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  • The Italian baker : the classic tastes of the Italian countryside--its breads, pizza, focaccia, cakes, pastries, and cookies / Carol Field ; photography by Ed Anderson.

    • Text
    • Berkeley [Calif.] : Ten Speed Press, c2011.
    • 2011
    • 1 Item
    FormatCall NumberItem Location
    Text JFE 12-5054Schwarzman Building - Main Reading Room 315
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  • Sweet Sicily : the story of an island and her pastries / Victoria Granof ; photographs by Linda V. Lewis, Thomas Michael Alleman, and Melo Minnella.

    • Text
    • New York : Regan Books, c2001.
    • 2001
    • 1 Item
    FormatCall NumberItem Location
    Text JFE 03-11521Schwarzman Building - Main Reading Room 315
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  • Cakes, pastries and desserts : tradition and evolution according to the Etoile / [by Rossano Boscolo and Stefano Laghi ; photographs by Gioranni Panarotto].

    • Text
    • Sottomarina di Venezia, Italy : Instituto Superiore Arti Culinarie ÉTOILE, 1996.
    • 1996
    • 1 Item
    FormatCall NumberItem Location
    Text JFG 02-573Schwarzman Building - Main Reading Room 315 - Mezzanine
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  • The Compleat cook. : Expertly prescribing the most ready wayes, whether, [brace] Italian, Spanish, or French. For dressing of flesh, and fish, ordering of sauces, or making of pastry.

    • Text
    • London : Printed for Nath. Brook at the Angel in Corn-hill, 1655.
    • 1655

  • The compleat cook. Expertly prescribing the most ready wayes, whether, Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces, or making of pastry.

    • Text
    • London, Printed by E.B. for N. Brook, 1658.
    • 1658
    • 1 Item
    FormatCall NumberItem Location
    Text *KC 1658 (Compleat cook)Schwarzman Building - Rare Book Collection Room 328
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  • The compleat cook: Expertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces, or making of pastry.

    • Text
    • London, Printed for N. Brooke, 1659.
    • 1659
    • 1 Item
    FormatCall NumberItem Location
    Text *KC 1659 (Compleat cook)Schwarzman Building - Rare Book Collection Room 328
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  • The Italian American experience in New Haven / Anthony V. Riccio ; foreword by Mary Ann McDonald Carolan ; afterword by Philip Langdon.

    • Text
    • Albany : State University of New York Press, [2006], ©2006.
    • 2006-2006
    • 1 Item

    Available Online

    http://www.loc.gov/catdir/toc/ecip0518/2005024369.html
    FormatCall NumberItem Location
    Text F104.N69 I875 2006Off-site

  • Libro di cucina italiana [microform] : confetture, liquori, rosoli, gelati, pasticceria, con aggiunta di ricette per stomaco delicato : italiano-inglese = Italian cook book : confections, liqueurs, rosoli, ice cream, pastry, with the addition of recipes for a delicate stomach : Italian English / Angela Martignoni.

    • Text
    • New York, N.Y. : Vatican City Rel. Book Co. c1945.
    • 1945
    • 1 Item
    FormatCall NumberItem Location
    Text *Z-6686 no. 1-5Offsite
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  • Dizionario di pasticceria artigianale / Emilia Chiriotti, Enrico Médail.

    • Text
    • Pinerolo (TO) [i.e. Turin, Italy] : Chiriotti ; Lodi : Bibliotheca culinaria, 2010.
    • 2010
    • 1 Item
    FormatCall NumberItem Location
    Text ReCAP 11-8186Offsite
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  • Trattato di cucina, pasticceria moderna, credenza e relativa confettureria. Basato sopra un metodo economico semplice ...

    • Text
    • [Torino, Roux e Viarengo, 1904]
    • 1904
    • 1 Item
    FormatCall NumberItem Location
    Text VTI (Vialardi, G. Trattato di cucina, pasticceria moderna)Offsite
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  • Eataly : all about dolci : regional Italian desserts and sweet traditions / written with Natalie Danford ; photographs by Francesco Sapienza.

