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Displaying 1-19 of 19 results for keywords "Ice Cream Dish"
The book of ices : including cream and water ices, sorbets, mousses, iced soufflés, and various iced dishes, with names in French and English / by A.B. Marshall.
- Text
- London : Marshall's School of Cookery, c[1894]
- 1894
- 1 Item
Available Online
http://hdl.handle.net/2027/nyp.33433091569396Item details Format Call Number Item Location Text JFC 94-144 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.
Food52 ice cream & friends : 60 recipes & riffs for sorbets, sandwiches, no-churn ice creams and more / editors of Food52 ; photography by James Ransom.
- Text
- California : Ten Speed Press, [2017]
- 2017-2017
- 1 Item
Item details Format Call Number Item Location Text JFE 20-4299 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.
Dainty dishes for all the year round / by Mrs. S. T. Rorer.
- Text
- Philadelphia : Published by the North Brothers Mfg. Co., c1890.
- 1890
Mrs. Beeton's cold sweets, jellies, creams, fruit dishes, cold puddings, and ices; 350 recipes fully illustrated.
- Text
- London, Ward, Lock & Co., Ltd., 1925.
- 1925
- 1 Item
Item details Format Call Number Item Location Text VTI (Beeton, I. M. Mrs. Beeton's cold sweets, jellies, creams, fruit dishes, cold puddings, and ices) Offsite Candy is magic : real ingredients, modern recipes / Jami Curl ; photography by Maggie Kirkland ; illustrations by Michelle Ott.
- Text
- California : Ten Speed Press, [2017]
- 2017
- 1 Item
Item details Format Call Number Item Location Text JFF 17-1257 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.
Momofuku Milk Bar / Christina Tosi, with Courtney McBroom ; photographs by Gabriele Stabile and Mark Ibold.
- Text
- New York : Clarkson Potter, 2011.
- 2011
- 1 Item
Item details Format Call Number Item Location Text JFF 11-1173 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=nyplBaking with Dorie : sweet, salty & simple / Dorie Greenspan ; photographs by Mark Weinberg.
- Text
- Boston : Houghton Mifflin Harcourt, 2021.
- 2021-2021
- 1 Item
Item details Format Call Number Item Location Text JFF 21-1019 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 art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To make Anchovies, Vermicella, Carchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, By Way of Appendix, I. To dress a Turtle, the West-India Way. II. To make Ice Cream. III. A Turkey, &c. in Jelly. IV. To make Citron. V. To candy Cherries or Green Gages. VI. To take Ironmolds out of Linnen. Vii. To make India Pickle: Viii. To make English Catchup. IX. To prevent the Infection among horned Cattle. By a lady.
- Text
- London : printed, and sold at Mrs. Ashburn's China-Shop, the Corner of Fleet-Ditch; at the Bluecoat-Boy, near the Royal-Exchange; at the Prince of Wales's Arms, in Tavistock-Street, Covent-Garden; by W. Innys, in Pater-Noster Row; J. Hodges, on London-Bridge; T. Trye, near Gray's-Inn-Gate, Holborn; B. Dod, in Ave-Mary-Lane; J. Brotherton, in Cornhill; and by the booksellers in town and country, M.DCC.LV. - This Book is publish'd with His Majesty's Royal Licence; and whoever prints it, or any Part of it, will be prosecuted, [1755]
- 1755
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0696500100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe art of cookery, made plain and easy [electronic resource] : which far exceeds anything of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, By Way of Appendix, I. To dress a Turtle, the West-India Way. II. To make Ice Cream. III. A Turkey, &c. in Jelly. IV. To make Citron. V. To candy Cherries or Green Gages. VI. To take Ironmolds out of Linnen. By a lady.
