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• The laird and farmer : A dialogue upon farming, trade, cookery, and their method of living in Scotland, balanc'd with that of England. In sixteen chapters. By a native of the country: who has had a nigh connection with masters and tenants, and knows the manner and method of their common people's living, &c
  by: Author of the Familar catechism
  Published: (1750)
• England's newest way in all sorts of cookery : pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the Manner of placing Dishes upon Tables; And the Newest Fashions of Mince-Pies. By Henry Howard, Free-Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchelsea. Like Wise The Best Receits for making Cakes, Mackroons, Biskets, Ginger bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several sorts
  by: Howard, Henry
  Published: (1717)
• Cookery and pastry : As taught and practised by Mrs. Maciver, Teacher Of Those Arts In Edinburgh. A new edition. To which are added, for the first time, figures of dinner and supper courses, from five to fifteen dishes. Also, a correct list of everything in season For Every Month In The Year
  by: MacIver, Susanna
  Published: (1787)
• The professed cook : or, the modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery. In Which The French Names of all the different Dishes are given and explained, whereby every Bill of Fare becomes intelligible and familiar. Containing I. Of Soups, ... and Broths. II. Of Sauces. III. The different Ways of dressing Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of First Course Dishes. V. Of dressing Poultry. VI. Of Venison. VII. Of Game of all Sorts. VIII. Of Ragouts, Collops, and Fries. IX. Of dressing all Kinds of Fish. X. Of Pastry of different Kinds. XI. Of Entremets, or last Course Dishes. XII. Of Omelets. XIII. Pastes of different Sorts. XIV. Dried Conserves. XV. Of Cakes, Wafers, and Biscuits. XVI. Of Almonds and Pistachios made in different Ways. XVII. Marmalades. XVIII. Jellies. XIX. Liquid and dried Sweetmeats. XX. Syrups and Brandy Fruits. XXI. Ices, Ice Creams, and Ice Fruits. XXII. Ratafias, and other Cordials, &c. Including a translation of Les soupers de la cour; with the addition of the best receipts which have ever appeared in the French or English Languages, and adapted to the London Markets. By B. Clermont, Who has been many Years Clerk of the Kitchen in some of the first Families of this Kingdom, and lately to the Right Hon. the Earl of Abingdon
  by: Menon
  Published: (1776)
• The young ladies' guide in the art of cookery : being a collection of useful receipts, Published for the Convenience of the Ladies committed to her Care. By Eliz. Marshall
  by: Marshall, Elizabeth
  Published: (1777)