Research Catalog
New! Try our Article Search to discover online journals, books, and more from home with your library card.
Displaying 1-50 of 90 results for keywords "Sauce: Meat"
Recipes for cooking Australian meat, with directions for preparing sauces suitable for the same. By a cook.
- Text
- London, Chapman and Hall, 1872.
- 1872
A book of cookery for dressing of several dishes of meat and making of several sauces and seasoning for meat or fowl / by Hannah Alexander ; edited by Deirdre Nuttall ; with an introduction by Jennifer Nuttall née Alexander.
- Text
- Westport : Evertype, 2014.
- 2014
- 1 Item
Item details Format Call Number Item Location Text JFD 15-1646 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.
Mrs. Beeton's sauces & soups : including sauces for fish, meat, vegetables and puddings, also broths and thick and clear soups, over 300 recipes.
- Text
- London, Ward, Lock & Co., Ltd., 1925.
- 1925
- 2 Items
Item details Format Call Number Item Location Text VTI (Beeton, I. M. Sauces and soups) Offsite Item details Format Call Number Item Location Text VTI (Beeton, I. M. Sauces and soups) Offsite Sauces for meat, fish, fowl, vegetables : a comprehensive collection of recipes : the correct procedure for preparing and cooking the ingredients / by Jean Clèves.
- Text
- [Los Angeles, Calif.] : Los Angeles Times Women's Service Bureau, c1937.
- 1937
A book of cookery for dressing of several dishes of meat and making of several sauces and seasoning for meat or fowl / by Hannah Alexander ; edited by Deirdre Nuttall ; with an introduction by Jennifer Nuttall née Alexander.
- Text
- Westport : Evertype, 2014.
- 2014
- 1 Item
Item details Format Call Number Item Location Text TX717.5 .A425 2014 Off-site The best pasta sauces : favorite regional Italian recipes / Micol Negrin.
- Text
- New York : Ballantine Books, [2014]
- 2014
- 1 Item
Item details Format Call Number Item Location Text JFD 14-5261 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.
Michael Symon's carnivore : 120 recipes for meat lovers / Michael Symon ; with Douglas Trattner ; photographs by Jennifer May.
- Text
- New York : Clarkson Potter Publishers, c2012.
- 2012
- 1 Item
Item details Format Call Number Item Location Text JFE 12-7932 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 kosher carnivore : the ultimate meat and poultry book / June Hersh.
- Text
- New York : St. Martin's Press, 2011.
- 2011
- 2 Items
Item details Format Call Number Item Location Text *PVR 11-121 Schwarzman 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.
Item details Format Call Number Item Location Text JFE 12-3352 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.
Houlston's Housekeeper's assistant; or, Complete family cook. Containing directions for marketing; also, instructins for preparing soups, broths, gravies, and sauces; likewise for dressing fish, butcher's meat, poultry, game, &c.; with the branches of pastry and confectionary; the art of potting, collaring, pickling, preserving, &c.; with the making and management of made wines; directions for carving, and bills of fare for every month in the year ...
- Text
- Wellington, Salop, Printed by and for F. Houlston and Son, 1828.
- 1828
- 1 Item
Available Online
http://babel.hathitrust.org/cgi/pt?id=nyp.33433082244991Item details Format Call Number Item Location Text VTI (Houlston's Housekeeper's assistant; or, Complete family cook) 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.
The French cook prescribing the way of making ready of all sorts of meats, fish, and flesh, with the proper sauces ... with the whole skill of pastry-work. Together with a treatise of conserves ... a la mode de France.
- Text
- London, Printed for Charles Adams, 1654.
- 1654
- 1 Item
Item details Format Call Number Item Location Text *KC 1654 (La Varenne, F. P. de. French cook prescribing the way of making ready of all sorts of meats, fish, and flesh) 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.
Cooking with gochujang / Naomi Imatome-Yun.
- Text
- Woodstock, VT : The Countryman Press, [2014]
- 2014
- 1 Item
Item details Format Call Number Item Location Text JFC 16--8 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.
A new and easy method of cookery. Treating, I. Of gravies, soups, broths, &c. II. Of fish, and their sauces ... To which are added, by war of appendix, fifty-three new and useful receipts, and directions, for carving. By Elizabeth Cleland. Chiefly intended for the benefit of the young ladies who attend her school.
