Cool Cookbook images

October 20, 2018 · Posted in Cookbook · Comment 

A few nice cookbook images I found:

Image from page 347 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
cookbook
Image by Internet Archive Book Images
Identifier: bostoncookingsch19hill_4
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

View Book Page: Book Viewer
About This Book: Catalog Entry
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Click here to view book online to see this illustration in context in a browseable online version of this book.

Text Appearing Before Image:
r in half a cup ormore of grated cheese, sage or Par-mesan, and one cup of mild Americanfactory cheese, cut in tiny cubes. Mixthoroughly, adding more salt andpaprika, if needed, then spread in but-tered cutlet moulds or shape with the the cutlets, and fry in deep fat. Servefor luncheon or supper, with bread andbutter and with or without a green salad. Apples Baked withAlmonds Dessert for Luncheon orDinner Core and pare sixtart apples. Let sim-mer in a cup and ahalf, each, of sugarand water, boiled toa syrup until tender.Turn the apples often,and watch carefully, tokeep them whole. Alittle lemon juice willimprove the flavor ofsome apples, or, if the cut side ofa lemon be rubbed over the applesas they are peeled, it will keep themwhite during the cooking. Set thetender apples in an au gratin dish,and press into them blanched almonds,split in halves. Dredge the apples andnuts with sugar, and set into the ovento become delicately browned. Servehot with jelly and whipped cream, oneor both.

Text Appearing After Image:
Apples Baked with Almonds hands into cutlets. If moulds are Nesselrode Pudding used, remove the mixture while it is Shell and blanch, at the same time, still warm. Kgg-and-bread crumb enough French or common chestnuts Seasonable Recipes 243 to fill a cup. Cook these until tenderin boiling water, then drain, mash,and, finally, pre s through a fine sieve.Blanch half a cup of almonds. Chopfine, then pound them in a mortar.Select three-fourths a cup of mixedfruit,—candied cherries, pineapple,ginger, citron, raisins and currants.Boil the raisins and currants in waterto cover until tender, drain, add theother fruit, cut in pieces, and pour overthe whole two or three tablespoonfulsof sherry wine and one-fourth a tea-spoonful of vanilla extract. Boil onecup of sugar and one-fourth a cup ofwater to a syrup. Let cool slightly,and pour in a fine stream on the yolksof three eggs, beaten light. Stir andcook over hot water until the mixturethickens a little, then beat until cold.Add one cup of cr

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.

Chef Lynn Crawford
cookbook
Image by N A I T
Food Network celebrity chef and celebrated cookbook author Lynn Crawford has been named NAIT’s 2014 Hokanson Chef in Residence.

The chef in residence program, now in its sixth year, provides students in the School of Hospitality and Culinary Arts with a rare opportunity to learn firsthand from the best chefs in North America.

Nice Family Meals photos

October 19, 2018 · Posted in Family Meals · Comment 

Some cool family meals images:

1968 Food Presentation, “Stupendous Sandwiches” (2-page layout)
family meals
Image by classic_film
Caption:
"Stupendous Double-decker Open-faced Sandwiches – Family-Pleasing, Oven-Hot Combinations of Meat, Seafood, Cheese and Vegetables – a Whole Meal on Two Slices of Bread"

Sandwiches shown (starting in upper left corner, going clockwise): Ham-cheese sandwich; liver pate and mushroom sandwich; Welsh-rabbit, egg and sausage sandwich; avocado, bacon and tomato sandwich; cheddar-cheese and tomato sandwich; piquant frankfurter sandwich; cheese, onion and bacon sandwich; crab-meat and asparagus sandwich

Published in Woman’s Day, September 1968, Vol 31 No. 12.

Fair use/no known copyright. If you use this photo, please provide attribution credit; not for commercial use (see Creative Commons license).

Success story for farming family in Bangladesh working with CIMMYT
family meals
Image by CIMMYT
Bangladeshi farmer Gopal Mohanta and his wife work together cutting up feed for their livestock. They did not previously have animals, but were able to buy them thanks to a dramatic improvement in their livelihood after they began to work with CIMMYT. They now grow a variety of crops that meet their food and feed needs, and each day prepare and mix a balanced meal for their animals.

The family’s fortunes began to change when Mohanta attended a farmer training session provided by CIMMYT in collaboration with partners in Bangladesh. This opened a door for him to take advantage of a range of resources from CIMMYT and its partners—including seed, technologies, and practices—and to combine these with the family’s own hard work and talent.

