1800-1859 Кулинарные книги, опубликованные на Западе.
1800-1859
Berchoux, J. de (Joseph), 1762-1838. La gastronomie; ou, L'homme des champs à table, pour servir de suite à L'homme des champs, par J. Delille. Paris : Giguet et Michaud, 1803.Page Turner - PDF
Art du limonadier. Paris, Galland, libraire, [Impr. de P. N. Rougeron] 1804.Page Turner - PDF
Art de composer facilement et a peu de frais, les liqueurs de table. Paris, Dentu, 1807.Page Turner - PDF
Mollard, John. Art of cookery made easy and refined. London, J. Nunn, 1808.Page Turner - PDF
Caird, John. Complete confectioner and family cook. Edinburgh: John Anderson, 1809.Page Turner - PDF
Friedel, Louise-Béate-Augustine, -1818. Confiseur impérial, ou, L'art du confiseur dévoilé aux gourmands Paris : Henri Tardieu, 1809.Page Turner - PDF
Rundell, Maria Eliza Ketelby, 1745-1828. New system of domestic cookery. London, Printed by S. Hamilton for J. Murray; [etc., etc.] 1810.Page Turner - PDF
Appert, Nicolas, 1749-1841. Art of preserving all kinds of animal and vegetable substances for several years. London, Black, Parry and Kingsbury, 1811.Page Turner - PDF
Haywood, Eliza Fowler, 1693?-1756. Present for a servant maid, or, The sure means of gaining love and esteem : ... to which are added directions for going to market, also, for dressing any common dish, whether flesh, fish, or fowl, with some rules for washing, &c. : the whole calculated for making both the mistress and the maid happy.London, Black, Parry and Kingsbury, 1811.Page Turner - PDF
Magiron. Nouveau cuisinier universel. Paris : Ledentu libraire, 1812.Page Turner - PDF
Tellier, Ch. (Charles), 1828-1913. Conservation de la viande et des matières organiques alimentaires par des moyens naturels. Paris: H. Dunod et E. Pinat, 1913.Page Turner - PDF Ude, Louis Eustache. French cook, or, The art of cookery developed in all its various branches. London, Printed by Cox and Baylis for the author, 1813.Page Turner - PDF Carême, Marie Antonin, 1784-1833. Patissier royal parisien, ou, Traité élémentaire et pratique de la patisserie ancienne et moderne. Paris: J. Renouard et cie, 1815.Page Turner - PDF
Durand, b 1766. [from old catalog] Cuisinier. Nîmes, Impr. De P. Durand-Belle, 1830.Page Turner - PDF
Le Cuisinier méridional d'après la méthode provençale et languedocienne : contenant la cuisine, l'office et la pâtisserie, un traité sur la dissection des viandes, la connaissance des viandes, volailles, gibiers et poissons, un dictionnaire pour servir à l'intelligence des termes de cuisine. Avignon : Pierre Chaillot Jeune, 1835.Page Turner - PDF
Belon. Patissier national et universel. Paris, 1836. Page Turner - PDF
Chevrier, A. Cuisinier national et universel : contenant les recettes de la cuisine proprement dite, de la charcuterie, de la patisserie, de l'office dans ses diverses parties ... Paris : [s.n.], 1836.Page Turner - PDF
Copley, Esther. Cook's complete guide, on the principles of frugality, comfort, and elegance London : George Virtue, 1836.Page Turner - PDF
Johnstone, C. I. (Christian Isobel), 1781-1857. Cook and housewife's manual.Edinburgh: Oliver & Boyd ; London : Simpkin, Marshall & Co., 1837. Page Turner - PDF
Bryan, Lettice, Mrs. [from old catalog] Kentucky housewife. Cincinnati, Stereotyped by Shepard & Stearns, 1841.Page Turner - PDF
[Fayot, Alfred Charles Frédéric], 1797-1861, ed. Les classiques de la table. Paris, Au Dépôt, Dentu; [etc., etc.] 1843.Page Turner - PDF
Destaminil, M. Cuisinier français perfectionné, contentant les meilleures prescriptions de la cuisine ancienne et moderne ... [Paris] B. Renault, 1844.Page Turner - PDF
Destaminil, M. Cuisinier français perfectionné : contenant les meilleures prescriptions de la cuisine ancienne et moderne ... Paris : B. Renault, 1846.Page Turner - PDF
Montefiore, Judith Cohen, Lady, -1862. The Jewish Manual, or, Practical Information in Jewish and Modern Cookery : With a Collection of Valuable Recipes & Hints Relating to the Toilette. London : T. & W. Boone, 1846. Page Turner - PDF
