INDEX TO PETITS PROPOS CULINAIRES 1-55, C
cacao 20, 56
Cajun, origin and meaning 4,75
Cake Decoration (NQ) 26,77
cakes, candle-scented of Thailand 42,25
CALLING THE KETTLE A POT: REVIVING 18TH CENTURY COOKING EQUIPMENT NOMENCLATURE, Lynne Howard Frazer 26,41
camas 13,36
Campbell, Susan
 | And More on Misegun Beans (NQ) 29,60 |
Canada, see No Other Place Like Smith's
A CANADIAN APPLE, Anne Semple 46,36
Canard à la Dodine (NQ) 20,75
'The Canari': a Mystery Pot (NQ) 4,75
THE CANDLE-SCENTED CAKES AND SWEETS OF THAILAND, Richard Hosking 42,25
candlenut 30,18
Cane, R F
| Omelette Gargamelle (NQ) 39,71 |
Capirattata and Capirotada (NQ) 12,70
capirotada (capirattata etc) 8,10; 12,70; 15,31
Capirotada lives on (NQ) 16,69
car engine, cooking on 39,7
cardamom 30,31
Cardiff Conference on Performance, Food and Cookery (NQ) 45,60
A Cardinal's Feast (NQ) 22,74
Carême, as pastry cook 8,50
Carmel, Dalia
| Wondering about the 'Wonder Pot' (NQ) 26,78 |
THE CAROLINE RICE KITCHEN AND THE CREOLE CUISINE OF NEW ORLEANS, Karen Hess 41,24
Carpet Bag Steak (NQ) 32,62
Carrot Jam (NQ) 37,67; 38,67
Carrot Jam in Iran (NQ) 38,68
Carter, Elizabeth
| Christmas in Majorca 33,47 |
| Case of the #The Purple Rice (NQ) 49,61 |
cassia (Chinese cinnamon) 30,20
Celebrino, Eustachio 30,41
Chafing dishes 1,32; 2,58
THE CHAFING DISH, Karen Hess 2,58
Chamberlain, Lesley
| Filimonov: a Russian Brillat-Savarin? 14,31 |
| A Mini-Symposium on New Publications 53,45 |
| On Aphrodisiacs 55,8 |
| Rousseau's Philisophy of Food 21,9 |
| Some Russian Concepts of Food and Cooking 8,41 |
| Tournedos Rossini 24,38 |
| Trifling Points (contribution) 51,32 |
La Chapelle 2,44; 3s,4; 8,35; 9,63
Chapusot, Francesco 5,9
Charms in Puddings (NQ) 22,76
CHARR, A NORTHERN FISH, Charlotte Kipling 17,15
chayote 20,52
cheese
Caerphilly into Camembert 12,72
English 2,71
The Chef's Toque (NQ) 22,74
CHEKHOV AND FOOD, Jean Redwood 30,34
THE CHEKICH, Charles Perry 48,25
THE CHEKICH IN ENGLAND, Peter Brears 51,37
chenapods 34,48
Chenopodium ambrosioides (epazote, goosefoot) 34,45
Cherkasky, Shirley
| 'Good as Gold', a Symposium in Washington DC (NQ) 38,70 |
Cherniavsky, Mark
| A Cardinal's Feast (NQ) 22,74 |
| The Diary of Thomas Turner (NQ) 22,74 |
| The Dowager Queen's Closet Opened 27,17 |
| Facsimile Facts 3,17; 6,69 |
| Lucy Yates, Dr Bushwhacker and Sir Thomas More (NQ) 33,62 |
| Newly Published in Italy (NQ) 28,56 |
Cherniavsky, Mark see also Anne Willan
CHICKEN YASSA, Eva Gillies 5,55
chickpea 18,22-4
chiken in West Africa 5,55
Children of Lucanica (NQ) 43,62
children's books 37,21
chili in Mexico 3,35
China
| crab-stuffed orange recipe 29,22 |
| Dr Yan-Kit so's Food and Culture Tour 31,8 |
| The Eater's Guide to Chinese Characters, 29 34 |
| food of Guangxi Province 44,21; 45,33 |
| mushrooms of Yunan province 26,7; 27,60 |
| oranges 28,53; 29,23 |
| tea soup 45,33 |
Chinese food 7,37; 13,42; 15,30
Chinese keys 30,31
Chinese Postscripts (NQ) 27,60
Chiquart 17,51
chocolate 2,71; 3,34
