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Apicius : cookery and dining in imperial Rome: a bibliography, critical review and translation of the ancient book known as Apicius de re coquinaria
Apicius; Vehling, Joseph Dommers (1879-1950)
1936
Added t.-p.: Apicii libri X, qui dicuntvr de obsoniis et condimentis, sive arte coquinaria, quæ extant; nunc primum anglice reddidit proœmio bibliographico atque interpretatione defensit varlisque a...
Cuoco napoletano : the Neapolitan recipe collection (New York, Pierpont Morgan Library, MS Bühler, 19) : a critical edition and English translation
Scully, Terence
2000
Includes bibliographical references and index.
Le traducteur des menus : français, anglais, allemand = The menu-translator : French, English, German = Übersetzungsbuch für Speisekarten : französisch, englisch, deutsch
Duchamp, Henry; Jenning, Albert; Pauli, Ernst
1940
French, English and German in parallel columns. Previously published under title: Dictionnaire universel pour la traduction des menus en français, allemand et anglais.
Pourcel brothers cookbook : our recipes from La Compagnie des Comptoirs
Pourcel, Jacques; Mardon, Gisele (1930-2015); Pourcel, Laurent
2004
Translated from the French.
Alexandre Dumas' Dictionary of cuisine
Dumas, Alexandre (1802-1870); Colman, Louis; Jacoby, John H
1959
Includes index.
New Larousse gastronomique : the world's greatest cookery reference book
Montagné, Prosper (1864-1948); Dunbar, Janet
1977
Translation of Nouveau Larousse gastronomique. Includes index.
Tasty treasures
Laverrière, Sophie; Beetschen, Louis; Tunikowska, Halina
1972
Translation of 'Trésors des jeux gourmands'. Paris: Edicope-Europart-Jeunes Années Magazine, 1972.
Dumas on food : selections from 'Le grand dictionnaire de cuisine'
Dumas, Alexandre (1802-1870); Davidson, Alan (1924-2003); Davidson, Jane
1979
This translation originally published: London : Folio Society, 1978.
Clarisse, or the old cook
Vallée, Elise; Walkley, Arthur Bingham (1855-1926)
1926
Translated from the French by Elise Vallée.
Professional knowledge: "The art of cookery" for the hotel restaurant, and catering trade. An entirely new manual and practical reference work, partly published in dictionary form, including the latest trade developments for all those concerned in the hotel, restaurant and catering industry (v.1)
Bachmann, Walter (1900-)
1951-52
Translated from and based upon the Swiss publication Berufskunde fur die Hotellerie und das Gastwirtschaftsgewerbe."
A perfect school of instructions for the officers of the mouth : shewing the whole art of a master of the household, a master carver, a master butler, a master confectioner, a master cook, a pastryman... : adorned with pictures curiously ingraven, displaying the whole arts
Rose, Giles
1682
Translated from "L'École parfaite des officiers de bouche".