Francatelli, Charles Elmé, 1805-1876. French cookery: the modern cook.Philadelphia: Lea and Blanchard, 1846.Page Turner - PDF
Cheap receipts and hints on cookery; collected for distribution amongst the Irish peasantry in 1847. Armagh, Printed by J. M’Watters, 1847.Page Turner - PDF
Ude, Louis Eustache. French cook; a system of fashionable, practical and economical cookery, adapted to the use of English families. London, Ebers, 1841.Page Turner - PDF
Hayward, A. (Abraham), 1801-1884. Art of dining; or, Gastronomy and gastronomers.London, J. Murray, 1853.Page Turner - PDF
[Rutledge, Sarah], 1782-1855. House and home; or, The Carolina housewife.Charleston, S.C., J. Russell, 1855.Page Turner - PDF
Soyer, Alexis, 1809-1858. Shilling cookery for the people. London: Geo. Routledge & Co., 1855.Page Turner - PDF A Frenchman from the generation of 1830, Alexis Soyer made his name by bringing the brilliance of French cooking to the English housewife. This book sold 10,000 copies on its first day of release, and nearly 300,000 copies within three years
Bailleux, Louis. Patissier moderne. Paris, 1856.Page Turner - PDF
Gogué, Antoine. Secrets de la cuisine francais. Paris, Hachette, 1856.Page Turner - PDF
Lobanov-Rostovskii, Aleksandriakovlevich, kniaz', 1788-1866. Tablettes gastronomiques de Saint-Pétersbourg. St.-Pétersbourg, Impr. É. Pratz, 1856.Page Turner - PDF
Acton, Eliza. English bread-book for domestic use. London, 1857.Page Turner - PDF
Soyer, Alexis, 1809-1858. Soyer's culinary campaign. Being historical reminiscences of the late war. With the plain wit of cookery for military and civil institutions the army, navy, public, etc. etc. By Alexis Soyer ... London, New York, G. Routledge & co., 1857.Page Turner - PDF Audot, Louis
Eustache. Cuisiniere de la campagne et de la ville. Paris, Audot, 1859.Page Turner - PDF
Audot, L.-E. (Louis-Eustache), 1783-1870. Bréviaire du gastronome utile et récréatif,. Paris, Audot [18-].Page Turner - PDF
Berchoux, J. de (Joseph), 1762-1838. La gastronomie; ou, L'homme des champs à table, pour servir de suite à L'homme des champs, par J. Delille. Paris : Giguet et Michaud, 1803.Page Turner - PDF
Art du limonadier. Paris, Galland, libraire, [Impr. de P. N. Rougeron] 1804.Page Turner - PDF
Art de composer facilement et a peu de frais, les liqueurs de table. Paris, Dentu, 1807.Page Turner - PDF
Mollard, John. Art of cookery made easy and refined. London, J. Nunn, 1808.Page Turner - PDF
Caird, John. Complete confectioner and family cook. Edinburgh: John Anderson, 1809.Page Turner - PDF
Friedel, Louise-Béate-Augustine, -1818. Confiseur impérial, ou, L'art du confiseur dévoilé aux gourmands Paris : Henri Tardieu, 1809.Page Turner - PDF
Rundell, Maria Eliza Ketelby, 1745-1828. New system of domestic cookery. London, Printed by S. Hamilton for J. Murray; [etc., etc.] 1810.Page Turner - PDF
Appert, Nicolas, 1749-1841. Art of preserving all kinds of animal and vegetable substances for several years. London, Black, Parry and Kingsbury, 1811.Page Turner - PDF
Haywood, Eliza Fowler, 1693?-1756. Present for a servant maid, or, The sure means of gaining love and esteem : ... to which are added directions for going to market, also, for dressing any common dish, whether flesh, fish, or fowl, with some rules for washing, &c. : the whole calculated for making both the mistress and the maid happy.London, Black, Parry and Kingsbury, 1811.Page Turner - PDF
Magiron. Nouveau cuisinier universel. Paris : Ledentu libraire, 1812.Page Turner - PDF
Tellier, Ch. (Charles), 1828-1913. Conservation de la viande et des matières organiques alimentaires par des moyens naturels. Paris: H. Dunod et E. Pinat, 1913.Page Turner - PDF Ude, Louis Eustache. French cook, or, The art of cookery developed in all its various branches. London, Printed by Cox and Baylis for the author, 1813.Page Turner - PDF Carême, Marie Antonin, 1784-1833. Patissier royal parisien, ou, Traité élémentaire et pratique de la patisserie ancienne et moderne. Paris: J. Renouard et cie, 1815.Page Turner - PDF
