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  • When pies fly : handmade pastries from strudels to stromboli, empanadas to knishes / Cathy Barrow ; photographs by Christopher Hirsheimer.

    • Text
    • New York, NY : Grand Central Publishing, 2019.
    • 2019-2019
    • 1 Item
    FormatCall NumberItem Location
    Text JFE 20-990Schwarzman Building - Main Reading Room 315
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  • The cook's own book, and housekeeper's register. Being receipts for cooking of every kind of meat, fish, and fowl; and making every sort of soup, gravy, pastry, preserves, and essences. With a complete system of confectionery; tables for marketing; a book of carving; and Miss Leslie's seventy-five receipts for pastry, cakes, and sweetmeats. By a Boston housekeeper.

    • Text
    • New York [etc.] C.S. Francis and Co., 1854.
    • 1854
    • 1 Item

    Available Online

    http://babel.hathitrust.org/cgi/pt?id=nyp.33433078975368
    FormatCall NumberItem Location
    Text VTI (Lee, N. K. M. Cook's own book, and housekeeper's register)Offsite

  • England's newest way in all sorts of cookery, pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard. Likewise, the best receipts for making cakes, mackroons, biskets, ginger bread, French bread: as also for preserving, conserving, candying and drying fruits, confectioning and making of creams, syllabubs, and marmalades of several sorts.

    • Text
    • London, C. Coningsby, 1717.
    • 1717
    • 1 Item
    FormatCall NumberItem Location
    Text VTI (Howard, H. England's newest way in all sorts of cookery. 1717)Offsite
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  • England's newest way in all sorts of cookery, pastry, and all pickles that are fit to be used : adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies / by Henry Howard, free cook of London, and late cook to His Grace the Duke of Ormond ... ; likewise the best receipts for making cakes, mackroons, biskets, ginger-bread, French bread ; as also for preserving, conserving, candying and drying fruits, confectioning and making of creams, syllabubs, and marmalades of several sorts.

    • Text
    • London : Printed for and sold by Chr. Coningsby, at the Ink-bottle against Clifford's-Inn back-gate ..., 1708.
    • 1708
    • 1 Item
    FormatCall NumberItem Location
    Text *KU 00-299Schwarzman Building - Rare Book Collection Room 328
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  • Savoring the past : the French kitchen and table from 1300 to 1789 / Barbara Ketcham Wheaton.

    • Text
    • Philadelphia : University of Pennsylvania Press, 1983.
    • 1983
    • 1 Item
    FormatCall NumberItem Location
    Text TX719 .W47 1983Off-site
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  • The compleat city and country cook, or, Accomplish'd house-wife : containing, several hundred of the most approv'd receipts in cookery, confectionary, cordials, cosmeticks, jellies, pastry, pickles, preserving, syrups, English wines, &c. : illustrated with forty-nine large copper plates, directing the regular placing the various dishes on the table ... also, bills of fare according to the several seasons for every month of the year ... : likewise, the horse-shoe table for the ladies at the late installment at Windsor, the lord mayor's table, and other hall dinners in the City of London ... / by Charles Carter, lately cook to His Grace the Duke of Argyle ... ; to which is added by way of appendix, near two hundred of the most approv'd receipts in physick and surgery for the cure of the most common diseases incident to families: the collection of a noble lady deceased ...

    • Text
    • London : Printed for A. Bettesworth and C. Hitch; and C. Davis ... T. Green ... and S. Austen ..., 1732.
    • 1732
    • 1 Item
    FormatCall NumberItem Location
    Text *KU 00-267Schwarzman Building - Rare Book Collection Room 328
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  • The practice of cookery, pastry, confectionary, pickling, preserving, &c. : containing figures of dinners, from five to nineteen dishes, a full list of supper dishes, a list of things in season, for every month in the year, and directions for choosing provisions : with two copper plates, showing the manner of placing dishes upon a table, and of trussing poultry, &c. / by Mrs. Frazer, teacher of these arts in Edinburgh.

