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Field name | Value |
---|---|
Reference | Cookery B/MEN |
Library/Archive | Brotherton Library, University of Leeds |
Title | La nouvelle cuisinie, avec de nouveaux menus pour chaque saison de l'année, qui explique la façon de travailler toutes sortes de mets, qui se servent aujourd'hui, en gras & en maigre; très utile aux personnes qui veulent diversifier une table par des ragoûts nouveaux. Pour servir de continutation aux autres livres de cuisine |
Author/Creator | Menon |
Date | 1742 |
Collection | Cookery Collection |
Collection Overview | The Cookery Collection contains printed and archival material relating to food and cooking that dates from the late 15th century until the present day. The Printed Books sub-collection is principally made up from two separate collections. Blanche Legat Leigh, Lady Mayoress of Leeds, made a gift in 1939 of cookery books which included not only historical works published in Britain but also a large number of foreign, particularly Italian and French, works on cookery. John F Preston made another major gift in 1962. Among many other smaller gifts and bequests is that of over 100 Chinese cookery books, presented by Frank and Margaret Leeming. This collection contains works which date from the late 15th century until the present day on a variety of subjects, including gastronomy, home economics, medicine, confectionery, recipes, menus, and vegetarianism. |
Sub-collection | Cookery Printed Books |
Place of Publication | Paris, France |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Food Preparation; Health and Nutrition |
Subjects | cooking cooking techniques recipes table setting and decoration service (serving) cooking for the sick disease commodity: cheese dairy produce animal products grain vegetables fruit game commodity: ham wine baking desserts confectionery commodity: eggs seafood |
Cuisine | French cuisine; Spanish cuisine; German cuisine; Italian cuisine; English cuisine |
Description | Anon., by Menon. |
Countries | France |
Places | Paris |
Language | French |
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Copyright and Source Archive | Material sourced from the Brotherton Library, University of Leeds |