The new book of cookery or, every woman a perfect cook: containing the greatest variety of approved receipts in all the branches of cookery and confectionary, ... By Mrs. Eliz. Price

The Bulawayo cookery book and household guide Zimbabwe's original 1909 cookery book
von: Chataway, N. H.
Veröffentlicht: (2006)

The art of cookery refin'd and augmented containing an abstract of some rare and rich unpublished receipts of cookery
von: Cooper, Joseph
Veröffentlicht: (1654)

European peasant cookery
von: Luard, Elisabeth
Veröffentlicht: (2004)

Turkish cookery
Veröffentlicht: (2006)

Malaysian cookery
von: Fernandez, Rafi
Veröffentlicht: (1985)

Professed cookery containing boiling, roasting, pastry, preserving, pickling, potting, made-wines, gellies, and part of confectionaries. With an essay upon the lady's art of cookery: together with a plan of house-keeping. By Ann Cook, Teacher of the True Art of Cookery
von: Cook, Ann Writer on Cookery
Veröffentlicht: (1760)

The art of cookery Containing above six hundred and fifty of the most approv'd receipts ... Also, a bill of fare for every month in the year. ... By John Thacker
von: Thacker, John cook
Veröffentlicht: (1758)

A bibliography of cookery books published in Britain 1875 - 1914
von: Driver, Elizabeth
Veröffentlicht: (1989)

A bibliography of cookery books published in Britain 1875 - 1914
von: Driver, Elizabeth
Veröffentlicht: (1989)

Traditional Scottish cookery
von: Fitzgibbon, Theodora
Veröffentlicht: (1980)

American domestic cookery formed on principles of economy ; for the use of private families
von: Rundell, Maria Eliza Ketelby
Veröffentlicht: (1819)

The Kudeti book of Yoruba cookery
Veröffentlicht: (2002)

Medieval cookery recipes & history
Veröffentlicht: (2003)

Foolproof mediterranean cookery step by step to everyone's favourite Mediterranean recipes
Veröffentlicht: (2003)

Primitive cookery or the Kitchen Garden display'd. Containing a collection of receipts for preparing a great variety of cheap, healthful and palatable dishes, without either fish, flesh, or fowl; with a bill of fare of Seventy Dishes, that will not cost above Two-Pence each. Likewise Directions for pickling, gathering, and preserving Herbs, Fruits and Flowers; With many other Articles appertaining to the Product of the Kitchen-Garden, Orchard, &c
Veröffentlicht: (1767)

Cookery, and pastry As taught and practised by Mrs Maciver, teacher of those arts in Edinburgh
von: MacIver, Susanna
Veröffentlicht: (1784)

Cookery and pastry As taught and practised by Mrs. Maciver, Teacher Of Those Arts In Edinburgh. A new edition. To which are added, for the first time, figures of dinner and supper courses, from five to fifteen dishes. Also, a correct list of everything in season For Every Month In The Year
von: MacIver, Susanna
Veröffentlicht: (1787)

E. Kidder's receipts of pastry and cookery for the use of his scholars. Who teaches at his school in St. Martins le grand
von: Kidder, Edward 1665 or 6-1739
Veröffentlicht: (1740)

The Roman cookery of Apicius a treasury of gourmet recipes & herbal cookery
von: Apicius ca. 1./4. Jh
Veröffentlicht: (1984)

The art of cookery a poem. In imitation of Horace's Art of poetry. By the author of A tale of a tub
von: King, William 1663-1712
Veröffentlicht: (1708)

Home Cookery in war-time
von: Oldmeadow, Ernest
Veröffentlicht: (1915)

Royal-Cookery or, the compleat court-cook. Containing the choicest receipts in all the several branches of cookery, viz. for making of Soops, Bisques, Olio's, Terrines, Surtouts, Puptons, Ragoos, Forc'd-Meats, Sauces, Pattys, Pies, Tarts, Tansies, Cakes, Puddings, Jellies, &c. As likewise Forty Plates, curiously engraven on Copper, of the Magnificent Entertainments at Coronations and Instalments; of Balls, Weddings, &c. at Court; as likewise of City-Feasts. To which are added, bills of fare for every month in the year. By Patrick Lamb, Esq; Near Fifty Years Master-Cook to their late Majesties King Charles II. King James II. King William and Queen Mary, and Queen Anne
von: Lamb, Patrick
Veröffentlicht: (1716)

Royal cookery or, the compleat court-cook. Containing the choicest receipts in all the several branches of cookery, viz. for making of Soops, Bisques, Olio's, Terrines, Surtouts, Puptons, Ragoos, Forc'd-Meats, Sauces, Patties, Pies, Tarts, Tansies, Cakes, Puddings, Jellies. &c. As likewise Forty Plates, curiously engraven on Copper, of the Magnificent Entertainments at Coronations and Instalments; of Balls, Weddings, &c. at Court; as likewise of City-Feasts. To which are added, bills of fare for every month in the year. By Patrick Lamb, Esq; Near Fifty Years Master-Cook to their late Majesties King Charles II. King James II. King William and Queen Mary, and Queen Anne
von: Lamb, Patrick
Veröffentlicht: (1726)