    • Text
    • Edinburgh : Printed for Peter Hill, and Vernor and Hood, London, 1795.
    • 1795
    • 1 Item
    FormatCall NumberItem Location
    Text *KU 00-292Schwarzman Building - Rare Book Collection Room 328
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  • The modern cook : containing, instructions for preparing and ordering public entertainments for the tables of princes, ambassadors, noblemen and magistrates : as also, the least expensive methods of providing for private families, in a very elegant manner : with new receipts for dressing of meat, fowl, and fish, and making ragouts, fricassees, and pastry of all sorts, in a method, never before published ... / by Mr. Vincent La Chapelle, late chief cook to the Right Honorable the Earl of Chesterfield, and now chief cook to His Highness the Prince of Orange.

    • Text
    • London : Printed for Thomas Osborne ..., 1744.
    • 1744
    • 1 Item
    FormatCall NumberItem Location
    Text *KU 99-129Schwarzman Building - Rare Book Collection Room 328
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  • The practice of cookery, pastry, pickling, preserving, &c. Containing figures of dinners, from five to nineteen dishes, and a full list of supper dishes; also a list of things in season for every month in the year, and directions for choosing provisions: with two plates, showing the method of placing dishes upon a table, and the manner of trussing poultry, &c. By Mrs. Frazer ...

    • Text
    • Edinburgh, Printed for Peter Hill, Edinburgh, and T. Cadell, London, 1791.
    • 1791
    • 1 Item

    Available Online

    http://babel.hathitrust.org/cgi/pt?id=nyp.33433056931433
    FormatCall NumberItem Location
    Text VTI (Frazer. Practice of cookery, pastry, pickling, preserving)Schwarzman Building - Rare Book Collection Room 328

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  • The British table : a new look at the traditional cooking of England, Scotland, and Wales / Colman Andrews ; photography by Hirsheimer & Hamilton.

    • Text
    • New York, NY : Abrams, 2016.
    • 2016-2016
    • 1 Item
    FormatCall NumberItem Location
    Text TX717 .A487 2016Off-site
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  • Torten-kunst = Art of making cakes and tarts = Tart-konst = L'art des tartes = Arte de tortas = Kage-kunst / von J. M. Erich Weber-Dresden.

    • Text
    • Radebeul-Dresden [Germany] : J. M. Erich Weber, [1900-1940?]
    • 1900-1940
    • 1 Item
    FormatCall NumberItem Location
    Text VTI+ (Weber, J. M. E. Torten-Kunst)Offsite
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  • The director, or, Young woman's best companion : being the plainest and cheapest of the kind ever yet publish'd : the whole makes a compleat family cook and physician : containing above three hundred easy receipts in cookery, pastry, preserving, candying, pickling, collaring, physick, and surgery ... with a complete index to the whole : a book necessary for all families / by Sarah Jackson ; collected for the use of her own family and printed at the request of her friends.

    • Text
    • London : Printed for S. Crowder and H. Woodgate ..., 1755 (12mo)
    • 1755
    • 1 Item
    FormatCall NumberItem Location
    Text *KU 00-301Schwarzman Building - Rare Book Collection Room 328
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  • Bon! Bon! : on the charms of sweet cuisine / Charlotte Birnbaum ; with illustrations by Christa Näher.

    • Text
    • Berlin : Sternberg Press, 2017.
    • 2017-2017
    • 1 Item
    FormatCall NumberItem Location
    Text JFC 18-568Schwarzman Building - Main Reading Room 315
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  • The compleat city and country cook [electronic resource] : or, accomplish'd housewife. Containing, Several Hundred of the most approv'd Receipts in Cookery, Confectionary, Cordials, Cosmeticks, Jellies, Pastry, Pickles, Preserving, Syrups, English Wines, &c. Illustrated with forty-nine large copper plates, directing the regular placing the various Dishes on the Table, from one to four or five Courses: Also, Bills of Fare according to the several Seasons for every Month of the Year. Likewise, The Horse-Shoe Table for the Ladies at the late Instalment at Windsor; the Lord Mayor's Table; and other Hall Dinners in the City of London; with a Fish Table, &c. By Charles Carter. Lately Cook to his Grace the Duke of Argyle, the Earl of Pontefract, the Lord Cornwallis, &c. To which are added, Near Two Hundred of the most approved Receipts in Physick and Surgery, for the Cure of the most common Diseases incident to Families; with several sovereign Receipts for the Cure of the Bite of a Mad Dog.

