117 results
- Books
Arte della cucina : Libri de ricette, testi sopra lo scalco, il trinciante e i vini dal XIV al XIX secolo / A cura di Emilio Faccioli.
Date: [1966]- Books
Trattato della natura de' cibi et del bere / del sig. Baldassare Pisanelli medico Bolognese. Nel quale non solo tutte le virtù, & i vitij di quelli minutamente si palesano; ma anco i rimedij per correggere i loro difetti copiosamente s'insegnano: tanto nell'apparecchiarli per l'vso; quanto nell'ordinare il modo di receuerli. Distinto in vn vago, e bellissimo partimento, tutto ripieno della dottrina de' piu celebrati medici, & filosofi: con molte belle historie naturali.
Pisanelli, Baldassare.Date: M D LXXXIII. [1583]- Books
Libro di cucina del secolo XIV / [Lodovico Frati].
Frati, Lodovico, 1855-1941.Date: 1899- Books
La cucina del mondo classico / Gianni Race.
Race, Gianni.Date: 1999- 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- Ephemera
- Online
Molini e pastifici Flli. Manzillo.
Fratelli Manzillo.Date: [between 1950 and 1959?]- Books
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Translations chiefly from the Italian of Petrarch and Metastasio.
Date: MDCCXCV. [1795]- Books
Garlic and oil : politics and food in Italy / Carol Helstosky.
Helstosky, Carol.Date: 2004- Books
La vita quotidiana a Capua al tempo delle crociate / Giancarlo Bova.
Bova, Giancarlo.Date: 2001- Books
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The compleat cook : expertly prescribing the most ready wayes, whether Italian, Spanish or French, for dressing of flesh and fish, ordering of sauces, or making of pastry.
Date: 1668- Ephemera
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Finest Italian vermicelli... : finest Italian semolina... / imported by B. Perelli-Rocco.
Perelli-Rocco, B.Date: [between 1930 and 1939?]- Books
- Online
The compleat cook : expertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces, or making of pastry.
Date: 1662- Books
- Online
The compleat cook : Expertly prescribing the most ready wayes, whether, Italian, Spanish, or French, For dressing of flesh, and fish, ordering of sauces, or making of pastry.
Date: 1656- Books
The modern cook : a practical guide to the culinary art in all its branches comprising, in addition to English cookery, the most approved and recherché systems of French, Italian, and German cookery, adapted as well for the largest establishments as for the use of private families / by Charles Elmé Francatelli.
Francatelli, Charles Elmé, 1805-1876.Date: 1877- Books
Catalogo del fondo italiano e latino delle opere di gastronomia sec. XIV - XIX / a cura di Orazio Bagnasco.
Bibliothèque internationale de gastronomie.Date: 1994- Books
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The Italian confectioner, or, Complete economy of desserts : according to the most modern and approved practice / by W.A. Jarrin.
Jarrin, W. A. (William Alexis), active 1820-1843.Date: 1861- Archives and manuscripts
- Online
Cookery-Books, Italian: Before 1500
Date: c. 1500Reference: MS.211- Books
- Online
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
- Online
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
Practical handbook for diabetic patients : with 180 international recipes (American, Jewish, French, German, Italian, Armenian, etc.) / by Abraham Rudy.
Rudy, Abraham, 1895-Date: 1929- Books
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The compleat cook : expertly prescribing the most ready wayes whether [brace] Italian, Spanish, or French, for dressing of flesh and fish, ordering of sauces, or making of pastrey.
W. MDate: 1663- Books
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The compleat cook : expertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing flesh, and fish, ordering of sauces, or making of pastry.
W. MDate: 1659- Books
- Online
The Compleat cook : Expertly prescribing the most ready wayes, whether, [brace] Italian, Spanish, or French. For dressing of flesh, and fish, ordering of sauces, or making of pastry.
Date: 1655- Books
- Online
The compleat cook : expertly prescribing the most ready wayes whether [brace] Italian, Spanish, or French, for dressing of flesh and fish, ordering of sauces, or making of pastrey.
W. MDate: 1663- Books
Cooking and eating in renaissance Italy : from kitchen to table / Katherine A. McIver.
McIver, Katherine A.Date: [2015]