 16-60070 Offsite Les desserts de Jean-François Piège pour tous : recettes superfaciles pour faire aussi bien que le chef / photographies, Nicolas Lobbstaël.
- Text
- Vanves : Hachette cuisine, [2017]
- 2017-2017
- 1 Item
Item details Format Call Number Item Location Text ReCAP 19-62037 Offsite Opera Pâtisserie / Cédric Grolet ; photography, Phillippe Vaurès Santamaria ; translation, Cillero & De Motta.
- Text
- Levallois-Perret Cedex, France : Ducasse Édition, [2019]
- 2019
- 1 Item
Item details Format Call Number Item Location Text JFF 21-138 Schwarzman 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, Gravy, Cullis and Broths II. Of Sauces III. The different Ways of Dressing Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of First Course Dishes V. Of Dressing Poultry VI. Of Venison Vii. Of Game of all Sorts Viii. Of Ragouts, Collops and Fries IX. Of Dressing all Kinds of Fish X. Of Pastry of different Kinds XI. Of Entremets, or Last Course Dishes XII. Of Omelets XIII. Pastes of different Sorts XIV. Dried Conserves XV. Cakes, Wafers and Biscuits XVI. Of Almonds and Pistachias made in different Ways XVII. Marmalades XVIII. Jellies XIX. Liquid and Dried Sweetmeats XX. Syrups and Brandy Fruits XXI. Ices, Ice Creams and Ice Fruits XXII. Ratafias, and other Cordials, &c. &c. Translated from Les soupers de la cour; with the Addition of the best Receipts which have ever appear'd in the French Language. And adapted to the London markets by the editor, who has been many Years Clerk of the Kitchen in some of the first Families in this Kingdom.
- Text
- London : printed for R. Davis, in Piccadilly; and T. Caslon, opposite Stationers-Hall, MDCCLXIX. [1769]
- 1769
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0601300401&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe professed cook [electronic resource] : or, the modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery. In Which The French Names of all the different Dishes are given and explained, whereby every Bill of Fare becomes intelligible and familiar. Containing I. Of Soups, ... and Broths. II. Of Sauces. III. The different Ways of dressing Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of First Course Dishes. V. Of dressing Poultry. VI. Of Venison. VII. Of Game of all Sorts. VIII. Of Ragouts, Collops, and Fries. IX. Of dressing all Kinds of Fish. X. Of Pastry of different Kinds. XI. Of Entremets, or last Course Dishes. XII. Of Omelets. XIII. Pastes of different Sorts. XIV. Dried Conserves. XV. Of Cakes, Wafers, and Biscuits. XVI. Of Almonds and Pistachios made in different Ways. XVII. Marmalades. XVIII. Jellies. XIX. Liquid and dried Sweetmeats. XX. Syrups and Brandy Fruits. XXI. Ices, Ice Creams, and Ice Fruits. XXII. Ratafias, and other Cordials, &c. Including a translation of Les soupers de la cour; with the addition of the best receipts which have ever appeared in the French or English Languages, and adapted to the London Markets. By B. Clermont, Who has been many Years Clerk of the Kitchen in some of the first Families of this Kingdom, and lately to the Right Hon. the Earl of Abingdon.
- Text
- London : printed for W. Davis, in Piccadilly; T. Caslon, opposite Stationer's-Hall; G. Robinson, in Paternoster-Row; F Newbery, the Corner of St. Paul's Church-Yard; and the author, in Princes-Street, Cavendish-Square, M.DCC.LXXVI. [1776]
- 1776
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0661000600&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplMore than cake : 100 baking recipes built for pleasure and community / Natasha Pickowicz ; photographs by Graydon Herriott.
- Text
- New York : Artisan, [2023]
- 2023
- 1 Item
Item details Format Call Number Item Location Text JFF 24-259 Schwarzman 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 culinary history of the Nebraska Sand Hills : recipes & recollections from prairie kitchens / Christianna Reinhardt.
- Text
- Charleston, SC : American Palate, a division of The History Press, 2014.
- 2014
- 1 Item
Item details Format Call Number Item Location Text TX715.2.M53 R45 2014 Off-site A culinary history of the Nebraska Sand Hills : recipes & recollections from prairie kitchens / Christianna Reinhardt.
- Text
- Charleston, SC : American Palate, a division of The History Press, 2014.
