Research Catalog

  • Cakes & cake icing / edited by Jo Barker.

    • Text
    • London : Octopus Books, 1978.
    • 1978
    • 1 Item
    FormatCall NumberItem Location
    Text JFF 97-867Schwarzman 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 icing on the cake / Elfrieda Read.

    • Text
    • [Ottawa] : Oberon Press, c1994.
    • 1994
    • 1 Item
    FormatCall NumberItem Location
    Text PR9199.3.R37 I24 1994Off-site
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  • The icing on the cake / Greg Robinson & Max Schofield.

    • Text
    • New York : Dutton, 1989,c1988.
    • 1989-1988
    • 1 Item
    FormatCall NumberItem Location
    Text JFF 91-1505Schwarzman 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.

  • Cake without icing, [by] Maysie Greig.

    • Text
    • London, E. Benn Ltd., [1932]
    • 1932
    • 1 Item
    FormatCall NumberItem Location
    Text NCW (Greig, M. Cake without icing)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.

  • Ice cake sizes [microform]

    • Text
    • [Washington?] : U.S. G.P.O., 1929.
    • 1929
  • Cake icing and decorating.

    • Text
    • [Melbourne] Colorgravure [distributed by Angus & Robertson, Sydney, 1963?]
    • 1963
    • 1 Item
    FormatCall NumberItem Location
    Text E-11 9418Schwarzman 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.

  • Homemade ice cream and cake, by the food editors of Farm journal. Edited by Elise W. Manning. Photography supervised by Al J. Reagan.

    • Text
    • New York, Doubleday [1972]
    • 1972
    • 1 Item
    FormatCall NumberItem Location
    Text JFD 00-6766Schwarzman 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.

  • Cake icing and decoration.

    • Text
    • London, Hamlyn, [1965]
    • 1965
    • 1 Item
    FormatCall NumberItem Location
    Text F-11 3131Schwarzman 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.

  • The maiden in the cake of ice.

    • Text
    • 1967
  • Mrs. Rorer's cakes, icings and fillings, by Mrs. Sarah Tyson Rorer ...

    • Text
    • Philadelphia, Arnold and Company [c1905]
    • 1905
    • 1 Item
    FormatCall NumberItem Location
    Text VTI (Rorer, S. T. H. Mrs. Rorer's cakes, icings and fillings)Offsite
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  • Cake icing and decorating for all occasions.

    • Text
    • Sydney, K. G. Murray Pub. Co., 1963.
    • 1963
    • 1 Item
    FormatCall NumberItem Location
    Text F-11 1061Schwarzman 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.

  • Cakes with white icings (Van Camp) : programs.

    • 1 Item
    FormatCall NumberItem Location
    *T-PRG (Cakes with white icings (Van Camp))Performing Arts Research Collections - Theatre

    Available - Can be used on site. Please visit New York Public Library - Performing Arts Research Collections to submit a request in person.

  • Cake making. A practical handbook of bread-making, cake-making, icing and piping, by George F. Burton ...

    • Text
    • Blackpool, Blackpool Union Printers, Ltd., 1927.
    • 1927
    • 1 Item
    FormatCall NumberItem Location
    Text VTI (Burton, G. F. Cake making)Offsite
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  • The International confectioner: confectionery, cakes, pastries, desserts and ices; edited by Wilfred J. Fance, produced by René Kramer.

    • Text
    • London, Virtue, 1968.
    • 1968
    • 1 Item
    FormatCall NumberItem Location
    Text AF-10 924Offsite
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  • Cake icing and decorating; a guide for Australians and New Zealanders.

    • Text
    • Wellington, A. H. & A. W. Reed [1972]
    • 1972
    • 1 Item
    FormatCall NumberItem Location
    Text JFF 96-632Schwarzman 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 cake cook book [by] Lilith Rushing [and] Ruth Voss.

    • Text
    • Philadelphia, Chilton Books [1965]
    • 1965
    • 1 Item
    FormatCall NumberItem Location
    Text JFE 95-16367Schwarzman 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.

  • Gingerbread : timeless recipes for cakes, cookies, desserts, ice cream, and candy / by Jennifer Lindner McGlinn ; photographs by Béatrice Peltre.

    • Text
    • San Francisco : Chronicle Books, c2009.
    • 2009
    • 1 Item
    FormatCall NumberItem Location
    Text JFD 09-3703Schwarzman 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 New international confectioner : confectionery, cakes, pastries, desserts and ices, savouries / edited by Wilfred J. Fance.

    • Text
    • London : Virtue, 1981.
    • 1981
    • 1 Item
    FormatCall NumberItem Location
    Text JSF 86-198Offsite
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  • Hamlyn cake design and decorating course / edited by Suzy Powling.

    • Text
    • London : Hamlyn, 1989.
    • 1989
    • 1 Item
    FormatCall NumberItem Location
    Text JFF 91-1784Schwarzman 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.