- Text
- London : printed for the author, and sold at the Bluecoat-Boy, near the Royal-Exchange; at Mrs Ashburn's China-Shop, the Corner of Fleet-Ditch; at the Leg and Dial, in Fleet-Street; at the Prince of Wales's Arms, in Tavistock-Street, Covent-Garden; by W. Innys, in Pater-Noster Row; J. Hodges, on London-Bridge: T. Trye, near Gray's-Inn-Gate, Holborn; J. Brotherton, in Cornhill; and by the Booksellers in Town and Country, M.DCC.LI. [1751]
- 1751
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0657400300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplBorn Palestinian, born Black / Suheir Hammad.
- Text
- New York : Published for Harlem River Press by Writers and Readers Pub., 1996.
- 1996
- 1 Item
Item details Format Call Number Item Location Text PS3558.A4473 B67 1996 Off-site The complete house-keeper, [electronic resource] : and professed cook. Calculated for the greater ease and assistance of ladies, house-keepers, cooks, &c. &c. Containing upwards of Seven Hundred practical and approved Receipts, under the following Heads: I. Rules for Marketing. II. Boiling, Roasting, and Broiling Flesh, Fish, and Fowls; and for making Soups and Sauces of all Kinds. III. Making made Dishes of all Sorts, Puddings, Pies, Cakes, Fritters, &c. IV. Pickling, Preserving, and making Wines in the best Manner and Taste. V. Potting and Collaring: Aspikes in Jellies: savoury Cakes, Blamonge, Ice Creams and other Creams, Whips, Jellies, &c. VI. Bills of Fare for every Month in the Year; with a correct List of every Thing in Season for every Month; illustrated with two elegant Copper-Plates of a First and Second Course for a genteel Table. By Mary Smith, Late House-Keeper to Sir Walter Blackett, Bart. and formerly in the Service of the Right Hon. Lord Anson, Sir The Sebright, Bart. and other Families of Distinction, as House-Keeper and Cook.
- Text
- Newcastle : printed by T. Slack, for the author, 1772.
- 1772
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0384600500&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplLawrence Abu Hamdan : earwitness inventory / Secession ; text: Lawrence Abu Hamdan.
- Text
- Berlin : Revolver Publishing, [2020]
- 2020
- 1 Item
Item details Format Call Number Item Location Text JQD 21-256 Schwarzman Building M2 - Art and Architecture Room 300 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building M2 to submit a request in person.
Lawrence Abu Hamdan : earwitness inventory / Secession ; text: Lawrence Abu Hamdan.
- Text
- Berlin : Revolver Publishing, [2020]
- 2020-2020
- 1 Item
Item details Format Call Number Item Location Text N7276.8.A28 A4 2020g Off-site The secret history of food : strange but true stories about the origins of everything we eat / Matt Siegel.
- Text
- New York, NY : Ecco, an imprint of HarperCollinsPublishers, [2021]
- 2021-2021
- 1 Item
Item details Format Call Number Item Location Text JFE 21-4332 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.
Synesthesia / Richard E. Cytowic, M.D., M.F.A.
- Text
- Cambridge, Massachusetts : The MIT Press, [2018]
- 2018-2018
- 1 Item
Item details Format Call Number Item Location Text RC394.S93 C963 2018 Off-site Synesthesia / Richard E. Cytowic, M.D., M.F.A.
- Text
- Cambridge, Massachusetts : The MIT Press, [2018]
- 2018
- 1 Item
Item details Format Call Number Item Location Text RC394.S93 C963 2018 Off-site American poetry / [edited by] Gay Wilson Allen, Walter B. Rideout [and] James K. Robinson.
- Text
- New York : Harper & Row, 1965.
- 1965
- 2 Items
Item details Format Call Number Item Location Text *R-RMRR PS583 .A5 1965 Schwarzman Building - Main Reading Room 315 - Reference Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Item details Format Call Number Item Location Text ReCAP 24-4907 Offsite Not available - Please for assistance.
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- The book of ices : including cream and water ices, sorbets, mousses, iced soufflés, and...Read Online
- The professed cook [electronic resource] : or the modern art of cookery, pastry, and...Read Online