Cool Cookbook images
A few nice cookbook images I found:
New Bento Box Review: Yumbox! (I used this cookbook!)
Image by sherimiya ♥
Please read more about the recipe I used from this book in my bento at my blog: Happy Little Bento!
Everyday Happy Herbivore cookbook inscription
Image by bamalibrarylady
Summer Salad Dressings
A few nice cookbook images I found:
Summer Salad Dressings
Image by Thoth, God of Knowledge
SUMMER SALAD DRESSINGS – Glorify your salads with Italian Tomato, Sweet-sour Bacon, Creamy Thousand Island and Orange/Honey Dressings.
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Farm Journal’s Country Cookbook
Revised, Enlarged Edition
25 Years of Farm Journal’s Best Recipes
Silver Jubilee Recipe Collection (1947-1972) from Farm Journal Food Editiors … revised from the 1959 edition, now enlarged and reorganized, easier to use … for all Americans who are rediscovering cooking as a satisfying and creative things to do. Whether you’re growing basil in a windowbox, planting a big garden or buying at a roadside stand, this book will help you cook and preserve everything at its tasty best.
1959 revised 1972
Food photography for cookbook
Image by JenTravelsLife
Easy naan recipe
Check out these recipes images:
Easy naan recipe
Image by timefordelish.com
No Yeast Naan Bread
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Mince pie recipe
Image by The National Archives UK
Document: Recipe for six mince pies of ‘an indifferent bigness’, 1603–1625. Catalogue ref: SP 14/189, f.7
Description:
This early 17th century recipe was found in the papers of the first Viscount Conway, a soldier who worked his way up the ranks to become Secretary of State in 1623.
The recipe contains many elements we would recognise today as parts of a mince pie – spices, raisins, currants, sugar, and a pastry case. The pastry is made of flour, butter and eggs (standard pastry ingredients) and the butter is heated up with some water before adding it to the flour and eggs.
Other elements of the recipe are a little stranger, however. As well as the sugar, spices and dried fruit, the filling calls for a loin of fat mutton and a little of a leg of veal. Beginning in the Middle Ages, mince pie recipes include meat – often lamb, as here, but sometimes beef or pork.
This recipe also features some unusual measurements – for example, half a peck of flour. A peck could be used to measure both liquid and dry ingredients and was equivalent to 16 pints, and so the recipe requires eight pints (about 4.5 litres) of flour.
With this document, students could consider:
– Would you be able to follow this recipe (or parts of it)?
– How does this compare to recipes you might use today?
– What parts are similar, what parts are different?
– What does this recipe tell you about food during the early modern period?
– What does this recipe tell you about the nature of archives?
Learn more: beta.nationalarchives.gov.uk/explore-the-collection/stori…
Find a transcript of this recipe here: www.nationalarchives.gov.uk/education/families/christmas/…
You can see this document on display at The National Archives throughout December as part of ‘Stories Unboxed’: www.nationalarchives.gov.uk/about/visit-us/whats-on/exhib…
Nice Diet photos
Check out these diet images:
diet-img054
Image by gparmer
Dieter (2)
Image by Schockwellenreiter
(Photo: Jörg Kantel)
Cool Barbecue Foods images
Check out these barbecue foods images:
Summer BBQ!
Image by pigdump
Street Market in Bangkok
Image by discopalace
