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INDEX TO PETITS PROPOS CULINAIRES 1-55, T, U, V, W, Y & Z

 

TABBOULEH! TABBOULEH! TABBOULEH! Claudia Roden 2,61 (and see 7,66)

Tai Luk and Squid Ink (NQ) 45,62

Taillevent 2,11; 17,45; 25,54

tamarind 30,21

Tante Ursule
Crayfish à la Bordelaise 1,60
Custard Tarts 2,18

Targett, Peter
About John Farley (NQ) 44,61
The Age of Wooden Cutting Boards (NQ) 45,62
Edward Kidder: His Book and His Schools 32,35
4th Edition (1630) of Murrell's Two Bookes… (NQ) 15,72
On Nutmeg (NQ) 24,57; 28,59
Tomatoes (NQ) 22,79

taro 28,7; 30,15

TARO: THE ROOT THAT LAUNCHED A THOUSAND SHIPS, Deni Brown 28,7

A TARRAGON PROBLEM (NQ) 53,64

taste, system for rating 13,25

TAVERN COOK TEXTS (NQ) 55,63

Tax Freeman, Susan
Mining the Pig Slaughter: An Appreciation of a Culinary Ethnography from Spain 48,47

tea 52,16-21
in Japan 14,12
in Russia 4,57

tea soup 45,33

TEA AND BUTTER (NQ) 53,66

THE TECHNOLOGY OF COOKING IN THE BRITISH ISLES, Caroline Davidson 1,23; 3,45

Tee, George
Samphire 15,40

TEMPE: A JAVANESE HEALTH FOOD COMES WEST, Sri Owen 5,13

tempeh 27,56

TEMPTING THE TABLE (NQ) 46,50

termites, mushroom-growing of Uganda 44,35

TERRINES, Richard Oleny 7,26

Thailand
candle-scented cakes and sweets 42,25
fungi 40,12

Theatrum Fungorum 43,22

Thick, Malcolm
Sir Hugh Plat's Promotion of Pasta as a Victual for Seamen 40,43

Third Leeds Symposiums (NQ) 27,54

THIRD SYMPOSIUM OF AUSTRALIAN GASTRONOMY, Barbara Santich 26,25

This, Hervé
Secrets Still Locked in the Casserole (NQ) 44,62

Thompson, Porter
Old Bodrow's Shrimp and Ham Jambalaya 15,14

Thompson, Sheila
Leaves from a Lowland Scots Recipe Book 1,15

Thorlacius, Sigrídur
Do You Know Syrk? 4,34

Thorne, John
Drenching Beef with Porter; and Rolling Cheese Boxes (NQ) 49,62
Edward FitzGerald and Vegetarianism (NQ) 33,59
Ful Medames (NQ) 40,60
In a Pickle (NQ) 16,68
PDT in Indiana (NQ) 16,68

Three Scientific Questions (NQ) 22,72

THREE NOTES: ORIENTAL AND LEVANTINE, Charles Perry 15,29

thria (fig leaves) 31,56

Tibet 10,64

TIDINGS FROM LITHUANIA, Catherine Brown 48,37

The Tilling Society 41,15

Tin Apple Roasters (NQ) 7,63; 10,66

TO MAKE STRAWBERRY JAM, Richard Olney 5,11

Toivakka, Matti, and others
A Fishy Miscellany 2,37

tomato ketchup 39,35

tomato recipes requested 35,64

TOMATO KETCHUP IN FRENCH-SPEAKING CANADA (NQ) 41,69

Tomatoes (NQ) 22,79

Toomre, Joyce
Mrs Molokhovets (NQ) 18,65
Schuyler's 'Diner à la Russe': Some Reflections and Recipes 32,11
Soyer's Soups 13,48
Soyer's Soups (NQ) 11,67

TOURNEDOS ROSSINI, Lesley Chamberlain 24,38

tous les mois 16,69; 17,68

Tous les mois (NQ) 17,68

Tower, Jeremiah
The 'Canari': a Mystery Pot (NQ) 4,75
Pear and Watercress Soup 1,42

TRACKLEMENTS (NQ) 47,63

/TRACKLEMENTS': A NORTH COUNTRY VIEW (NQ) 46,46

'TRACKLEMENTS' SOURCED? (NQ) 46,44

'TRACKLEMENTS' - ANOTHER NORTH COUNTRY VIEW (NQ) 46,47

tracta 12,37; 13,76; 14,58

Tracta and Trahanas (NQ) 13,76

Tracta, Trahana, Kishk (NQ) 14,58

Trade Catalogues with Illustrations of Ice and Ice Cream Moulds (NQ) 2,76

trahana 13,76; 14,58

TRAKHANAS REVISITED, Charles Perry 55,34

TRAMP SOUP (NQ) 49,63

TRANSLATING ESCOFFIER'S LE GUIDE CULINAIRE, H L Cracknell & R J Kaufmann 8,60

TRANSPARENT PLEASURES - THE STORY OF THE JELLY: PART ONE, Peter Brears 53,8

TRANSPARENT PLEASURES - THE STORY OF THE JELLY: PART TWO, Peter Brears 54,25

THE TRAVELS OF DOLMADES, Birgit Siesby 5,52

A TREASURY OF CAKES: items from the 'Lady Gomme archive' 35,50

tributes to
Martin Bamford 12,59
Eleanor Lowenstein 7,7
Waverley Root 13,7
José Wilson 7,59

trifle, see Helen J Saberi, also: 51,32-6 (see also: syllabub)

