Cooking -- Early works to 1800

A Book of Simples

Il libro della cucina del sec. XIV, testo di lingua non mai fin qui stampato

The Art of Confectionary - Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar.

by Lambert, Edward

The Closet of Sir Kenelm Digby Knight Opened

by Digby, Kenelm

The Compleat Cook - Expertly Prescribing the Most Ready Wayes, Whether Italian, - Spanish or French, for Dressing of Flesh and Fish, Ordering - Of Sauces or Making of Pastry

by W. M.

The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm

by Bradley, Richard