    • Text
    • London : printed for A. Bettesworth and C. Hitch; and C. Davis, in Pater-Noster-Row: and S. Austen in St Paul's Church-Yard, 1736.
    • 1736
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0541800500&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl

  • The compleat city and country cook [electronic resource] : or, accomplish'd housewife. Containing, Several Hundred of the most approv'd Receipts in Cookery, Confectionary, Cordials, Cosmeticks, Jellies, Pastry, Pickles, Preserving, Syrups, English Wines, &c. Illustrated with Forty-Nine large Copper Plates, directing the regular placing the various Dishes on the Table, from one to four or five Courses: Also, Bills of Fare according to the several Seasons for every Month of the Year. Likewise, The Horse-Shoe Table for the Ladies at the late Instalment at Windsor, the Lord Mayor's Table, and other Hall Dinners in the City of London; with a Fish Table, &c. By Charles Carter, Lately Cook to his Grace the Duke of Argyle, the Earl of Pontefract, the Lord Cornwallis, &c. To which is added by way of appendix, Near Two Hundred of the most approv'd Receipts in Physick and Surgery for the Cure of the most common Diseases incident to Families: The collection of a Noble Lady Deceased. A Work design'd for the Good, and absolutely Necessary for all Families.

    • Text
    • London : printed for A. Bettesworth and C. Hitch; and C. Davis in Pater-Noster Row: T. Green at Charing-Cross; and S. Austen in St. Paul's Church-Yard, M.DCC.XXXII. [1732]
    • 1732
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0094802200&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl

  • Southern breads : recipes, stories, and traditions / Marilyn Markel and Chris Holaday ; foreword by Bill Smith.

    • Text
    • Charleston, SC : American Palate, 2016.
    • 2016
    • 1 Item
    FormatCall NumberItem Location
    Text TX773 .M2685 2016Off-site
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  • The modern cook [electronic resource] : containing instructions for preparing and ordering publick entertainments for the tables of princes, Ambassadors, Noblemen, and Magistrates. As also the least Expensive Methods of providing for private Families, in a very elegant Manner. New Receipts for Dressing of Meat, Fowl, and Fish; and making Ragouts, Fricassees, and Pastry of all Sorts, in a Method, never before publish'd. Adorn'd with Copper-Plates, Exhibiting the Order of Placing the different Dishes, &c. on the Table, in the most polite Way. By Mr. Vincent La Chapelle, Late Chief Cook to the Right Honourable the Earl of Chesterfield: And now Chief Cook to his Highness the Prince of Orange. In three volumes.

    • Text
    • London : printed for Thomas Osborne, in Gray's-Inn, MDCCXXXVI. [1736]
    • 1736
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0223700101&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl

  • The modern cook [electronic resource] : containing, instructions for preparing and ordering public entertainments for the tables of princes, Ambassadors, Noblemen, and Magistrates. As also, The least Expensive Methods of providing for private Families, in a very elegant Manner. With New Receipts for Dressing of Meat, Fowl, and Fish; and making Ragouts, Fricassees, and Pastry of all Sorts, in a Method, never before published. Adorned with Copper-Plates, Exhibiting the Order of Placing the different Dishes, &c. on the Table, in the most polite Way. By Mr. Vincent La Chapelle, Late Chief Cook to the Right Honourable the Earl of Chesterfield: And now Chief Cook to his Highness the Prince of Orange.

    • Text
    • London : printed for Thomas Osborne, in Gray's-Inn, MDCCXLIV. [1744]
    • 1744
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0853500300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl

  • The practice of cookery, [electronic resource] : pastry, confectionary, pickling, and Confectionary, Preserving. with Directions for choosing Provisions, Trussing Poultry, &c. To which is added, An Appendix, containing, Receipts for making Vinegar, Ketchups, Wines, Cordials, &c. Likewise The Art of Carving. Also, Lists of Supper and Dinner Dishes, and Of Articles in season in the different Months of the Year; with Plates, Shewing the Manner of Trussing Poultry, and Placing Dishes on a Table. By Mrs Frazer, Teacher of these Arts in Edinburgh, .

