Непридуманная история русской кухни - Павел Павлович Сюткин

14. Le Maistre d’hostel qui apprend I'ordre de bien servir sur une table et d’y ranger les services. Ensemble Le Sommelier qui enseigne la manière de bien plier le linge en plusieurs figures. Et a/aire toutes sortes de confitures, tant seches que liq-uides. Comme aussi toutes sortes de dragees, & autres gentillesses fort utiles a tout le monde. Avec une table alphabetique des matieres qui sont traitees dans ce livre. Paris, 1659.

15. Massialot, F. Le Cuisinier roïal et bourgeois, qui apprend a ordonner toutes sortes de r'epas, & la meilleure manière des ragoûts les plus a la mode & les plus exquis. Ouvrage tres utile dans les families & singulierement necessaire a tous maitres d’hôtel & ecuiers de cuisine. Paris, 1691.

16. Massialot, F. Nouvelle Instruction pour les confitures et les liquers et les fruits. Avec la manière de bien ordonner un dessert, et tout le reste qui est du devoir des maitres d’hôtels, sommeliers, confiseurs et autres officiers de bouche. Suite du cuisinier royal et bourgeois, egalement utile dans les families pour savoir ce que I'on sert de plus a la mode dans les r'epas, et en autres occasions. Paris, 1692.

17. Le Pastissier frangois, ou est enseigne la manière de faire toutes sortes de pastis-series, tres utile a toutes personnes. Ensemble le moyen d’aprester les oeufs pour les jours maigres, & autres, en plus de soixante façons. Paris, 1653.

18. Traité de confiture ou le nouveau et parfait confiturier; qui enseigne la manière de bien faire toutes sortes de confitures tant seches que liquides, au sucre, a demi-sucre et sans sucre, au miel, au moust, a I'eau, sel et vinaigre. Des compostes, des pastes, des sirops et gekes de toutes sortes de fruits: des dragees, des biscuits, macaron et masse-pain. Des breuvages delicieux, des eaux de liqueur de toute fagon et plusieurs autres delicatesses de la bouche. Avec les instructions et devoirs des chefs d’office de frui-terie et de sommelerie. Paris, 1689.

Изданные в Великобритании

1. Master-Cooks of King Richard II. The Forme of Cury. 1390.

2. Liber cure cocorum. 1430.

3. A Proper newe Booke of Cokerye. mid-16th с

4. The good Huswifes Handmaide for the Kitchin. London, 1594.

5. Hugh Plat. Delightes for Ladies. London, 1609.

6. Markham Gervase. The English Housewife. London, 1683.

7. John Murrell. A new booke of Cookerie. London, 1615.

8. The Compleat cook. London, 1658.

9. The Queens closet opened. London, 1658.

10. The Queens closet opened. London, 1671.

11. Woolley Hannah. The Queen-like closet. London, 1672.

12. Markham Gervase. The English House-wife. London, 1675.

13. Lemery Nicolas. Modern curiosities of art & nature. London, 1685.

14. May Robert. The Accomplish cook. 1685.

15. Charles Carter. The Compleat City and Country Cook. London, 1732.

16. Louis Lemery. A Treatise of All Sorts of Foods. London, 1745.

17. Cookery reformed; or, The Lady’s assistant. London, 1755.

18. Clermont. The professed cook. London, 1776.

19. Samuel Pegge. The Forme of Cury, a Roll of Ancient Cookery. London, 1780

20. Richard Warner. Antiquitates Culinariae, or Curious Tracts relating to the Culinary affairs of the Old English. London, 1791.

21. Maria Eliza Rundell. A new system of domestic cookery. London, 1808.

22. Farley John. The London art of cookery and domestic housekeepers’ complete assistant. London, 1811.

23. Elizabeth Hammond. Modern domestic cookery, and useful receipt book. London, 1819.

24. Mrs. Frazer. The practice of cookery, pastry, confectionary, pickling, preserving, &c: pastry, confectionary. Edinburgh, 1820.

25. Society for the Prevention of Pauperism in the City of New York. Plain Directions on Domestic Economy. New York, 1821.

