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The forme of cury: a roll of ancient English cookery, compiled, about A.D. 1390, by the master-cooks of King Richard II, presented afterwards to Queen Elizabeth, by Edward Lord Stafford, and now in the possession of Gustavus Brander, Esq. : illustrated with notes, and a copious index, or glossary, a manuscript of the editor, of the same age and subject, with other congruous matters, are subjoined.

by Samuel Pegge, Samuel Pegge, Multiple Contributors, University of Leeds Library, and American Institute of Wine & Food First published in 1780 — 42 editions
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The complete economical cook and frugal housewife: an entire new system of domestic cookery, containing approved directions for purchasing, preserving, and cooking, also, trussing & carving, preparing soups, gravies, sauces, made dishes, potting, pickling, &c. : with directions for pastry and confectionary, likewise the art of making British wines, brewing, baking, gardening, &c

by Mary Holland and University of Leeds Library First published in 1825 — 6 editions

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The housewife's referee: a treatise on culinary and household subjects

by Harriet Anne de Salis and University of Leeds Library First published in 1898 — 5 editions
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Practice of Cookery, Pastry, Confectionary, Pickling, Preserving, &c: Containing Figures of Dinners, from Five to Nineteen Dishes, a Full List of Supper Dishes, a List of Things in Season, for Every Month in the Year, and Directions for Choosing...

by Frazer, Susanna Cookery and Pastry Maciver, and University of Leeds Library First published in 2021 — 3 editions

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Semmelweis His Life and Doctrine [electronic Resource]: A Chapter in the History of Medicine

by William J. Sinclair and University of Leeds Library First published in 2021 — 3 editions

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Blood-Pressure in Surgery: An Experimental and Clinical Research; the Cartwright Prize Essay For 1903

by George Washington Crile and University of Leeds Library First published in 2021 — 2 editions

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Apicius Redivivus; or the Cook's Oracle: Wherein Especially the Art of Composing Soups, Sauces, and Flavouring Essences Is Made So Clear and Easy, by the Quantity of Each Article Being Accurately Stated by Weight and Measure, That Every One May Soon...

by William 1775?-1827 Kitchiner and University of Leeds Library First published in 2021 — 2 editions

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Confectioners' Hand-Book and Practical Guide to the Art of Sugar Boiling in All Its Branches: The Manufacture of Creams, Fondants, Liqueurs, Pastilles, Jujubes , Comfits, Lozenges , Chocolate, Chocolate...

by E. Skuse and University of Leeds Library First published in 2021 — 2 editions

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Cook and Housewife's Manual: Containing the Most Approved Modern Receipts for Making Soups, Gravies, Sauces, Regouts, and All Made-Dishes; and for Pies, Puddings, Pickles, and Preserves; Also, for Baking, Brewing, Making Home-made Wines, Cordials, ...

by C. I. (Christian Isobel) Johnstone and University of Leeds Library First published in 2021 — 2 editions

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New Professed Cook: Adapted to the Famillies of Either Noblemen, Gentlemen, or Citizens, Containing Upwards of Seven Hundred French and English Practical Receipts in Cookery and One Hundred in Confectionary, to Which Is Added Bottling of Fruits...

by Robert Fl 1815-1829 Reynolds and University of Leeds Library First published in 2021 — 2 editions

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New Practice of Cookery, Pastry, Baking, and Preserving: Being the Country Housewife's Best Friend

by Hudson, Donat, and University of Leeds Library First published in 2021 — 2 editions

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English Bread-Book : For Domestic Use, Adapted to Families of Every Grade: Containing the Plainest and Most Minute Instructions to the Learner; Practical Receipts for Many Varieties of Bread; with Notices of the Present System of Adulteration, And...

by Eliza 1799-1859 Acton and University of Leeds Library First published in 2021 — 2 editions

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Anaesthetics and Their Administration: A Manual for Medical and Dental Practitioners and Students

by Fredric William Hewitt and University of Leeds Library First published in 2021 — 2 editions

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Mrs. Beeton's Cookery Book: A Household Guide All about Cookery, Household Work, Marketing, Prices, Provisions, Trussing, Serving, Carving, Menus, etc. , etc. with New Coloured and Other Illustrations

by Mrs. Beeton and University of Leeds Library First published in 2021 — 2 editions

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Culture of Fruits and Vegetables

by George 1793-1874 Glenny and University of Leeds Library First published in 2021 — 1 edition

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Cook and Confectioner's Guide; or Female's Instructor in Cookery, Confectionery, Making Wines, Preserving, Pickles, &c: With Every Necessary Information Connected with the above Arts

by William Fl 1800? Carter and University of Leeds Library First published in 2021 — 1 edition

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Successful Jam Making and Fruit Bottling

by Lucy H. (Lucy Helen) Yates and University of Leeds Library First published in 2021 — 1 edition

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Economical Confectionery Book : Composed of 64 Recipes, Shewing How to Make Confectionery, for Home and Business Use : Worth £5: a Useful Little Guide for Housekeepers

by University of Leeds Library First published in 2021 — 1 edition

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606 in Theory and Practice

by Paul 1854-1915 Ehrlich, James Eustace Radclyffe McDonagh, and University of Leeds Library First published in 2021 — 1 edition

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Good Cheer: The Romance of Food and Feasting

by Frederick William 1851- Hackwood and University of Leeds Library First published in 2021 — 1 edition

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Created December 26, 2021
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December 26, 2021

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