TRIFLES AGAIN - OF ALBANIA, OF MALTA, IN AN APHRODISIAC ROLE, ETC ETC, Various Contributors 52,48

TRIFLING POINTS, various contributors 51,32

A Trio of Unconnected Queries (NQ) 27,59

tropical fruit 38,50

A TRUE GENTLEWOMAN'S DELIGHT, Elizabeth David 1,43 (see also 2,74)

truffler, home-made 13,75

truffles 4,76; 6,68
see also Desert Truffles

Truffles in Early English Cookery (NQ) 6,68

TRUFFLES AND MORELS IN 18TH CENTURY RECIPES, Alan Davidson 33,11

Tucker, Professor Arthur O
Botanical and Pharmacological Comments 48,13
The Case of the Purple Rice (NQ) 49,61
A Tarragon Problem (NQ) 53,64

Tullberg, William
Roaring for Mustard 8,29

TUP'S HEAD, USQUEBAUGH, AND OTHER GUDE VIVERS: FOOD IN SCOTT'S ROB ROY, Rose Arnold 37,54

turkey 3,36

Turkey, cookery books up to 1927 36,29

Turkish cookery 5,35; 14,45

Turkish Food History Congress, 1990 (NQ) 35,64

THE TURKISH CRESCENT AND THE DANISH PASTRY, Birgit Siesby 30,7

Turk's Head (NQ) 53,65; 54,64

turmeric 30,30

TUSCAN COLD-PRESSED EXTRA VIRGIN OLIVE OIL, Leslie Zyw 7,8

Tuscany, olive growing 36,49

Twelfth Night Cakes (NQ) 3,58

TWELFTH-NIGHT TRIFLE, B A Henisch 21,36

Two Mystery Illustrations (NQ) 41,71

Two Queries: (1) On Mortars and (2) On Tropical Freshwater Fish as Food (NQ) 34,62

Two Tibetan Improvisations (NQ) 10,64

TWO NOTES ON BEANS, Lynda Brown 24,42

TWO PEARLS FROM CALIFORNIA, Ian Jackson 43,49

TWO RECIPES FROM ANCIENT MEXICO, Gilvert A Voss 27,30

TWO 'NEW' EIGHTEENTH-CENTURY COOKERY BOOKS, Gilly Lehmann 53,22


udder cookery 26,60; 27,49; 30,60

UDDER AND OTHER EXTREMITIES: RECIPES FROM THE JEWS OF YEMEN, Barbara Kirshenblatt-Gimblett 27,49

Uganda, mushroom-growing termites 44,35

'THE ULTIMATE ANCHOVY' AND TEA SOUP, Chris Hilton 44,21

UNCLE HAL'S DELICIOUS ICES, OR THE CURIOUS COOK APPRAISED, Nicholas Kurti 38,7

Unlined Copper (NQ) 3,59

'AN UNUSUAL COPY OF DUMAS' GRAND DICTIONNAIRE DE CUISINE, Michael McKirdy 38,55

Urbain-Dubois 8,55

'urine' yeast 27,57

USA
Creole cuisine of New Orleans 41,24
South Carolina 41,24
Taos trail 44,42

The Use of Spices in England (NQ) 8,74

Use of the English Epergne in the Early 18th Century (NQ) 15,78

THE USE OF COPPER IN COOKING, Alan Davidson 2,20

Uses of Vine Leaves? (NQ) 30,62

Uzbekistan, see The Chekich



van der Steen, Eveline J
Babylonian Recipes (NQ) 41,70
Fiery Furnaces, Bread Ovens in the Ancient Near East 42,30

van Oosterhout, Bas
Tai Luk and Squid Ink (NQ) 45,62

Vandyke Price, Pamela
Butter on Bread: and Something on Marmalade (NQ) 27,62
Mothering a 'Mum' 27,34
A Sung in Pudding (NQ) 24,59

Vannithone, Soun, artwork by 47,8; 36

Varey, Simon
Hell Upon Earth, or the Joys of Viper Soup 50,54
New Light on Edward Kidder's Receipts 39,46
One Lump or Two? Tea Consumption in 18th-Century Britain 52,16

