Le cidre à boire et à manger / Angèle Landry-Day ; introduction de Louis-Martin Tard.

Original Frankenmuth Bavarian beer cook book
by: Leborts, W. C.
Published: (1960)

Beer : a cookbook : good food made better with beer
by: Willis, Kimberley
Published: (2012)

Beer Country's beer, food, fire
by: Tessendorf, Karl, et al.
Published: (2019)

Cooking with beer : great-tasting recipes using ales, stouts, pilsners and more.
Published: (2004)

Le pommier à cidre et les meilleurs fruits de pressoir
by: Fau, Eugène
Published: (1912)

The beer cheese book
by: Pirnia, Garin
Published: (2017)

The secret ingredient in cooking : beer creates exciting new recipes for convenience foods
Published: (1970)

Cooking with beer.
by: Fahy, Carole
Published: (1973)

Beer cookery : 101 traditional recipes
by: Harrison, Michael, 1907-1991
Published: (1953)

The beer cookbook
by: Tolson, Berneita, et al.
Published: (1968)

Cooking & eating with beer : 50 chefs, brewmasters and restaurateurs talk about beer and food
by: LaFrance, Peter
Published: (1997)

Bourbon desserts
by: Hulsman, Lynn Marie
Published: (2014)

Making apple cider
by: Raven, Judy
Published: (1974)

Our house recipes,
Published: (1972)

Treasured flavors : tempting recipes made with Guasti pure California cooking wines,
Published: (1928)

The cyder-maker's instructor, sweet-maker's assistant, and victualler's and housekeeper's director : In three parts. Part I. Directs the grower to make his cyder in the manner foreign wines are made; to preserve its body and flavour; to lay on a colour, and to cure all its disorders, whether bad flavour'd, prick'd, oily, or ropy. Part II. Instructs the trader or housekeeper to make raisin-wines, at a small expence, little (if anything) inferior to foreign wines in strength or flavour; to cure their disorders; to lay on them new bodies, colour, &c. Part III. Directs the brewer to fine his beer and ale in a short time, and to cure them if prick'd or ropy. : To which is added, a method to make yest [sic] to ferment beer, as well as common yest [sic], when that is not to be had. All actually deduced from the author's experience.
by: Chapman, Thomas
Published: (1762)

The cyder-maker's instructor, sweet-maker's assistant, and victualler's and housekeeper's director : In three parts. Part I. Directs the grower to make his cyder in the manner foreign wines are made; to preserve its body and flavour; to lay on a colour, and to cure all its disorders, whether bad flavour'd, prick'd, oily, or ropy. Part II. Instructs the trader or housekeeper to make raisin-wines, at a small expence, little (if anything) inferior to foreign wines in strength or flavour; to cure their disorders; to lay on them new bodies, colour, &c. Part III. Directs the brewer to fine his beer and ale in a short time, and to cure them if prick'd or ropy. : To which is added, a method to make yest [sic] to ferment beer, as well as common yest [sic], when that is not to be had. All actually deduced from the author's experience.
by: Chapman, Thomas
Published: (1762)

Italian Swiss Colony recipe booklets,
Published: (1951)

Your guide to cooking and entertaining with The Christian Brothers wines and brandy.

Cyder-maker's instructor, sweet-maker's assistant and victualler's and housekeeper's director : In three parts. Part I. Directs the grower to make his cyder in the manner foreign wines are made; to preserve its body and flavour; to lay on a colour, and to cure all its disorders, whether bad flavour'd, prick'd, oily, or ropy. Part II. Instructs the trader or house-keeper to make raisin wines, at a small expence, little (if any thing) inferior to foreign wines, in strength or flavour; to cure their disorder; to lay on them new bodies, colour, &c. Part III. Directs the brewer to fine his beer and ale in a short time, and to cure them if prick'd or ropy. : To which is added, a method to make yest to ferment beer, as well as common yest, when that is not to be had. All actually deduced from the author's experience.
by: Chapman, Thomas
Published: (1762)

Cyder-maker's instructor, sweet-maker's assistant and victualler's and housekeeper's director : In three parts. Part I. Directs the grower to make his cyder in the manner foreign wines are made; to preserve its body and flavour; to lay on a colour, and to cure all its disorders, whether bad flavour'd, prick'd, oily, or ropy. Part II. Instructs the trader or house-keeper to make raisin wines, at a small expence, little (if any thing) inferior to foreign wines, in strength or flavour; to cure their disorder; to lay on them new bodies, colour, &c. Part III. Directs the brewer to fine his beer and ale in a short time, and to cure them if prick'd or ropy. : To which is added, a method to make yest to ferment beer, as well as common yest, when that is not to be had. All actually deduced from the author's experience.
by: Chapman, Thomas
Published: (1762)

The American cider book : the story of America's natural beverage
by: Orton, Vrest, 1897-1986
Published: (1995)

Manger, boire, dormir : drame en trois actes
by: Nde, Alim Michel
Published: (1975)

Le bon manger antillais
by: Carbet, Marie-Magdeleine
Published: (1978)

Cider planet : exploring the producers, practices, and unique traditions of craft cider and perry from around the world
by: Jolicoeur, Claude, 1954-
Published: (2022)

Cider country : how an ancient craft became a way of life
by: Crowden, James, 1954-
Published: (2021)

Amazing apple cider vinegar : the medicinal miracle, plus the curative, cleaning and cooking virtues of vinegars from around the world
by: Mindell, Earl
Published: (1999)

The principles and practice of cider-making
by: Warcollier, G. (Georges)
Published: (1949)

Cidermaking
by: Quinion, Michael
Published: (1982)

The history and virtues of cyder
by: French, R. K. (Roger Kenneth)
Published: (1982)

Making and preserving apple cider
Published: (1977)

The cider factory, plant and layout
Published: (1953)

Pomologie et cidrerie
by: Warcollier, G. (Georges)
Published: (1920)

Apple : a global history
by: Janik, Erika
Published: (2011)

Cyder. : A poem. In two books.
by: Philips, John, 1676-1709
Published: (1708)

Manger et boire au Moyen Age : actes du Colloque de Nice (15-17 octobre 1982)
Published: (1984)