    • Text
    • Edinburgh : printed for Peter Hill; by J. Ruthven & Sons, 1800.
    • 1800
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0101600100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl

  • The practice of cookery, [electronic resource] : pastry, pickling, preserving, &c. Containing Figures of Dinners, from Five to Nineteen Dishes, and A Full List of Supper Dishes; also a List of Things in Season, For every month in the Year, and Directions for Choosing Provisions: with Two Plates, showing the Method of placing Dishes upon a Table, and the manner of Trussing Poultry, &c. By Mrs Frazer, Sole Teacher of these Arts in Edinburgh, Several years Colleague, and afterwards Successor to Mrs M'iver deceased.

    • Text
    • Edinburgh : printed for Peter Hill Edinburgh, and T. Cadell London, M,DCC,XCI. [1791]
    • 1791
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0542100800&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl

  • The practice of cookery, [electronic resource] : pastry, confectionary, pickling, preserving, &c. Containing Figures of Dinners, from Five to Nineteen Dishes, a Full List of Supper Dishes. A List of Things in Season, For every Month in the Year, and Directions for Choosing Provisions, with Two Copper Plates. Showing the manner or placing Dishes upon a Table, and of Trussing Poultry, &c. By Mrs Frazer, Teacher of these Arts in Edinburgh.

    • Text
    • Edinburgh : printed for Peter Hill, and Vernor and Hood, London, 1795.
    • 1795
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0541500500&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl

  • England's newest way in all sorts of cookery, [electronic resource] : pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the Manner of placing Dishes upon Tables; And the Newest Fashions of Mince-Pies. By Henry Howard, Free-Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchelsea. Like Wise The Best Receits for making Cakes, Mackroons, Biskets, Ginger bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several sorts.

    • Text
    • London : printed for and sold by Chr. Coningsby, at the Ink bottle against Clifford's-Inn-Gate, in Fetter-Lane, Fleetstreet, 1717.
    • 1717
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0328801100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl

  • The young w[o]man's companion [electronic resource] : or the servant-maid's assistant; digested under the several heads hereinafter mentioned, Viz. I. A short Essay on the Benefits of Learning, &c. by way of Introduction. II. The Young Womans's Guide to the Knowledge of her Mother-Tongue. III. A compendious English Spelling Dictionary, peculiarly calculated for the present Undertaking. IV. An easy Introduction to the Art of Writing; with Rules of Life. V. Familar Letters on various Subjects. VI. The Young Woman's Guide to the Art of Numbers; with a great Variety of useful Tables. Vii. The compleat Market Woman; with proper Instructions to prevent the Purchaser from being imposed upon. Viii. The compleat Cook-Maid, Pastry-Cook, and Confectioner. IX. Advice to Sevants in general, with Respect to their Duty towards God, their Employers, and themselves, with additional Prayers and Hymns. And Lastly A compleat Table of the Contents. The whole compiled by Mary Johnson, For many Years a Superintendant of a Lady of Quality's Family in the City of York.

    • Text
    • London : printed for H. Jeffery, in Mercer's Chapel, Cheapside, MDCCLIII. [1753]
    • 1753
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0659502400&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl

  • England's newest way in all sorts of cookery, [electronic resource] : pastry, and all pickles that are fit to be used. Adorned with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard, Free Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchessea. To which is added, the best receipts for making cakes, mackroons, biskets, Ginger-Bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several Sorts. Likewise, Additions of Beautifying Waters, and other Curiosities. As also above Fifty new Receipts are added which renders the whole Work compleat.

    • Text
    • London : printed for J. Knapton, R. Knaplock, J. and B. Sprint, D. Midwinter, B. Lintot, A. Bettesworth, W. and J. Innys, J. Osborn, R. Robinson and A. Ward, 1726.
    • 1726
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0920200300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl

  • The complete cook : teaching the art of cookery in all its branches, and to spread a table in a useful, substantial and splendid manner, at all seasons in the year : with practical instructions to choose, buy, dress and carve all sorts of provisions ... : containing the greatest variety of approved receipts in cookery, pastry, confectionery, preserving, pickling, collaring, &c. ... : with an appendix teaching the art of making wine, mead, cyder, shrub; strong, cordial and medical waters; brewing malt liquor; the management and breeding of poultry and bees: and receipts for preserving and restoring health and relieving pain; and for taking out stains, preserving furniture, cleaning plate, &c. : for the use of families / by James Jenks, cook.

