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  1. Lahner, Elsy [Other] ; Tomak [Other] ; Grabner, Roman [Writer of supplementary textual content] ; Vera, Yoab [Writer of supplementary textual content] ; Rist, Florian [Writer of supplementary textual content]

    TOMAK : Malpractice; painting 2013-2015

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    Wien: VfmK, Verlag für Moderne Kunst, 2015

  4. Tomak [Artist] ; Grabner, Roman [Writer of supplementary textual content] ; Spindler, Gabriele [Writer of supplementary textual content] ; Strasser, Christian [Writer of supplementary textual content] ; AKTIONSRAUM LINkZ [Issuing body]

    Tomak : das Schützenfest

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    Wien: VfmK Verlag für moderne Kunst GmbH, [2016]

  5. Tomak [Illustrator] ; Stooss, Toni [Other] ; Breyer, Emilie [Adapter] ; Museum der Moderne Salzburg [Other] ; Salzburger Museum für Moderne Kunst und Graphische Sammlung [Other]

    TOMAK über Salzburg : [ ... erscheint zur gleichnamigen Ausstellung im Museum der Moderne Salzburg Rupertinum von 13. Mai bis 18. Juli 2010]

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    Weitra: Publication PN1 - Bibliothek der Provinz, c2010

  6. De verstandige kock, of sorghvuldighe huys-houdster: beschryvende, hoe men op de beste en bequaemste manier alderhande spijsen sal koken, stoven, braden, backen en bereyden; met de saussen daer toe dienende: seer dienstigh en profijtelijck in alle huys-houdingen. Oock om veelderleye slagh van taerten en pasteyen toe te stellen. Vermeerdert met de Hollandtse slacht-tydt. Hier is noch achter by gevoeght, de Verstandige confituurmaker, onderwijsende, hoe men van veelderhande vruchten, wortelen, bloemen en bladen &c. goede en nutte confituren sal konnen toemaken en bewaren

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    Amsterdam: Buyten & Schipperheijn, 1973 ; Alphen aan den Rijn: Repro-Holland, 1973

  7. Nyland, Petrus [Author]

    De Medicyn-Winkel, Of Ervaren Huys-Houder : Zijnde het III. Deel van het Vermakelyk Land-Leven. : Onderwijsende/ hoe men binnen en buiten de Steden heylsame Mediynen voor de gebreken van Menschen en Beesten/ sal toemaken en bereyden. : Met Een Onderrichtinhe, hoe uyt verscheyden Bloemen en Kruyden, nutte en wel-reyckende Wateren, sal konnen uyttrecken, en distilleren.

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    1711 ; Online-Ausgabe, Hannover: Technische Informationsbibliothek (TIB), 2023

    Published in: Nyland, Petrus: Het Vermakelyk Land-leven ; Deel 3: De @Medicyn-Winkel, Of Ervaren Huys-Houder ; (1711), 1, Seite 1-38
  8. Nyland, Petrus [Author] ; Groot, Gijsbert de [Printer] ; Eeckhout, Gerbrand van den [Contributor]

    De Medicyn-Winkel, Of Ervaren Huys-Houder : Zijnde het III. Deel van het Vermakelyk Land-Leven. : Onderwijsende/ hoe men binnen en buiten de Steden heylsame Mediynen voor de gebreken van Menschen en Beesten/ sal toemaken en bereyden. : Met Een Onderrichtinhe, hoe uyt verscheyden Bloemen en Kruyden, nutte en wel-reyckende Wateren, sal konnen uyttrecken, en distilleren. : Als mede Den Naerstigen Byen-Houder: Noch is hier achter by-gevoegt Den Verstandigen Kock

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    t' Amsterdam: By de Wed: van Gijsbert de Groot, op de Nieuwendijk, 1711 ; Online-Ausgabe, Hannover: Technische Informationsbibliothek (TIB), 2023

    Published in: Groen, Jan van der: Het Vermakelyk Land-leven. ; Deel 3

  9. De Verstandige Kok, Of Sorghvuldige Huyshoudster : Beschryvende Hoe men op de beste en bequaemste manier alderhande Spijsen sal koocken/ stoven/ braden/ backen/ en bereyden: met de Sauccen daer toe dienende: Seer dienstig/ en profijtelijk in alle Huyshoudingen. Oock om veelderley slag van Taerten en Pasteyen toe te stellen: Vermeerdert met de Hollandse Slacht-Tyd, : Hier is noch achter bygevoeght, de Verstandige Confituurmaker, Onderwijsende/ hoe men van veelderhande Vruchten/ Wortelen/ Bloemen en Bladen, &c. goede/ en nutte Confituren sal konnen toemaken/ en bewaren.

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    [1711] ; Online-Ausgabe, Hannover: Technische Informationsbibliothek (TIB), 2023

    Published in: Nyland, Petrus: Het Vermakelyk Land-leven ; Deel 3: De @Medicyn-Winkel, Of Ervaren Huys-Houder ; (1711), 3, Seite 57-88
  10. Groot, Gijsbert de [Publisher]

    De Verstandige Kock, Of Sorghvuldige Huyshoudster : Beschryvende Hoe men op de beste en bequaemste manier alderhande Spijsen sal koocken, stoven, braden, backen, en bereyden; met de Sauccen daer toe dienende ; Seer dienstigh, en profijtelijck in alle Huyshoudingen. Oock om veelderley slagh van Taerten en Pasteyen toe te stellen ; Vermeerdert met de Hollandtse Slacht-Tydt ; Hier is noch achter bygevoeght, de Verstandige Confituurmaker, Onderwijsende, hoe men van veelderhande Vruchten, Wortelen, Bloemen en Bladen, &c. goede, en nutte Confituren sal konnen toemaken, en bewaren

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    Amsterdam: Groot, 1686 ; Online-Ausgabe, Gotha: Forschungsbibliothek Gotha, 2022

    Published in: Nyland, Petrus: Het III. Deel van het Vermakelyck Landt-Leven ; Deel 3: De @Medicyn-Winckel, Of Ervaren Huys-Houder ; (1686), 2
  14. Boucharlat, Rémy

    B. Hoffmann, R. Gale, R. Thomar, A. Nazifi, J. Nokandeh, J. Ratcliffe, M. Fattahi, J.J. Van Rensburg, M. Ershadi, S. Friffiths, M. Mahmoudi, R. Ainsle, E. Safari Tomak, T. Wilkinson, E. W. Sauer, H. Omrani Rekavandi. « An Imperial Frontier of the Sasanian Empire: Further Fieldwork at the Great Wall of Gorgan ». Iran, 45, 2007, pp. 95-136

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    OpenEdition, 2010

    Published in: Abstracta Iranica, Volume 30 (2010)
  15. Glasse, Hannah [Author]

    The art of cookery, made plain and easy : which far exceeds anything of the kind yet published. Containing, I. How to Roast and Boil to perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and Littlecorner-Dishes for a great Table V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip-Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. Tomake Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad-Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index. By a lady - [The eighth edition]

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    London: printed for A. Millar, J. and R. Tonson, W. Strahan, T. Caslon, B. Law, and A. Hamilton, M.DCC.LXIII. [1763] ; Online-Ausg., Farmington Hills, Mich: Cengage Gale, 2009

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