in the 17th century 14,48; 15,76
material on (NQ) 2,71
chocolate mousse 50,24-5
A Choice Manual and A True Gentlewoman's Delight (NQ) 2,74
Chomel, Noël 3s,10
CHOPPING BOARDS (NQ) 46,48
CHOPSTICKS (NQ) 51,64
chorizo 18,21
Christie, Anthony
| Buddhist Attitudes Towards Food, Aspects of Tradition and Practice in South East Asia 25,23 |
| Pish-Pash (NQ) 35,65 |
Christmas 44,26
Christmas Cake (NQ) 13,78
Christmas food 12,40; 13,77
CHRISTMAS IN MAJORCA, Elizabeth Carter 33,47
La Cipaille, and Sea Pie (NQ) 38,65; 39,68
Clarke, Janet
| Early Bread Books (NQ) 37,70 |
classical Greek cookery
| The Banquet by Phloxenus (new translation with notes) 26,28 |
| Homeric hospitality 35,42 |
| Macedonian Wedding Feast by Hippolochus (new translation) 29,37 |
| thria (fig leaves) 31,56 |
Classical times, peacocks 36,10
Cleofa, Maria de 10,65
Clifton, Claire
| Flowers in Cookery (NQ) 11,67 |
Cloake, Margaret
| Kolivo (NQ) 5,66 |
coal 1,33
THE COCIDO MADRILENO: A CASE OF CULINARY ADHOCISM, Alicia Rios 18,19
cockles, see Stewkey Blues
cocoa 14,48
Coe, Michael D
| The Eater's Guide to Chinese Characters by James D. McCawley 29,34 |
| Olin, not Sandwich? (NQ) 49,59 |
Coe, Michael D and Ernesto Vitetti
| From Quarter-Deck to Cooking Pot 50,36 |
Coe, Sophie
| Aztec Cuisine Part I 19,11 |
| Aztec Cuisine Part II 20,44 |
| Aztec Cuisine Part III 21,45 |
| Eating Guinea Pigs in Italy (NQ) 28,63 |
| Inca Food: Animal and Mineral 29,7 |
| Inca Food: Vegetable 31,29 |
| On Kulich 12,19 |
| Peru: The Inca and the Spaniards 37,27 |
| Soviet Cook Books 16,13 |
Coe, Sophie 47,7
Coe, Sophie - Memorial Prize 51,7; 54,7
coffee
| ageing coffee beans 13,79; 14,60 |
| roasting 4,21; 13,79; 14,60 |
| with spices 4,23 |
Cohen, Bruce
| Mushrooms and Kefir (NQ) 11,66 |
Cohn, Marjorie
| 'Snails', 'Caterpillars' and 'Worms' 27,20 |
Cole, Mary 3,58
collecting old cookery books 3,17
Collen, Jacques
| The Academy for Regional Gastronomy 31,8 |
Collings-Wells, Juliet
| Battenberg Cake 15,77 |
Colman, Andrew
| A Fifth Peppercorn? (NQ) 12,71 |
The Colonial Kitchen of the Dutch in Java, Eloise Smith van Neil 55,12
Colonial Williamsburg Foundation 26,40
comfits 20,24
competition 15,81
CONCERNING CORIANDER, Elizabeth David 2,68
The Confectioner's Art (NQ) 28,61
'conjurer' 26,37
Connell, Dr J J
| On Raymond Blanc's Lobster Problem (NQ) 23,61 |
Conran, Lady Caroline
| Tracta and Trahanas (NQ) 13,76 |
THE CONTINUING SAGA OF TEA SOUP, Chris Hilton 45,33
Cook, Ann 13,10; 14,18
Cook, Rupert
| Mrs Beeton's Recipe No 1639, Hogarth's Marmalade (NQ) 55,60 |
Cooke, Samuel 3,55
cookery book dealers 7,62; 8,68; 9,55; 12,71; 15,80
cookery books
| The Art of Cookery (Jos Cooper) 31,60 |
| Baghdad 6,18; 7,14 |
| British 1800-1914 6,71; 8,73 |
| The British Housewife 31,60; 33,11 |
| Bulgarian 7,34 |
| Burmese 1,72 |
| The Deipnosophists 26,28; 27,47; 29,37 |
| Dutch 16th and 17th c 11,47 |
| The English and Australian Cookery Book 28,11, 13 |
| Fornuftig Madstel (Sensible Cookery) 32,45 |
