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1 to 12 of 83 records

Total number of records: 83

Count of Record type

Record typeCount
Books and printed items82
Archives1

Count of Collection group

Collection groupCount
Cookery Collection82
Herbert Read Collection1
Brotherton Collection1

Top 10: Subject

SubjectCount
cooking, french83
cooking, english8
cooking7
menus4
food2
home economics2
wine and wine making1
recipes1
soups1
french poetry1

Top 10: People and organisations

People and organisationsCount
Careme, M A (1784-1833)14
Plumery, Armand13
Fayot, Charles Frederic Alfred13
Fayot, Charles Frederic Alfred (1797-1861)13
Viard, A7
Gouffe, Jules (1807-1877)6
Escoffier, A (1846-1935)6
Audot, L.-E (1783-1870)5
Fouret4
Gouffe, Alphonse3

Count of Earliest date

Earliest dateCount
From 16002
From 17007
From 180062
From 190012

Count of Latest date

Latest dateCount
Up to 16992
Up to 17997
Up to 189952
Up to 199922
Archive File:
MS 48
French cookery book
16--
Two pages of French verse, followed by 15 pages of recipes apparently in unrhymed verse
Archive Print Item:
BC Read D3098
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].
Archive Print Item:
Cookery A/LEB
French cookery for ladies

Lebour-Fawsett, Madame Emilie

1890
Archive Print Item:
Cookery A/MAS
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-...
Archive Print Item:
Cookery A/LAK
Menus made easy; or, how to order dinner and give the dishes their French names

Lake, Nancy

[1884]
Archive Print Item:
Cookery A/LAK
Menus made easy; or, how to order dinner and give the dishes their French names

Lake, Nancy

[1888?]
Archive Print Item:
Cookery Camden A/LAK
Menus made easy; or, how to order dinner and give the dishes their French names

Lake, Nancy

[1888?]
Archive Print Item:
Cookery A/FRE
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.
Archive Print Item:
Cookery A/FRE
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.
Archive Print Item:
Cookery A/FRE
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.
Archive Print Item:
Cookery Camden A/GOU
The royal cookery book (le livre de cuisine)

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

1868
Includes indexes.
Archive Print Item:
Cookery A/ROB
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.