Search Results

1

Great gingerbread /

by Perry, Sara
San Francisco : Chronicle Books, 1997

Book

2

The Encyclopedia of Practical Gastronomy /

by Ali-Bab, 1855-1931
New York : McGraw-Hill Book Company, 1974

Book

3

Pot-Luck; seventh edition (revised and enlarged)

by Byron, May, 1861-1936
London : Hodder and Stoughton Limited, 1926
Seventh edition

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Book

4

The Newport cookbook /

by Dyer, Ceil
New York : Weathervane Books, 1972

Book

5

Entirely entertaining : a book of party menus and recipes.

Montclair, New Jersey : The Junior League of Montclair, Inc., 1968

Book

6

Fine Bouche : a history of the restaurant in France /

by Andrieu, Pierre
London : Cassell and Company Ltd., 1956

Book

7

Favorite recipes of the great women chefs of France /

by Peter, Madeleine
New York : Holt, Rinehart and Winston, 1979

Book

8

The art of egg cookery : 448 unusual, appetizing, economical dishes prepared with eggs, including omelets, soufflés, mousses, meringues, baked alaskas, custards, creams, sauces, c...

by Seranne, Ann, 1914-1988
Garden City, New York : Doubleday & Company, Inc., 1949
[First edition].

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Book

9

Yankee hill-country cooking; heirloom recipes from rural kitchens /

by Vaughan, Beatrice
Brattleboro, Vermont : The Stephen Greene Press, 1963

Book

10

Country living, country baker.

New York : Hearst Books, 1993
First edition.

Book

11

Country baker.

New York : Hearst Books, 1993
First edition.

Book

12

Breads & muffins /

New York : Hearst Books, 1993
First edition.

Book

13

Mes aigres-doux, terrines et pâtés /

by Ferber, Christine
Paris : Payot, 1999

Book

14

Fruits /

Alexandria, Virginia : Time-Life Books, 1983

Book

15

An Illustrated History of French Cuisine, From Charlemagne to Charles de Gaulle /

by Guy, Christian
New York : Bramhall House, 1962

Book

16

The Rumford complete cook book /

by Wallace, Lily Haxworth
Providence, R. I. : Department of Home Economics of The Rumford Company, 1918

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Book

17

The Regional Italian Kitchen /

[Edison, NJ] : Castle Books, 1995

Book

18

The Supper of the Lamb; a culinary reflection. /

by Capon, Robert Farrar
Garden City, New York : Doubleday & Company, Inc., 1969

Book

19

Giuliano Bugialli's Foods of Italy /

by Bugialli, Giuliano
New York : Stewart, Tabori & Chang Publishers, 1984

Book

20

The Cuisine of Jacques Maximin /

by Maximin, Jacques, 1949-, Hobhouse, Caroline
[New York, N.Y.] : Arbor House, 1986

Book

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