Browse Titles - 23 results
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International Culinary Magazine, Vol. 1 No. 1
(1913); edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol.,1 No. 1, June, 1913 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1913, originally published 1913), 24 page(s)
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This issue of the magazine includes the following topic...
Sample
(1913); edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol.,1 No. 1, June, 1913 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1913, originally published 1913), 24 page(s)
Description
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This issue of the magazine includes the following topics: a lively discussion on finding employment in the culinary field, association news, a description of a variety of soups and salads, r...
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This issue of the magazine includes the following topics: a lively discussion on finding employment in the culinary field, association news, a description of a variety of soups and salads, recipes from famous chefs, a discussion on the correct usage of the culinary terms à la chasseur and Hunter Style, and lastly, a look at a decadent Parisian dinner with the menu and price list included.
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Date Written / Recorded
1913
Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Adolphe Meyer, fl. 1913
Date Published / Released
1913, 1913-06
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Employment, Foods, Cooking, Gastronomy, The Gilded Age & Progressive Era (1876–1913), English, French, Americans, Greeks, Germans, Scots
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International Culinary Magazine, Vol. 1 No. 2
(1913); edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 2, July, 1913 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1913, originally published 1913), 26 page(s)
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: inst...
Sample
(1913); edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 2, July, 1913 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1913, originally published 1913), 26 page(s)
Description
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: instructions from a hotel man to his chef, a culinary museum in Paris, a message to the members of the International Mutual Cooks & Pastry...
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: instructions from a hotel man to his chef, a culinary museum in Paris, a message to the members of the International Mutual Cooks & Pastry Cooks Association of N. Y., Anglo-American soups, food preparation for cooking, recipes of famous chefs, recipes of modern cookery, French recipes, a look at how eggs are eaten by different nations.
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Date Written / Recorded
1913
Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Adolphe Meyer, fl. 1913
Date Published / Released
1913, 1913-07
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Cooking, Foods, Gastronomy, The Gilded Age & Progressive Era (1876–1913), Italians, Americans, Spanish, French
×
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International Culinary Magazine, Vol. 1 No. 3
(1913); edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 3, August, 1913 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1913, originally published 1913), 24 page(s)
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: a di...
Sample
(1913); edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 3, August, 1913 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1913, originally published 1913), 24 page(s)
Description
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: a discussion on the difficult question of finding employment in other countries, the Rhode Island Clam Bake, an article on the Department o...
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: a discussion on the difficult question of finding employment in other countries, the Rhode Island Clam Bake, an article on the Department of Welfare Work, Anglo-American soups, the economy of culinary fats, recipes from famous chefs, a look at the purpose of food, recipes of modern cookery.
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Date Written / Recorded
1913
Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Adolphe Meyer, fl. 1913
Date Published / Released
1913, 1913-08
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Cooking, Foods, Gastronomy, The Gilded Age & Progressive Era (1876–1913), Scots, Americans, French
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International Culinary Magazine, Vol. 1 No. 4
(1913); edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 4, September, 1913 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1913, originally published 1913), 26 page(s)
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: the...
Sample
(1913); edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 4, September, 1913 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1913, originally published 1913), 26 page(s)
Description
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: the origins of macaroni, cookery in the United States, more about the higher education of cooks, a report from the employment office, recip...
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: the origins of macaroni, cookery in the United States, more about the higher education of cooks, a report from the employment office, recipes from famous chefs- Eugene Sauvigne, cooking with eggplants, a look at cooks and cooking, dietary nicknames, modern cookery recipes, when tea was a luxury, the evolution of bread, and the personal breveties of chefs.
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Date Written / Recorded
1913
Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Adolphe Meyer, fl. 1913
Date Published / Released
1913, 1913-09
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Gastronomy, Foods, Cooking, The Gilded Age & Progressive Era (1876–1913), English, Italians, French, Americans
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THEODORE M. LA MANNA
written by Adolphe Meyer, fl. 1913; edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 no. 5, International Culinary Magazine, Vol. 1 No. 5, October 1913 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1913)
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: the...
Sample
written by Adolphe Meyer, fl. 1913; edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 no. 5, International Culinary Magazine, Vol. 1 No. 5, October 1913 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1913)
Description
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: the season's end, a look at apples, a report from the employment office, oyster recipes, a discussion on Theodore LaManna, the origin and p...
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: the season's end, a look at apples, a report from the employment office, oyster recipes, a discussion on Theodore LaManna, the origin and progress of culinary art, Spanish fare, recipes of modern cookery, foodless diets, professional eating man, and adding apples to one's diet.
