Junker Voland : Phantasien in der Art von Rembrandt und Callot /

Translation of Gaspard de la nuit; fantaisies à la manière de Rembrandt et de Callot.

Inaugural address on the opening of a course of lectures illustrative of Irish art, industry, and science /

Ascribed to Richard Whately.

The Metropolitan Museum of Art /

Mode of access: Internet.

The art of teaching /

Mode of access: Internet.

Epochs of Chinese & Japanese art : an outline history of East Asiatic design /

Preface includes biography of the author.

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 South Kensington Museum : examples of the works of art in the museum and of the decorations of the building with brief descriptions.

Mode of access: Internet.

Advanced public transportation systems: the state of the art update '94. Final report.

Federal Transit Administration, Washington, D.C.

Art and faith.

Mode of access: Internet.

The creative unconscious; studies in the psychoanalysis of art.

Mode of access: Internet.

Morris as work-master : a lecture delivered by W.R. Lethaby at the Birmingham Municipal School of Art on the 26th of October, 1901.

With: "The study and practice of artistic crafts" / by W.R. Lethaby.

Newsletter of the Archives of American Art.

Title from caption.

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.