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Displaying 1-30 of 30 results for keyword "ENTREMETS"
Pâtisseries et entremets.
- Text
- Paris, Larousse [1953, c1952]
- 1953-1952
- 1 Item
Item details Format Call Number Item Location Text VTI (Chavant, J. Pâtisseries et entremets) Offsite Sweet dishes; a little treatise on confectionery and entremets sucrés, by "Wyvern" [pseud.]
- Text
- Madras, Higginbotham, 1881.
- 1881
- 1 Item
Item details Format Call Number Item Location Text C-10 8764 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.
Vegetables, salads, and vegetable entremets with appropriate sauces / by Florence B. Jack.
- Text
- Edinburgh : T.C. & E.C. Jack ; London : Whittaker & Co., 1898.
- 1898
- 1 Item
Available Online
http://babel.hathitrust.org/cgi/pt?id=nyp.33433082247390Item details Format Call Number Item Location Text VTI (Jack, F. B. Vegetables, salads, and vegetable entremets with appropriate sauces) Offsite 150 Rezepte verschiedener Käse-Speisen für Hors-d'oeuvre und Entremets.
- Text
- Nordhausen am Harz, H. Killinger [1934]
- 1934
- 1 Item
Item details Format Call Number Item Location Text KD 21292 Off-site Les desserts : recueil de patisserie et entremets simples / par Henri-Paul Pellaprat.
- Text
- Paris : Éditions du Comptoir français du livre, 1949, c1937.
- 1949-1937
- 1 Item
Item details Format Call Number Item Location Text VTI (Pellaprat, H. P. Desserts) Offsite Mets--entremets et desserts nationaux des divers pays du monde, par P. Savarin ... La cuisine exotique facile et économique ...
- Text
- Paris, Bibliotheque pratique de la femme [1917]
- 1917
Entremets; bavaroises, crèmes, flans, gâteaux, glaces, mousses, sirops, etc. etc. Plus de 400 recettes, par Mme Jean Rouyer.
- Text
- Paris, A. Michel [1933]
- 1933
- 1 Item
Item details Format Call Number Item Location Text VTI (Rouyer, J. Entremets) Offsite Entremets et boissons glacés par l'appareil réfrigérateur; recettes. Illus. de M.A.B. Campbell.
- Text
- [Paris, M. Gottschalk, imp., 1929?]
- 1929
- 1 Item
Item details Format Call Number Item Location Text AD-10 81 Offsite Le mémorial des glaces et entremets de cuisine et pâtisserie faisant suite au Mémorial de la pâtisserie, renfermant 3.000 recettes, glaces, boissons, entremets, petits-fours, gaufres, confitures, gaufrettes, conserves de fruits, de jus, purée, pains d'épices, biscuiterie, pâtisserie de fabrique. Par Pierre Lacam.
- Text
- Paris [1922?]
- 1922
- 1 Item
Item details Format Call Number Item Location Text VTI (Lacam, P. Memorial des glaces et entremets de cuisine et patisserie faisant suite au Memorial de la patisserie) Offsite La pâtisserie familiale; plus de 700 recettes de pâtisserie, glaces, entremets de cuisine, confiserie, 64 présentations en couleurs de gâteaux, 65 gravures en noir de manipulation.
- Text
- Paris, Flammarion [1958]
- 1958
- 1 Item
Item details Format Call Number Item Location Text F-10 4328 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.
Le pâtissier royal belge illustré : pâtisserie fine et bourgeoise, glaces, sorbets, punchs, limonades, confitures, sirops, conserves de fruits, fruits confits au sucre, au vinaigre, à l'eau-de-vie, entremets de cuisine bourgeoise et ménagère, desserts, confiserie, etc., etc. / par Émile Le Graive.
- Text
- Bruxelles : J. Lebègue, Office de publicité, 1922.
- 1922
- 1 Item
Item details Format Call Number Item Location Text VTI (Le Graive, E. Patissier royal belge illustre) Offsite All about eggs [microform]. One hundred and fifty ways of cooking and serving eggs for breakfasts, dinners, etc., as entrées, entremets, cakes, creams, and drinks : from receipes [sic] by Caréme, Savarin, Baron de Brisse, Francatelli, Soyer, Suzanne and other less known chefs.
- Text
- Chicago, Ill., V. Palmer, 1888.
- 1888
- 1 Item
Item details Format Call Number Item Location Text *Z-1236 Offsite A noble feast : English silver from the Jerome and Rita Gans collection at the Virginia Museum of Fine Arts / by Christopher Hartop ; with a preface by Ellenor Alcorn and two entremets by Philippa Glanville.
