Nice Cookbook photos
A few nice cookbook images I found:
Carrot Cake
Image by ulterior epicure
This carrot cake recipe is from the Gourmet Cookbook (edited by Ruth Reichl). If I were the creator, I would have called it the "Everything Carrot Cake" – it is full of nuts, carrots, raisins, coconut, and pineapple. This is a four-layer cake and is one of the most moist cakes I have ever tasted. It is layered and frosted with a pretty straightforward cream cheese frosting. (See a cross-section here.)
Nice Cookbook photos
A few nice cookbook images I found:
Two new additions to my ever-growing cookbook collection. #cooking #homemade #vscocam
Image by Lauren_Hannah
via Instagram ift.tt/1hJkDvV
Enjoying these amazing mini-toad-in-a-hole blts from the #perfectegg cookbook by @spoonforkbacon at @williamssonoma test kitchen today! #wsperfectegg
Image by shutterbean
Nice Cookbook photos
Check out these cookbook images:
Vegan Blueberry Lemon Scone
Image by tomatoes and friends
From Sweet Utopia
Potato Flat Breads
Image by BlueBec
Nice Cookbook photos
Check out these cookbook images:
IT’s a COOKBOOK!
Image by lostinangeles
arcane ‘tWiLiGHT ZONE’ references: NO! don’t GO! IT’S a COOKBOOK!!!
white oak avenue at roscoe blvd, san fernando valley ca…or…submitted for your approval…
Mexican Rice
Image by BlueBec
Chicken Szechuan
Image by BlueBec
Image from page 151 of “The domestic word : a practical guide in domestic and social economy” (1878)
A few nice cookbook images I found:
Image from page 151 of “The domestic word : a practical guide in domestic and social economy” (1878)
Image by Internet Archive Book Images
Identifier: domesticwordprac00phil
Title: The domestic word : a practical guide in domestic and social economy
Year: 1878 (1870s)
Authors: Philp, Robert Kemp
Subjects: Home economics
Publisher: London : Hodder & S.
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library
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:
andthen as quickly cut out with the scissors,and moulded with the fingers into naturalform. Another, and equally as good away, is to get a smooth piece of wood,and after placing the natural leaf or sprayof leaves upon its surface, trace with apencil round the outer edge, then removethe leaf, and cut sharply round the edgeswith a penknife, to the depth of the six-teenth of an inch, slicing as it were thepiece in the form of the leaf out of thewood, then with a pencil trace the veinsof the natural leaf upon the indented out-line which is on the wood, doing it with ^ %ik ia ^0otI ^iamm^. H7 great care and precision, after which cutthe lines out with the knife. We givethis mode because it saves much time andtrouble, especially to those living in out-of-the-way places, where moulds would be difficult to procure ; all that remains tobe done is to warm the gutta percha, andwhile it is soft, press it upon the indentedmould, when, upon being removed, itwill be found to bear upon its surface an
Text Appearing After Image:
AN ANTIQUE FKAME IN GUTTA PERCHA ENAMEL. exact copy of the veins and outline justformed upon the wood. The leaf shouldthen be moulded with the fingers, bybending or crinkling, according to thestyle of the leaf copied. The flowers are simply formed fromthe warm gutta-percha, after pressing itout to the even thickness of the realflower intended to copy. Each petalshould be, as in wax, cut and moulded 148 l^t ^mxtdk Wfftliix from nature. If for a rose, or any othermany-pctaled flower, the sizes should becut, moulded, and regulated in their orderbefore making up. The stems and tendrils are formed ofwire, covered snioothly with gutta percha. An Antique Frame in Gutta-percha AND Enamel to RepresentChina. — Practical Instructions: — Getany old frame of an oval shape, and toform the beading cut a rather long slipof gutta percha the depth of wooden
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.
Coconut Breeze
Image by WxMom
More from the recipe testing night. We were moving the shop light around some, to get different lighting effects.
From the Rum&Tiki Cookbook by W. Park Kerr
1/3 cup pineapple juice
(book has unsweetened, we just use the little cans of Dole)
2 ounces Coconut Rum (Whaler’s is my fave)
1 Tablespoon fresh lime juice
Club Soda (we use 7Up instead)
garnish with a wedge of lime
The Holiday Cookbook – Halloween – Page 41
Image by thepeachmartini