    • Text
    • New York : Rizzoli, 2019.
    • 2019-2019
    • 1 Item
    FormatCall NumberItem Location
    Text JFD 20-1504Schwarzman Building - Main Reading Room 315
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  • Dolci : Italy's sweets / Francine Segan.

    • Text
    • New York : Stewart, Tabori & Chang, 2011.
    • 2011
    • 1 Item
    FormatCall NumberItem Location
    Text JFF 12-1206Schwarzman Building - Main Reading Room 315
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  • I dolci alessandrini : Monferrato, Frascheta, Preappennino / Luigi Bruni.

    • Text
    • Alessandria : Edizioni dell'Orso, [2015]
    • 2015
    • 1 Item
    FormatCall NumberItem Location
    Text ReCAP 16-7427Offsite
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  • Bitter almonds : recollections and recipes from a Sicilian girlhood / Maria Grammatico and Mary Taylor Simeti ; photographs by Mark Ferri.

    • Text
    • New York : W. Morrow, 1994.
    • 1994
    • 1 Item
    FormatCall NumberItem Location
    Text JFE 94-16220Schwarzman Building - Main Reading Room 315
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  • Dolcezze d'Italia : storie di arte pasticcera e confettiera : dall'antichità all'attualità.

    • Text
    • Firenze : M.C. de Montemayor, 2004.
    • 2004
    • 1 Item
    FormatCall NumberItem Location
    Text TX763 .D65 2004Off-site
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  • Mes secrets : à Florence au temps des Médicis, 1593 : pâtisserie, parfumerie, médecine / Stefano Francesco Di Romolo Rosselli ; introduction, traduction et transcription du manuscrit autographé par Rodrigo de Zayas.

    • Text
    • Paris : J.-M. Place, ©1996.
    • 1996
    • 1 Item
    FormatCall NumberItem Location
    Text TX773 .D5 1996Off-site
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  • Mes secrets : à Florence au temps des Médicis, 1593 : pâtisserie, parfumerie, médecine / Stefano Francesco Di Romolo Rosselli ; introduction, traduction et transcription du manuscrit autographé par Rodrigo de Zayas.

    • Text
    • Paris : J.-M. Place, c1996.
    • 1996
    • 1 Item
    FormatCall NumberItem Location
    Text TX773.D5 1996Off-site
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  • Seductions : tales of erotic persuasion / edited by Lonnie Barbach.

    • Text
    • New York : Dutton, [1999], ©1999.
    • 1999-1999
    • 1 Item
    FormatCall NumberItem Location
    Text PS648.S5 S43 1999Off-site
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  • Cake boss : stories and recipes from mia famiglia / Buddy Valastro.

    • Text
    • New York : Free Press, ©2010.
    • 2010
    • 1 Item

    Available Online

    http://catdir.loc.gov/catdir/enhancements/fy1101/2010009760-s.html
    FormatCall NumberItem Location
    Text JFD 18-5111Schwarzman Building - Main Reading Room 315
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  • Sant Ambrœus : il dolce salotto di Milano = sweet life in Milan / Maria Canella.

    • Text
    • Milano : Skira, [2016]
    • 2016
    • 1 Item
    FormatCall NumberItem Location
    Text JFD 17-3045Schwarzman Building - Main Reading Room 315
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  • Slow food, fast cars / Massimo Bottura, Lara Gilmore, Jessica Rosval.

    • Text
    • London, New York, NY : Phaidon Press, 2023.
    • 2023
    • 1 Item
    FormatCall NumberItem Location
    Text JFF 24-150Schwarzman Building - Main Reading Room 315
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  • Mes secrets : à Florence au temps des Médicis, 1593 : pâtisserie, parfumerie, médecine / Stefano Francesco Di Romolo Rosselli ; introduction, traduction et transcription du manuscrit autographé par Rodrigo de Zayas.

    • Text
    • Paris : J.-M. Place, c1996.
    • 1996
    • 1 Item
    FormatCall NumberItem Location
    Text JFE 96-14939Schwarzman Building - Main Reading Room 315
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  • Midwest made : big, bold baking from the heartland / Shauna Sever ; photographs by Paul Strabbing.

