1,022 results
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A proper new booke of cookery : Declaryng what manner of meates is best in season, for all tymes in the yeare, [and] how they ought to be dressed and serued at the table both for flesh daies and fyshe dayes, with a new addition, very necessary for all them that delight in cookery, anno domini, 1576.
Date: [1576]]- Books
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Murrels tvvo books of cookerie and carving.
Murrell, John, active 17th centuryDate: 1638- Books
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The lady's complete guide; or cookery in all its branches. Containing The most approved Receipts, confirmed by Observation and Practice, in every reputable English Book of Cookery now extant, besides a great Variety of others which have never before been offered to the Public. Also several translated from the Productions of Cooks of Eminence who have published in France, particularly M. Commo's Histoire de Cuisine, M. Disang's Maitre D'hotel, M. Dupont and M. Valois, M. Troas, and M. Delatour, with their respective Names to each Receipt; which, with the Original Articles, will form the most complete System of Cookery ever yet exhibited, under the following Heads, viz. Roasting, Boiling, Made-Dishes, Frying, Broiling, Potting, Fricassees, Ragouts, Soups, Sauces, Gravies, Hashes, Stews, Puddings, Custards, Cakes, Tarts, Pies, Pasties, Cheesecakes, Jellies, Pickling, Preserving, Confectionary, &c. To which is added, In order to rander it as complete and perfect as possible, the complete brewer; Containing Familiar Instructions for brewing all Sorts of Beer and Ale; including the proper Management of the Vault or Cellar. Also the family physician; Consisting of a considerable Collection of approved Prescriptions by Mead, Sydenham, Tissot, Fothergil, Elliot, Buchan, and others, including a certain Remedy for that formidable Disorder, the Dropsy, recommended by Persons respectable in the highest Degree. By Mrs. Mary Cole, Cook to the Right Hon. the Earl of Drogheda.
Cole, Mary, cook.Date: MDCCLXXXVIII. [1788]- Books
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Professed cookery: containing boiling, roasting, pastry, preserving, pickling, potting, made-wines, gellies, and part of confectionaries. With an essay upon the lady's art of cookery: together with a plan of house-keeping. By Ann Cook, Teacher of the True Art of Cookery.
Cook, Ann, Writer on Cookery.Date: [1760?]- Books
The Queen's royal cookery ... With the art of preserving and candying of fruits and flowers; and the making of conserves, syrups, jellies, and cordial waters ... cosmetick or beautifying waters, etc / [T. Hall].
Hall, T. (Cook)Date: 1713- Books
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Mellificium chirurgiæ: Or, The marrow of chirurgery : With the anatomy of human bodies according to the most modern anatomists; illustrated with many anatomical observations. Institutions of physick, with Hippocrates's Aphorisms largely commented upon. The marrow of physick, shewing the causes, signs and cures of most diseases incident to human bodies. Choice experienced receipts for the cure of several distempers. The fourth edition, enlarged, with many additions. Illustrated in its several parts with twelve copper cuts. By James Cooke of Warwick, practitioner in physick and chirurgery. Revised, corrected and purged from many faults that escaped in the former editions, by reason of the author's great distance from the press; by Tho. Gibson, M.D. and fellow of the College of Physicians, London. Licensed by the College of Physicians.
Cooke, James, 1614-1694Date: 1760 [i.e. 1700]- Books
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Mellificium chirurgiæ: Or, The marrow of chirurgery : With the anatomy of human bodies according to the most modern anatomists; illustrated with many anatomical observations. Institutions of physick, with Hippocrates's Aphorisms largely commented upon. The marrow of physick, shewing the causes, signs and cures of most diseases incident to human bodies. Choice experienced receits for the cure of severall distempers. The fourth edition, enlarged, with many additions. Illustrated in its several parts with twelve copper cuts. By James Cooke of Warwick, practitioner in physick and chirurgery. Revised, corrected and purged from many faults that escaped in the former editions, by reason of the authors great distance from the press; by Tho. Gibson, M.D. and fellow of the Colledg of Physicians, London. Licensed by the Colledg of Physicians.
Cooke, James, 1614-1694Date: MDCXCIII. [1693]- Books
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The cooks and confectioners dictionary: 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.
Date: MDCCXXVI. [1726]- Books
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The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie : wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner.
Rabisha, WilliamDate: 1661- Books
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The English hous-wife : containing the inward and outward vertues which ought to be in a compleat woman ... : a work generally approved, and now the sixth time much augmented, purged, and made most profitable and necessary for all men, and the general good of this nation / by G.M.
