Cool Barbecue Foods images

August 25, 2019 · Posted in Barbecue Foods · Comment 

A few nice barbecue foods images I found:

たこ焼き
barbecue foods
Image by acase1968
My travel photo blog

2018-08-31_18-26-39_ILCE-6500_DSC05628
barbecue foods
Image by Miguel Discart (Photos Vrac)
Parcours de la fonderie 2018 – Barbecue,fin de stage

Cette annee comme chaque annee, nous ferons la fete a LA FONDERIE pour terminer en beaute les stages organises en partenariat avec Feu et Fer ! asbl.
Et nous retrouverons les activites ‘classiques’ telles que le barbecue (apportez votre pique-nique et confiez-nous les aliments a cuire), les demonstrations (en forge et orfevrerie), l’exposition des productions de nos stagiaires actuels et anciens, une coulee de bronze…
Ouverture de la nocturne a partir de 18h.

( La fonderie :
Le Musee bruxellois de l’industrie et du travail, installe a Molenbeek-Saint-Jean (Bruxelles) dans un quartier au passe fortement marque par l’industrialisation, propose une approche originale de l’histoire du travail en Region de Bruxelles-Capitale.
Cour de l’ancienne fonderie

Les batiments, recemment restaures, sont l’ancien siege d’une importante fonderie, la Compagnie des Bronzes de Bruxelles.

Le Musee de La Fonderie conserve d’importantes collections de machines et d’outillages et d’importantes archives sur differents supports. Il ne presente pas d’expositions permanentes, mais des expositions temporaires.

Il est l’emanation de La Fonderie – Centre d’Histoire Economique et Sociale de la Region Bruxelloise, qui propose un centre de documentation et de recherche, des publications, ainsi que des parcours decouvertes urbains et portuaires de l’histoire industrielle de Bruxelles. )

IMG_0711
barbecue foods
Image by rhyndman

Lemon Sponge Pie

August 24, 2019 · Posted in Recipes · Comment 

Check out these recipes images:

Lemon Sponge Pie
recipes
Image by kgroovy
Recipe from Bakespace Blog: bakespace.com/news/2010/01/vintage-lemon-sponge-pie-recipe/

Sweetie Wrappers
recipes
Image by Smabs Sputzer (1956-2017)
Thorntons. I used to merchandise all this candy in Atlanta , Georgia.

Image taken from page 30 of ‘England Picturesque and Descriptive … With … illustrations’

August 23, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image taken from page 30 of ‘England Picturesque and Descriptive … With … illustrations’
cook books
Image by The British Library
Image taken from:

Title: "England Picturesque and Descriptive … With … illustrations"
Author: COOK, Joel.
Shelfmark: "British Library HMNTS 10348.h.5."
Page: 30
Place of Publishing: Philadelphia
Date of Publishing: 1882
Publisher: Porter & Coates
Issuance: monographic
Identifier: 000772834

Explore:
Find this item in the British Library catalogue, ‘Explore’.
Open the page in the British Library’s itemViewer (page image 30)
Download the PDF for this book Image found on book scan 30 (NB not a pagenumber)Download the OCR-derived text for this volume: (plain text) or (json)

Click here to see all the illustrations in this book and click here to browse other illustrations published in books in the same year.

Order a higher quality version from here.

First Class In-flight Meal – Singapore Airlines
cook books
Image by Matt@PEK
Book The Cook

Suites and First Class – Flight from Singapore, Japanese Cuisine

Kyo-Kaiseki
– A traditional Japanese array of dishes presented in sequence, with ingredients and garnishes reflecting and changing with each season. Designed by Singapore Airlines International Culinary Panel Chef Yoshihiro Murata (inclusive of Breakfast service and available only on flights with duration of 2 hours or more; some items are served at cabin temperature)

Champagne
– Krug Grande Cuvée

SQ856 SIN-HKG

Image taken from page 284 of ‘England Picturesque and Descriptive … With … illustrations’
cook books
Image by The British Library
Image taken from:

Title: "England Picturesque and Descriptive … With … illustrations"
Author: COOK, Joel.
Shelfmark: "British Library HMNTS 10348.h.5."
Page: 284
Place of Publishing: Philadelphia
Date of Publishing: 1882
Publisher: Porter & Coates
Issuance: monographic
Identifier: 000772834

Explore:
Find this item in the British Library catalogue, ‘Explore’.
Open the page in the British Library’s itemViewer (page image 284)
Download the PDF for this book Image found on book scan 284 (NB not a pagenumber)Download the OCR-derived text for this volume: (plain text) or (json)

Click here to see all the illustrations in this book and click here to browse other illustrations published in books in the same year.

