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Displaying 34 of 34 results for keywords "Vegetable Stew"

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Still-life stew / Helena Clare Pittman ; illustrated by Victoria Raymond.

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New York : Hyperion, c1998.

1998

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The big stew (Musical), 2006 / John Fleming.

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FormatText	Call Number*T-NBL+ Collection 2005/06	Item LocationPerforming Arts Research Collections - Theatre - Reference

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The big stew (Musical), 2002 / John Fleming.

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FormatText	Call Number*T-NBL+ Collection 2001/02	Item LocationPerforming Arts Research Collections - Theatre - Reference

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Vegetables unleashed : a cookbook / José Andrés ; and Matt Goulding ; photography by Peter Frank Edwards.

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New York, NY : ECCO, an imprint of HarperCollinsPublishers, [2019]

2019-2019

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FormatText	Call NumberTX801 .A683 2019	Item LocationOff-site

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Vegetable kingdom : the abundant world of vegan recipes / Bryant Terry ; photographs by Ed Anderson.

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California : Ten Speed Press, [2020]

2020-2020

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FormatText	Call NumberSc F 20-131	Item LocationSchomburg Center - Research & Reference

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Southern living : 30 years of our best recipes / [editor, Julie Gunter ; contributors, text, Mary Gunderson].

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Birmingham, AL : Oxmoor House, c2000.

2000

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FormatText	Call NumberTX715 .S6794 2000	Item LocationOff-site

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The Africa cookbook : tastes of a continent / Jessica B. Harris.

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New York : Simon & Schuster Paperbacks, 2010, c1998.

2010-1998

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FormatText	Call NumberTX725.A1 H284 2010	Item LocationOff-site

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A wandering feast : a journey through the Jewish culture of Eastern Europe / Yale Strom with Elizabeth Schwartz.

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San Francisco, CA : Jossey-Bass, a Wiley Imprint, c2005.

2005

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FormatText	Call NumberDS135.E83 S76 2005	Item LocationOff-site

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The Korean cookbook / by Junghyun Park and Jungyoon Choi.

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London : New York : Phaidon Press, 2023.

2023

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FormatText	Call NumberJFF 23-1023	Item LocationSchwarzman Building - Main Reading Room 315

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The english art of cookery, [electronic resource] : according to the present practice; being a complete guide to all housekeepers, on a plan entirely new; consisting of Thirtyeight Chapters. Containing Proper Directions for Marketing, and Trussing of Poultry. The making Soups and Broths. Dressing all sorts of Fish. Sauces for every Occasion. Boiling and Roasting. Baking, Broiling, and Frying. Stews and Hashes. Made Dishes of every sort. Ragous and Fricasees. Directions for dressing all sorts of Roots and Vegetables. All Sorts of Aumlets and Eggs. Puddings, Pies, Tarts, &c. Pancakes and Fritters. Cheese-Cakes and Custards. Blanc'mange, Jellies, and Syllabubs, Directions for the Sick. Directions for Seafaring Men. Preserving, Syrups, and Conserves. Drying and Candying. All sorts of Cakes. Hogs Puddings, Sausages, &c. Potting, and little cold Dishes. The art of Carving. Collaring, Salting, and Sousing. Pickling. To keep Garden Vegetables, &c. A Catalogue of Things in Season. Made wines and Cordial Waters. Brewing. English and French Bread, &c. With Bills of Fare for every Month in the Year. By Richard Briggs, Many Years Cook at the Globe-Tavern, Fleet-Street, the White-Hart Tavern, Holborn, and now at the Temple Coffee-House, London.

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Dublin : printed for P. Byrne, No. 108, Grafton-Street, 1798.