- Text
- Richmond, Va. : Virginia Museum of Fine Arts ; Cambridge, England : In association with John Adamson ; Charlottesville : Distributed by University of Virginia Press, 2007.
- 2007
- 1 Item
Item details Format Call Number Item Location Text AK7143 V81 Off-site Le cuisinier gascon.
- Text
- Amsterdam, 1747.
- 1747
- 1 Item
Item details Format Call Number Item Location Text *KB 1747 (Maine, L. A. de B. Cuisinier gascon) 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.
La patisserie de Marie-Claire.
- Text
- [Lyon] Éditions de l'Ami [1948]
- 1948
- 1 Item
Item details Format Call Number Item Location Text C-10 4192 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.
La France russe : enquête sur les réseaux Poutine / Nicolas Hénin.
- Text
- Paris : Fayard, 2016.
- 2016
- 1 Item
Item details Format Call Number Item Location Text DC59.8.R8 H46 2016 Off-site Le goût des îles sur les tables des Lumières : ou l'exotisme culinaire dans la France du XVIIIe siècle / Érick Noël.
- Text
- La Crèche : La Geste, [2020]
- 2020-2020
- 1 Item
Item details Format Call Number Item Location Text ReCAP 21-109037 Offsite A noble feast : English silver from the Jerome and Rita Gans collection at the Virginia Museum of Fine Arts / by Christopher Hartop ; with a preface by Ellenor Alcorn and two entremets by Philippa Glanville.
- Text
- Richmond, Va. : Virginia Museum of Fine Arts ; Cambridge, England : in association with John Adamson ; Charlottesville : Distributed by University of Virginia Press, 2007.
- 2007
- 1 Item
Item details Format Call Number Item Location Text JQG 07-1080 Schwarzman Building M1 - Art & Architecture Room 300 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building M1 to submit a request in person.
Reliefs : sortes de chroniques moitié humoristiques sur la cuisine / Bénédicte Cartelier.
- Text
- Mazères : Le Temps qu'il fait, [2021]
- 2021-2021
- 1 Item
Item details Format Call Number Item Location Text ReCAP 21-112602 Offsite Feast : a history of grand eating / Roy Strong.
- Text
- London : Jonathan Cape, 2002.
- 2002
- 1 Item
Item details Format Call Number Item Location Text GT2850 .S77 2002 Off-site 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 La fille de l'été : poèmes / Jean-Pierre Andrevon.
- Text
- [Montélimar] : Voix d'encre, [2019]
- 2019-2019
- 1 Item
Item details Format Call Number Item Location Text ReCAP 19-67316 Offsite L'art de la cuisine française au dix-neuvième siècle : traité élémentaire et pratique des bouillons en gras et en maigre, des essences, fumets, des potages français et étrangers, des grosses pièces de poisson, des grandes et petites sauces, des ragoûts et des garnitures, des grosses pièces de boucherie, de jambon, de volaille et de gibier, etc. / par Antonin Carême, de Paris.
- Text
- Paris : Au dépot de librairie, 1854
- 1854
- 1 Item
Item details Format Call Number Item Location Text *KU 99-134 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 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=nyplHistoire de l'alimentation des Français / Éric Birlouez.
- Text
- Rennes : Éditions Ouest-France, [2022]
- 2022-2022
- 1 Item
Item details Format Call Number Item Location Text ReCAP 22-111867 Offsite Alsace, nouvelle vague : l'univers de 22 chefs de la cuisine alsacienne / Gilles Pudlowski ; photographies, Maurice Rougemont.
- Text
- Rennes : Ouest-France, c2013.
- 2013
- 1 Item
Item details Format Call Number Item Location Text ReCAP 13-52467 Offsite Sept saisons : chroniques théâtrales, 1978-1985 / Florence Delay.
- Text
- [Paris] : Gallimard, c2015.
- 2015
- 1 Item
Item details Format Call Number Item Location Text ReCAP 15-61278 Offsite Une saga du mime : des origines aux années 1970 / Pinok et Matho.
- Text
- Paris : Riveneuve éditions : Archimbaud, [2016]
- 2016
- 1 Item
Item details Format Call Number Item Location Text MWFP 16-4475 Offsite Une histoire politique de l'alimentation du Paléolithique à nos jours / Paul Ariès.
- Text
- Paris : Max Milo essais-documents, [2016]
- 2016
- 1 Item
Item details Format Call Number Item Location Text ReCAP 16-64714 Offsite
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- Traité des entrées chaudes, des rots en gras et en maigre, des entremets de légumes,...Read Online
- Le mémorial des glaces et entremets de cuisine et pâtisserie faisant suite au Mémorial...Read Online
- Le mémorial des glaces et entremets de cuisine et pâtisserie : faisant suite au...Read Online