    • Text
    • Philadelphia : Running Press, 2019.
    • 2019-2019
    • 1 Item
    FormatCall NumberItem Location
    Text JFF 20-439Schwarzman Building - Main Reading Room 315
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  • Judges / by Andrea Camilleri, Carlo Lucarelli, Giancarlo De Cataldo.

    • Text
    • London : MacLehose Press, 2014.
    • 2014
    • 1 Item
    FormatCall NumberItem Location
    Text PQ4249.6.D45Off-site
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  • The cooks and confectioners dictionary [electronic resource] : or, the accomplish'd housewives companion. Containing I. The choisest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best Way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Pottages, &c. according to the English, French, and Italian Courts. All Sorts of Pickles III. All Manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The Way of making all English potable Liquors; Ale, Beer, Cyder, Mead, Metheglin, Mum, Perry, and all sorts of English Wines: Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year; and setting out a Desert of Sweet-Meats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks, Confectioners, &c. in the Courts of England, France, &c. and many private and accomplish'd Housewives. The second edition with additions. Revised and recommended by John Nott, late Cook to the Dukes of Somerset, Ormond and Bolton; Lord Lansdown and Ashburnham.

    • Text
    • London : printed by H. P. for C. Rivington, at the Bible and Crown, in St. Paul's Church-Yard, [1724]
    • 1724
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0283500100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl

  • The cook's and confectioner's dictionary [electronic resource] : or, the accomplish'd housewife's companion. Containing, I. The choicest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton.

    • Text
    • London : printed for C. Rivington, at the Bible and Crown, in St. Paul's Church-Yard, MDCCXXIII. [1723]
    • 1723
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1060500100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl

  • The cooks and confectioners dictionary [electronic resource] : or, the accomplish'd housewives companion. Containing I. The choicest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all Sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best Way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Pottages, &c. according to the English, French, and Italian Courts. All Sorts of Pickles. III. All Manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all Sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The Way of making all English potable Liquors; Ale, Beer, Cyder, Mead, Metheglin, Mum, Perry, and all Sorts of English Wines: Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare, for all Seasons of the Year; and setting out a Desert of Sweet-Meats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks, Confectioners, &c. in the Courts of England, France, &c. and many private and accomplish'd Housewives. The third edition with additions. Revised and recommended by John Nott, late Cook to the Dukes of Somerset, Ormond and Bolton; Lord Lansdown and Ashburnham.

    • Text
    • London : printed by H. P. for Charles Rivington, at the Bible and Crown, in St. Paul's Church-Yard, MDCCXXVI. [1726]
    • 1726
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0541600300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl

  • Cross a parted sea : poems / by Sam Cornish.

    • Text
    • Cambridge, Mass. : Zoland Books, 1996.
    • 1996
    • 1 Item
    FormatCall NumberItem Location
    Text PS3553.O68 C76 1996Off-site
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  • Celebrating with St. Joseph altars : the history, recipes, and symbols of a New Orleans tradition / Sandra Scalise Juneau.

    • Text
    • Baton Rouge : Louisiana State University Press, [2021]
    • 2021
    • 1 Item
    FormatCall NumberItem Location
    Text JFE 21-4410Schwarzman Building - Main Reading Room 315
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  • The lady's companion [electronic resource] : containing upwards of three thousand different receipts in every kind of cookery : and those the best and most fashionable, being four times the quantity of any book of this sort. I., Making near two hundred different sorts of soops, pottages, broths,sauces, cullises, &c. after the French, Italian, Dutch, and English way, also making cake soop for the pocket. II., Dressing flesh, fish, and fowl, this last illustrated with cuts, shewing how every fowl is to be truss'd. III., Directions for making ragoos and fricaseys. IV., Directions for dressing all manner of kitchen garden stuff, &c. V., Making two hundred different sorts of puddings, florendines, tanzeys, &c. which are four times the number to be met with in any other book of this kind. VI., The whole art of pastry, in making upwards of two hundred pies, (with the shapes of them engraven on copper-plates) tarts, pasties, custards, cheese-cakes, yorkshire muffins, &c. Vii., Receipts for all manner of pickling, potting, collaring, &c. Viii., For preserving, making creams, jellies, and all manner of confectionary, with particular receipts for making orgeat and blanc manger. IX., Rules and directions for setting out dinners, suppers, and grand entertainments : to which is added, bills of fare for every month in the year, also directions for brewing beers, ales, &c. making all sorts of English wines, cyder, mum, metheglin, vinegar, verjuice, catchup, &c., with the receipts of Mrs. Stephens for the stone, Dr. Mead for the bite of a mad dog, the recipe, sent from Ireland, for the gout, Sir Hans Sloane's receipt for sore eyes, and the receipt for making tar water.

