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Total number of records: 9
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Top 10: People and organisations
A hermeticall banquet, drest by a spagiricall cook: for the better preservation of the Microcosme
Howell, James (1594?-1666); Vaughan, Thomas (1622-1666)
1652
Attributed sometimes to Thomas Vaughan or to James Howell. Cf. Halkett & Laing (2nd ed.). Anon.
A hermeticall banquet, drest by a spagiricall cook: for the better preservation of the Microcosme
Howell, James (1594?-1666); Vaughan, Thomas (1622-1666)
1652
Attributed sometimes to Thomas Vaughan or to James Howell. Cf. Halkett & Laing (2nd ed.). Anon.
Sweet dishes : a little treatise on confectionery and entremets sucrés
Kenney-Herbert, A R (1840-1916)
1884
"Wyvern" is A.R. Kenney-Herbert.
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.
Pastry-making and confectionery : including cakes, buns, fancy biscuits, sweetmeats, etc
Hérisse, Emile; Senn, Charles Herman (1862-1934)
1923
Previously published under title : The art of pastry making.
The herring book : scores of simple recipes
Great Britain. Herring Industry Board
[ca.1942]
Cover title: Herring cookery.