| French, early 5,66 |
| France, ordering from 12,71; 15,80 |
| French reprints 10,50 |
| The Gardener and the Cook 33,62 |
| German 2,71; 6,34; 9,63 |
| German old 17,70 |
| The Housewife 27,59; 28,56 |
| Iceland in 34,14 |
| Indian 20,76 |
| Italy in 28,56; 30,41, 63; 32,8 |
| Italian, old 16,49 |
| The Jewish Manual 28,11 |
| The New and Complete Cook 29,62; 31,60 |
| New York Academy of Medicine Library 22,58 |
| Norway in 32,45 |
| The Pantropheaon 28,18 |
| Pennsylvanian 15,75 |
| Primitive Cookery 32,19 |
| Receipts of Pastry and Cookery 32,35 |
| reprinted 3,17; 6,69; 7,47; 10,50 |
| role of in professional kitchen 6,31 |
| Romania in 35,7 |
| Spain in 18,31 |
| Syrian 14th c 4,75 |
| 200 recete cercate de bucate… 35,7 |
| USSR in 16,13 |
| Vasa-qver (Pocket-book) 34,13 |
The Art of Cookery Refin'd (1654) 18,40
A Booke of Cookry (1584) 18,17; 25,11, 18
The Good Huswifes Iewell (1596) 25,11, 18
Rare and Excellent Receipts (1690) 19,36
cookery booksellers 16,7; 17,70; 18,8
Cookery and Household Affairs: Books… 1800-1914 (NQ) 6,71; 8,73
COOKERY BOOKS: A CABINET OF RARE DEVICES AND CONCEITS, Lynette Hunter 5,19
COOKERY-BOOK AND ITS CONTEXT (#A): ELIZABETHAN COOKERY AND LADY FETTIPLACE, C Anne Wilson 25,7
cooking apples 20 15
Cooking and Kitchen Skills 40,7
COOKING OF POTATOES IN THE NORTH OF ENGLAND: A RARE DOCUMENT OF 1796, Roy Shipperbottom 45,23
COOKING WITH SLAKED LIME (NQ) 49,57
Cooks, Worshipful Company of 25,46
COOKS, COOKERY WRITERS, RESTAURATEURS FOR THE NEW DICTIONARY OF NATIONAL BIOGRAPHY (NQ) 46,44
Cookson, Caroline (=Caroline Davidson, q.v.)
| The Technology of Cooking in the British Isles 1,23; 3,45 |
Cooper, Jos 18,40; 19,57-8; 31,60
cop suey greens 30,15
copper, use in cooking 2,20; 3,59
coriander 1,18; 2,68; 30,29
CORIANDER, Elisabeth Lambert Ortiz 1,18
corn law 36,21
Cornish Pasties in Mexico (NQ) 40,63
THE COTTAGE COOK, OR MRS JONES' CHEAP DISHES 12,21
COURGETTE BREAD, Myra Hackman 4,50
THE COURT HISTORIAN (NQ) 53,64
cow, wooden 2,74
Cox, Stephen
| The Origins of Saltdough (NQ) 47,62 |
THE CRAB-STUFFED ORANGE Thomas Flögek 27,22
Cracknell, H L and Kaufmann R J
| Translating Escoffier's Le Guide Culinaire 8,60 |
Cram, Phyllis
| Cooking with Slaked Lime (NQ), 49,57 |
Crawford Poole, Shona
| Trifling Points (contribution) 51,34 |
Crawforth, Michael A
| Weighing in the kitchen 17,30 |
CRAYFISH A LA BORDELAISE, Tante Ursule 1,60
Creed, Philip
| The Government Cookbook (NQ) 42,67 |
crême brulée 30,63; 31,61
Creole cuisine 41,24
Creole, origin and meaning 4,75
Les Cretons, and Critten Pies (NQ) 38,64
Les Cretons, and La Cipaille (NQ) 37,65
Les Cretons, and Les Gritons (NQ) 38,64
croquembouche 8,49
LE CUISINIER GASCON, Barbara Wheaton 14,55 (see also 15,73)
culantro 30,29
Cumberland Sauce (NQ) 42,64
'Curdled Eggs' (#first ') (NQ) 27,55
'uring Salad Bowls (NQ) 27,58
Curious Cook (#The) 38,7
curry leaf tree 30,26
CURRY RICE: GAIJIN GOLD, Keiko Ohnuma 52,8
CUSTARD TARTS, Tante Ursule 2,18