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1 to 12 of 16 records

Total number of records: 16

Count of Record type

Record typeCount
Books and printed items15
Archives1

Top 10: Subject

SubjectCount
pastry16
confectionery15
cake9
cookies2
baked products2
recipes1
wine and wine making1
desserts1
cooking, english1
bread1

Top 10: People and organisations

People and organisationsCount
Careme, M A (1784-1833)7
Porter, John3
Herisse, Emile3
Porter, John (1834-)3
Senn, Charles Herman1
Senn, Charles Herman (1862-1934)1
Wells, Robert (1947-)1
Wallace, James (1831-)1
Read, George1
Kidder, Edward1

Count of Earliest date

Earliest dateCount
From 17002
From 180013
From 19001

Count of Latest date

Latest dateCount
Up to 17991
Up to 189914
Up to 19991
Archive File:
MS 75
Receipts of pastry and cookery for the use of his scholars, by Edward Kidder
1702
A collection of recipes. Receipts are similar to, but not always identical with, those in the printed version
Archive Print Item:
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
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
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/HER
The art of pastry making, according to the French and English methods, including cakes, sweetmeats and fancy biscuit baking, and all kinds of confectionery, plain and ornamantal. A concise practical guide prepared for the use of confectioners, pastrycooks, and private families

Hérisse, Emile

1893
Includes index.
Archive Print Item:
Cookery Camden A/HER
The art of pastry making, according to the French and English methods, including cakes, sweetmeats and fancy biscuit baking, and all kinds of confectionery, plain and ornamantal. A concise practical guide prepared for the use of confectioners, pastrycooks, and private families

Hérisse, Emile

1893
Includes index.
Archive Print Item:
Cookery A/WAL
The confectioner's guide, and ladies' and housekeeper's instructor : being a grand display of pastry, in a variety of forms: also confectionary; iceing, candying, preserving, jelly-making, sugar-boiling, colouring, &c. &c., in the first of the art

Wallace, James (fl.1826-1831)

1831
Includes index.
Archive Print Item:
Cookery A/CAR
The cook and confectioner's guide; or female's instructor in cookery, confectionery, making wines, preserving, pickles, &c. : with every necessary information connected with the above arts

Carter, William (fl.1800?)

[ca.1800?]
Archive Print Item:
Cookery Camden A/HER
Pastry-making and confectionery : including the art of icing and piping, also cakes, buns, fancy biscuits, sweetmeats, etc

Hérisse, Emile; Senn, Charles Herman (1862-1934)

[19--]
"... translated by the author from his French edition"--P. 5.
Archive Print Item:
Cookery Bateman A/CON
The confectioner's and pastry-cook's guide, or, Confectionery made easy

Read, George

[18--?]
Includes index.
Archive Print Item:
Cookery B/BEL
Le pâtissier national et universel : ouvrage rédigé sur un plan entièrement neuf, d'après les inventions et découvertes modernes en substances, ustensiles, etc.; contenant les procédés employés par les plus célèbres pâtissiers français et étrangers, pour la pâtisserie de boutique, pâtisserie des grandes maisons, pâtisserie pittoresque, pâtisserie du petit four, etc

Belon

1836
Title leaf appears to be a cancel. Another (earlier?) issue was published by the same publisher with t.p. reading: Le pâtissier universel et national. Paris, 1836. Maggs Bros. 1937 catalog, Food and ...
Archive Print Item:
Cookery B/CAR
Le pâtissier royal parisien, ou traité élémentaire et pratique de la pâtisserie ancienne et moderne; suivi d'observations utiles aux progrès de cet art, et d'une revue critique des grands bals de 1810 et 1811 (v.1)

Carême, M A (1784-1833)

1828
Includes indexes.