    • Text
    • London : J. Hodges and R. Baldwin, 1753.
    • 1753
    • 1 Resource

    Available Online

    http://ncco.galegroup.com/gdc/ncco/MonographsDetailsPage/MonographsDetailsWindow?disableHighlighting=false&prodId=NCCO&action=1&activityType=BasicSearch&javax.portlet.action=viewPortletAction&documentId=GALE%7CAOZHXK233928809&dviSelectedPage=1&userGroupName=nypl

  • The lady's companion. [electronic resource] : Containing upwards of three thousand different receipts in every kind of cookery: And Those the best and most fashionable; Being Four Times the Quantity of any Book of this Sort. I. Making near two Hundred different Sorts of Soops, Pottages, Broths, Sauces, Cullises, &c. after the French, Italian, Dutch, and English Way; also making Cake Soop for the Pocket. II. Dressing Flesh, Fish, and Fowl; this last illustrated with Cuts, shewing how every Fowl is to be truss'd. III. Directions for making Ragoos and Fricaseys. IV. Directions for Dressing all Manner of Kitchen Garden Stuff, &c. V. Making two Hundred different Sorts of Puddings, Florendines, Tanzeys, &c. which are four Times the Number to be met with in any other Book of this Kind. VI. The whole Art of Pastry, in making upwards of two Hundred Pies, (with the Shapes of them engraven on Copper-Plates) Tarts, Pasties, Custards, Cheese-Cakes, Yorkshire Muffins, &c. Vii. Receipts for all Manner of Pick ing, Potting, Collaring, &c. Viii. For Preserving, making Creams, Jellies, and all Manner of Confectionary, with particular Receipts for making Orgeat and Blanc Manger. IX. Rules and Directions for setting out Dinners, Suppers, and grand Entertainments. To which is added, bills of fare for every month in the year. Also directions for brewing beers, Ales, &c. making all Sorts of English Wines, Cyder, Mum, Metheglin, Vinegar, Verjuice, Catchup, &c. With the receipts of Mrs. Stephens for the stone; Dr. Mead for the Bite of a Mad Dog; the Recipe, sent from Ireland, for the Gout; Sir Hans Sloane's Receipt for Sore Eyes; and the Receipt for making Tar Water.

    • Text
    • London : printed for J. Hodges; and R. Baldwin, at the Rose, in Pater-Noster Row, 1753.
    • 1753
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0556300701&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl

  • The witches of Cambridge : a novel / Menna van Praag.

    • Text
    • New York : Ballantine Books, [2016]
    • 2016-2016
    • 1 Item
    FormatCall NumberItem Location
    Text JFD 16-1364Schwarzman Building - Main Reading Room 315
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  • The Queens closet opened : being incomparable secrets in physick, chyrurgery, preserving, and candying &c., which were presented to the Queen by the most experienc'd persons of the times, many whereof were had in esteem when she pleased to descend to private recreations.

    • Text
    • London : Printed for E. Blagrave, and are to be sold by the booksellers of London and Westminster, 1696.
    • 1696
    • 1 Item
    FormatCall NumberItem Location
    Text *KU 01-239Schwarzman Building - Rare Book Collection Room 328
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