1798

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The accomplished housekeeper, [electronic resource] : and universal cook. Containing all the various branches of cookery; directions for Roasting, Boiling and Made Dishes, also for Frying, Broiling, Stewing, Mincing, and Hashing. The different Methods of Dressing Poultry, Game, and Fish, And of Preparing Soups, Gravies, Cullices, and Broths, To dress Roots and Vegetables, And to make all Sorts of Pies, Puddings, Pancakes, and Fritters; Cakes, Puffs, and Biscuits; Cheesecakes, Tarts, and Custards; Creams and Jams; Blanc Mange, Flummery, Jellies, and Syllabubs. The various Articles in Candying, Drying, Preserves, and Pickling; The Preparation of Hams, Tongues, Bacon, and of Made Wines and Cordial Waters. Directions for carving. With a Catalogue of the various Articles in Season every Month in the Year. By T. Williams, and the principal cooks at the London and Crown and Anchor taverns.

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London : printed for J. Scatcherd, No. 12, Ave-Maria-Lane, 1797.

1797

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Hosting with The Lazy Makoti : a celebration of food / Mogau Seshoene.

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Johannesburg : Jonathan Ball Publishers, 2021.

2021-2021

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FormatText	Call NumberSc F 22-339	Item LocationSchomburg Center - Research & Reference

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365 vegetarian meals : inspiring meals for every day of the year.

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Hoboken, N.J. : John Wiley & Sons, c2011.

2011

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FormatText	Call NumberJFE 12-1793	Item LocationSchwarzman Building - Main Reading Room 315

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Taste the state : South Carolina's signature foods, recipes & their stories / Kevin Mitchell & David S Shields.

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Columbia : University of South Carolina Press, [2021]

2021

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Amarcord, Marcella remembers : the remarkable life story of the woman who started out teaching science in a small town in Italy, but ended up teaching America how to cook Italian / Marcella Hazan.

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2008-2008

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FormatText	Call NumberTX649.H378 A3 2008	Item LocationOff-site

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The london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a New Plan. Made Plain and Easy to the Understanding of every Housekeeper, Cook and Servant in the Kingdom. Containing, Proper Directions for the Choice of all Kinds of Provisions. Instructions for trussing Poultry. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Baking, Broiling, and Frying. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Ragoos and Fricassees. Made Dishes, both plain and elegant. All Sorts of Pies and Puddings. Pancakes and Fritters. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues and Racon. To keep Garden Stuffs and Fruits in Perfection. The whole Art of Consectionary. The preparation of Sugars. Tarts, Puffs, and Pastres. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Presurving Fruits, &c. Elegant Ornaments for Entertainments. Instructions for Carving Necessary Articles for Sea-Saring Persons. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, Containing Considerations on Culinary Poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellished with A Head of the Author, and a Bill of Fare for every Month in the Year, elegantly engraved on Thirteen Copper-Plates. By John Farley, Principal Cook at the London Tavern. The Seventh Edition. With the Addition of many new and elegant Receipts in the various Branches of Cookery.

Text

London : printed for J. Scatcherd and J. Whitaker, B. Law No. 12, B. Law, No. 13, Ave-Maria-Lane; and G. and T. Wilkie, St. Paul's Church-Yard, [1792]

1792

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The london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made plain and easy to the Understanding of every Housekeeper, Cook, and Servant in the Kingdom. Containing, Proper Directions for the Choice of all Kinds of Provisions. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddlings. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. The whole Art of Confectionary. Tarts, Puffs, and Pasties. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Preserving Fruits, &c. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, Containing Considerations on Culinary Poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellished with a head of the author, and a bill of fare for every month in the Year, elegantly engraved on Thirteen Copper-Plates. By John Farley, Principal Cook At The London Tavern.

Text

London : printed for John Fielding, No. 23, Pater-Noster Row; and J. Scatcherd and J. Whitaker, No. 12, Ave Maria Lane, [1783]

1783

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The london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made plain and easy to the understanding of every housekeeper, cook, and servant in the kingdom. Containing, Proper Directions for the Choice of all Kind of Provisions. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game and Fish. Sauces for every Occasion. Soups, Broths, Stews, & Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddings. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving The Preparation of Hams, Tongues, and Bacon. The whole Art of Confectionary. Tarts, Puffs, and Pasties Cakes, Custards, Jams, and Jellies. Drying, Candying and Preserving Fruits, &c. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, Containing Considerations on Culinary Poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different months of the Year; Marketing Tables, &c. &c. Also, A Bill of Fare for every Month in the Year. By John Farley. Principal Cook at the London Tavern.

