Nice Cookbook photos
Some cool cookbook images:
CornAndTomatoBits
Image by YoAmes
Things to add to the browned meat: salsa and spices (chili powder, garlic powder, pepper and sugar (!)); Mexicorn, canned corn with peppers; and tomato sauce
The cookbooks at Noma
Image by adelcambre
At Noma in Copenhagen
Cool Cookbook images
Check out these cookbook images:
Chronicle Publishers books for review
Image by mary.thengvall
my first books as an official reviewer for Chronicle Publishers! not a bad beginning, right? 🙂 watch candidcrafts.blogspot.com for upcoming reviews & chances to win some of these books.
Eggs I Have Known by Corinne Griffith, back cover
Image by Tiny Banquet Committee
a liiiiiittle racist
Olivia with Mashed Potatoes
Image by Pictures by Ann
This is for one of the stories in the Five in a Row series. The cookbook had a variety of recipes to bring the book to live through food.
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
