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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

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The 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

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Juice, blend, taste : fruits, vegetables, herbs & spices, nut milks, coconut water, yogurt & superfoods, fresh juices, sweet & savory smoothies, booster shots, sparkling drinks, iced teas & warm infusions that taste as good as they are good for you / from the experts at The Juicery.

Text

New York : Rizzoli, 2014.

2014

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FormatText	Call NumberJFE 15-1486	Item LocationSchwarzman Building - Main Reading Room 315

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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

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FormatText	Call NumberAC-10 119	Item LocationOffsite

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The 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.

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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

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The 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

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What can you do with a paleta? / by Carmen Tafolla ; illustrated by Magaly Morales.

Text

Berkeley, Calif. : Tricycle Press, 2009.

2009

1 Item

Format	Call Number	Item Location
FormatText	Call NumberJFF 10-459	Item LocationSchwarzman Building - Main Reading Room 315

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The standard manual of soda and other beverages [microform] : a treatise especially adapted to the requirements of druggists and confectioners : including formulas for coloring agents, foams, extracts, essences, fruit juices, syrups, meads, beers, ales, phosphates, lactarts, egg drinks, ades, milk and cream drinks, medicinal drinks, popular fancy drinks, hot soda drinks, ice creams, ciders, fruit wines, liqueurs, cordials, bitters, cremes : also a chapter on articles more or less within the especial province of the druggist, treating of baking powders, flavorings, beef tea, butter colors, curry powders, infants' and invalids' foods, kumiss and kefir preparations, malted milks, peptonized foods, vinegars, etc. / by A. Emil Hess.

Text

Chicago : G.P. Engelhard, 1900, c1897.

1900-1897

1 Item

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FormatText	Call Number*Z-7125 1-5	Item LocationOffsite

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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.

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London : printed for R. Davis, in Piccadilly; and T. Caslon, opposite Stationers-Hall, MDCCLXIX. [1769]

1769

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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.

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

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The 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

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Watermelon & red birds : a cookbook for Juneteenth and Black celebrations / Nicole A. Taylor.

Text

New York : Simon & Schuster, 2022.

2022-2022

1 Item

Format	Call Number	Item Location
FormatText	Call NumberSc E 23-159	Item LocationSchomburg Center - Research & Reference

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High five : an anthology of fiction from ten years of Five Points / edited by Megan Sexton.

Text

New York : Carrollo & Graf Publishers, c2006.

2006

1 Item

Format	Call Number	Item Location
FormatText	Call NumberJFD 07-2014	Item LocationSchwarzman Building - Main Reading Room 315

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Tangy, tart, hot & sweet : a world of recipes for every day / Padma Lakshmi ; art direction and design by Erika Oliveira ; photography by Ditte Isager ; additional portrait photography by Charles Thompson.

Text

New York : Weinstein Books, c2007.

2007

1 Item

Format	Call Number	Item Location
FormatText	Call NumberJFE 08-702	Item LocationSchwarzman Building - Main Reading Room 315

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Classic Turkish cooking / Ghillie Basan ; photographs by Jonathan Basan ; foreword by Josceline Dimbleby.

Text

London : I.B.Tauris, 2011, c1997.

2011-1997

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Format	Call Number	Item Location
FormatText	Call NumberJFF 12-1006	Item LocationSchwarzman Building - Main Reading Room 315

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White eyes, dark ages / Deborah Randall.

Text

Newcastle upon Tyne : Bloodaxe Books ; Chester Springs, PA : U.S. distributor, Dufour Editions, 1993.

1993

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Format	Call Number	Item Location
FormatText	Call NumberPR6068.A55 W48 1993	Item LocationOff-site

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Art of immersive soundscapes / edited by Pauline Minevich and Ellen Waterman ; with a DVD edited by James Harley.

Text

Regina : University of Regina Press, [2013]

2013-2013

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FormatText	Call NumberNX650.S68 A78 2013 +disc	Item LocationOff-site

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The alchemist's kitchen : poems / Susan Rich.

