An introduction to the art of eastern Asia.

Cover title.

Aristotle on the art of poetry : an amplified version with supplementary illustrations /

Mode of access: Internet.

The art of working with people /

Mode of access: Internet.

A truthtelling manual and the art of worldly wisdom, being a collection of the aphorisms which appear in the works of Baltasar Gracian ...

Mode of access: Internet.

What do you advise? A guide to the art of counseling,

"Reading note and suggestions": p. 312-313.

The art of Treasure Island /

"Corrigenda": 1 leaf laid in.

The art of cutting, casting, and preparing of letter for printing.

Mode of access: Internet.

Jewelry, the art of the goldsmith in classical times as illustrated in the museum collection,

"Printed June, 1928, in an edition of 2,000 copies, E.L. Hildreth & Co., Brattleboro, Vermont."

The art of appropriate evaluation: a guide for highway safety program managers.

Mode of access: Internet.

The art of teaching /

Mode of access: Internet.

The art of modern lace-making.

Mode of access: Internet.

The art of the player-piano : a text-book for student and teacher /

Includes index.

The encyclopaedia of practical cookery : a complete dictionary of all pertaining to the art of cookery and table service : including original modern reciepts for all kinds of dishes for general, occasional, and exceptional use, the making of every description of table confectionery, the home manufacture of wines, liqueurs, and table waters, the laying, decorating, and preparing of banquets, wedding breakfasts, luncheons, teas, celebration and ball suppers, picnics, garden-party refreshments, race and boating baskets, &c. : the care and good management of the cellar, butler's pantry, larder, ice rooms and chests, &c. /

[Division I. A to Cak] -- Division II. Cak to Cro -- Division III. Cro to Gri -- Division IV. Gri to Mus -- Division V. Mus to Pin -- Division VI. Pin to Ser -- Division VII. Sha to Tut -- Division VIII. Twe to Zwe.

The complete confectioner, or, Housekeeper's guide to a simple and speedy method of understanding the whole art of confectionary : the various ways of preserving and candying, dry and liquid, all kinds of fruit, nuts, flowers, herbs, &c. And the method of keeping them fresh and fine all the year round; the different ways of clarifying sugar; with directions for making fruit pastes, bomboons, pastils, compotes, fruit ices, cream ices, marmalades, jellies, jams, cakes, puffs, biscuits, tarts, custards, cheesecakes, sweetmeats, fritters, creams, syllabubs, blanc-mange, flummeries, ornaments for grand entertainments, dragees, syrups of all kinds, nicknacks and trifles for desserts, strong cordials, oils, simple waters, milk punch that will keep 20 years, and all sorts of English wines. Also, the art of making artificial fruit, with the stalks in it, so as to resemble the natural fruit. To which are added, some bills of fare for desserts for private families /

Originally published under title: The compleat confectioner. Cf. Bitting, K.G. Gastronomic bib., p. 190.

A treatise on the art of brewing : exhibiting the London practice of brewing porter, brown stout, ale, table beer, and various other kinds of malt liquors : with copper plates /

Publisher's advertisements and excerpts from other works by F. Accum on p. [i]-xxiii (3rd group) and p. [1] (at end).