Search the Cookery Collection
Results
Total number of records: 54
Top 10: Subject
Top 10: People and organisations
| People and organisations | Count |
|---|---|
| Timbs, John (1801-1875) | 6 |
| Thompson, Henry Sir, Bart (1820-1904) | 3 |
| Hackwood, Frederick William (1851-1926) | 3 |
| Scott, Margaret Eleanor | 3 |
| Newsholme, Sir Arthur (1857-1943) | 3 |
| Bluher, Paul Martin (1846-1908) | 3 |
| Soyer, Alexis (1809-1858) | 3 |
| Accum, Friedrich Christian (1769-1838) | 3 |
| Gouffe, Jules (1807-1877) | 2 |
| Simmonds, P L (1814-1897) | 2 |
Cookery book compiled ca.1914 by Magdalen (Lena) Fraser Bennet and Alice Agnes Dean Bennet, of Ibrox, Glasgow
The animal food resources of different nations : with mention of some of the special dainties of various people derived from the animal kingdom
Food in health and disease
Cyclopædia of foods, condiments and beverages : the greatest delicacies and common necessaries
Foods : their origin, composition and manufacture
Human foods and their nutritive value
What shall I eat? : a manual of rational feeding
Culinary chemistry : exhibiting the scientific principles of cookery, with concise instructions for preparing good and wholesome pickles, vinegar, conserves, fruit jellies, marmalades, and various other alimentary substances employed in domestic economy, with observations on the chemical constitution and nutritive qualities of different kinds of food. With copper plates
Culinary chemistry : exhibiting the scientific principles of cookery, with concise instructions for preparing good and wholesome pickles, vinegar, conserves, fruit jellies, marmalades, and various other alimentary substances employed in domestic economy, with observations on the chemical constitution and nutritive qualities of different kinds of food. With copper plates
Culinary chemistry : exhibiting the scientific principles of cookery, with concise instructions for preparing good and wholesome pickles, vinegar, conserves, fruit jellies, marmalades, and various other alimentary substances employed in domestic economy, with observations on the chemical constitution and nutritive qualities of different kinds of food. With copper plates
The arts of life : I. Of providing food, II. Of providing cloathing, III. Of providing shelter. Described in a series of letters for the instruction of young persons
Historiographie de la table, ou abrégé historique, philosophique, anecdotique et littéraire des substances alimentaires et des objets qui leur sont relatifs, des principales fêtes, mœurs, usages et coutumes de tous les peuples anciens et modernes