  • Proceedings of Conference on cake baking [microform].

    • Text
    • Chicago : American Institute of Baking, [1926]-
    • 1926-19
    • 1 Item
    FormatCall NumberItem Location
    Text *ZAN-11565 5 general research division serial titlesSchwarzman Building M1 - Microforms Room 315

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building M1 to submit a request in person.

  • Farm journal's complete cake decorating book : 100 decorating ideas plus 200 cake and frosting recipes / by the food editors of Farm journal.

    • Text
    • Philadelphia, Pa. : Farm Journal , c1983.
    • 1983
    • 1 Item
    FormatCall NumberItem Location
    Text JFF 91-1638Schwarzman 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.

  • Surprise-inside cakes : amazing cakes for every occasion-- with a little something extra inside / Amanda Rettke.

    • Text
    • New York : William Morrow, an imprint of HarperCollinsPublishers, [2014]
    • 2014
    • 1 Item
    FormatCall NumberItem Location
    Text JFE 14-3353Schwarzman 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.

  • Betty Crocker's Cake and frosting mix cookbook. Illustrated by Alice Golden.

    • Text
    • New York, Golden Press [1966]
    • 1966
    • 1 Item
    FormatCall NumberItem Location
    Text JFF 96-2896Schwarzman 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.

  • May Byron's cake book : seven hundred and fifty recipes for cakes large and small, bread, rolls, buns, scones, muffins, fried cakes, biscuits, gâteaux, éclairs, icings, fillings, etc. etc. etc.

    • Text
    • London ; New York : Hodder and Stoughton, 1917.
    • 1917
    • 1 Item
    FormatCall NumberItem Location
    Text VTI (Byron, M. May Byron's cake book)Offsite
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  • Rawmazing desserts : delicious and easy raw food recipes for cookies, cakes, ice cream, and pie / Susan Powers.

    • Text
    • New York : Skyhorse Pub., [2013]
    • 2013
    • 1 Item
    FormatCall NumberItem Location
    Text JFF 13-826Schwarzman 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.

  • Ice-cream and cakes. A new collection of standard fresh and original receipts for household and commercial use, by an American.

    • Text
    • New York, C. Scribner's Sons, 1909.
    • 1909
    • 1 Item

    Available Online

    http://babel.hathitrust.org/cgi/pt?id=nyp.33433082246236
    FormatCall NumberItem Location
    Text VTI (Ice-cream and cakes)Offsite
  • Lee Bailey's Country desserts : cakes, cookies, ice creams, pies, puddings, & more / by Lee Bailey ; photographs by Joshua Greene ; recipe development and research with Mardee Haidin Regan.

    • Text
    • New York, N.Y. : C.N. Potter : Distributed by Crown Publishers, c1988.
    • 1988
    • 1 Item
    FormatCall NumberItem Location
    Text JFF 96-3783Schwarzman 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.

  • Ice-cream and cakes [microform]. A new collection of standard fresh and original receipts for household and commercial use, by an American.

    • Text
    • New York, C. Scribner's Sons, 1883.
    • 1883
    • 1 Item
    FormatCall NumberItem Location
    Text *ZV-200 1883Offsite
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  • The standard book for the baker. The twentieth century book for the progressive baker, hotel confectioner, ornamenter and ice cream maker / by F.L. Gienandt. The most up-to-date and practical book of its kind, profusely illustrated.

    • Text
    • Boston, Mass., F.L. Gienandt [c1927]
    • 1927
    • 1 Item
    FormatCall NumberItem Location
    Text E-10 4552Offsite
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  • Too many Lenas 3: let them eat cake (Carroll Simmons), 2014/15 : reviews.

    • Text
    • 1 Item
    FormatCall NumberItem Location
    Text *T-NBL+ Collection 2014/15 (Too many Lenas 3...)Performing Arts Research Collections - Theatre - Reference

    Available - Can be used on site. Please visit New York Public Library - Performing Arts Research Collections to submit a request in person.

  • Ryerson cake with Dewey icing: some reflections on living and learning ; the report of the Provincial Committee on Aims and Objectives of Education in the Schools of Ontario (The Hall-Dennis report).

    • Text
    • London, Ont. : London Public Library and Art Museum, 1969.
    • 1969
    • 1 Item
    FormatCall NumberItem Location
    Text Z674 .L6 no.8-13Off-site
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  • Duncan Hines : the man behind the cake mix / Louis Hatchett.

    • Text
    • Macon, GA : Mercer University Press, 2001.
    • 2001
    • 1 Item
    FormatCall NumberItem Location
    Text HC102.5.H56 H38 2001Off-site
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  • Duncan Hines : the man behind the cake mix / Louis Hatchett.

