308 results
- Books
- Online
The cook and confectioner's guide; or female's instructor in cookery, confectionery, making wines, preserving, pickles, &c. : with every necessary information connected with the above arts / by W. Carter.
Carter, Wm. (William)Date: [1800?]- 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 closet of the eminently learned Sir Kenelme Digbie, Kt., opened (1669) / edited from the first edition, with introduction, notes and appendices by Jane Stevenson and Peter Davidson.
Digby, Kenelm, 1603-1665.Date: 2010- Books
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The new art of cookery, according to the present practice; being a complete guide to all housekeepers, on a plan entirely new; consisting of thirty-eight chapters. ... By Richard Briggs, many years cook at the Globe Tavern Fleet-Street, the White Hart Tavern, Holborn, an now at the Temple Coffee-House, London.
Briggs, Richard.Date: M,DCC,XCII. [1792]- Pictures
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The good Samaritan tending the wounds of a beaten robbed man. Etching by W. Cooke, 1807, after C.N.R. Lafonde.
Lafonde, Charles Nicolas Rafael, 1774-1835.Date: 1807Reference: 17908i- Books
Jan-U-Wine recipe book / Oriental Foods, Inc.
Oriental Foods, Inc.Date: [1955]- Books
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Host and guest : a book about dinners, wines, and desserts / by A.V. Kirwan.
Kirwan, A. V. (Andrew Valentine), 1804-1870.Date: 1864- Pictures
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The good Samaritan helping a wounded man while a priest and Levite walk on. Line engraving by T. Cook after W. Hogarth.
Hogarth, William, 1697-1764.Reference: 18153i- Archives and manuscripts
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Hirst, Mrs. Elizabeth (& others)
Hirst, Mrs. ElizabethDate: 1684-c.1725Reference: MS.2840- Books
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The new art of cookery; according to the present practice; being a complete guide to all housekeepers, on a plan entirely new; consisting of thirty-eight chapters. ... With bills of fare for every month in the year, neatly and correctly printed. By Richard Briggs, many years cook at the Globe Tavern, Fleet-Street, the White Hart Tavern, Holborn, and now principal of the Temple Coffee-House, London.
Briggs, Richard.Date: 1798- Archives and manuscripts
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Schitzin, Elisabet (& others)
Schitzin, ElisabetDate: 1581-1668Reference: MS.732- Books
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A sermon preached at the Magdalen Hospital, Bristol, on Sunday, March 6th, 1791. By John Cooke, A.M. chaplain to the Right Honourable Lord Audley.
Cooke, John, 1760-1826.Date: M.DCC.XCI. [1791]- Books
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The frugal housewife, or complete woman cook. Wherein the art of dressing all sorts of viands, with cleanliness, decency, and elegance, is explained in five hundred approved receipts, in Gravies, Sauces, Roasting, Boiling, Frying, Broiling, Stews, Hashes, Soups, Fricassees, Ragoos, Pasties, Pies, Tarts, Cakes, Puddings, Syllabubs, Creams, Flummery, Jellies, Giams, and Custards. Together with the Best Methods of Potting, Collaring, Preserving, Drying, Candying, Pickling, And Making of English Wines. To which are added, twelve new prints, exhibiting a proper arrangement of dinners, two courses, for every month in the year. With various Bills of Fare. By Susannah Carter, Of Clerkenwell.
Carter, Susannah.Date: [1800?]- Books
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The frugal housewife: or, Complete woman cook. Wherein the art of dressing all sorts of viands, with cleanliness, decency, and elegance, is explained in five hundred approved receipts ... to which are added, various bills of fare, and a proper arrangement of dinners, two courses, for every month in the year. By Susannah Carter, of Clerkenwell, London.
Carter, Susannah.Date: 1796- Books
- Online
The frugal housewife, or Complete woman cook. Wherein the art of dressing all sorts of viands, with cleanliness, decency, and elegance, is explained in five hundred approved receipts ... to which are prefixed various bills of fare, for dinners and suppers in every month of the year; and a copious index to the whole. By Susannah Carter, of Clerkenwell.