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Field of Study
Food Studies Online
Content Type
Periodical article
Contributor
Adolphe Meyer, fl. 1913
Author / Creator
Adolphe Meyer, fl. 1913
Date Published / Released
1913-10, 1913
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Person Discussed
Theodore M. La Manna, fl. 1913-1915
Topic / Theme
Gastronomy, Foods, Cooking, Cooks, The Gilded Age & Progressive Era (1876–1913), Italians
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International Culinary Magazine, Vol. 1 No. 6
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 6, December, 1913 (Arlington, VA: International Mutual Cooks and Pastry Cooks Association of New York, 1913, originally published 1913), 32 page(s)
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: the...
Sample
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 6, December, 1913 (Arlington, VA: International Mutual Cooks and Pastry Cooks Association of New York, 1913, originally published 1913), 32 page(s)
Description
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: the origin of puff paste, twenty-five ways of preparing kidneys, broiling, meeting of the delegates, the report from the employment office,...
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: the origin of puff paste, twenty-five ways of preparing kidneys, broiling, meeting of the delegates, the report from the employment office, coconut butter for cooking, a food index, recipes with Theodore M. LaManna, early English food and cooking, recipes from famous chefs, cooking in Iceland- with recipes included, a remarkable frying pan, an underground farm, and red bottles to preserve milk.
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Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Adolphe Meyer, fl. 1913
Date Published / Released
1913, 1913-12
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Cooking, Foods, Gastronomy, The Gilded Age & Progressive Era (1876–1913), Icelanders, French, English, Americans
Sections
×
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International Culinary Magazine, Vol. 1 No. 7
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 7, January, 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914), 30 page(s)
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: conc...
Sample
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 7, January, 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914), 30 page(s)
Description
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: concerning menus and culinary fantasy, early English food and cooking, a look at what are cooks, a report from the employment office, recip...
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: concerning menus and culinary fantasy, early English food and cooking, a look at what are cooks, a report from the employment office, recipes from Grevillo, Bentz, Stradella, and Sormani, biographies and recipes, finding a way out of a dilemma, a seasonable luncheon, coffee from dried figs, doctored fruit, dried egg industry, and halibut ice cream.
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Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Adolphe Meyer, fl. 1913
Date Published / Released
1914, 1914-01
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Gastronomy, Foods, Cooking, World War I & Jazz Age (1914–1928), Italians, Americans, French, English
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International Culinary Magazine, Vol. 1 No. 8
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 8, February 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914), 30 page(s)
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: a lo...
Sample
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 8, February 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914), 30 page(s)
Description
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: a look at poultry as food, the error of iced sorbet, an opinion on Argentina beef, international dinners, a discussion on why American wome...
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: a look at poultry as food, the error of iced sorbet, an opinion on Argentina beef, international dinners, a discussion on why American women are poor cooks, recipes by Perraudin, Kleindiensr, and Riborby, more dishes from Delmonico, and the wines of Portugal.
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Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Adolphe Meyer, fl. 1913
Date Published / Released
1914, 1914-02
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Foods, Gastronomy, Cooking, World War I & Jazz Age (1914–1928), French, Italians, English, Americans
×
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International Culinary Magazine, Vol. 1 No. 9
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 9, April 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914), 24 page(s)
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: the...
Sample
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 9, April 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914), 24 page(s)
Description
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: the evolution of food preservation, the architect and the kitchen, a report from the employment office, simulated colettes, recipes from Ch...
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This magazine issue includes the following topics: the evolution of food preservation, the architect and the kitchen, a report from the employment office, simulated colettes, recipes from Charles F. Lewit and Georges Perraudin, lenten dishes, and recipes from noted menus.
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Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Adolphe Meyer, fl. 1913
Date Published / Released
1914, 1914-04
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Foods, Gastronomy, Cooking, World War I & Jazz Age (1914–1928), French, Italians, Americans, English
Sections
×
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International Culinary Magazine, Vol. 1 No. 10
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 10, May 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914), 26 page(s)
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This issue of the magazine includes the following topic...
Sample
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 1, No. 10, May 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914, originally published 1914), 26 page(s)
Description
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This issue of the magazine includes the following topics: the evolution of food preservation by refrigeration, a remembrance of the culinary figure- Chas. Reculet, facts about coffee, the hi...
The International Culinary Magazine is published monthly in the interest of all those connected with the purchasing, preparing, and serving of food. Its columns are open to articles and discussions upon all subjects of interest to culinary art and gastronomy. This issue of the magazine includes the following topics: the evolution of food preservation by refrigeration, a remembrance of the culinary figure- Chas. Reculet, facts about coffee, the history of the chafing-dish, an open letter to the editor, preventing blindness and death from wood alcohol, a look at potatoes, a variety of recipes, a discussion on harvesting salt, Jules Ellerkmann's steak and chicken patty recipes, the diet of British Royalty, and the preparation of olive oil.
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Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Adolphe Meyer, fl. 1913
Date Published / Released
1914, 1914-05
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Foods, Cooking, Gastronomy, World War I & Jazz Age (1914–1928), Swiss, Americans, French, English
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