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Buffalo, N.Y. : White Pine Press, c2010.

2010

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FormatText	Call NumberPS3618.I33354 A43 2010	Item LocationOff-site

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The cornucopia : being a kitchen entertainment and cookbook containing good reading and good cookery from more than 500 years of recipes, food lore & c. as conceived and expounded by the great chefs & gourmets of the old and new worlds between the years 1390 and 1899 / now compiled and presented to the public in a single handsome and convenient volume copiously illustrated, Judith Herman and Marguerite Shalett Herman.

Text

San Marino, Calif. : Huntington Library, c2005.

2005-1973

1 Item

Format	Call Number	Item Location
FormatText	Call NumberTX715 .H556 2005	Item LocationOff-site

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Tampa : impressions of an emigrant / Wenceslao Gálvez y Delmonte ; translated by Noel M. Smith ; introduction and notes by Noel M. Smith and Andrew T. Huse.

Text

Gainesville : University Press of Florida, [2020]

2020

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Format	Call Number	Item Location
FormatText	Call NumberJFE 21-4962	Item LocationSchwarzman Building - Milstein Division Room 121

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Best food writing 2013 / edited by Holly Hughes.

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Philadelphia, PA : Da Capo/Lifelong, 2013.

2013

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Format	Call Number	Item Location
FormatText	Call NumberJFD 14-10	Item LocationSchwarzman Building - Main Reading Room 315

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Food fundamentals / Margaret McWilliams.

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Upper Saddle River, NJ : Pearson Prentice Hall, 2006.

2006

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Table of contents

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FormatText	Call NumberTX354 .M28 2006	Item LocationOff-site

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The Graphic Canon. volume 3 : from Heart of Darkness to Hemingway to Infinite Jest / edited by Russ Kick.

Text

New York : Seven Stories Press, [2013]

2013

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Format	Call Number	Item Location
FormatText	Call NumberJFF 13-1505	Item LocationSchwarzman Building - Main Reading Room 315

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Children's tapes [videorecording] / produced by Terry Fox.

Moving image

New York : Electronic Arts Intermix, 1974.

1974

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Format	Call Number	Item Location
FormatMoving image	Call NumberVTH 2118 C	Item LocationOffsite

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This day is published, [electronic resource] : number I. Price one shilling. (to be continued weekly.) And, part I. Price ten shillings and sixpence, (containing no.I. to X. inclusive,) of The gardener's and botanist's dictionary; containing The best and newest Methods of cultivating and improving the Kitchen, Fruit, Flower Garden, and Nursery; of performing the Practical Parts of Agriculture; of managing Vineyards, and of propagating all Sorts of Timber Trees. By the late Philip Miller, F.R.S. Gardener to the Worshipful Company of Apothecaries at their Botanic Garden in Chelsea, and Member of the Botanic Academy at Florence. To which are now first added, A complete Enumeration and Description of all Plants hitherto known, with their Generic and Specific Characters, Places of Growth, Times of flowering, and Uses both Medicinal and Oeconomical. The whole corrected and newly arranged, With the Addition of all the modern Improvements in Landscape Gardening, and in the Culture of Trees, Plants and Fruits, Particularly in the various Kinds of Hot-Houses and Forcing Frames: With plates explanatory both of them, and the Principles of Botany. By Thomas Martyn, B.D. F.R.S. Regius Professor of Botany in the University of Cambridge. Printed for F. and C. Rivington, No 62, St. Paul's Church-Yard; and the rest of the proprietors. Conditions. I. This Work will make two large Volumes in Folio, and be handsomely printed on a new Pica Letter, and fine Demy Paper. II. A Number, containing Four Sheets, will be delivered every Saturday, stitched, Price One Shilling, until the Whole is completed. III. For the Convenience of those who prefer a more speedy Mode of Publication, this Work will also be delivered in Parts, each containing Forty Sheets, sewed in blue Paper, Price Ten Shillings and Sixpence. A Part will be delivered at the End of every Ten Weeks. IV. In the Course of the Work will be given, Gratis, a Set of Copper Plates, elegantly engraved, exhibiting a general Illustration of the Science of Botany. Also various Plans, and Designs for Green-Houses, Stoves, Ice-Houses, &c. &c.