Text

Dublin : printed for Messrs. Price, Sleater, Lynch, Whitestone, Burnet, Walker, White, Moncrieffe, Beatty, Burton Byrne, Perrin, and Cash, MDCCLXXXIII. [1783]

1783

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The london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made Plain and Easy to the Understanding of every Housekeeper, Cook, and Servant in the Kingdom. Containing, Proper Directions for the Choice of all Kinds of Provisions. Instructions for trussing Poultry. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Baking, Broiling and Frying. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Ragoos and Fricassees. Made Dishes, both plain and elegant. All Sorts of Pies and Puddings. Pancakes and Fritters. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. To keep Garden Stuffs and Fruits in Perfection. The whole Art of Confectionary. The Preparation of Sugars. Tarts, Puffs, and Pasties. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Preserving Fruits, &c. Elegant Ornaments for Entertainments. Instructions for Carving. Necessary Articles for Sea-Faring Persons. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, containing considerations on culinary poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellished with a Head of the Author, and a Bill of Fare for every Month in the Year, elegantly engraved on thirteen copper-plates. By John Farley, principal cook at the London Tavern.

Text

London : printed for J. Scatcherd and J. Whitaker, No 12, B. Law; No 13, Ave-Maria-Lane; and G. and T. Wilkie, St. Paul's Church-Yard, [1789]

1789

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The london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made plain and easy to the understanding of every housekeeper, cook, and servant in the kingdom. Containing, Proper Directions for the Choice of all Kinds of Provisions. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddings. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. The whole Art of Confectionary. The Preparation of Sugars. Tarts, Puffs, and Pasties. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Preserving Fruits, &c. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, Containing Considerations on Culinary Poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellished with a Head of the Author, and a Bill of Fare for every Month in the Year, elegantly engraved on Thirteen Copper-Plates. By John Farley, Principal Cook at the London Tavern.

Text

London : printed for J. Scatcherd and J. Whitaker, No 12, B. Law, No 13, Ave-Maria-Lane; and G. and T. Wilkie, St. Paul's Church-Yard, [1787]

1787

1 Resource

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The london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made Plain and Easy to the Understanding of every Housekeeper, Cook, and Servant, in the Kingdom. Containing, proper directions for the choice of all kinds of provisions. Instructions for trussing Poultry. Roasting and boiling all Sorts of Butcher's Meat, Poultry, Game, and Fish. Baking, Broiling, and Frying. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Ragoos and Fricassees. Made Dishes, both plain and elegant. All Sorts of Pies and Puddings-Pancakes and Fritters. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. To keep Garden Stuffs and Fruits in Perfection. The whole Art of Confectionary. The Preparation of Sugars. Tarts, Puffs, and Pastics. Cakes, Custards, Jams, and Jellics. Drying, Candying, and Preserving Fruits, &c. Elegant Ornaments for Entertainments, Instructions for Carving. Necessary Articles for Sea-Faring Persons. Made wines, cordial waters, and malt liquors. To which is added, an appendix, Containing Considerations on Culinary Poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellisifed With A Head of the Author, and a Bill of Fare for every Month in the Year, elegantly engraven on Thirteen Copper-Plates. By John Farley, Principal Cook At The London Tavern.

Text

London : printed for J. Scatcherd and J. Whitaker, No 12, B. Law, No 13, Ave-Maria-Lane; and G. and T. Wilkie, Paternoster-Row, [1796]

1796

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Full text online available from home with a valid library card and onsite at NYPL