VEGETABLE CANDY 21,33

vegetables in Italian cookery 12,8

Velasquez and eggs, see Riley, Gillian

verjuice 7,30

Vernet, Horace 32,12

verse recipes 1,70; 21,30

Victoria, Queen, see Queen Victoria

VINCENT LA CHAPPELLE, Philip & Mary Hyman 8,35

vinegar 8,70; 9,62

vinegar culture 27,34

viper soup 50,54-6

VIPER SOUP, VIPER BROTH, VIPER WINE, Jennifer Stead 51,11

Virginia, records of old kitchens 9,31

Vitetti, Ernesto see Coe, Michael D

voidée 20,24

Voiders (NQ) 14,60

von Hassell, Agostino
Military Food (NQ) 42,67

Voss, Gilbert A
Two Recipes from Ancient Mexico 27,30

 

Wagner, Peter 6,37; 7,47

'WAH-TO-YAH': A TEENAGER'S REPORTS ABOUT FOOD ON THE TAOS TRAIL, Johan Mathiesen 44,42

Waines, David
Of Carp and Caliphs 10,41

WAIST-DEEP IN ICE CREAM, The Editors 2,36

Walbridge, Shaun
E Taylor's Cookery Book of 1769 (NQ) 37,70

Ward, Janet
Mrs Berry's Trifle 3,38

Warren, Eliza 22,11

Washing Almonds? (NQ) 35,66

water cress 30,16

water hyssop 30,27

water parsley 30,29

water spinach 30,16

water ices: see ice cream

Ways of Encouraging Small Producers of Quality Food (NQ) 10,61

'WE ALL WANT SOME FIGGY PUDDING', Anne Atkins 12,40

Weaver, William Woys
La Chapelle's Fish with Sauerkraut (NQ) 9,63
Funeral Biscuits (NQ) 20,75
Further Notes on the Patent Conjurer (NQ) 37,68
Hydropathic Pudding: and Lucknow Sauce (NQ) 19,61
Lifting the lid on the patent conjurer 26,37
Malt Vinegars in America (NQ) 9,62
Pie Crust Decorations in Early American Cookery (NQ) 28,57
Schinckel's Spice Powder 10,39
Shad Cookery in Old Philadelphia 11,7
'Striebelie' (NQ) 15,74

THE WEDDING FEAST OF CARANUS THE MACEDONIAN by Hippolochus, Andrew Dalby 29,37

WEIGHING IN THE KITCHEN, Michael A Crawforth 17,30

Welds, Kathryn
Maria de Cleofa (NQ) 12,65

WELSH COOKERY BOOKS, R Elwyn Hughes 50,51

Westrip, Joyce
Indian Cookbooks in English NQ) 20,76

Whallon, Dorothy C
Red Peppercorns (NQ) 15,78

What Did They Do With It? (NQ) 24,61

What is an Egg-perfumer? (NQ) 15,78

What is Madrian? (NQ) 30,61

WHAT WAS THE OLD WOMAN DOING? OR, WHAT VELASQUEZ WAS REALLY SHOWING US, Gillian Riley 50, 8

WHAT WAS TRACTA?, Charles Perry 12,37

wheat, boiled 1,55; 2,75; 5,66; 9,61

Wheaton, Barbara
Le Cuisinier Gascon 14,55
No Hoax (NQ) 16,66

When rhubarb was first used as food? (NQ) 26,79

WHEN SHAD CAME IN: SHAD COOKERY IN OLD PHILADELPHIA, William Woys Weaver 11,7

WHENCE THE SAMOVAR?, Robert Smith 4,57

WHERE ARE THE POUTING NIBBLERS OF YESTERYEAR? OR, WHAT HAPPENED TO BOUDOIR BISCUITS? Helen J Saberi 49,42

WHEREABOUTS OF A MANUSCRIPT RECIPE BOOK OF 1683 (NQ) 46,49

whey, uses of 4,37

WHIMS AND FANCIES OF A TRIFLE-LOVER, OR, 'AN IDLE TALE, A THING OF NO IMPORTANCE' Helen J Saberi 50, 11

Whisky and Marmalade (NQ) 26,77

White, Eileen
Breakfast with Jane Austen 47,43
'Tracklements' - Another North Country View (NQ) 46,47

