Browse Titles - 10 results
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HALIBUT ICE CREAM
edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 No. 7, 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)
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, 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)
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 article
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
Cooking, Ice creams, sorbets, etc., World War I & Jazz Age (1914–1928), Italians, Americans, French, English
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Iced Sorbet Error
written by Charles Herman Senn, fl. 1914; edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 No. 8, 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), 180-181
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
written by Charles Herman Senn, fl. 1914; edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 1 No. 8, 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), 180-181
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 article
Contributor
Adolphe Meyer, fl. 1913
Author / Creator
Charles Herman Senn, fl. 1914
Date Published / Released
1914, 1914-02
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Gastronomy, Ice creams, sorbets, etc., World War I & Jazz Age (1914–1928), English
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International Culinary Magazine, Vol. 2 no. 1
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 2. No. 1, October 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914), 44 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. 2. No. 1, October 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914), 44 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 story of the leek, seasonable recipes, a curious bill of fare, bulletin on pure food, use of fruit as foods, and the story of yeast and...
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 story of the leek, seasonable recipes, a curious bill of fare, bulletin on pure food, use of fruit as foods, and the story of yeast and leaven.
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Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Adolphe Meyer, fl. 1913
Date Published / Released
1914-10, 1914
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, French, English, Americans
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International Culinary Magazine, Vol. 2. no. 2
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 2. No. 2, November 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914), 34 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 some of the following topi...
Sample
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 2. No. 2, November 1914 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1914), 34 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 some of the following topics: the story of the bean, onion soups, legumes, whether or not cookery is on the decline, a poem concerning buckwheat cakes, Thanksgiv...
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 some of the following topics: the story of the bean, onion soups, legumes, whether or not cookery is on the decline, a poem concerning buckwheat cakes, Thanksgiving dinner, menus served, cooking with winter vegetables, different uses of bread, uses of chestnuts, an ode to sausages, modern recipes, a discussion on milk-fed chickens, coconut, Noscaros, Grape-Ola, a bulletin on clean food, and many more subjects of interest.
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Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Adolphe Meyer, fl. 1913
Date Published / Released
1914-11, 1914
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, French, English, Americans
Sections
×
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Gorgonzola Cheese
written by Theodore M. La Manna, fl. 1913-1915; edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 2. no. 4, International Culinary Magazine, Vol. 2. No. 4, January 1915 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1915)
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 some of the following topi...
Sample
written by Theodore M. La Manna, fl. 1913-1915; edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 2. no. 4, International Culinary Magazine, Vol. 2. No. 4, January 1915 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1915)
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 some of the following topics: a look at scallops, caviar, macaroni, chop suey, sweet potatoes, new English dishes, culinary hints, food standards, the evolution...
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 some of the following topics: a look at scallops, caviar, macaroni, chop suey, sweet potatoes, new English dishes, culinary hints, food standards, the evolution of the cooking stove, baked beans, apple pie, gorgonzola cheese, pork, the parcel post system, Mr. Edmond Davenel, modern recipes, a Russian dinner, and many more.
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Field of Study
Food Studies Online
Content Type
Periodical article
Contributor
Adolphe Meyer, fl. 1913
Author / Creator
Theodore M. La Manna, fl. 1913-1915
Date Published / Released
1915-01, 1915
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Cheeses, World War I & Jazz Age (1914–1928), Italians, French
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Great Butter Market
edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 2. no. 6, International Culinary Magazine, Vol. 2. No. 6, March 1915 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1915)
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 some of the following topi...
Sample
edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 2. no. 6, International Culinary Magazine, Vol. 2. No. 6, March 1915 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1915)
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 some of the following topics: The Story of Chaud-Froid; Asparagus and Its Preparation; Recipes of High Class Cookery; French Pancakes; Olive Oil.
Field of Study
Food Studies Online
Content Type
Periodical article
Contributor
Adolphe Meyer, fl. 1913
Date Published / Released
1915-03, 1915
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Butter, World War I & Jazz Age (1914–1928)
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International Culinary Magazine, Vol. 2. No. 7
(1915); edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 2, No. 7, April, 1915 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1915, originally published 1915), 34 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 some of the following topi...
