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Total number of records: 44
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Artizan recipes : to illustrate the principles of cookery
Clarke, Mrs Charles (1844-1926); National Training School for Cookery (Great Britain)
1896
Author's name from cover. Includes index. At head of title: "The National Training School for Cookery, Buckingham Palace Road, S.W.".
La technique : the fundamental techniques of cooking : an illustrated guide
Pépin, Jacques; Perer, Léon
1982, c1976
Originally published: New York : Quadrangle, 1976; London : Hamlyn, 1978.
Cooked to perfection : an illustrated guide to achieving success with every dish
Willan, Anne (1938-); Mardon, Gisele (1930-2015); Williams, Peter (1723-1796)
2000
Originally published: 1997.
The whole art of dining : with notes on the subject of service and table decorations (illustrated)
Rey, J
[1920]
"Descriptive French menu dictionary": p. 200-460.
Downhearth to bar grate : an illustrated account of the evolution in cooking due to the use of coal instead of wood
Roberts, Hugh D
c1981
Cover title.
Antiquitates culinariae : or, Curious tracts relating to the culinary affairs of the old English, with a preliminary discourse, notes, and illustrations
Warner, Richard (1763-1857)
1791
Contains a copy of the rare plate "A peacock feast". See Bitting, p. 485.
Antiquitates culinariae : or, Curious tracts relating to the culinary affairs of the old English, with a preliminary discourse, notes, and illustrations
Warner, Richard (1763-1857)
1791
Contains a copy of the rare plate "A peacock feast". See Bitting, p. 485.