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[London] : Printed by Bye and Law, St. John's Square, printers, Clerkenwell, [1795]

1795

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The soda water formulary [microform] : a guide for the modern soda water dispenser and a compilation of the most recent reliable formulas for dispensing hot and cold soda / collected by E.G. Eberle.

Text

Dalllas, Tex. : Texas Druggist Pub. Co., 1902.

1902

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FormatText	Call Number*Z-7260 no. 1 no. 1-9	Item LocationOffsite

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The Devil never sleeps : and other essays / Andrei Codrescu.

Text

New York : St. Martin's Press, 2000.

2000

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Format	Call Number	Item Location
FormatText	Call NumberPS3553.O3 D4 2000	Item LocationOff-site

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The white eyelash / by Susan Kinsolving.

Text

2003-2003

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FormatText	Call NumberPS3561.I578 W47 2003	Item LocationOff-site

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The Mountie at Niagara Falls : and other brief stories / Salvatore Difalco.

Text

2010

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FormatText	Call NumberPR9199.4.D545 M68 2010	Item LocationOff-site

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100 beats : Ibiza.

Audio

London : 100 Beats, [2010]

2010-2010

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Access Naxos Music Library

Les conséquences de la Grande Guerre : 1919-1923 / sous la direction de Jean-Paul Bled et Jean-Pierre Deschodt.

Text

Paris : SPM, 2020.

2020-2020

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FormatText	Call NumberReCAP 20-65304	Item LocationOffsite

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On being blue : a philosophical inquiry / by William Gass ; introduction by Michael Gorra.

Text

New York City : New York Review Books, 2014.

2014-1975

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FormatText	Call NumberBH301.C6 G37 2014	Item LocationOff-site

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Life : extraordinary animals, extreme behaviour / Martha Holmes and Michael Gunton ; [with] Rupert Barrington [and others].

Text

Berkeley, Calif. : University of California Press, 2010.

2010-2009

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FormatText	Call NumberQL751 .H595 2010	Item LocationOff-site

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Life : extraordinary animals, extreme behaviour / Martha Holmes and Mike Gunton ; [with] Rupert Barrington ... [et al.].

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2010-2009

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Candy is magic : real ingredients, modern recipes / Jami Curl ; photography by Maggie Kirkland ; illustrations by Michelle Ott.

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California : Ten Speed Press, [2017]

2017

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FormatText	Call NumberJFF 17-1257	Item LocationSchwarzman Building - Main Reading Room 315

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Symposium / Muriel Spark.

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New York : New Directions, 2006.

2006-1990

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FormatText	Call NumberPR6037.P29 S96 2006	Item LocationOff-site

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Southern sugar / Belinda Smith-Sullivan ; photographs by Kate Blohm.

Text

Layton, Utah : Gibbs Smith, [2021]

2021-2021

1 Item

Format	Call Number	Item Location
FormatText	Call NumberSc D 21-740	Item LocationSchomburg Center - Research & Reference

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Research Catalog

Displaying 1-50 of 68 results for keywords "Fruit Ices"

Protection of paper-packaged fruits and vegetables displayed on ice / [by W.E. Tolle].

Ice : water treatment and purification, natural ice, manufacture of ice, history and romance of the ice industry, transportation of fruits and vegetables, guarding the nation's health; a handbook of ice.

Ice, water treatment and purification, natural ice, manufacture of ice, history and romance of the ice industry, transportation of fruits and vegetables, guarding the nation's health; a handbook of ice.

Frozen dainties : fifty choice receipts for ice-creams, frozen puddings, frozen fruits, frozen beverages, sherbets, and water ices / prepared for the White Mountain Freezer Co. by Mrs. D. A. Lincoln.