- Text
- Edinburgh, Printed by C. Wright and Co., 1759.
- 1759
- 1 Item
Item details Format Call Number Item Location Text *KF 1759 (Cleland, E. New and easy method of cookery) 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.
Caloric book of recipes [microform] : a compilation of more than three hundred superior recipes, including soups, fish, meats, vegetables, cereals, sauces, bread, salads, pies, puddings, cake, fruits, and preserves, especially adapted to the improved Caloric Cookstove.
- Text
- Janesville, Wis. : Caloric Company, c1912.
- 1912
- 1 Item
Item details Format Call Number Item Location Text *Z-6435 no. 1 no. 1-7 Offsite Low & slow : the art and technique of braising, BBQ, and slow roasting / Robert Briggs ; photography by Phil Mansfield ; the Culinary Institute of America.
- Text
- New York : Houghton Mifflin Harcourt, 2014.
- 2014-2014
- 1 Item
Item details Format Call Number Item Location Text JFD 14-3773 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 Meatball Shop cookbook / Daniel Holzman and Michael Chernow with Lauren Deen ; photography by John Kernick.
- Text
- New York : Ballantine Books, c2011.
- 2011
- 1 Item
Item details Format Call Number Item Location Text JFD 11-4049 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.
Court cookery, or, The compleat English cook : containing the choicest and newest receipts for making soops, pottages, fricasseys, harshes, farces, ragoos, cullises, sauces, forc'd-meats and souses : with various ways of dressing most sorts of flesh, fish and fowl, wild and tame : with the best methods of potting and collaring : as likewise of pastes, pies, pastys, pattys, puddings, tansies, biskets, creams, cheesecakes, Florendines, cakes, jellies, sillabubs and custards : also of pickling, candying and preserving : with a bill of fare for every month in the year, and the latest improvements in cookery, etc. / by R. Smith, cook (under Mr. Lamb) to King William ...
- Text
- London : Printed for T. Wotton ..., 1723.
- 1723
- 1 Item
Item details Format Call Number Item Location Text *KU 01-250 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.
Paradisi In Sole Paradisus Terrestris. or A Garden of all sorts of pleasant flowers which our English ayre will permitt to be noursed vp: with A Kitchen garden of all manner of herbes, rootes, & fruites, for meate or sauce vsed with vs, and An Orchard of all sorte of fruitbearing Trees and shrubbes fit for our Land together With the right orderinge planting & preseruing of them and their vses & vertues Collected by John Parkinson ...
- Text
- [London, Printed by Hvmfrey Lownes and Robert Young] 1629.
- 1629
- 1 Item
Item details Format Call Number Item Location Text *KC+ 1629 (Parkinson, J. Paradisi In Sole Paradisus Terrestris) 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.
Bones : recipes, history, and lore / Jennifer McLagan.
- Text
- New York : William Morrow, c2005.
- 2005
- 1 Item
Item details Format Call Number Item Location Text TX749 .M217 2005 Off-site On food and cooking : the science and lore of the kitchen / Harold McGee.
- Text
- New York : Collier Books, 1988, c1984.
- 1988-1984
- 1 Item
Item details Format Call Number Item Location Text TX651 .M27 1988 Off-site Not available - Please for assistance.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=nyplSoo fariista : come sit down, a Somali American cookbook / Wariyaa: Somali Youth in Museums.
- Text
- St. Paul, MN : Minnesota Historical Society Press, [2018]
- 2018
- 1 Item
Item details Format Call Number Item Location Text Sc F 21-194 Schomburg Center - Research & Reference Available - Can be used on site. Please visit New York Public Library - Schomburg Center to submit a request in person.
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=nyplGood Housekeeping's book of menus, recipes, and household discoveries [microform].
- Text
- New York : Good Housekeeping, 1925, c1922.
- 1925
- 1 Item
Item details Format Call Number Item Location Text KD 48536 Off-site On Rue Tatin : living and cooking in a French town / Susan Herrmann Loomis.
- Text
- New York : Broadway Books, ©2001.
- 2001
- 1 Item
Item details Format Call Number Item Location Text TX719.2.N67 L66 2001 Off-site Bartholomew Fair (Jonson): program, 1988.