One of the changes Mohanta made was to plant a more diverse range of crops, and in 2005 he planted maize for the first time, using improved seed based on CIMMYT materials. He achieves high yields of 12-13 t/ha, which he is able to sell at a good profit, as a growing market is fueling high and stable maize prices in Bangladesh. As well as being able to invest in livestock and other farm diversification, such as a pond stocked with fish, the increased income has brought other benefits for the family. Mohanta and his wife have built a new, larger house and are able to provide a better education for their two children.

The family has come a long way, providing a shining example of what is possible to others in their community of Boiragee, Dinajpur. However, the success story is far from over; looking to the future, Mohanta plans to buy more land and to plant more crops.

Photo credit: S. Mojumder/Drik/CIMMYT.

For the latest on CIMMYT in Bangladesh, see CIMMYT’s blog at: blog.cimmyt.org/?tag=bangladesh.

Inside the Great Kitchens
family meals
Image by failing_angel
Built 1530, the kitchens would provide two meals a day for 600 members of the Tudor court.

The annual provision of meat for the Tudor court stood at 1,240 oxen, 8,200 sheep, 2,330 deer, 760 calves, 1,870 pigs and 53 wild boar [Hampton Court Palace website].

Hampton Court Palace began with Cardinal Thomas Wolsey (c.1473-1530) acquiring what was then a grange from the Order of St John (the Knights Hospitaller) in 1514 and redeveloping it as a palace. The new palace included the Base Court (which included 40 guest lodgings), and the inner Clock Court (which had state apartments for Henry VIII, Katherine of Aragon and the Princess Mary). The palace was used for hosting state functions such as diplomatic visits as well as entertainments.
In 1529 Hampton Court passed to Henry following Wolsey’s downfall, at which point Henry built upon and developed an already substantial palace. The new complex included larger kitchens, a chapel and great hall, as well as tennis courts, a bowling alley and tiltyard. Starting less than 6 months of taking possession, Henry’s works weren’t complete until 1540.
Each of Henry’s heirs stayed at Hampton Court (indeed Edward VI was born there), although only Elizabeth I made any changes and those were relatively minor; this was similar under the Stuarts, with the next changes to the palace happening with William and Mary.
Sir Christopher Wren (1632-1723) was comissioned to design a new palace, but the cost of demolishing the existing building was too prohibitive, instead the east and south sides were rebuilt.
The last phase of construction happened with the Hanoverians, with Sir John Vanbrugh (1664-1726) designing the Queen’s apartments under George I, and William Kent (c. 1685-1748) the Queen’s staircase and Cumberland Suite under George II.
The royal family left Hampton Court in 1737, after which time the palace became grace and favour apartments for a century, before being opened to the public by Queen Victoria.

Filbert Torte with Rich Chocolate Frosting

October 18, 2018 · Posted in Cookbook · Comment 

A few nice cookbook images I found:

Filbert Torte with Rich Chocolate Frosting
cookbook
Image by yummysmellsca
Two layers of dense (but surprisingly light) hazelnut cake make a perfect sandwich for a luxurious chocolate frosting with a secret, healthy ingredient – avocado! It’s like Nutella on steroids!

readwritecook.blogspot.ca/2013/07/the-four-season-farm-ga…

yummysmells.blogspot.ca/2013/05/hazelnut-torte.html

Luxuriously Healthy Chocolate Frosting

this smells weird
cookbook
Image by Kyuni786
Vanilla Bean sniffs an old Cookery Book

@chefjodywilliams custom books available at Buvette #buvette #cookbook #custom #limited #woodblock
cookbook
Image by ilovebuvette

Nice Cook Books photos

October 17, 2018 · Posted in Cook Books · Comment 

Check out these cook books images:

Military Cook Book 1918 pages 50 and 51
cook books
Image by zac191418
A selection from the Manual of Military Cooking and Dietary 1918 generously donated by Lady Moira Bannister to the Great War Archive:
www.oucs.ox.ac.uk/ww1lit/

Cutting the Dough at Fairmount Bagel Bakery, Montreal
cook books
Image by ChrisGoldNY

Image taken from page 88 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: 88
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 88)
Download the PDF for this book Image found on book scan 88 (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.

Infused!

October 16, 2018 · Posted in Diet · Comment 

Some cool diet images:

Infused!
diet
Image by dollen
Fresh garden herbs are always a win in the kitchen and if you have an abundance of herbs, like I did this last year you’ll find yourself doing some pretty decadent things. I like to take a sprig of rosemary and heat it up in a small amount of olive or hemp oil just before making a quick vinaigrette for a fresh spinach and kale salad. It just adds a little something extra to the experience.

Diet graffiti, Trellick Tower
diet
Image by duncan

Diet advice
diet
Image by Gordon
Well it made me chuckle

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