    • Text
    • Macon, Ga. : Mercer University Press, 2001.
    • 2001
    • 1 Item
    FormatCall NumberItem Location
    Text HC102.5.H56 H38 2001Off-site
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  • Illustrirtes Cake- & Conditor-Buch, enthaltend ein Tausend werthvolle Recepte und Illustrationen für Cakes, Crackers, Custards, Pastry, Pies, Ice Creams, Traganth, Torten, Thee-, Tafel-, Mandel-, Leb- und Honig-Kuchen-Bäckerei. Herausgegeben von Herman Hueg ...

    • Text
    • [Long Island City, N.Y.] 1892.
    • 1892
  • Cookie class : 120 irresistible decorating ideas for any occasion / Jenny Keller.

    • Text
    • New York, NY : Harper Design, 2019.
    • 2019
    • 1 Item
    FormatCall NumberItem Location
    Text JFC 20-261Schwarzman 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.

  • ʻUgot, manot aḥaronot, gelidah / ḥubar ṿe-hutsa ʻa. y. Yitsḥaḳ Nikolai, Ḥanan Efrayim ṿe-Ṭibi Dagan.

    • Text
    • [Tel Aviv?] : Ḥanan Efrayim ṿe-Ṭibi Dagan, 196-?]
    • 196
    • 1 Item
    FormatCall NumberItem Location
    Text Heb 44708.623Off-site
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  • ʻUgot, manot aḥaronot, gelidah / ḥubar ṿe-hutsa ʻa. y. Yitsḥaḳ Nikolai, Ḥanan Efrayim ṿe-Ṭibi Dagan.

    • Text
    • [Tel Aviv? : Ḥanan Efrayim ṿe-Ṭibi Dagan, 196-?]
    • 1960-1969
    • 1 Item
    FormatCall NumberItem Location
    Text *PVR 07-4157Schwarzman Building - Dorot Jewish Division Room 111

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.

  • Le patissier-confiseur-glacier : face au décor / par Franchiolo.

    • Text
    • Paris : P.J. Franchiolo, c1954.
    • 1954
    • 1 Item
    FormatCall NumberItem Location
    Text VTI (Franchiolo, P. J. Patissier, confiseur, glacier face au décor. 1954)Offsite
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  • For Eddie (homage to Muybridge) / Norman B. Colp.

    • Text
    • [New York : N. Colp], c1994.
    • 1994
    • 1 Item
    FormatCall NumberItem Location
    Text Spencer Coll. Amer. 1994 12-201Schwarzman Building - Print Collection Room 308

    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.

  • The art of confectionery: with various methods of preserving fruits and fruit juices; the preparation of jams and jellies; fruit and other syrups; summer beverages, and directions for making dessert cakes. Also different methods of making ice cream, sherbet, etc. These receipts are from the best New York, Philadelphia, and Boston confectioners, and include a large number from the French and other foreign nations.

    • Text
    • Boston, J. E. Tilton and company, 1866.
    • 1866
    • 1 Item
    FormatCall NumberItem Location
    Text VTI (Art of confectionery)Offsite
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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 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=nypl
  • 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
    • 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=nypl
  • Comic / Ha SiHyun ; [translation, HyeYoung Im, J. Torres ; English adaptation, J. Torres, Eric Kim].

    • Text
    • Seoul, Korea : ICE Kunion, c2006-
    • 2006-present
    • 8 Items
    FormatCall NumberItem Location
    Text PN6790.K63 H3313 2006 v.8Off-site
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    FormatCall NumberItem Location
    Text PN6790.K63 H3313 2006 v.7Off-site
    FormatCall NumberItem Location
    Text PN6790.K63 H3313 2006 v.6Off-site
  • 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
    • 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=nypl
  • Watermelon & red birds : a cookbook for Juneteenth and Black celebrations / Nicole A. Taylor.

    • Text
    • New York : Simon & Schuster, 2022.
    • 2022-2022
    • 1 Item
    FormatCall NumberItem Location
    Text Sc E 23-159Schomburg Center - Research & Reference

    Available - Can be used on site. Please visit New York Public Library - Schomburg Center to submit a request in person.

  • Paris gourmandises / Hélène et Irène Lurçat.

    • Text
    • Paris : Parigramme, 1999, c1997.
    • 1999-1997
    • 1 Item
    FormatCall NumberItem Location
    Text TX907.5.F72 P3758 1999xOff-site
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  • Momofuku Milk Bar / Christina Tosi, with Courtney McBroom ; photographs by Gabriele Stabile and Mark Ibold.

    • Text
    • New York : Clarkson Potter, 2011.
    • 2011
    • 1 Item
    FormatCall NumberItem Location
    Text JFF 11-1173Schwarzman 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=nypl
  • 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
    • 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=nypl
  • Rufus Estes' good things to eat : the first cookbook by an African-American chef / Rufus Estes.

    • Text
    • Mineola, N.Y. : Dover, 2004.
    • 2004-1911
    • 1 Item
    FormatCall NumberItem Location
    Text TX715 .E8 2004Off-site
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