The journal of gastronomy
v.1, summer 1984-v.1, fall 1984 Published quarterly by the American Institute of Wine & Food....
Cookery Collection
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A concise encyclopaedia of gastronomy
Contents: Sect. 1. Sauces -- Sect. 2. Fish -- Sect. 3. Vegetables -- Sect. 4. Cereals -- Sect. 5. Fruit -- Sect. 6. Birds and their eggs -- Sect. 7. M...
The Russian cook book
"First published 1924." American edition (New York, A.A. Knopf) has title: The Borzoi cook book....
Almanach des gourmands, servant de guide dans les moyens de faire excellente cheŕe
Vol. 1 has title: Almanach des gourmands, ou Calendrier nutritif, servant de guide dans les moyens de faire excellente chère... par un vieux amateur. ...
Cordon Bleu cookery course
Complete in 72 weekly parts, in 4 boxes, with "Alphabetical index". Editor Marie-Jacqueline Lancaster....
The Boston Cooking-School cook book
Advertisements: [20] p. at end. Includes index....
Food : the gift of Osiris
In 2 vols. - Ill. on lining papers. - In slip case. Bibliography: p.845-877. - Includes index....
B. Platinae Cremonensis, De honesta voluptate. De ratione victus, & modo vivendi. De natura rerum & arte coquendi libri X
Colophon reads: Coloniae apud Eucharium Ceruicornum, procurante M. Godefrido Hittorpio ciue Coloni. Mense Septem. anni.M.D. XXIX....
Our food today
Cover title....
The modern cook : containing instructions for preparing and ordering publick entertainments for the table of princes, ambassadors, noblemen and magistrates, as also, the least expensive methods of providing for private families, in a very elegant manner. New receipts for dressing of meat, foul, and fish, and making ragoûts, fricassées, and pastry of all sorts, in a method, never before publish'd
"Adorn'd with copper plates, exhibiting the order of placing the different dishes, &c. on the table, in the most polite way."...