117 results
- Archives and manuscripts
- Online
Receipt-Book, Italian: 16th century
Date: Late 16th centuryReference: MS.659- Books
- Online
Part of Orlando furioso. Translated from the original Italian, by W. Huggins, Esq;
Ariosto, Lodovico, 1474-1533.Date: MDCCLIX. [1759]- Books
Tastes and temptations : food and art in Renaissance Italy / John Varriano.
Varriano, John L.Date: [2009], ©2009- Books
- Online
The perfect cook : being the most exact directions for the making all kinds of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts, and florentines, &c. now practised by the most famous and expert cooks, both French and English. As also the perfect English cook, or right method of the whole art of cookery, with the true ordering of French, Spanish, and Italian kickshaws, with alamode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant; with fifty five ways of dressing of eggs. / By Mounsieur Marnettè.
Marnettè, Mounsieur, active 17th centuryDate: 1656- Books
- Online
The cook's and confectioner's dictionary: 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.
Date: MDCCXXIII. [1723]- Books
Elogy of Captain James Cook : composed and publickly recited before the Royal Academy of Florence ... / by Michelangiolo Gianetti. Translated into English by [R.M.] a member of the Royal Academy of Florence.
Gianetti, Michelangiolo.Date: 1785- 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: 1671- Books
Al dente : a history of food in Italy / Fabio Parasecoli.
Parasecoli, FabioDate: [2014]- Books
- Online
Elogy of Captain James Cook composed and publickly recited before the Royal Academy of Florence. By Michelangiolo Gianetti. Translated into English by a member of the Royal Academy ... = Elogio del capitano Giacomo Cook letto nella pubblica adunanza della Reale Accademia Fiorentina il di g. Giugno 1785
Gianetti, Michelangiolo, 1743-1796.Date: 1785- Books
- Online
The lady's companion. Containing upwards of three thousand different receipts in every kind of cookery: And Those the best and most fashionable; Being Four Times the Quantity of any Book of this Sort. I. Making near two Hundred different Sorts of Soops, Pottages, Broths, Sauces, Cullises, &c. after the French, Italian, Dutch, and English Way; also making Cake Soop for the Pocket. II. Dressing Flesh, Fish, and Fowl; this last illustrated with Cuts, shewing how every Fowl is to be truss'd. III. Directions for making Ragoos and Fricaseys. IV. Directions for Dressing all Manner of Kitchen Garden Stuff, &c. V. Making two Hundred different Sorts of Puddings, Florendines, Tanzeys, &c. which are four Times the Number to be met with in any other Book of this Kind. VI. The whole Art of Pastry, in making upwards of two Hundred Pies, (with the Shapes of them engraven on Copper-Plates) Tarts, Pasties, Custards, Cheese-Cakes, Yorkshire Muffins, &c. Vii. Receipts for all Manner of Pick ing, Potting, Collaring, &c. Viii. For Preserving, making Creams, Jellies, and all Manner of Confectionary, with particular Receipts for making Orgeat and Blanc Manger. IX. Rules and Directions for setting out Dinners, Suppers, and grand Entertainments. To which is added, bills of fare for every month in the year. Also directions for brewing beers, Ales, &c. making all Sorts of English Wines, Cyder, Mum, Metheglin, Vinegar, Verjuice, Catchup, &c. With the receipts of Mrs. Stephens for the stone; Dr. Mead for the Bite of a Mad Dog; the Recipe, sent from Ireland, for the Gout; Sir Hans Sloane's Receipt for Sore Eyes; and the Receipt for making Tar Water.
Date: 1753- Books
Tropical medicine : an illustrated history of the pioneers / Gordon Cook.
Cook, G. C. (Gordon Charles)Date: 2007- Books
- Online
The Queens closet opened : Comprehending several hundreds of experienced receipts, and incomparable secrets in physick, chyrurgery, preserving, candying, cooking, &c. which were presented to the Queen, by the most eminent doctors in physick, chyrurgions, oculists and divers persons of honour, whose names are all fixed to their receipts, many whereof were had in esteem, when she pleased to descend to private recreations. Containing I. The Queens physical cabbinet, or excellent receipts in physick, chyrurgery, &c. II. The Queens delight,; or the art of preserving, conserving, candying; as also, a right knowledge of making perfumes and distilling the most excellent waters. III. The compleat cook; or, directions for dressing all sorts of flesh, fowl and fish, ordering of sauces, and making of pastry, according to the English, French, Spanish and Italian mode.
Date: 1684- Ephemera
- Online
Indian recipe Oxo : lamb tikka kebabs / Tesco.
Tesco (Firm)Date: Tesco,- Books
Let the meatballs rest, and other stories about food and culture / Massimo Montanari ; translated by Beth Archer Brombert.
Montanari, Massimo, 1949-Date: [2012], ©2012- Books
- Online
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
- Online
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 sympathy of all varieties in natural compounds in that mystery : 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, delectable for ladies and gentlewomen. / By William Rabisha.
Rabisha, WilliamDate: 1675- Ephemera
- Online
25 per cent. reduction : Nelson's patent opaque gelatine : jelly is made with the greatest facility in a few minutes, possessing the whole of the nutriment without the impurities of the calves' feet.
Nelson, George, 1876-1962.Date: [1840?]- 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: 1658- Books
- Online
Poems, translated from the Italian of Metastasio.
Metastasio, Pietro, 1698-1782.Date: M,DCC,XC. [1790]- Books
The Queens closet opened : incomparable secrets in physick, chirurgery, preserving and candying, &c. ; which were presented unto the Queen : by the most experienced persons of the times, many whereof were had in esteem, when she pleased to descend to private recreations.
Date: 1671- Books
- Online
Orlando furioso, by Ludovico Ariosto. Translated from the Italian, by William Huggins, Esq; ...
Ariosto, Lodovico, 1474-1533.Date: M.DCC.LVII. [1757]- Ephemera
- Online
Chinese recipe Oxo : chicken and vegetable stir fry / Tesco.
Tesco (Firm)Date: Tesco,- Journals
- Online
Food & history / Institut européen d'histoire de l'alimentation = European Institute of Food History.
Date: ©2003-- Books
- Online
The castle of Otranto, a gothic story: Translated by William Marshall, Esq. from the original Italian of Onuphrio Muralto, Canon of the Church of St. Nicholas, at Otranto. Cooke's edition. Embelished with superb engravings.
Walpole, Horace, 1717-1797.Date: [1800?]- Journals
Food & history / Institut européen d'histoire de l'alimentation = European Institute of Food History.
Date: ©2003-