- Text
- 1 Item
Item details Format Call Number Item Location Text MWEZ+ n.c. 6415.06 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.
Royal cookery [electronic resource] : or the compleat court-cook. Containing the choicest receipts in all the several branches of cookery, viz. for making of Soops, Bisques, Olio's, Terrines, Surtouts, Puptons, Ragoos, Forc'd-Meats, Sauces, Patties, Pies, Tarts, Tansies, Cakes, Puddings, Jellies, &c. As likewise Forty Plates, curiously engraven on Copper, of the Magnificent Entertainments at Coronations and Instalments; of Balls, Weddings, &c. at Court; as likewise of City-Feasts. To which are added bills of fare for every month in the year. By Patrick Lamb, Esq; Near Fifty Years Master-Cook to their late Majesties King Charles II. King James II. King William and Queen Mary, and Queen Anne.
- Text
- London : printed for E. and R. Nutt; and H. Lintot, at the Cross Keys, against St. Dunstan's Church in Fleet-Street, MDCCXXXI. [1731]
- 1731
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0485600100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplRoyal cookery [electronic resource] : or, the compleat court-cook. Containing the choicest receipts in all the several branches of cookery, viz. for making of Soops, Bisques, Olio's, Terrines, Surtouts, Puptons, Ragoos, Forc'd-Meats, Sauces, Patties, Pies, Tarts, Tansies, Cakes, Puddings, Jellies. &c. As likewise Forty Plates, curiously engraven on Copper, of the Magnificent Entertainments at Coronations and Instalments; of Balls, Weddings, &c. at Court; as likewise of City-Feasts. To which are added, bills of fare for every month in the year. By Patrick Lamb, Esq; Near Fifty Years Master-Cook to their late Majesties King Charles II. King James II. King William and Queen Mary, and Queen Anne.
- Text
- London : printed for E. and R. Nutt, and A. Roper; and sold by D. Browne without Temple Bar, J. Isted in Fleetstreet, and T. Cox under the Royal Exchange, 1726.
- 1726
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0329000100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplCourt cookery [electronic resource] : or, the compleat English cook. Containing the choicest and newest receipts for making soops, pottages, fricasseys, Harshes, Farces, Ragoos, Cullises, Sauces, Forc'd-Meats and Souses; with various Ways of Dressing most Sorts of Flesh, Fish and Fowl, Wild and Tame; with the best Methods of Potting and Collaring. As likewise of pastes, pies, pastys, Puddings, Tansies, Biskets, Creams, Cheesecakes, Florendines, Cakes, Jellies, Sillabubs and Custards. Also Of Pickling, Candying and Preserving: With a Bill of Fare for every Month in the Year, and the latest Improvements in Cookery, &c. By R. Smith, Cook (under Mr. Lamb) to King William; as also to the Dukes of Buckingham, Ormond, D'Aumont (the French Ambassador) and others of the Nobility and Gentry.
- Text
- London : printed for T. Wotton, at the Three Daggers in Fleet-Street, MDCCXXIII. [1723]
- 1723
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0542100900&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplCrescent City collection : a taste of New Orleans / the Junior League of New Orleans.
- Text
- New Orleans, La. : The League, c2000.
- 2000
- 1 Item
Item details Format Call Number Item Location Text TX715.2.L68 C74 2000 Off-site Royal-Cookery [electronic resource] : or, the compleat court-cook. Containing the choicest receipts in all the several branches of cookery, viz. for making of Soops, Bisques, Olio's, Terrines, Surtouts, Puptons, Ragoos, Forc'd-Meats, Sauces, Pattys, Pies, Tarts, Tansies, Cakes, Puddings, Jellies, &c. As likewise Forty Plates, curiously engraven on Copper, of the Magnificent Entertainments at Coronations and Instalments; of Balls, Weddings, &c. at Court; as likewise of City-Feasts. To which are added, bills of fare for every month in the year. By Patrick Lamb, Esq; Near Fifty Years Master-Cook to their late Majesties King Charles II. King James II. King William and Queen Mary, and Queen Anne.
- Text
- London : printed for J. Nutt, and A. Roper; and to be sold by E. Nutt at the Middle-Temple-Gate in Fleetstreet, [1716]
- 1716
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0328900700&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplSouthern living : 30 years of our best recipes / [editor, Julie Gunter ; contributors, text, Mary Gunderson].