Whittemore, P J
Bakewell Tart (NQ) 8,71

WHO WROTE SOYER'S PANTROPHEON? Michael McKirdy 29,18

Why Huss? Or Uss? (NQ) 6,67

wild foods 15,8

WILD THINGS, Thom Jaine 15,8

Willan, Anne and Mark Cherniavsky
Bookish Comments from the Château du Feÿ 51,51

William Gelleroy (NQ) 12,69

Williams, Jacqueline
Trifling Points (contribution) 51,34

Williams, Tokunbo
Wine in Seafood Cookery 11,44

Williams, Vicky
Musings on Syllabub, or Couldn't Charles II Smell it? 52,51

Williamson, Mary
Marmalade in New Found Lands (NQ) 21,71

Wilson, C Anne
A Choise Manuel and a True Gentlewoman's Delight (NQ) 2,74
A Cookery-Book and its Context: Elizabethan Cookery and Lady Fettiplace 25,7
Diets, Plasters and Wound Drinks 13,27
Early Newspaper Cookery Columns (NQ) 3,59
The French Connection (in two parts) 2,10; 4,8
I'll to Thee a Simnel Bring 19,46
Leeds Symposium 1987 (NQ) 24,57
Leeds Symposium 1989 (NQ) 30,59
Leeds Symposium 1990 (NQ) 33,58
Leeds Symposium 1991 (NQ) 36,59
Leeds Symposium 1993 (NQ) 41,65
A Leeds Symposium on 'Banquetting Stuffe' (NQ) 20,73
Leeds Symposium on Food and History, April 1994 (NQ) 44,62
Leeds Symposium on Food History (NQ) 47,61; (NQ) 51,64; (NQ) 54,65
Marmalade in New Found Lands 18,34
Meals and Mealtimes: Then and Now 45,7
The Poorman Orange (NQ) 28,53
The Saracen Connection (in two parts) 7,13; 8,19
Sugarcraft (NQ) 31,57
Third Leeds Symosium (NQ) 27,54

WINE IN SEAFOOD COOKERY, Tokunbo Williams 11,44

A WINGED EPICURE, SOME PRELIMINARY FINDINGS, Lynda Brown 22,20

WINTER COMFORTS: COOKING SCENES IN MEDIEVAL CALENDARS, Bridget Ann Henisch 50,25

A WINTER QUICHE, Rosemary Davidson 10,20

Witteveen, Joop
A Frisian Kitchen 39,52
The Great Birds, part 4, Peacocks in History 32,23
The Great Birds, part 5: Preparation of the Peacock for the Table 36,10
On Swans, Cranes and Herons: Part 1, Swans 24,22
On Swans, Cranes and Herons: Part 2, Cranes 25,50
On Swans, Cranes and Herons: Part 3, Herons 26,65
Poffertjes (aka Bollebuisjes) 49,27
Potash and Hartshorn Salt (NQ) 21,66
Rose Sugar and Other Medieval Sweets 20,22
Sterbeeck and his Theatrum Fungorum 43,22
Sterbeeck and his Theatrum Fungorum, Part II 46,17
What is Madrian? (NQ) 30,61

Witty, Helen
'Curdled Eggs' (NQ) 27,55

Wolley, Hannah 5,25; 9,66

Wondering about the 'Wonder Pot' (NQ) 26,78

Wondrausch, Mary
Carrot Jam (NQ) 37,67
Dorothy Harley 54,42
Egg Holders (NQ) 21,65
My Use of Soapwort 48,12
A Potter's Beans (NQ) 25,78
Voiders (NQ) 14,60
Wooden Cutting Boards Safer Than Plastic Ones? (NQ) 44,60

THE WONDROUS SANDWICH, Audrey Levy 55,25

Wood, His Honour Judge
Ranelagh Cake (NQ) 20,78

A Wooden Cow (NQ) 2,74

worms, see Diet of Worms, and Army Worm; also several NQ items - 52,61; 53,67; 54,65-6

wound drinks 13,30

WRITTEN IN SUGAR: THE PHENOMENOLOGY OF ROCK, Laura Mason 49,22


Yassky, Dov
Orwell on Food (NQ) 22,78

Yeomans, Barbara
On Translating Rumohr 36,7

yerbanis 27,30

YIN AND YANG TODAY, Elaine Kirs 7,37

yoghourt, Bulgarian 7,35

Yolton, Jean S
Locke's 'Coquinaria' 14,39
'Striebelie'? (NQ) 14,60

YORKSHIRE OATCAKES, PAST AND PRESENT, Lynda Brown 20,29

You Can't Win (NQ) 2,73

YULE-DOOS, POP-LADIES AND PIG-HOGS, Peter Brears 44,26



Xmas, see Christmas



zedoary 30,31

ZHONGGUO PENGREN - A MONTHLY GASTRONOMIC JOURNAL PUBLISHED IN THE PEOPLE'S REPUBLIC OF CHINA, Yan-Kit So 20,65

ZUKANDA AND OTHER DELICACIES: HAUTE CUISINE IN THE DAYS OF HAMMURABI, Evelyn J van der Steen 51,40

zuccata 20,26

zuppa inglese, see trifle

Zyv, Mrs Leslie
Olive Oil and Agresto Illustrations (NQ) 8,70
Tuscan Cold Pressed Extra Virgin Olive Oil 7,8

Zyw, Michael
Olive Growing at Poggio Lamentano 36,49