The cook maid's assistant, or art of cookery, made plain and easy. Containing The greatest Variety of approved Receipts, in all the Branches of Cookery and Confectionary. Viz. Marketing, Roasting, Boiling, Frying, Broiling, Stewing, Hashing, Baking, Fricassees, Ragouts, Soups, Broths, Gravies, Sauces, Puddings, Pies, Tarts, Cakes, Syllabubs, Creams, Flummery, Jellies, Jams, Custards, Potting, Collaring, Drying, Candying, Pickling, and English Wines. With a Bill of Fare for each Month in the Year. The whole calculated to assist the prudent house-wife in furnishing the cheapest, and most elegant dishes, in the various departments of Cookery. By the late Mrs Eliza. Clifton, of Richmond in Surrey
von: Clifton, Elizabeth
Veröffentlicht: (1775)

The practice of cookery, pastry, pickling, preserving, &c Containing figures of dinners, from five to nineteen dishes, and a full list of supper dishes: also, a list of things in season, for every month in the year, and directions for choosing provisions: with two plates, showing the method of placing dishes upon a table, and the manner of trussing poultry, &c. By Mrs. Frazer
von: Frazer Mrs
Veröffentlicht: (1791)

A new system of domestic cookery formed upon principles of economy, and adapted to the use of private families
von: Rundell, Maria Eliza Ketelby
Veröffentlicht: (1807)

A new system of domestic cookery formed upon principles of economy, and adapted to the use of private families
von: Rundell, Maria Eliza Ketelby
Veröffentlicht: (1808)

Five hundred new receipts in cookery, confectionary, pastry, preserving, conserving, pickling; and the several branches of these arts necessary to be known by all good housewives. By John Middleton, Cook to his Grace the late Duke of Bolton. Revised and recommended by Mr. Henry Howard
von: Middleton, John cook
Veröffentlicht: (1734)

A collection of above three hundred receipts in cookery, physick and surgery for the use of all good wives, tender mothers, and careful nurses. By several hands
von: Kettilby, Mary
Veröffentlicht: (1724)

Court cookery or, the compleat English cook. Containing the choicest and newest receipts for making soops, pottages, fricasseys, Harshes, Farces, Ragoos, Cullises, Sauces, Forc'd-Meats and Souses; with various Ways of Dressing most Sorts of Flesh, Fish and Fowl, Wild and Tame; with the best Methods of Potting and Collaring. As likewise of pastes, pies, pastys, Puddings, Tansies, Biskets, Creams, Cheesecakes, Florendines, Cakes, Jellies, Sillabubs and Custards. Also Of Pickling, Candying and Preserving: With a Bill of Fare for every Month in the Year, and the latest Improvements in Cookery, &c. By R. Smith, Cook (under Mr. Lamb) to King William; as also to the Dukes of Buckingham, Ormond, D'Aumont (the French Ambassador) and others of the Nobility and Gentry
von: Smith, Robert
Veröffentlicht: (1723)

The art of cookery in imitation of Horace's Art of poetry. With some letters to Dr. Lister, and others: occasion'd principally by the title of a book publish'd by the Doctor, being the works of Apicius Colius, Concerning the Soups and Sauces of the Ancients. With an Extract of the greatest Curiosities contain'd in that Book. To which is added Horace's Art of poetry, in Latin. By the author of the Journey to London. Humbly inscrib'd to the Honourable Beef Steak Club
von: King, William 1663-1712
Veröffentlicht: (1712)

Prehistoric cookery recipes & history
von: Renfrew, Jane M.
Veröffentlicht: (2005)

A new and easy method of cookery Treating, I. Of gravies, soups, broths, &c. II. Of fish, and their sauces. III. To pot and make, hams, &c. IV. Of pies, pasties, &c. V. Of pickling and preserving. VI. Of made wines, distilling and brewing, &c. To which are added, by way of appendix, fifty-three new and useful receipts, and directions for carving. By Elizabeth Cleland. Chiefly intended for the benefit of the young ladies who attend her school
von: Cleland, Elizabeth
Veröffentlicht: (1770)

The London art of cookery and housekeeper's complete assistant. On a new plan. Made plain and easy ... To which is added, an appendix; ... By John Farley
von: Farley, John 18th cent
Veröffentlicht: (1800)

Cookery and pastry As taught and practised by Mrs Maciver, teacher of those arts in Edinburgh. To which are added, figures of dinner and supper courses, from five to fifteen dishes; also, a correct list of every thing in season for every month in the year
von: MacIver, Susanna
Veröffentlicht: (1800)

A Proper newe booke of cokerye Margaret Parker's cookery book
Veröffentlicht: (2002)