- Text
- Birmingham, AL : Oxmoor House, c2000.
- 2000
- 1 Item
Item details Format Call Number Item Location Text TX715 .S6794 2000 Off-site Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith.
- Text
- Hoboken, N.J. : John Wiley & Sons, ©2015.
- 2015
- 1 Item
Item details Format Call Number Item Location Text JFF 14-1045 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 young French chef. [Adapted by] Mary Eckley. Illus. by Catherine Cambier.
- Text
- Platt & Munk, 1969, c1965.
- 1969-1965
- 1 Item
Item details Format Call Number Item Location Text J 641.5 P Offsite Southern Italian family cooking / Carmela Sophia Sereno.
- Text
- London Robinson, an imprint of Constable & Robinson Ltd, 2014.
- 2014
- 1 Item
Item details Format Call Number Item Location Text JFD 16-397 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 big-flavor grill : no-marinade, no-hassle recipes for delicious steaks, chicken, ribs, chops, vegetables, shrimp and fish / Chris Schlesinger & John Willoughby ; photography by Ed Anderson.
- Text
- Berkeley : Ten Speed Press, [2014]
- 2014
- 1 Item
Item details Format Call Number Item Location Text JFE 14-3505 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.
Cooking the Italian way / Alphonse Bisignano ; [drawings and map by Jeanette Swofford ; photographs by Robert L. and Diane Wolfe].
- Text
- Minneapolis : Lerner Publications Co., c1982.
- 1982
- 1 Item
Item details Format Call Number Item Location Text J 641.59 B 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.
The london cook, [electronic resource] : or the whole art of cookery made easy and familiar. Containing a great number of approved and practical receipts in every branch of cookery. Viz. Chap. I. Of Soups, Broths and Gravy. II. Of Pancakes, Fritters, Possets, Tanseys, &c. III. Of Fish. IV. Of Boiling. V. Of Roasting. VI. Of Made-Dishes. VII. Of Poultry and Game. VIII. Sauces for Poultry and Game. IX. Sauces for Butcher's Meat, &c. X. Of Puddings. XI. Of Pies, Custards, and Tarts, &c. XII. Of Sausages, Hogs-Puddings, &c. XIII. Of Potting and Collaring XIV. Of Pickles. XV. Of Creams, Jellies, &c. XVI. Of Made Wines. By William Gelleroy, Late Cook to her Grace the Dutchess of Argyle. And now to the Right Hon. Sir Samuel Fludger, Bart. Lord Mayor of the City of London. To which is prefixed, a large copper-plate, representing his Majesty's Table, with its proper Removes, as it was served at Guild-Hall, on the 9th of November last, being the Lord Mayor's Day, when His Majesty, and the Royal Family, did the City the Honour to dine with them, and were highly pleased with their Entertainment.
- Text
- London : printed for S. Crowder, and Co. at the Looking-Glass; J. Coote, at the King's-Arms, in Pater-Noster Row; and J. Fletcher, St. Paul's Church-Yard, MDCCLXII. [1762]
- 1762
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0636400400&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplPok Pok : food and stories from the streets, homes, and roadside restaurants of Thailand / Andy Ricker with JJ Goode ; photography by Austin Bush.
- Text
- Berkeley : Ten Speed Press, [2013]
- 2013
- 1 Item
Item details Format Call Number Item Location Text JFF 14-66 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 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=nyplMastering the art of sous vide cooking : unlock the versatility of precision temperature cooking / Justice Stewart.
- Text
- Salem, MA : Page Street Publishing Co., 2018.
- 2018-2018
- 1 Item
Item details Format Call Number Item Location Text Sc E 19-572 Schomburg Center - Research & Reference Available - Can be used on site. Please visit New York Public Library - Schomburg Center to submit a request in person.
In a Cajun kitchen : authentic Cajun recipes and stories from a family farm on the bayou / Terri Pischoff Wuerthner.
- Text
- New York : St. Martin's Press, 2006.
- 2006
- 1 Item
Item details Format Call Number Item Location Text TX715.2.L68 W84 2006 Off-site Garde manger : the art and craft of the cold kitchen / the Culinary Institute of America.
- Text
- Hoboken, N.J. : John Wiley & Sons, c2012.
