DrumsticksToCook
A few nice cookbook images I found:
DrumsticksToCook
Image by YoAmes
Drumsticks waiting to be oven-roasted before the gremolata treatment
StewBeef2
Image by YoAmes
stew beef; I know that looks vaguely like a heart shape but it’s chunks of stew beef still sort of compressed from the paper wrapping
mangoes for reflective moments
A few nice cookbook images I found:
mangoes for reflective moments
Image by Tiny Banquet Committee
A scan from the California Artists Cookbook (Abbeville Press 1982). The book was produced by Chotsie Blank and Ann Seymour for the San Francisco Museum of Modern Art.
This recipe was contributed by painter Penelope Fried.
My review of the book is here.
Mint Juleps
Image by NatalieMaynor
This is the recipe we followed in creating the mint juleps. It’s on page 21 of Chi Omega Cookbook, published by Chi Omega Alumnae of Jackson, Mississippi, 1964.
soup & bread
Image by anathea
french style country loaf &
brazilian black beans, from the moosewood cookbook:
2 cups black beans
4 cups water or stock
.
Group A:
1 cup chopped onion
3 cloves crushed garlic
1 large chopped carrot
1 stalk chopped celery
1 tsp ground coriander
1 1/2 tsp ground cumin
2 tbsp oil, approximately
Group B:
2 oranges or tangerines, peeled, sectioned, seeded
1/2 cup orange juice
1 tbsp dry sherry
1/4 tsp black pepper
1/4 tsp red pepper
1/2 tsp fresh lemon juice
1. Rinse the beans. Cover them with water and soak for several hours or overnight. Pour off the excess water and put the beans in a large saucepan with 3 1/2 cups of water or stock and salt. Bring to a boil, cover, simmer 1 1/2 hours over very low heat.
2. Saute Group A, beginning with the onions and garlic. If necessary, add a little water to the vegetables to steam them. When the vegetables are cooked to your liking, add the saute to the beans. Let the soup continue to simmer over lowest possible heat.
3. Add Group B to the soup. Stir, cover, and let simmer for 10 more minutes. At this point I usually pronounce the soup finished, but you could thin it out with water or thicken it by pureeing some and returning it to the pot.
Serve topped with sour cream or yogurt.
Baked Clam Hors D’oeuvres: Eating and Competing (1984)
Check out these cookbook images:
Baked Clam Hors D’oeuvres: Eating and Competing (1984)
Image by mod as hell
the first recipe in the book!
"The Cookbook of Favorite Recipes, Diet and Training Tips from International World-Class Athletes 1920-1984," published in 1984 by Philmay Enterprises, Inc. of Atlanta, Georgia.
DinnerPlate
Image by YoAmes
Dinner plate, clockwise from top: chicken baked on a bed of mushrooms, the mushrooms (both drizzled with a cream sauce), and steamed broccoli
Cool Cookbook images
Check out these cookbook images:
Nourishing Tradition: Jewish Cookbooks and the Stories They Tell
Image by Center for Jewish History, NYC
June 29, 2016 – September 9, 2016
Nourishing Tradition” features objects from the collections of all five Center partners—American Jewish Historical Society, American Sephardi Federation, Leo Baeck Institute, Yeshiva University Museum, and YIVO Institute for Jewish Research—and they illustrate the diverse, rich traditions of Jewish cuisine worldwide.
Making Midnight Chicken
Image by Like_the_Grand_Canyon
From Ella Risbridger’s cookbook!
SauteedMushrooms
Image by YoAmes
Mushrooms sauteeing for beef dish
Tomato Pasta Soup
Check out these cookbook images:
Tomato Pasta Soup
Image by yummysmellsca
Adapted from 125 Best Vegan Recipes, this hearty and wholesome soup is filled with brown rice rotini, red lentils, nutritional yeast and home-roasted tomatoes from the Summer, while red wine vinegar and Cabernet-infused sea salt add another layer of elegance.
28/7.2013 – new nordic antlers
Image by julochka
antlers are everywhere on pinterest, but i swear i’ve had this since last autumn. 20kr at the local boyscout fleamarket.
209:365
Savor the States Cookbook Launch, September 2022
Image by usembassylondon
Savor the States Cookbook Launch, September 2022