Mrs. Beeton's cold sweets, jellies, creams, fruit dishes, cold puddings, and ices; 350 recipes fully illustrated.

La Grotta : Ices creams and sorbets / Kitty Travers.

Vegan ice cream : over 90 sinfully delicious dairy-free delights / Jeff Rogers ; photography by Clare Barboza.

Moisture transmission report on refrigerator cars used in tests AAR-USDA nos. 17, 18, 19, 20 on the transportation of oranges, top-iced vegetables frozen foods and grapes ... Final report.

Juice, blend, taste : fruits, vegetables, herbs & spices, nut milks, coconut water, yogurt & superfoods, fresh juices, sweet & savory smoothies, booster shots, sparkling drinks, iced teas & warm infusions that taste as good as they are good for you / from the experts at The Juicery.

What can you do with a paleta? / by Carmen Tafolla ; illustrated by Magaly Morales.

Watermelon & red birds : a cookbook for Juneteenth and Black celebrations / Nicole A. Taylor.

High five : an anthology of fiction from ten years of Five Points / edited by Megan Sexton.

Tangy, tart, hot & sweet : a world of recipes for every day / Padma Lakshmi ; art direction and design by Erika Oliveira ; photography by Ditte Isager ; additional portrait photography by Charles Thompson.

Classic Turkish cooking / Ghillie Basan ; photographs by Jonathan Basan ; foreword by Josceline Dimbleby.

White eyes, dark ages / Deborah Randall.

Art of immersive soundscapes / edited by Pauline Minevich and Ellen Waterman ; with a DVD edited by James Harley.

The alchemist's kitchen : poems / Susan Rich.

Tampa : impressions of an emigrant / Wenceslao Gálvez y Delmonte ; translated by Noel M. Smith ; introduction and notes by Noel M. Smith and Andrew T. Huse.

Best food writing 2013 / edited by Holly Hughes.

Food fundamentals / Margaret McWilliams.

The Graphic Canon. volume 3 : from Heart of Darkness to Hemingway to Infinite Jest / edited by Russ Kick.

Children's tapes [videorecording] / produced by Terry Fox.

The soda water formulary [microform] : a guide for the modern soda water dispenser and a compilation of the most recent reliable formulas for dispensing hot and cold soda / collected by E.G. Eberle.

The Devil never sleeps : and other essays / Andrei Codrescu.

The white eyelash / by Susan Kinsolving.

The Mountie at Niagara Falls : and other brief stories / Salvatore Difalco.

100 beats : Ibiza.

Les conséquences de la Grande Guerre : 1919-1923 / sous la direction de Jean-Paul Bled et Jean-Pierre Deschodt.

On being blue : a philosophical inquiry / by William Gass ; introduction by Michael Gorra.

Life : extraordinary animals, extreme behaviour / Martha Holmes and Michael Gunton ; [with] Rupert Barrington [and others].

Life : extraordinary animals, extreme behaviour / Martha Holmes and Mike Gunton ; [with] Rupert Barrington ... [et al.].

Candy is magic : real ingredients, modern recipes / Jami Curl ; photography by Maggie Kirkland ; illustrations by Michelle Ott.

Symposium / Muriel Spark.

Southern sugar / Belinda Smith-Sullivan ; photographs by Kate Blohm.

Results from Digital Research Books Beta

Protection of paper-packaged fruits and vegetables displayed on ice

The book of ices [microform] : iced beverages, ice-creams and ices : full and correct instructions for making all kinds of ice-creams, water ices, iced puddings, iced kisses, frozen fruits, iced beverages, harlequins, macedoines, iced custards, souffles, etc., etc. for home and confectioners' use

The making of ice cream, ices, frozen fruits, French creams, frozen puddings, sauces, bisquits, glaces, mousses, preserving fruits for ice cream use, novelties in ice cream; : the handling of fancy forms and every detail belonging to the ice cream business plainly and conscientiously described