Author: Robert REYNOLDS (Cook.)Publisher:
ISBN:
Category :
Languages : en
Pages : 452
Book Description
The new French and English professed cook. The professed cook: adapted to the families of either noblemen, gentlemen, or citizens; containing upwards of seven hundred French and English practical receipts in cookery ... Third edition, with considerable additions
Author: Robert REYNOLDS (Cook.)Publisher:
ISBN:
Category :
Languages : en
Pages : 452
Book Description
The Professed Cook
Author: Robert Reynolds (Cook.)Publisher:
ISBN:
Category :
Languages : en
Pages : 454
Book Description
A Monthly List of All New Books Published in Great Britain
Author: A Matter of Taste
Author: William Rea CaglePublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 1206
Book Description
Offers a bibliography of the famed international collection of books on food and drink housed in The Lilly Library at Indiana University. The collection concentrates on rare European cook books from the 15th to the 20th centuries, but also contains works of Canada, Mexico, India, and Japan. Unlike m
Nineteenth Century Short Title Catalogue Extracted from the Catalogues of the Bodleian Library, the British Library, the Library of Trinity College (Dublin), the National Library of Scotland, and the University Libraries of Cambridge and Newcastle: Phase 1: 1816-1870. v.15. Fort - Fyv and Indexes for volumes 11-15. v.20. Hor-Hunt, W. R. and Indexes for v. 16-20. v.21. Hunten-Jero. v.22. Jerp-Kief. v.23. Kieg-Lecom. v.24. Lecon-Lorc. v.25. Lord-Maccaul and Indexes for volumes 21-25
Author: English Language Cookbooks, 1600-1973
Author: Lavonne B. AxfordPublisher: Detroit : Gale Research Company
ISBN:
Category : Cooking
Languages : en
Pages : 696
Book Description
A Catalog of Books Represented by Library of Congress Printed Cards Issued to July 31, 1942
Author: The Cook's Oracle
Author: William KitchinerPublisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 0
Book Description
The New Professed Cook
Author: Robert Fl 1815-1829 ReynoldsPublisher: Legare Street Press
ISBN: 9781019561317
Category :
Languages : en
Pages : 0
Book Description
The New Professed Cook is an important historical document that provides readers with an in-depth look at cooking and food preservation in the 18th century. This book is a fascinating read for anyone interested in the history of food and the culinary arts. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Class
Author: Paul FussellPublisher: Simon and Schuster
ISBN: 0671792253
Category : Social Science
Languages : en
Pages : 212
Book Description
This book describes the living-room artifacts, clothing styles, and intellectual proclivities of American classes from top to bottom.