Robert Carrier cook box

June 7, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Robert Carrier cook box
cook books
Image by H is for Home
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We mentioned these Robert Carrier recipe cards in a blog post just the other day – then lo & behold, we come across a set. Isn’t the Op Art tin box great? There’s something very Mary Quant about it.

We’d guess that this particular set dates from the early 1970s. Inside the tin are held a large number of cards divided into the various categories. Robert Carrier was a big name in cooking at this time with TV shows and accompanying merchandise. His style was quite theatrical and camp. American by birth, his wealthy parents went bankrupt in the 1930s Depression. They had to dispense with their servants, but maintained their social life by preparing their own elaborate dinner parties. This was no doubt an influence on young Robert – as was his French grandmother who also taught him to cook.

Initially, he trained and toured as an actor, but also began submitting cookery articles to magazines. He got a big break when given a weekly column for the Sunday Times colour supplement. This brought him fame and celebrity which then led to the books, TV shows and restaurants.

These particular recipe cards are very much of their time – the actual dishes, presentation, serving suggestions and so on. They pack a punch on the colour front, that’s for sure. There’s certainly something of the ‘fancy’ 70s dinner party about them. Abigail’s Party springs to mind – sardine stuffed lemons to accompany the Demis Roussos perhaps!

We’ll be putting them into our webshop soon, but drop us a line if you want first dibs – £22 for the tin and recipe cards.

The post Robert Carrier cook box appeared first on H is for Home Harbinger.

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Image taken from page 269 of ‘The Voyages and Travels of Capt. Cook, Mungo Park, La Perouse, and others; … with a … geographical description of the World. Embellished with … engravings and maps. (The World or the present state of the Universe. … V
cook books
Image by The British Library
Image taken from:

Title: "The Voyages and Travels of Capt. Cook, Mungo Park, La Perouse, and others; … with a … geographical description of the World. Embellished with … engravings and maps. (The World or the present state of the Universe. … Vol. II.)"
Author: PELHAM, Cavendish.
Shelfmark: "British Library HMNTS 10026.l.2."
Volume: 01
Page: 269
Place of Publishing: Liverpool
Date of Publishing: 1808
Issuance: monographic
Identifier: 002811257

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Image taken from page 370 of ‘[Cook’s Tourist’s Handbook for Southern Italy. [With maps.]]’
cook books
Image by The British Library
View this map on the BL Georeferencer service.

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Title: "[Cook’s Tourist’s Handbook for Southern Italy. [With maps.]]", "Guide Books. Italy, Southern"
Author: COOK, Thomas – AND SON
Shelfmark: "British Library HMNTS 10136.bbb.38."
Page: 370
Place of Publishing: London
Date of Publishing: 1899
Publisher: Thomas Cook & Son
Edition: [Another edition.]
Issuance: monographic
Identifier: 000773367

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Nice Cook Books photos

June 5, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image from page 62 of “Smiley’s cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping ..” (1895)
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Image by Internet Archive Book Images
Identifier: smileyscookbooku00smil
Title: Smiley’s cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping ..
Year: 1895 (1890s)
Authors: Smiley, James Bethuel, [from old catalog] ed
Subjects: Cookery, American cbk
Publisher: Chicago, Smiley publishing company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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Text Appearing Before Image:
Broiling a fish best retains its nourish-ing qualities; baking is next, while boiling retains the least—in fact,boiling is the least desirable way of cooking them. Small fish areusually fried; those of medium size broiled and baked, and the larg-est can be boiled. As the directions for fri/iiuj, hoUiiuj, siciriii;), Jn-oiliiu/ and bdk-iiig fish apply to nearly all kinds, we will give these methods quitefully, instead of describing the same method over and over again foreach different kind of fish. Anyone who masters the process, caneasily cook any fish adapted to that way of cooking. TO BOIL FISH. When boiling fish, to have the water bubble is worse thanuseless, as it cracks the skin. If fish is x^ut into cold waterat first, it, like meat, gets dry (see our article on the j)rin-ciples involved in cooking meat). A compromise is therefore made,and salt is added to the water (use about 1 oz. of salt to each quartof water); it is well also to add about 1 tablespoon of vinegar or FISH 51

Text Appearing After Image:
A FISH KETTLE. lemon juice to each 2 quarts of Avater, Vinegar or lemon juice arevaluable because albumen coagulates sooner when in contact with anacid, and they thus help to coagulate the surface albumen, and so re-tain the juices inside. Salt added to the water in which fish iscooked acts in 3 ways, as explained in the article on cooking meats.The old plan has beento put fish into coldwater at first, but // /s-much better to put itinto water as hot asthe skin will bearwithout breaking, andthis varies with eachkind of fish. Tobreak the skin is veryundesirable, becauseit not only makes an unsightly appearance but each crack makes an opening throughwhich the interior juices will escape. Any fish which is to be servedwithout the skin on, like sturgeon or halibut, is best if put into boil-ing water. Fish having a thick, tough skin, can be put into waterat the boiling point. Fish with delicate skins, like trout, mackerel,etc. should be i3ut into warm water—140° to 150°. If a fish kett

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Westgarth Books & Cooks vegan cafe
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Image by ah_blake
Noodle Mania & Super Green Curry

www.facebook.com/pages/Westgarth-Books-Cooks-Cafe/2214939…

SA.CC.BookLaunch.26May2010-8985
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Image by sparkedheart

Nice Cook Books photos

June 4, 2019 · Posted in Cook Books · Comment 

Check out these cook books images:

Collection of cooking books
cook books
Image by egonwegh
Collection of antique cooking books, part of a special collection within the Glass Museum in Passau.