26. John Ayrton Paris. A Treatise on Diet. London, 1826.

27. John Ayrton Paris. A Treatise on Diet. Philadelphia, 1826.

28. Antoine B. Beauvilliers. The Art of French Cookery. London, 1827.

29. Lady. Domestic economy, and cookery, for rich and poor. London, 1827.

30. Louis Eustache Ude. The French cook. London, 1829.

31. William Wadd. Comments on corpulency, Lineaments of leanness, Mems on diet and dietetics. London, 1829.

32. Dick Humelbergius Secundus. Apician morsels; or, Tales of the table, kitchen and larder. London, 1829.

33. Mrs. Dalgairns. The Practice of Cookery: Adapted to the Business of Every Day Life. Edinburgh, 1830.

34. Richard Dolby. The Cook’s Dictionary, and House-keeper’s Directory. London, 1830.

35. Dick Humelbergius Secundus. Apician Anecdotes, Or, Tales of the Table, Kitchen, and Larder. New York, 1836.

36. John Ayrton Paris. A Treatise on Diet. London, 1837.

37. John Ayrton Paris. A Treatise on Diet. London, 1837.

38. William Andrus Alcott, W. A. Hall. Vegetable Diet: As Sanctioned by Medical Men, and by Experience in All Ages. Boston, 1838.

39. William Andrus Alcott. The Young House-keeper, Or, Thoughts on Food and Cookery. Boston, 1838.

40. William Andrus Alcott. The Young House-keeper: Or, Thoughts on Food and Cookery. Boston, New York, 1839.

41. Maria Eliza Ketelby Rundell. A New System of Domestic Cookery: With the Addition of Many New Receipts. London, 1840.

42. Jonathan Pereira. A Treatise on Food and Diet. New York, 1843.

43. Jonathan Pereira. A Treatise on Foodand Diet. London, 1843.

44. Charlotte Campbell Bury. The Lady’s Own Cookery Book. London, 1844.

45. William Kitchiner. The Cook’s Oracle. Edinburgh, 1845.

46. Lady. The Jewish manual; or, Practicalin formation in Jewish and modern cookery. London, 1846.

47. Lady. Murray’s modern cookery book. Modern domestic cookery.London, 1851.

48. Frederick Bishop. The Illustrated London Cookery Book. London, 1852.

49. Jane Loudon. The lady’s country companion. London, 1852.

50. Alexis Soyer. The Pantropheon, Or, History of Food, and Its Preparation. Boston, 1853.

51. Frances Crawford. French cookery adapted for English families. London, 1853.

52. Colin MacKenzie. Mackenzie’s Five Thousand Receipts. Philadelphia, 1853.

53. Colin MacKenzie. Mackenzie’s FiveT housand Receipts. Philadelphia, 1853.

54. Hartelaw Reid. Cookery,rational, practical and economical. Edinburgh, 1853.

55. Russell Thacher Trall. The New Hydropathic Cook-book. New York, 1854.

56. Alexis Benoit Soyer. Ashilling cookery for the people. London, 1854.

57. Sarah Josepha Hale. Modern house hold cookery. London, 1854.

58. Doran John. Table Traits: With Something on Them. London, 1854.

59. William Hughes. A practical treatise on the choice and cookery offish. London, 1854.

60. Hartelaw Reid. Cookery, rational, practical and economical. London, 1855.

61. Mrs. Smith. Practical and economical cookery. London, 1858.

62. William Andrus Alcott. Vegetable Diet: As Sanctioned by Medical Men, and by Experience in All Ages. New York, 1859.

63. John Timbs. Hints for the table: or, The economy of good living. London, 1859.

64. Walsh J. H. The English cookery book, receipts collected by a committee of ladies. London, 1859.

65. Maria Eliza Ketelby Rundell. Mrs.Rundell’s Domestic cookery. London, 1859.

66. Sarah Josepha Hale. Modern house hold cookery. London, 1860.

67. Alvin Wood Chase. Dr. Chase’s Recipes: Or, Information for Everybody. Ann Arbor (Michigan), 1860.

68. John Smith. The principles and practice of vegetarian cookery. London, 1860.

69. Robert Kemp Philp. The family save – all, a system of secondary cookery. London, 1861.

70. Isabella Mary Beeton. The book of house hold management. London, 1861.

71. H.S.C, Cookery. Cookery and domestic economy for young housewives. London, Edinburgh, 1862.

72. Somerville.Cookery and domestic economy. Glasgow, 1862.

73. Charles Elme Francatelli. The Cook’s Guide, and House keepers and Butler’s Assistant. London, 1863.

74. Isabella Mary Beeton. The book of house holdmanagement.London, 1863.

75. Frederick J. Furnivall (ed). Early English Meals and Manners. London, 1868.

76. Thomas Austin,