- 2014
- 1 Item
Item details Format Call Number Item Location Text JFE 14-7463 Schwarzman 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.
Cheryl Day's treasury of Southern baking / Cheryl Day ; photographs by Angie Mosier.
- Text
- New York, NY : Artisan, a division of Workman Publishing Co., Inc., [2021]
- 2021
- 1 Item
Item details Format Call Number Item Location Text Sc F 22-151 Schomburg Center - Research & Reference Available - Can be used on site. Please visit New York Public Library - Schomburg Center 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=nyplThe 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=nyplLa cuisine de Philippe Arrambide / Laurence Barruel, Jean Para.
- Text
- [Riom] : De Borée, c2012.
- 2012
- 1 Item
Item details Format Call Number Item Location Text ReCAP 13-50097 Offsite La cuisine de Cédric Burtin / [Cédric Burtin] ; Laurence Barruel, Vincent Tasso.
- Text
- Riom : De Borée, c2012.
- 2012
- 1 Item
Item details Format Call Number Item Location Text ReCAP 13-50096 Schwarzman 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.
Traditional South African cooking / Magdaleen van Wyk, Pat Barton.
- Text
- Cape Town, South Africa Struik, 2015.
- 2015-2014
- 1 Item
Item details Format Call Number Item Location Text JFF 16-272 Schwarzman 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.
Le grand livre de notre alimentation / [édité par l'] Académie d'agriculture de France ; [contributions de] Jean-Christophe Augustin [and twenty-four others].
- Text
- Paris : Odile Jacob, [2019]
- 2019-2019
- 1 Item
Item details Format Call Number Item Location Text ReCAP 19-66933 Offsite Celebration : proceedings of the Oxford Symposium of Food and Cookery 2011 / edited by Mark McWilliams.
- Text
- Totnes, Devon [U.K.] : Prospect Books, 2012.
- 2012
- 1 Item
Item details Format Call Number Item Location Text GT2850 .O94 2011 Off-site White on black : images of Africa and blacks in Western popular culture / Jan Nederveen Pieterse.
- Text
- New Haven : Yale University Press, [1992], ©1992.
- 1992-1992
- 1 Item
Item details Format Call Number Item Location Text N7420 N28 Off-site Les gastronomes de l'extrême : du potage de hannetons au rôti de baleineau, les repas des grands voyageurs racontés par eux-mêmes / un texte de Bruno Fuligny ; illustré par Sergio Aquindo.
- Text
- Paris : Trésor, c2015.
- 2015
- 1 Item
Item details Format Call Number Item Location Text ReCAP 15-62656 Offsite Chefs à la carte / Thierry Marx, Bernard Thomasson ; illustrations de Patrick Pleutin.
- Text
- Paris : Seuil, [2018]
- 2018
- 1 Item
Item details Format Call Number Item Location Text ReCAP 18-64019 Offsite Dairy products industries = Industries laitières / Statistics Canada, Industry Division, Census of Manufactures Section.
- Text
- Ottawa : Statistics Canada, 1985-1986.
- 1983-1984
- 4 Items
Item details Format Call Number Item Location Text JLM 86-157 v. 35 (1988) Offsite Item details Format Call Number Item Location Text JLM 86-157 v. 34 (1987) Offsite Item details Format Call Number Item Location Text JLM 86-157 v. 33 (1986) Offsite Meat and poultry products industries = Industrie de la viande et de la volaille.
- Text
- Ottawa : Statistics Canada, Manufacturing and Primary Industries Division, Foods, Beverages, Textiles and Miscellaneous Industries Section, 1983-1986.
- 1981-1984
- 1 Item
Item details Format Call Number Item Location Text JLM 84-135 1981-84 Offsite Cane and beet sugar industry = Industrie du sucre de canne et de betteraves / Statistics Canada, Industry Division, Census of Manufactures Section.
- Text
- Ottawa : Statistics Canada, 1986.
- 1984-1984
- 1 Item
Item details Format Call Number Item Location Text JLM 89-448 1984 Offsite Flour and breakfast cereal products industry. Meunerie et fabrication de céréales de table.
- Text
- Ottawa, 1972-1986.
- 1970-1984
- 2 Items
Item details Format Call Number Item Location Text JLM 74-213 1977/1984 Offsite Item details Format Call Number Item Location Text JLM 74-213 1970/1976 Offsite Miscellaneous food processors. Traitement de produits alimentaires divers.