Sample
(1915); edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 2, No. 7, April, 1915 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1915, originally published 1915), 34 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 some of the following topics: the story of the strawberry, meals in foreign lands, modern high class cookery recipes, the origin of the truffle, dinner by Mr. T....
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 some of the following topics: the story of the strawberry, meals in foreign lands, modern high class cookery recipes, the origin of the truffle, dinner by Mr. T. D. Green, Dinner by Mr. George C. Boldt, French pancakes, puddings, strawberry recipes, discussions regarding cutlery, and many other subjects.
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Date Written / Recorded
1915
Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Adolphe Meyer, fl. 1913
Date Published / Released
1915, 1915-04
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Gastronomy, Cooking, Foods, World War I & Jazz Age (1914–1928), English, Italians, Americans, French
×
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International Culinary Magazine, Vol. 2. no. 8
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 2. No. 8, May 1915 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1915), 34 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 some of the following topi...
Sample
edited by Adolphe Meyer, fl. 1913, in International Culinary Magazine, Vol. 2. No. 8, May 1915 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1915), 34 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 some of the following topics: the story of the Shad, supper in Rome, salade a la maxim, a chat on mushrooms, inexpensive soups, savory salads, Dr. Brush's Kumys...
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 some of the following topics: the story of the Shad, supper in Rome, salade a la maxim, a chat on mushrooms, inexpensive soups, savory salads, Dr. Brush's Kumyss, pinjean the national dish, modern cookery recipes, stewed duck and peas, bran cookies, and many other subjects.
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Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Adolphe Meyer, fl. 1913
Date Published / Released
1915-05, 1915
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), English, Italians, French, Americans
Sections
×
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Kuxit
written by Edward S. Hodgskin, fl. 1914-1915; edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 2. no. 9, International Culinary Magazine, Vol. 2. No. 9, June 1915 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1915)
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 some of the following topi...
Sample
written by Edward S. Hodgskin, fl. 1914-1915; edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 2. no. 9, International Culinary Magazine, Vol. 2. No. 9, June 1915 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1915)
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 some of the following topics: a review of the Kuxit butter product, a day in the country, seasonable desserts, high cookery recipes, noodles, coffee, Automobile...
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 some of the following topics: a review of the Kuxit butter product, a day in the country, seasonable desserts, high cookery recipes, noodles, coffee, Automobile Basket Party recipes, canning fruits, Mapleine, currant jelly, Hotel Ansley, Clarebelle Chili Sauce, cook books spring water, and vegetarianism.
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Field of Study
Food Studies Online
Content Type
Review
Contributor
Adolphe Meyer, fl. 1913
Author / Creator
Edward S. Hodgskin, fl. 1914-1915
Date Published / Released
1915-06, 1915
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Cooking, Butter, World War I & Jazz Age (1914–1928), English, Italians, French, Americans
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Dr. Brush's Kumyss
written by Edward S. Hodgskin, fl. 1914-1915 (1915); edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 2. No. 11, International Culinary Magazine, Vol. 2, No. 11, August, 1915 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1915, originally published 1915)
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 some of the following topi...
Sample
written by Edward S. Hodgskin, fl. 1914-1915 (1915); edited by Adolphe Meyer, fl. 1913; in International Culinary Magazine, Vol. 2. No. 11, International Culinary Magazine, Vol. 2, No. 11, August, 1915 (New York, NY: International Mutual Cooks and Pastry Cooks Association of New York, 1915, originally published 1915)
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 some of the following topics: the reformation of cooking, corn, egg dishes, Grecian currant jelly and jam, olives, what women eat, cooling water, wine cups, lob...
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 some of the following topics: the reformation of cooking, corn, egg dishes, Grecian currant jelly and jam, olives, what women eat, cooling water, wine cups, lobster, bread-baking, American gerichte, Dr. Brush's Kumyss, the value of onions, sugar and muscular power, ozone water purification, German potatoes, and Simla, India.
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Date Written / Recorded
1915
Field of Study
Food Studies Online
Content Type
Periodical article
Contributor
Adolphe Meyer, fl. 1913
Author / Creator
Edward S. Hodgskin, fl. 1914-1915
Date Published / Released
1915, 1915-08
Publisher
International Mutual Cooks and Pastry Cooks Association of New York
Series
International Culinary Magazine
Topic / Theme
Milk, World War I & Jazz Age (1914–1928)
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