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1 to 12 of 83 records

Total number of records: 83

Count of Record type

Record type	Count
Books and printed items	82
Archives	1

Count of Collection group

Collection group	Count
Cookery Collection	82
Herbert Read Collection	1
Brotherton Collection	1

Top 10: Subject

Subject	Count
cooking, french	83
cooking, english	8
cooking	7
menus	4
food	2
home economics	2
wine and wine making	1
recipes	1
soups	1
french poetry	1

Top 10: People and organisations

People and organisations	Count
Careme, M A (1784-1833)	14
Plumery, Armand	13
Fayot, Charles Frederic Alfred	13
Fayot, Charles Frederic Alfred (1797-1861)	13
Viard, A	7
Gouffe, Jules (1807-1877)	6
Escoffier, A (1846-1935)	6
Audot, L.-E (1783-1870)	5
Fouret	4
Gouffe, Alphonse	3

Count of Earliest date

Earliest date	Count
From 1600	2
From 1700	7
From 1800	62
From 1900	12

Count of Latest date

Latest date	Count
Up to 1699	2
Up to 1799	7
Up to 1899	52
Up to 1999	22

French cookery book

Archive File

French cookery book

16--

Two pages of French verse, followed by 15 pages of recipes apparently in unrhymed verse

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Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project

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La bonne cuisine française tout ce qui a rapport à la table manuel-guide pour la ville et la campagne plus de deux cents dessins spéciaux

Dumont, Emile

[1889]

Publisher's advertisements p. [ii].

Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project

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French cookery for ladies

Lebour-Fawsett, Madame Emilie

1890

The court and country cook : giving new and plain directions how to order all manner of entertainments, and the best sort of the most exquisite a-la-mode ragoo's. Together with new instructions for confectioners shewing how to preserve all sorts of fruits, as well dry

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The court and country cook : giving new and plain directions how to order all manner of entertainments, and the best sort of the most exquisite a-la-mode ragoo's. Together with new instructions for confectioners shewing how to preserve all sorts of fruits, as well dry as liquid; also how to make divers sugar-works and other fine pieces of curiosity; how to set out a dessert, or banquet of sweet-meats to the best advantage; and, how to prepare several sorts of liquours that are proper for every season of the year. A work more especially necessary for stewards, clerks of the kitchen, confectioners, butlers, and other officers, and also of great use in private families

Massialot, François (1660-1733); J. K

1702

A translation of Le cuisinier roial et bourgeois and of Nouvelle instruction pour les confitures. Anonymous. By François Massialot. Advertisement for books printed for A. and J. Churchill, p. [1-...

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Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project

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Menus made easy; or, how to order dinner and give the dishes their French names

Lake, Nancy

[1884]

Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project

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Menus made easy; or, how to order dinner and give the dishes their French names

Lake, Nancy

[1888?]

Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project

Archive Print Item

Menus made easy; or, how to order dinner and give the dishes their French names

Lake, Nancy

[1888?]

Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project

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The French family cook : being a complete system of French cookery. Adapted to the tables not only of the opulent, but of persons of moderate fortune and condition. Containing directions for choosing, dressing, and serving up all sorts of butcher meat, poultry, &c. The different modes of making all kinds of soups, ragouts, fricandeaus, creams, ratafias, compôts, preserves, &c. &c.--as well as a great variety of cheap and elegant side dishes, calculated to grace a table at a small expence. Instructions for making out bills of fare for the four seasons of the year, and to furnish a table with few or any number of dishes at the most moderate possible expence. Necessary for housekeepers, butlers, cooks, and all who are concerned in the superintendence of a family. Translated from the French

1793

Anon.

Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project

Archive Print Item

The French family cook : being a complete system of French cookery. Adapted to the tables not only of the opulent, but of persons of moderate fortune and condition. Containing directions for choosing, dressing, and serving up all sorts of butcher meat, poultry, &c. The different modes of making all kinds of soups, ragouts, fricandeaus, creams, ratafias, compôts, preserves, &c. &c.--as well as a great variety of cheap and elegant side dishes, calculated to grace a table at a small expence. Instructions for making out bills of fare for the four seasons of the year, and to furnish a table with few or any number of dishes at the most moderate possible expence. Necessary for housekeepers, butlers, cooks, and all who are concerned in the superintendence of a family. Translated from the French

1793

Anon.

Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project

Archive Print Item

The French family cook : being a complete system of French cookery. Adapted to the tables not only of the opulent, but of persons of moderate fortune and condition. Containing directions for choosing, dressing, and serving up all sorts of butcher meat, poultry, &c. The different modes of making all kinds of soups, ragouts, fricandeaus, creams, ratafias, compôts, preserves, &c. &c.--as well as a great variety of cheap and elegant side dishes, calculated to grace a table at a small expence. Instructions for making out bills of fare for the four seasons of the year, and to furnish a table with few or any number of dishes at the most moderate possible expence. Necessary for housekeepers, butlers, cooks, and all who are concerned in the superintendence of a family. Translated from the French

1793

Anon.

Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project

Archive Print Item

The royal cookery book (le livre de cuisine)

Gouffé, Jules (1807-1877); Gouffé, Alphonse

1868

Includes indexes.

The young cook's guide, with practical observations : a new treatise on French and English cookery, combining economy with elegance

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The young cook's guide, with practical observations : a new treatise on French and English cookery, combining economy with elegance

Roberts, Isaac

1836

Errata slip inserted.

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