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American Institute of Wine & Food

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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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Le principal de la cuisine de Paris: traité des entrées chaudes, des rots en gras et en maigre, des entrements de légumes, entrements sucrés et autres

by Plumerey, Antonin Carême, Julia Child, and American Institute of Wine & Food First published in 1843 — 3 editions

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The English house-wife: containing the inward and outward vertues which ought to be in a compleat woman, as her skill in physick, chirurgery, cookery, extraction of oyls, banqueting stuff, ordering of great feasts, preserving of all sort of wines, conceited secrets, distillations, perfums, ordering of wool, hemp, flax, making cloath and dying; the knowledge of dayries, office of malting, of oats, their excellent uses in families, of brewing, baking ...

by Gervase Markham and American Institute of Wine & Food First published in 1637 — 2 editions

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L'école parfaite des officiers de bouche: qui enseigne les devoirs du maître-d'hôtel, & du sommelier : la maniere de faire les confitures seches & liquides : les liquers, les eaux, les pommades & les parfums : la cuisine, à découper les viandes & à faire la patisserie

by American Institute of Wine & Food First published in 1708 — 2 editions

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Early English meals and manners: John Russell's Boke of nurture, Wynkyn de Worde's Boke of keruynge, The boke of curtasye, R. Weste's Booke of demeanor, Seager's Schoole of vertue, The babees book, Aristole's A B C, Urbanitatis, Stans puer ad mensam, The lytylle childrenes lytil boke, For to serve a lord, Old Symon, The birched school-boy, &c. &c., with some forewords on education in early England

by Frederick James Furnivall, Claudia Quigley Murphy, Richard West, John Russell, Wynkyn de Worde, F. S., and American Institute of Wine & Food First published in 1894 — 2 editions

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L'art de dîner en ville: à l'usage des gens de lettres : poëme en IV chants

by Colnet and American Institute of Wine & Food First published in 1810 — 1 edition

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Luovici Nonni diaeteticon, sive, De re cibaria libri IV

by Ludovicus Nonnius, André Louis Simon, Eleanor Lowenstein, and American Institute of Wine & Food First published in 1627 — 1 edition

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American Institute of Wine and Food dedicated consumers membership

by American Institute of Wine & Food 1 edition

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A collection of scarce and valuable receipts: never before printed and taken from the manuscripts of divers persons of the most refin'd taste and greatest judgment in the arts of cookery, preserving, &c. to which is added, the author's own method of pickling, together with directions for making several sorts of wines, mead, sherbet, punch, &c. after the most approved manner ; concluding with many excellent prescriptions, of singular efficacy in most distempers, incident to the human body

by Anne Battam and American Institute of Wine & Food First published in 1750 — 1 edition

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Trusler's domestic management, or, The art of conducting a family with economy, frugality & method, the result of long experience: with full instructions to servants of various denominations, how to time and execute their work well : necessary for every mistress to know, and the best present she can make them, even for her own comfort and interest

by John Trusler, Harriet Onslow, and American Institute of Wine & Food First published in 1819 — 1 edition

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The compleat housewife, or, Accomplish'd gentlewoman's companion: being a collection of upwards of five hundred of the most approved receipts in cookery, pastry, confectionary, preserving, pickles, cakes, creams, jellies, made wines, cordials : with copper plates curiously engraven for the regular disposition or placing the various dishes and courses : and also bills of fare for every month in the year : to which is added, a collection of above two hundred family receipts of medicines; viz. drinks, syrups, salves, ointments, and various other things of sovereign and approved efficacy in most distempers, pains, aches, wounds, sores, &c. never before made publick; fit either for private families, or such publick spirited gentlewomen as would be beneficient to their poor neighbours

by E. Smith and American Institute of Wine & Food First published in 1734 — 1 edition

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Nouveau manuel complet du limonadier, du glacier, du chocolatier et du confiseur: contenant les meilleurs procédés pour préparer le café, le chocolat, le punch, les glaces, les boissons rafraîchissantes, liqueurs, fruits à l'eau-de-vie, confitures, pâtes, vins artificiels, patisseries légères, bière, cidre, etc. ...

by Cardelli M., Julia de Fontenelle, Chautard, J. Lionnet-Clémandot, Armand Viguier, and American Institute of Wine & Food First published in 1851 — 1 edition

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Modern practical cookery, pastry, confectionery, pickling, and preserving: with a great variety of useful receipts

by Nourse Mrs and American Institute of Wine & Food First published in 1831 — 1 edition

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The British guide, or, A directory to housekeepers & innkeepers: containing the best directions in making & managing of choice British wines with receipts and instruction for flavouring, colouring, &c. of foreign wines and spirits : also, directions for making compounds, and imperial and fine-flavoured waters. &c., &c

by American Institute of Wine & Food First published in 1813 — 1 edition

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Countrey contentments, or, The English huswife: containing the inward and outward vertues which ought to be in a compleate woman : as her skill in physicke, surgerie, extraction of oyles, banqueting-stuffe, ordering of great feasts, preseruing of all sorts of wines, conceited secrets, distillations, perfumes, ordering of wooll, hempe, flax, making cloth, dying, the knowledge of dayries, office of malting, oats, their excelllent vses in a family, brewing, baking, and all other things belonging to a household :a worke generally approued, and now much augmented, purged and made most profitable and necessarie for all men, and dedicated to the honour of the noble House of Exceter, and the generall good of this kingdome

by Gervase Markham and American Institute of Wine & Food First published in 1623 — 1 edition

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Traité de confiture, ou Le nouveau et parfait confiturier: qui enseigne la maniere de bien faire toutes sortes de confitures tant seches que liquides, au sucre, à demy sucre, & sans sucre, au miel, au moust, à l'eau, sel & vinaigre. Des compostes, des pastes, des sirops, & gelées de toutes sortes de fruits. Des dragées, biscuits, macaron, & massepain. Des breuvages délicieux, des eaux de liqueurs de toute façon, & plusieurs autres delicatesses de bouche. Avec l'instruction & devoirs des chefs d'office de fruiterie & de sommelerie.

by American Institute of Wine & Food First published in 1689 — 1 edition

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Klinike, or, The diet of the diseased: divided into three bookes ; wherein is set downe at length the whole matter and nature of diet for those in health, but especially for the sicke; the aire, and other elements; meat and drinke, with divers other things; various controversies concerning this subject are discussed: besides many pleasant practicall and historicall relations, both of the authors owne and other mens, &c. as by the argument of each booke, the contents of the chapters, and a large table, may easily appeare ; collected as well out of the writings of ancient philosophers, Greeke, Latine, and Arabian, and other moderne writers; as out of divers other authours

by Hart, James of Northampton, John Beale, Robert Allot, and American Institute of Wine & Food First published in 1633 — 1 edition

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Il novitiato del maestro di casa: nel qual si dà notitia particolare di tutte le cose necessarie per essercitare conuenientemente quest'offitio nella corte di Roma : con una instruttione generale, per conoscer le qualità della roba, fuggir le fraudi, e far le prouisioni con vantaggio co'loro prezzi : vi si mostrano in oltre le regole da misurare fabriche, e diuerse prattiche d'agricoltura, e particolarmente per fare diuerse forti di vini, e conseruarli

by Antonio Adami and American Institute of Wine & Food First published in 1636 — 1 edition

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Nouvel almanach des gourmands: servant de guide dans les moyens de faire excellente chère

by A. B. de Périgord, Julia Child, and American Institute of Wine & Food First published in 1825 — 1 edition

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Indicateur des reneseignements utiles

by American Institute of Wine & Food First published in 1903 — 1 edition

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OLID: OL2750996A

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