    • Text
    • London : Printed for E. and C. Dilly, in the Poultry, 1768.
    • 1768
    • 1 Item
    FormatCall NumberItem Location
    Text *KU 00-302Schwarzman Building - Rare Book Collection Room 328
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  • England's newest way in all sorts of cookery, [electronic resource] : pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the manner of placing dishes upon tables; and the newest fashions of mince-pies. By Henry Howard, Free-Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchelsea. Likewise the best receipts for making cakes, mackroons, biskets, Ginger-Bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several sorts.

    • Text
    • London : printed for and sold by Chr. Coningsby, at the Ink-Bottle against Clifford's-Inn-Gate, in Fetter-Lane, Fleetstreet, 1710.
    • 1710
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0223600700&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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  • Delicious / Nicky Pellegrino.

    • Text
    • Auckland, N.Z. : Black Swan, 2003.
    • 2003
    • 1 Item
    FormatCall NumberItem Location
    Text Off-site
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  • Cooking for kings : the life of Antonin Carême, the first celebrity chef / Ian Kelly.

    • Text
    • New York : Walker & Company, 2003.
    • 2003
    • 1 Item
    FormatCall NumberItem Location
    Text TX649.C37 K44 2004gOff-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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    Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.

  • The director [electronic resource] : or, young woman's best companion. Being the plainest and cheapest of the kind ever yet publish'd: the whole makes a compleat family cook and physician. Containing Above Three Hundred easy Receipts in Cookery, Pastry, Preserving, Candying, Pickling, Collaring, Physick, and Surgery. To which are added, Plain and easy Instructions for chusing Beef, Mutton, Veal, Fish, Fowl, and other Eatables. Directions for Carving, and to make Wines: Likewise Bills of Fare for every Month in the Year. With a complete Index to the Whole. A Book necessary for all Families. By Sarah Jackson. Collected for the Use of her own Family and printed at the Request of her Friends.

    • Text
    • London : printed for S. Crowder and H. Woodgate, at the Golden Ball in Pater-Noster Row MDCCLV. [1755]
    • 1755
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0804300400&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl

  • L'escole parfaite des officiers de bouche : contenant, Le vray maistre-d'hostel ; Le grand escuyer-tranchant ; Le sommelier royal ; Le confiturier royal ; Le cuisinier royal ; et Le patissier royal.

    • Text
    • A Paris : Chez Jean Ribou ..., 1676.
    • 1676
    • 1 Item
    FormatCall NumberItem Location
    Text *KU 00-283Schwarzman Building - Rare Book Collection Room 328
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  • Food fundamentals / Margaret McWilliams.

    • Text
    • Upper Saddle River, NJ : Pearson Prentice Hall, 2006.
    • 2006
    • 1 Item

    Available Online

    http://www.loc.gov/catdir/toc/ecip058/2005005329.html
    FormatCall NumberItem Location
    Text TX354 .M28 2006Off-site

  • Madam Johnson's present [electronic resource] : or, every young woman's companion, in useful and universal knowledge. Digested under the following Heads: I. Spelling, Reading, Writing, and Arithmetick, taught without the Help of a Master. II. The compleat Market-Woman. III. The Cook's Guide for dressing all Sorts of Flesh, Fowl and Fish IV. For Pickling, Pastry, and Confectionary. V. An Estimate of the Expences of a Family in the middling Station of Life. VI. The Art and Terms of Carving Fish, Fowl, and Flesh. Vii. A Bill of Fare for every Month in the Year, for Dinner, Supper, and also for extraordinary Occasions. Viii. The Young Woman's Instructor for the right Spelling of Words used in Marketting, Cookery, Pickling, Preserving, &c. &c. To this edition are added, some plain and necessary directions to maid-servants in general, and several useful tables: Which renders it the Completest Book of the Kind ever published.