Durand, b 1766. [from old catalog] Cuisinier. Nîmes, Impr. De P. Durand-Belle, 1830.Page Turner - PDF
Le Cuisinier méridional d'après la méthode provençale et languedocienne : contenant la cuisine, l'office et la pâtisserie, un traité sur la dissection des viandes, la connaissance des viandes, volailles, gibiers et poissons, un dictionnaire pour servir à l'intelligence des termes de cuisine. Avignon : Pierre Chaillot Jeune, 1835.Page Turner - PDF
Belon. Patissier national et universel. Paris, 1836. Page Turner - PDF
Chevrier, A. Cuisinier national et universel : contenant les recettes de la cuisine proprement dite, de la charcuterie, de la patisserie, de l'office dans ses diverses parties ... Paris : [s.n.], 1836.Page Turner - PDF
Copley, Esther. Cook's complete guide, on the principles of frugality, comfort, and elegance London : George Virtue, 1836.Page Turner - PDF
Johnstone, C. I. (Christian Isobel), 1781-1857. Cook and housewife's manual.Edinburgh: Oliver & Boyd ; London : Simpkin, Marshall & Co., 1837. Page Turner - PDF
Bryan, Lettice, Mrs. [from old catalog] Kentucky housewife. Cincinnati, Stereotyped by Shepard & Stearns, 1841.Page Turner - PDF
[Fayot, Alfred Charles Frédéric], 1797-1861, ed. Les classiques de la table. Paris, Au Dépôt, Dentu; [etc., etc.] 1843.Page Turner - PDF
Destaminil, M. Cuisinier français perfectionné, contentant les meilleures prescriptions de la cuisine ancienne et moderne ... [Paris] B. Renault, 1844.Page Turner - PDF
Destaminil, M. Cuisinier français perfectionné : contenant les meilleures prescriptions de la cuisine ancienne et moderne ... Paris : B. Renault, 1846.Page Turner - PDF
Montefiore, Judith Cohen, Lady, -1862. The Jewish Manual, or, Practical Information in Jewish and Modern Cookery : With a Collection of Valuable Recipes & Hints Relating to the Toilette. London : T. & W. Boone, 1846. Page Turner - PDF
Francatelli, Charles Elmé, 1805-1876. French cookery: the modern cook.Philadelphia: Lea and Blanchard, 1846.Page Turner - PDF
Cheap receipts and hints on cookery; collected for distribution amongst the Irish peasantry in 1847. Armagh, Printed by J. M’Watters, 1847.Page Turner - PDF
Ude, Louis Eustache. French cook; a system of fashionable, practical and economical cookery, adapted to the use of English families. London, Ebers, 1841.Page Turner - PDF
Hayward, A. (Abraham), 1801-1884. Art of dining; or, Gastronomy and gastronomers.London, J. Murray, 1853.Page Turner - PDF
[Rutledge, Sarah], 1782-1855. House and home; or, The Carolina housewife.Charleston, S.C., J. Russell, 1855.Page Turner - PDF
Soyer, Alexis, 1809-1858. Shilling cookery for the people. London: Geo. Routledge & Co., 1855.Page Turner - PDF A Frenchman from the generation of 1830, Alexis Soyer made his name by bringing the brilliance of French cooking to the English housewife. This book sold 10,000 copies on its first day of release, and nearly 300,000 copies within three years
Bailleux, Louis. Patissier moderne. Paris, 1856.Page Turner - PDF
Gogué, Antoine. Secrets de la cuisine francais. Paris, Hachette, 1856.Page Turner - PDF
Lobanov-Rostovskii, Aleksandriakovlevich, kniaz', 1788-1866. Tablettes gastronomiques de Saint-Pétersbourg. St.-Pétersbourg, Impr. É. Pratz, 1856.Page Turner - PDF
Acton, Eliza. English bread-book for domestic use. London, 1857.Page Turner - PDF
Soyer, Alexis, 1809-1858. Soyer's culinary campaign. Being historical reminiscences of the late war. With the plain wit of cookery for military and civil institutions the army, navy, public, etc. etc. By Alexis Soyer ... London, New York, G. Routledge & co., 1857.Page Turner - PDF Audot, Louis
Eustache. Cuisiniere de la campagne et de la ville. Paris, Audot, 1859.Page Turner - PDF
Audot, L.-E. (Louis-Eustache), 1783-1870. Bréviaire du gastronome utile et récréatif,. Paris, Audot [18-].Page Turner - PDF