- Text
- Ottawa, Information Canada, 1972-1986.
- 1970-1984
- 2 Items
Item details Format Call Number Item Location Text JLM 74-1553 1977-84 Offsite Item details Format Call Number Item Location Text JLM 74-1553 1970-76 Offsite Pierre Caillet : meilleur ouvrier de France : la Normandie d'un homme de goût / photographies de Paulina Jakobiec ; textes de Sophie Talbot.
- Text
- Grenoble : Glénat, [2016]
- 2016
- 1 Item
Item details Format Call Number Item Location Text ReCAP 17-60759 Offsite Food industries = Industries des aliments / Statistics Canada, Industry Division.
- Text
- Ottawa : Statistics Canada, Industry Division, 1986-
- 1985-present
- 4 Items
Item details Format Call Number Item Location Text JLM 89-428 1995 Offsite Item details Format Call Number Item Location Text JLM 89-428 1994 Offsite Item details Format Call Number Item Location Text JLM 89-428 1990-1993 Offsite Productivity team report / Anglo-American Council on Productivity.
- Text
- London ; New York : The Council, 1949-1953.
- 1949-1953
- 11 Items
Item details Format Call Number Item Location Text TMA (Anglo-American Council on Productivity. Productivity team report) Library has: 1949, [no. 1-no. 3], 1950, [no. 1-no. 17], 1951, [no. 1-no. 24], 1952, [no. 1-no. 10]. pt. 1-7 1953 Offsite Item details Format Call Number Item Location Text TMA (Anglo-American Council on Productivity. Productivity team report) Library has: 1949, [no. 1-no. 3], 1950, [no. 1-no. 17], 1951, [no. 1-no. 24], 1952, [no. 1-no. 10]. pt. 8-13 1953 Offsite Item details Format Call Number Item Location Text TMA (Anglo-American Council on Productivity. Productivity team report) Library has: 1949, [no. 1-no. 3], 1950, [no. 1-no. 17], 1951, [no. 1-no. 24], 1952, [no. 1-no. 10]. pt. 1-4 1952 Offsite Confectionery manufacturers. Fabricants de confiserie.
- Text
- Ottawa.
- 1970-1984
- 2 Items
Item details Format Call Number Item Location Text JLM 73-509 1977-84 Offsite Item details Format Call Number Item Location Text JLM 73-509 1970-76 Offsite Feed industry. Fabrication d'aliments pour les animaux.
- Text
- Ottawa, 1972-1986.
- 1970-1984
- 2 Items
Item details Format Call Number Item Location Text JLM 73-456 v. 1976-84 Inc. Offsite Item details Format Call Number Item Location Text JLM 73-456 v. 1970-75 Offsite Fish products industry. Industrie de la transformation du poisson.
- Text
- Ottawa, 1972-1986.
- 1970-1984
- 2 Items
Item details Format Call Number Item Location Text JLM 73-196 1977-83 Offsite Item details Format Call Number Item Location Text JLM 73-196 1970-76 Offsite Vegetable oil mills.
- Text
- Ottawa : Dominion Bureau of Statistics, Industry and Merchandising Division, 1962-1986.
- 1960-1984
- 3 Items
Item details Format Call Number Item Location Text JLM 72-359 1977-84 Offsite Item details Format Call Number Item Location Text JLM 72-359 1970-1976 Offsite Item details Format Call Number Item Location Text M-10 8160 Offsite Elegant Hungarian tortes and homestyle desserts for American bakers / Ella Kovács Szabó with Eve Aino Roza Wirth ; edited and with additional material by Sharon Hudgins.
- Text
- Denton, Texas : University of North Texas Press, [2023]
- 2023
- 1 Resource
Available Online
https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=3765927Poeasy / Thomas Clerc.
- Text
- [Paris] : Gallimard, [2017]
- 2017
- 1 Item
Item details Format Call Number Item Location Text ReCAP 17-61625 Offsite
Results from Digital Research Books Beta
Digital books for research from multiple sources world wide- all free to read, download, and keep. No Library Card is Required. Read more about the project.
- The professed cook [electronic resource] : or the modern art of cookery, pastry, and...Read Online
- The making of ice cream, ices, frozen fruits, French creams, frozen puddings, sauces,...Read Online
- The new, universal, and complete confectioner : being the whole art of confectionary...Read Online