    • Text
    • London : printed for W. Nicoll, in St. Paul's Church-Yard, MDCCLXIX. [1769]
    • 1769
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1142700300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl

  • The complete cook: teaching the art of cookery in all its branches [electronic resource] : And to Spread a Table, In a Useful, Substantial and Splendid Manner, At all Seasons in the Year. With Practical Instructions To Choose, Buy, Dress and Carve all Sorts of Provisions. Far exceeding any Thing of the Kind yet Published. Containing the greatest variety of approved receipts in Cookery, Pastry, Confectionary, Preserving, Pickling, Collaring, &c. and Dishes for Lent and Fast-Days, A Variety of Made Dishes, And to Dress both the Real and Mock Turtle. With an appendix teaching the art of making wine, Mead; Cyder, Shrub, Strong, Cordial and Medical Waters; Brewing Malt Liquot; The Management and Breeding of Poultry and Bees: and Receipts For Preserving and Restoring Health and Relieving Pain; and for Taking out Stains, Preserving Furniture, Cleaning Plate, &c. For the Use of Families. By James Jenks, Cook.

    • Text
    • London : printed for E. and C. Dilly in the Poultry, MDCCLXVIII. [1768]
    • 1768
    • 1 Resource

    Available Online

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  • Madam Johnson's present [electronic resource] : or, the best instructions for young women, in useful and universal knowledge. With a summary of the late Marriage Act, and Instructions how to marry purinant thereto. Digested under the following Heads. I. An Estimate of the Expences of a Family in the middling Station of Life. II. The Art and Terms of Carving, Fish, Fowl, and Flesh. III. A Bill of Fare for every Month in the Year for Dinner and Supper, and also for extraordinary Occasions. IV. The young Woman's Guide to Knowledge. V. A new English Spelling Dictionary. VI. The Compleat Market-Woman. Vii. The Cook's Guide for dressing all Sorts of Flesh Fowl and Fish. Viii. Pickling, Pastry, and Confectionary. With several useful tables, being the compleatest Book of the Kind ever published.

    • Text
    • London : printed for M. Cooper, Pater-Noster-Row; and C. Sympson, at the Bible, Chancery-Lane, [1755]
    • 1755
    • 1 Resource

    Available Online

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  • The complete practical cook: or, a new system of the whole art and mystery of cookery. Being a select collection of above five hundred recipes for Dressing, after the most Curious and Elegant Manner (as well Foreign as English) all Kinds of Flesh, Fish, Fowl, &c. As also Directions to make all Sorts of excellent Pottages and Soups, fine Pastry, both sweet and savoury, delicate Puddings, exquisite Sauces, and rich Jellies. With the best Rules for Preserving, Potting, Pickling, &c. Fitted for all Occasions: But more especially for the most Grand and Sumptuous Entertainments. Adorned with sixty curious copper plates; Exhibiting the full Seasons of the Year, and Tables proper for Every Month; As also Variety of large Ovals and Rounds, and Ambogues and Square Tables for Coronation-Feasts, Instalments, &c. The Whole intirely New; And none of the Recipes ever published in any Treatise of this Kind. Approved by divers of the Prime Nobility; And by several Masters of the Art and Mystery of Cookery. By Charles Carter, Lately Cook to his Grace the Duke of Argyll, the Earl of Pontefract, the Lord Cornwallis, &c [electronic resource].

    • Text
    • London : printed for W. Meadows, in Cornhill; C. Rivington, in St. Paul's Church-Yard; and R. Hett, in the Poultry, M.DCC.XXX. [1730]
    • 1730
    • 1 Resource

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  • The British cook's companion : being a collection of four hundred of the newest and best receipts ... : adorned with copper plates, setting forth the manner of placing dishes upon tables : the proper seasons for fish, fowls and rabbets; with bills of fare for every month in the year, receipts for twenty-five different sorts of puddings, and one, excellent for curing the spleen : fitted for the use of all publick and private families / by Henry Howard, free cook of London.

    • Text
    • London : Printed for R. Knaplock, D. Midwinter, J. Knapton, B. Lintot, J. Osborn, A. Bettesworth, B. Sprint, W. Innys, R. Robinson, and A. Ward, 1729.
    • 1729
    • 1 Item
    FormatCall NumberItem Location
    Text *KU 00-300Schwarzman Building - Rare Book Collection Room 328
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  • The Turkish cookbook : the culinary traditions & recipes from Turkey / Musa Dağdeviren.