Markham, Gervase, 1568?-1637Date: 1656- Books
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Epulario, or The Italian banquet : wherein is shewed the maner how to dresse and prepare all kind of flesh, foules or fishes. As also how to make sauces, tartes, pies, &c. After the maner of all countries. With an addition of many other profitable and necessary things. Translated out of Italian into English.
Rosselli, Giovanne deDate: 1598- Books
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A good huswifes handmaide for the kitchin : Containing manie principall pointes of cookerie, aswell how to dresse meates, after sundrie the best fashions vsed in England and other countries, with their apt and proper sawces, both for flesh and fish, as also the orderly seruing of the same to the table. Hereunto are annexed, sundrie necessarie conceits for the preseruation of health. Verie meete to be adioned to the good huswifes closet of prouision for her houshold.
Date: 1594- Books
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A booke of cookerie. And the order of meates to bee serued to the table, both for flesh and fish dayes : With many excellent wayes for the dressing of all vsuall sortes of meates ... Likewise for making many precious waters, with diuers approued medicines for grieuous diseases. With certaine points of husbandry.
Dawson, ThomasDate: 1620- Books
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The complete British cook: Being a collection of the most valuable and useful receipts, for rendering the whole art of cookery Plain and familiar to every Capacity: containing directions for Gravies, Sauces, Roasting, Boiling, Frying, Broiling, Stewing, Hashing, Soups, Fricasees, Ragouts, Pastries, Pies, Tarts, Cakes, Puddings, Fritters, Preserves, Pickles, Syllabubs, Creams, Flummeries, Jellies, Custards, &c. &c. By Mary Holland, Professed Cook.
Holland, Mary, active 1800.Date: 1800- Books
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A Book of fruits and flowers : shewing the nature and use of them, either for meat or medicine : as also, to preserve, conserve, candy, and in wedges, or dry them : to make powders, civet bagges, all sort of sugar-works, turn'd works in sugar, hollow or frutages ... and for meat ... for medicines.
Date: 1656- Books
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A nevv booke of cookerie : VVherein is set forth the newest and most commendable fashion for dressing or sowcing, eyther flesh, fish, or fowle. Together with making of all forts of iellyes, and other made-dishes for seruice; both to beautifie and adorne eyther nobleman or gentlemans table. Hereunto also is added the most exquisite London cookerie. All set forth according to the now, new, English and French fashion. Set forth by the obseruation of a traueller. I.M.
Murrell, John, active 17th centuryDate: 1615- Books
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The widdovves treasure : Plentifully furnished with sundry precious and approued secrets in phisicke and chirurgery, for the health and pleasure of mankinde. Heereunto are adioyned, sundry prittie practises and conclusions of cookerie, with many profitable and wholsome medicines, for sundrie diseases in cattell.
Partridge, John, active 1566-1573Date: 1595- Books
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The widdovves treasure : Plentifully furnished with sundry precious and approued secrets in physicke and chirurgery, for the health and pleasure of mankinde. Hereunto are adioyned, sundry prittie practices and conclusions of cookerie, vvith many profitable and wholesome medicines for sundry diseases in cattle.
Partridge, John, active 1566-1573Date: 1599- Books
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[This is the boke of cokery].
Date: [1510?]- Books
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[A booke of cookerie, otherwise called the good huswiues handmaid.].
Date: [1597]- Books
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A book of cookrye : Very necessary for all such as delight therin. Gathered by A.W.
A. WDate: 1591- Books
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[The widowes treasure].
Partridge, John, active 1566-1573Date: 1586?]- Books
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The gentlewomans companion; or, A guide to the female sex : containing directions of behaviour, in all places, companies, relations, and conditions, from their childhood down to old age: viz. As, children to parents. Scholars to governours. Single to servants. Virgins to suitors. Married to husbands. Huswifes to the house Mistresses to servants. Mothers to children. Widows to the world Prudent to all. With letters and discourses upon all occasions. Whereunto is added, a guide for cook-maids, dairy-maids, chamber-maids, and all others that go to service. The whole being an exact rule for the female sex in general. By Hannah Woolley.
Woolley, Hannah, active 1670Date: 1673- Books
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The cooks and confectioners dictionary: 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.
Date: [1724]- Books
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The ladies cabinet opened : vvherein is found hidden severall experiments in preserving and conserving, physicke, and surgery, cookery and huswifery.
Date: 1639