Carter, Susannah.Date: [1772]- Books
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The queen's royal cookery: or, expert and ready way for the dressing of all sorts of flesh, fowl, fish: Either Bak'd, Boil'd, Roasted, Stew'd, Fry'd, Broil'd, Hash'd, Frigasied, Carbonaded, Forc'd, Collar'd, Sous'd, Dry'd, &c. After the Best and Newest Way. With their several Sauses and Salads. And making all sorts of Pickles. Also Making Variety of Pies, Pasties, Tarts, Cheese-Cakes, Custards, Creams, &c. With The Art of Preserving and Candying of Fruits and Flowers; and the making of Conserves, Syrups, Jellies, and Cordial Waters. Also making several Sorts of English Wines. Cyder, Mead, Metheglin. Together With several Cosmetick or Beautifying Waters: And also several sorts of Essences and Sweet Waters, by Persons of the highest Quality. By T. Hall, free cook of London.
Hall, T., cook.Date: 1719- Books
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The queen's royal cookery: or, expert and ready way for the dressing of all sorts of flesh, fowl, fish: Either Bak'd, Boil'd, Roasted, Stew'd, Fry'd, Broil'd, Hash'd, Frigasied, Carbonaded, Forc'd, Collar'd, Sous'd, Dry'd, &c. After the Best and Newest Way. With their several Sauses and Salads. And making all sorts of Pickles. Also Making Variety of Pies, Pasties, Tarts, Cheese-Cakes, Custards, Creams, &c. With The Art of Preserving and Candying of Fruits and Flowers; and the making of Conserves, Syrups, Jellies, and Cordial Waters. Also making several Sorts of English Wines, Cyder, Mead, Metheglin. Together, With several Cosmetick or Beautifying Waters: And also several sorts of Essences and Sweet Waters, by Persons of the highest Quality. By T. Hall, free cook of London.
Hall, T., cook.Date: 1713- Books
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The frugal housewife, or Complete woman cook. Wherein the art of dressing all sorts of viands, with cleanliness, decency, and elegance, is explained in five hundred approved receipts ... to which are added, twelve new prints, exhibiting a proper arrangement of dinners, two courses, for every month in the year. With various bills of fare. By Susannah Carter, of Clerkenwell.
Carter, Susannah.Date: [1792]- Ephemera
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Whole baked salmon baked in wine : fish made simple : main course / Tesco.
Tesco (Firm)Date: [1994?]- Books
American cookbooks and wine books, 1797-1950, being an exhibition from the collections of, and with historical notes / by Janice Bluestein Longone and Daniel T. Longone.
Longone, Janice Bluestein.Date: 1984- Books
McGee on food & cooking : an encyclopedia of kitchen science, history and culture / Harold McGee ; illustrations by Patricia Dorfman, Justin Greene, and Ann McGee.
McGee, HaroldDate: 2004- Books
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Hints for the table, or, The economy of good living. With a few words on wines.
Timbs, John, 1801-1875.Date: [1860?]- Books
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The closet of the eminently learned Sir Kenelme Digbie Kt. opened : whereby is discovered several ways for making of metheglin, sider, cherry-wine, &c. : together with excellent directions for cookery, as also for preserving, conserving, candying, &c. / published by his son's consent.
Digby, Kenelm, 1603-1665Date: 1669- Books
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The new professed cook : adapted to the famillies of either noblemen, gentlemen, or citizens, containing upwards of seven hundred French and English practical receipts in cookery and one hundred in confectionary, to which is added bottling of fruits and juices, home-made wines, distilling, pickling and preserving, and many other articles of information necessary to be known by every mistress of a family, and servant / by Robert Reynolds.
Reynolds, Robert, active 1815-1829.Date: 1829- 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]