Order a higher quality version from here.

Vegan Chocolate – Orange Torte

August 22, 2019 · Posted in Cookbook · Comment 

A few nice cookbook images I found:

Vegan Chocolate – Orange Torte
cookbook
Image by yummysmellsca
Adapted from Vegan Chocolate by Fran Costigan, this torte is full of orange, fruity olive oil, almond and chocolate notes that will satisfy any chocoholic – not to mention it’s egg-free, dairy free and a source of whole grains! The chocolate-orange ganache on it’s own is to die for too, especially if you’re a Terry’s fan 🙂

www.yummysmells.ca/2014/07/vegan-chocolate-orange-torte.html

Pitaya aka Dragonfruit
cookbook
Image by Vanessa Pike-Russell
Currently in season, the Dragonfruit is one of the strangest looking fruits I have ever seen. The first time I heard of them was in the ingredients list of the Power-c Vitamin Water containing Dragongruit by Glaceau. The fruit of several cactus species, most importantly of the genus Hylocereus(sweet pitayas) is usually either a vibrant red or yellow with white flesh and small black pips inside. Shaped somewhat like an artichoke, the red species is the more commonly found in Australia.

Recently I was told about a dragonfruit farm in in Queensland owned by Mary Vassallo, a very talented lady who has authored two cookbooks on Maltese Cooking. She and her husband has been growing pitaya on their farm and sent me some photos of their harvest.

( Read more )

Nice Cook Books photos

August 21, 2019 · Posted in Cook Books · Comment 

Some cool cook books images:

Image from page 104 of “Domestic science, principles and application; a text-book for public schools” (1914)
cook books
Image by Internet Archive Book Images
Identifier: domesticsciencep00bail
Title: Domestic science, principles and application; a text-book for public schools
Year: 1914 (1910s)
Authors: Bailey, Pearl La Verne, 1884-
Subjects: Cookery Home economics cbk
Publisher: St. Paul, Minn., Webb Publishing Co.
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book

Click here to view book online to see this illustration in context in a browseable online version of this book.

Text Appearing Before Image:
puffed up and delicately browned underneathplace pan in not oven to finish cooking the top. Theomelet is cooked if it is firm to the touch when pressed with the finger. Fold, and turn on a hot platter. Serve at once. {Basis for 2 girls, 1 egg.) To Fold an Omelet.—Hold the omelet pan by the handlewith the left hand. Crease the omelet slightly across thecenter at right angles to the handle of the pan. Slip thespatula under the edge of the omelet farthest from thehandle of the pan and, tipping the pan up, fold the omeletover half way towards the handle. With the right handinvert a hot plate over the pan, and with a quick movementturn the omelet out of the pan upon the plate. Garnishwith parsley and serve immediately. The success of anomelet of this kind depends upon the amount of air en-closed in the egg and the expansion of the air in cooking.2. Fancy Omelets A fancy omelet may be made by the addition of gratedcheese, minced ham, or other meat sprinkled over the top PROTEIN—EGGS 83

Text Appearing After Image:
Fi;;. 9. Folding an omelet. 84 DOMESTIC SCIENCE just before folding. Parsley, oysters, or vegetables finelycut may also be used. A sweet omelet is made by spreading soft jelly or pre-serves and powdered sugar over the top. 3. French Omelet 3 eggs }/2 tsp. salt 1 tbsp. hot water or milk 1 tbsp. butter Pepper Method.—Beat eggs slightly, add water and seasoning.Heat the omelet pan, melt the butter and let it run over thebottom and sides of the pan. Turn in the mixture, and cookslowly. When thick at one side, roll the mixture over tothe other side, like a jelly roll. When all is evenly cooked,roll out upon a hot plate. Garnish and serve. One egg is allowed to each person for any omelet. 4. Scrambled Eggs5 eggs ^ 3^ tsp. salt }/2 c. milk 3^ tsp. pepper 2 tbsp. butter Method.—Beat eggs slightly, add salt, pepper and milk.Melt butter in an omelet pan, turn in egg mixture and cookslowly, scraping from the bottom and sides of the panwhen the mixture first sets. Cook until creamy. Turnit up

Note About Images
Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability – coloration and appearance of these illustrations may not perfectly resemble the original work.

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