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Total number of records: 29
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Cookery A/CAR
Cookery A/CAR
The royal Parisian pastrycook and confectioner: from the original of M.A. Carême
Carême, M A (1784-1833); Porter, John (fl.1834)
1834
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Cookery A/CAR
Cookery A/CAR
The royal Parisian pastrycook and confectioner: from the original of M.A. Carême
Carême, M A (1784-1833); Porter, John (fl.1834)
1834
Archive Print Item:
Cookery A/CAR
Cookery A/CAR
The royal Parisian pastrycook and confectioner: from the original of M.A. Carême
Carême, M A (1784-1833); Porter, John (fl.1834)
1834
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Cookery B/CAR
Cookery B/CAR
1822
Added engraved t.p. in v. 1.
Title page of v. 2 has "menus à servir à Paris" instead of "menus servis à Paris."
With errata leaf at end of v. 2.
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Cookery B/CAR
Cookery B/CAR
1822
Added engraved t.p. in v. 1.
Title page of v. 2 has "menus à servir à Paris" instead of "menus servis à Paris."
With errata leaf at end of v. 2.
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Cookery B/CAR
Cookery B/CAR
1842
Added engraved title-page.
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Cookery B/CAR
Cookery B/CAR
Le pâtissier pittoresque
Carême, M A (1784-1833)
1828
With additional title-page, engraved.
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Cookery B/CAR
Cookery B/CAR
1828
Archive Print Item:
Cookery B/CAR
Cookery B/CAR
1828
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Cookery B/CAR
Cookery B/CAR
1828
Includes indexes.
Archive Print Item:
Cookery B/CAR
Cookery B/CAR
1828
Includes indexes.
Archive Print Item:
Cookery B/CAR
Cookery B/CAR
L'art de la cuisine française au dix-neuviême siêcle : traité élémentaire et pratique (v.2)
Carême, M A (1784-1833); Fayot, Charles Frédéric Alfred (1797-1861); Plumery, Armand
1833-1844
Each vol. has added t.p. engr.
Vols. 4 and 5 have title: L'art de la cuisine française au XIXe siècle; traité des entrées chaudes, des rots en gras et en maigre, des entremets de légumes, entre...