- 2012
- 1 Item
Item details Format Call Number Item Location Text JFG 12-331 Schwarzman Building - Main Reading Room 315 - Mezzanine Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
The Chinese cookbook / W. Hong.
- Text
- New York : Crown Publishers, 1952.
- 1952
- 1 Item
Item details Format Call Number Item Location Text VTI (Hong, W. Y. Chinese cookbook) Offsite Best of delectable foods and dishes from al-Andalus and al-Maghrib : a cookbook by thirteenth-century Andalusi scholar Ibn Razīn al-Tujībī (1227-1293) / by Nawal Nasrallah.
- Text
- Leiden ; Boston : Brill, [2021]
- 2021
- 1 Item
Item details Format Call Number Item Location Text JFE 23-910 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 excels any Thing of the Kind yet published. Containing, I. A List of the various Kinds of Meat, Poultry, Fish, Vegetables, and Fruit, in Season, in every Month of the Year. II. Directions for Marketing. III. How to Roast and Boil to Perfection. IV. Sauces for all plain Dishes. V. Made Dishes. VI. To dress Poultry, Game, &c. Vii. How expensive a French Cook's Sauce is. Viii. To make a Number of pretty little Dishes for Suppers, or Side or Corner Dishes. IX. To dress Turtle, Mock-Turtle, &c. X. To dress Fish. XI. Sauces for Fish. XII. Of Soups and Broths. XIII. Of Puddings and Pies. XIV. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. XV. Directions for the Sick. XVI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XVII. Of Hog's Puddings, Sausages, &c. XVIII. To pot, make Hams, &c. XIX. Of Pickling. XX. Of making Cakes, &c. XXI. Of Cheesecakes, Creams, Jellies, Whipt Sullabubs. XXII. Of Made Wines, Brewing, Baking, French Bread, Muffins, Cheese, &c. XXIII. Jarring Cherries, Preserves, &c. XXIV. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XXV. Of Distilling. XXVI. Directions for Carving. XXVII. Useful and valuable Family Receipts. XXVIII. Receipts for Perfumery, &c. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse.
- Text
- London : printed for T. Longman, B. Law, J. Johnson, G. G. and J. Robinson, H. Gardner, T. Payne, F. and C. Rivington, J. Sewell, W. Richardson, W. Lane, W. Lowndes, G. and T. Wilkie, W. Nicoll, W. Fox, Ogilvy and Speare, J. Debrett, J. Scatcherd, Vernor and Hood, Clarke and Son, J. Nunn, J. Barker, B. Crosby, Cadell and Davies, and E. Newbery, 1796.
- 1796
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0094600400&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplAuthenticity in the kitchen : proceedings of the Oxford Symposium on Food and Cookery 2005 / edited by Richard Hosking.
- Text
- Totnes, [U.K.] : Prospect Books, 2006.
- 2006
- 1 Item
Item details Format Call Number Item Location Text TX652.9 .O94 2006 Off-site Not available - Please for assistance.Food chains : from farmyard to shopping cart / edited by Warren Belasco and Roger Horowitz.
- Text
- Philadelphia : University of Pennsylvania Press, c2009.
- 2009
- 1 Item
Item details Format Call Number Item Location Text JBE 18-287 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.
Food chains : from farmyard to shopping cart / edited by Warren Belasco and Roger Horowitz.
- Text
- Philadelphia : University of Pennsylvania Press, [2009], ©2009.
- 2009-2009
- 1 Item
Item details Format Call Number Item Location Text HD9000.5 .F5938 2009 Off-site Food chains [electronic resource] : from farmyard to shopping cart / edited by Warren Belasco and Roger Horowitz.
- Text
- Philadelphia : University of Pennsylvania Press, c2009.
- 2009
- 2 Resources
Available Online
See All Available Online Resources
Results from Digital Research Books Beta
Digital books for research from multiple sources world wide- all free to read, download, and keep. No Library Card is Required. Read more about the project.
- Chafing dish recipes, soups, sauces, oysters, clams, meats, fish, menus, etc. By Mrs....Read Online
- Chafing dish recipes, soups, sauces, oysters, clams, meats, fish, menus, etc. By Mrs....Read Online
- Caloric book of recipes [microform] : a compilation of more than three hundred superior...Read Online