Image taken from page 9 of ‘[Cook’s Handbook for London. With two maps.]’
cook books
Image by The British Library
Image taken from:

Title: "[Cook’s Handbook for London. With two maps.]", "Guide Books. London"
Author: COOK, Thomas – AND SON
Shelfmark: "British Library HMNTS 10347.h.17."
Page: 9
Place of Publishing: London
Date of Publishing: 1887
Publisher: Thos. Cook & Son
Edition: [Another edition.]
Issuance: monographic
Identifier: 000773406

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Download the PDF for this book (volume: 0) Image found on book scan 9 (NB not necessarily a page number)
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Cool Cook Books images

June 1, 2019 · Posted in Cook Books · Comment 

Some cool cook books images:

Image taken from page 109 of ‘Appletons’ Illustrated Hand-Book of American Cities … With outlines of through routes, and railway maps’
cook books
Image by The British Library
View this map on the BL Georeferencer service.

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Title: "Appletons’ Illustrated Hand-Book of American Cities … With outlines of through routes, and railway maps"
Author: APPLETON, Daniel – AND CO
Shelfmark: "British Library HMNTS 10408.c.1."
Page: 109
Place of Publishing: New York
Date of Publishing: 1876
Publisher: D. Appleton & Co.
Issuance: monographic
Identifier: 000100299

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Download the PDF for this book (volume: 0) Image found on book scan 109 (NB not necessarily a page number)
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Image from page 513 of “The standard domestic science cook book” (1908)
cook books
Image by Internet Archive Book Images
Identifier: cu31924073879508
Title: The standard domestic science cook book
Year: 1908 (1900s)
Authors: Lee, William H. (William Henry), 1848-1913 Hansey, Jennie Adrienne, 1843-
Subjects: Cookery, American cbk
Publisher: Chicago, Laird & Lee
Contributing Library: Cornell University Library
Digitizing Sponsor: MSN

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Text Appearing Before Image:
ng water—one ounce to one-half pint. Stir till thoroughly dissolved, thenstrain through muslin into a bottle and cork. Will keep for weeks.Thin starch, or a few lumps of sugar in water may also be used.The lace will need a good deal of care after being taken out of thestiffening medium. It should be pinned out, right side down, on aboard covered with clean white flannel. Take out the pins whendry, and without displacing the lace, press it with a cool iron. Thepinning-out process is very important. The article must be laidcarefully in its original shape and every little point must be openedout. Chiffon, after being stiffened, should be rolled in a clean clothto get rid of superfluous wet, and then iron with a moderately cooliron. A gheet of tissue paper, or a bit of old muslin, should alwaysbe at hand, to lay between the iron and such delicate fabrics as areunder treatment. Otherwise, it is not easy to avoid the track ofthe iron—and this of course, would spoil the work. •r IT w V

Text Appearing After Image:
THE practice of keeping a record of household expenses should commenditself to every housekeeper. It prevents waste and encourages thrift. Itdiscovers and stops needless extravagance. It is a necessity to those oaverage means, and a safeguard to the wealthy, because it results in anadjustment of the expenditures in direct proportion to the income. EXPENSE ACCOUNT, The first step in economy is to provide the means whereby anaccurate and regular account can be kept of all cash received andall cash paid, each item being charged to the proper account. Example: Form No. 1, on following page. Form No, 1 provides for the daily and weekly expenses—hasa column for every day in the week, and as many lines for thevarious kinds of expense as would be required in the averagehousehold. The plan is simple, yet comprehensive and requiresno special knowledge of bookkeeping. It is recommended thatall entries be made for the day at one time, and this can be doneat night or the following morning. It wi

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.

Image taken from page 103 of ‘Cook’s Indian Tours … Programme of Cook’s new system of international travelling tickets, embracing every point of interest … in India, etc. [With a map.]’

May 31, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image taken from page 103 of ‘Cook’s Indian Tours … Programme of Cook’s new system of international travelling tickets, embracing every point of interest … in India, etc. [With a map.]’
cook books
Image by The British Library
View this map on the BL Georeferencer service.

Image taken from:

Title: "Cook’s Indian Tours … Programme of Cook’s new system of international travelling tickets, embracing every point of interest … in India, etc. [With a map.]"
Author: COOK, Thomas – AND SON
Shelfmark: "British Library HMNTS 010055.g.39."
Volume: 01
Page: 103
Place of Publishing: London
Date of Publishing: 1881
Issuance: monographic
Identifier: 000773271

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Download the PDF for this book (volume: 01) Image found on book scan 103 (NB not necessarily a page number)
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RMH Book – Entering These Doors of Compassion
cook books
Image by learningexecutive
Central Indiana Learning Leaders Cooking Brunch @ Ronald McDonald House at Riley on May 14, 2011.

Visit www.learningexecutive.com/calendar/display_event.asp?id=292 to learn more.

Image taken from page 186 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: 186
Place of Publishing: Philadelphia
Date of Publishing: 1882
Publisher: Porter & Coates
Issuance: monographic
Identifier: 000772834

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Open the page in the British Library’s itemViewer (page image 186)
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