Cool Cook Books images
A few nice cook books images I found:
Image taken from page 369 of ‘England Picturesque and Descriptive … With … illustrations’
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: 369
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 369)
Download the PDF for this book Image found on book scan 369 (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.
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My books
Check out these cook books images:
My books
Image by miguev
At last I have had the chance to put my books in a shelf.
This is my favorite part of my room 🙂
Pasta book cover
A few nice cook books images I found:
Pasta book cover
Image by Javier Kohen
No, I’m not planning to write a book, but I thought this looked nice. See the Cooking set for the original pictures.
People have been asking if I just took the pictures. For the record, I took the pictures and also did considerable part of the cooking.
IMG_0633
Image by Divine Harvester
Image taken from page 30 of ‘England Picturesque and Descriptive … With … illustrations’
A few nice cook books images I found:
Image taken from page 30 of ‘England Picturesque and Descriptive … With … illustrations’
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
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
РKrug Grande Cuv̩e
SQ856 SIN-HKG
Image taken from page 284 of ‘England Picturesque and Descriptive … With … illustrations’
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.
Nice Cook Books photos
Some cool cook books images:
Image from page 104 of “Domestic science, principles and application; a text-book for public schools” (1914)
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.