    • Text
    • London ; New York, NY : Phaidon Press, [2019]
    • 2019
    • 1 Item
    FormatCall NumberItem Location
    Text JFF 19-1906Schwarzman Building - Main Reading Room 315
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  • The marmalade murders : a Penny Brannigan mystery / Elizabeth J. Duncan.

    • Text
    • New York : Minotaur Books, 2018.
    • 2018-2018
    • 1 Item
    FormatCall NumberItem Location
    Text JFD 18-2914Schwarzman Building - Main Reading Room 315
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  • Raspberry danish murder / Joanne Fluke.

    • Text
    • New York, NY : Kensington Books, 2018.
    • 2018-2018
    • 1 Item
    FormatCall NumberItem Location
    Text JFD 18-2046Schwarzman Building - Main Reading Room 315
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  • David Copperfield's history of magic / David Copperfield, Richard Wiseman, David Britland ; photographs by Homer Liwag.

    • Text
    • New York, NY : Simon & Schuster, 2021.
    • 2021-2021
    • 1 Item
    FormatCall NumberItem Location
    Text MZC 22-782Performing Arts Research Collections - Theatre
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  • The useful and entertaining family miscellany [electronic resource] : containing the complete English housekeeper's companion. In which are near five hundred receipts Cookery, Pastry, Preserving. Making Wines, Candying, and Pickling. With plain and very easy Instructions for chusing All Sorts of Eatables. Also, Directions for Carving, with several Cuts explaining in the easiest Manner the best Way of trussing Hares, and Fowls; with Forms of placing Disnes of a Table, either in the middling or genteelest Taste. By Mrs. Isabella Moore, Who was Twenty Years a worthy and frugal Housekeeper in a private Gentleman's Family at Duffield, near Derby. To which are added, the genuine receipts for compounding Mr. Ward's principal medicines. Also, Every One his own Physician, Being A complete Collection of efficacious Remedies For every Disease incident to the Human Body, with plain Instructions for their common Use; very necessary to be had in all Families, residin in the Country. Compiled at the Command of his late Royal Highness the Duke of Cumberland. Likewise, the new English syren; or, delightful songster. Consisting of a Collection of One Hundred approv'd Songs, suited for those who delight in Harmony, Decency, and good Sense.

    • Text
    • London : printed for Thomas Palmer, in the year, 1766.
    • 1766
    • 1 Resource

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  • 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

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  • 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

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  • Madam Johnson's present: or, every young woman's companion, in useful and universal Knowledge. Digested under the following Heads: I. Spelling, Reading, Writing, and Arithmetick, taught without the Help of a Master. II. The Compleat Market-Woman. III. The Cook's Guide for dressing all Sorts of Flesh, Fowl and Fish. IV. For Pickling, Pastry, and Confectionary. V. An Estimate of the Expences of a Family in the middling Station of Life. VI. The Art and Terms of Carving Fish, Fowl, and Flesh. Vii. A Bill of Fare for every Month in the Year for Dinner, Supper, and also for extraordinary Occasions. Viii. The Young Woman's Instructor for the right Spelling of Words used in Marketting, Cookery, Pickling, Preserving, &c. &c. &c. To this edition are added, some plain and necessary directions to maid-servants in general, and several useful tables: Which renders it the Completest Book of the Kind ever published. The Compiler, Madam Johnson, in order to make this Book come as cheap as possible to the Purchasers, has, out of her Benevolence, fixed the Price at 1 s. 6 d. Bound; though it contains double the Quantity that is usually sold for that Sum [electronic resource].

    • Text
    • London : printed for W. Nicoll, in St. Paul's Church-Yard, MDCCLXVI. [1766]
    • 1766
    • 1 Resource