The london art of cookery, [electronic resource] : and housekeeper's complete assistant. On a new plan. Made Plain and Easy to the Understanding of every housekeeper, cook, and servant in the Kingdom. Containing, Proper Directions for the Choice of all Kinds of Provisions. Roasting and Boiling all Sorts of Butchers Meat, Poultry, Game, and Fish. Sauces for every Occasion. Soups, Broths, Stews, and Hashes. Made Dishes, Ragoos, and Fricassees. All Sorts of Pies and Puddings. Proper Instructions for dressing Fruits and Vegetables. Pickling, Potting, and Preserving. The Preparation of Hams, Tongues, and Bacon. The Whole Art of Confectionary. Tarts, Puffs, and Pasties. Cakes, Custards, Jams, and Jellies. Drying, Candying, and Preserving Fruits, &c. Made Wines, Cordial Waters, and Malt Liquors. To which is added, an appendix, containing considerations on culinary poisons; Directions for making Broths, &c. for the Sick; a List of Things in Season in the different Months of the Year; Marketing Tables, &c. &c. Embellished with A head of the author, and a Bill of Fape for every Month in the Year, elegantly engraved on thirteen copper-plates. The second edition. By John Farley, Principal cook at the London Tavern.

Text

London : printed for J. Scatcherd and J. Whitaker, No. 18, Ave-Maria-Lane, and J. Fielding, No. 23, Pater-Noster-Row, 1784.

1784

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Authenticity in the kitchen : proceedings of the Oxford Symposium on Food and Cookery 2005 / edited by Richard Hosking.

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Totnes, [U.K.] : Prospect Books, 2006.

2006

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FormatText	Call NumberTX652.9 .O94 2006	Item LocationOff-site

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Everyone's table : global recipes for modern health / Gregory Gourdet and JJ Goode.

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New York, NY : Harper Wave, an imprint of HarperCollinsPublishers, 2021.

2021-2021

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FormatText	Call NumberSc F 21-343	Item LocationSchomburg Center - Research & Reference

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Olive trees and honey : a treasury of vegetarian recipes from Jewish communities around the world / Gil Marks.

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Hoboken, NJ : Wiley Pub., c2005.

2005

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FormatText	Call NumberTX837 .M34 2005	Item LocationOff-site

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An African bite / Chef Mbombi.

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Cape Town, South Africa : Penguin Books, 2022.

2022

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FormatText	Call NumberSc F 24-28	Item LocationSchomburg Center - Research & Reference

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Afro-vegan : farm-fresh African, Caribbean & Southern flavors remixed / Bryant Terry ; photography by Paige Green.

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Berkeley : Ten Speed Press, 2014.

2014

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Format	Call Number	Item Location
FormatText	Call NumberSc E 14-858	Item LocationSchomburg Center - Research & Reference

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Simply West African : easy, joyful recipes for every kitchen / Pierre Thiam ; with Lisa Katayama ; photographs by Evan Sung.

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New York : Clarkson Potter/Publishers, [2023]

2023

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FormatText	Call NumberSc E 23-1005	Item LocationSchomburg Center - Research & Reference

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The new book of Middle Eastern food / Claudia Roden.

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New York : Knopf, c2000.

2000

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The new Atkins for a new you cookbook : 200 simple and delicious low-carb recipes in 30 minutes or less / Colette Heimowitz ; photography by Mark Ferri.

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New York : Simon & Schuster, 2011.

2011

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FormatText	Call NumberJFE 12-3350	Item LocationSchwarzman Building - Main Reading Room 315

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Aarti paarti : an American kitchen with an Indian soul / Aarti Sequeira ; foreword by Ree Drummond ; photographs by Matt Armendariz.

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New York : Grand Central Life & Style, 2014.

2014

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FormatText	Call NumberJFE 14-7555	Item LocationSchwarzman Building - Main Reading Room 315

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Enebla = ʼənəbəla : recipes from an Ethiopian kitchen / Luladey Moges.

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[Victoria, British Columbia] : TouchWood Editions, [2022]

2022-2022

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FormatText	Call NumberSc F 23-571	Item LocationSchomburg Center - Research & Reference

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I am from here : stories and recipes from a Southern chef / Vishwesh Bhatt with Sara Camp Milam ; photography by Angie Mosier.

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New York, NY : W.W. Norton & Company, Inc., [2022]

2022

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El pan que como / Paloma Díaz-Mas.

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Barcelona : Editorial Anagrama, abril 2020.

2020-4

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