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  • Madam Johnson's present: or, every young woman's companion, in useful and universal knowledge. Digested under the following Heads: I. Spelling, Reading, Writing, and Arithmetick, taught without the Help of a Master. II. The Compleat Market-Woman. III. The Cook's Guide for dressing all Sorts of Flesh, Fowl, and Fish. IV. For Pickling, Pastry, and Consectionary. V. An Estimate of the Expences of a Family in the middling Station of Life. VI. The Art and Terms of Carving Fish, Fowl, and Flesh. Vii. A Bill of Fare for every Month in the Year for Dinner, Supper, and also for extraordinary Occasions. Viii. The Young Woman's Instructor for the right Spelling of Words used in Marketting, Cookery, Pickling, Preserving, &c. &c. &c. To this Edition are added, Some plain and necessary Directions to Maid-Servants in General, and several useful Tables: Which renders it the Completest Book of the Kind ever published. The Compiler, Madam Johnson, in order to make this Book come as cheap as possible to the Purchasers, has, out of her Benevolence, fixed the Price at 1 s. 7 1/2 d. Bound; though it contains double the Quantity that is usually sold for that Sum [electronic resource].

    • Text
    • Dublin : printed for James Williams, No. 5, Skinner-Row, MDCCLXX. [1770]
    • 1770
    • 1 Resource

    Available Online

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  • The accomplish'd housewife [electronic resource] : or, the gentlewoman's companion : containing I. Reflections on the education of the fair sex; with Characters for their Imitation. II. The Penman's Advice to the Ladies; or the Art of Writing made easy, and entertaining. III. Instructions for addressing Persons of Distinction, in Writing or Discourse. IV. An easy Introduction to the Study of Practical Arithmetic. V. Directions for copying Prints or Drawings, and Painting either in Oil or Water Colours, or with Crayons. VI. Directions for Marketting, with respect to Butcher's Meat, Poulterer's Ware, and Fish. Vii. A Bill of Fare for every Month in the Year. Viii. Receipts in Cookery, Pastry, &c. IX. Instructions for Carving and placing Dishes on the Table. X. All Sorts of Pickles, Made Wines, &c. XI. Remarks on the Nature and Qualities of the most common Aliments. XII. Recipes in Physick and Surgery. XIII. Remarks on the Causes and Symptoms of most Diseases. XIV. The Florist's Kalendar. XV. Familiar Letters on several Occasions in common Life; with Instructions to young Orphan Ladies how to judge of Proposals of Marriage made to them without the Consent of their Friends or Guardians. XVI. A Dictionary serving for the Translation of ordinary English Words into more scholastic ones. Concluding with some serious instructions for the conduct of the fair sex, with regard to their Duty towards God, and towards their Neighbours.

    • Text
    • London : printed for J. Newbery, at the Bible and Sun near the Chapter-House in St. Paul's Church-Yard, MDCCXLV. [1745]
    • 1745
    • 1 Resource

    Available Online

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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

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  • The whole duty of a woman [electronic resource] : Or, an infallible guide to the fair sex. Containing, Rules, Directions, and Observations, for their Conduct and Behaviour through all Ages and Circumstances of Life, as virgins, wives, or widows. With Directions, how to obtain all Useful and Fashionable Accomplishments suitable to the sex. In which are comprised all Parts of Good Housewifry, particularly Rules and Receipts in every Kind of Cookery. 1. Making all Sorts of Soops and Sauces. 2. Dressing Flesh, Fish, and Fowl; this last illustrated with Cuts, shewing how every Fowl, Wild or Tame, is to be trust for the Spit: Likewise all other Kind of Game. 3. Making above 40 different Sorts of Puddings. 4. The whole Art of Pastry in making Pies, Tarts, and Pasties. 5. Receipts for all Manner of Pickling, Collaring, &c. 6. For Preserving, making Creams, Jellies, and all Manner of Confectionary. 7. Rules and Directions for setting out Dinners, Suppers, and Grand Entertainments. To which is added, Bills of Fare for every Month in the Year, curiously engraven on Copper Plates, with the Forms of Tables and Dishes, and the Shapes of Pies, Tarts, and Pasties. With Instructions for Marketing. Also Rules and Receipts for making all the choicest Cordials for the Closet: Brewing Beers, Ales, &c. Making all Sorts of English Wines, Cyder, Mum, Mead, Metheglin, Vinegar, Verjuice, Catchup, &c. With some fine Perfumes, Pomatums, Cosmeticks and other Beautifiers.

    • Text
    • London : printed for T. Read, in Dogwell-Court, White-Fryers, Fleet-Street, MDCCXXXVII. [1737]
    • 1737
    • 1 Resource

    Available Online

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