Nice Cookbook photos
A few nice cookbook images I found:
L’Inquet
Image by jacme31
L’inquet c’est le nom occitan du marché au puces toulousain (samedi matin place Saint-Sernin). L’inquet c’est un crochet un hameçon, le crochet utilisé par les chiffoniers pour fouiller dans les poubelles ou celui utilisé pour "accrocher" le client.
The inquet is the Occitan name of the flea market Toulouse (Saturday morning Place Saint-Sernin). The inquet is a hook, the hook used by dressers to delve into the trash or the one used to "hang" the customer.
Premier Dev au Cafénol – First dev with Cafenol
Prise de vue : Canon Canonet QL 17 G-III
Film: Tmax 100
Révélateur : Caffenol-C-M / 13 mn 30 ( recette www.caffenol-cookbook.com/ )
Scanner : Reflecta Proscan 7200
Postraitement : Lightroom 4.2
30 Christmas Cookies Recipes eBook
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Image from page 657 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
A few nice cookbook images I found:
Image from page 657 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
Image by Internet Archive Book Images
Identifier: bostoncookingsch19hill_7
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
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:
Another View of same Room 454 THE BOSTON COOKIXG-SCHOOL MAGAZINE
Text Appearing After Image:
Chamber in Bungalow gether it is a fine example of a simple,inexpensive living-room, and one wellworthy of imitation. The two illustrations that followshow the dining-room of the samebungalow. The walls are hung insilver-white Japanese grass cloth edgedat the top with a narrow whitemolding, and the woodwork is alsopainted white. A high-back settleis built into the wall at one side of thefireplace, and above it extends a narrowshelf, which adjoins the mantel shelfat one end, and on both are displayedsome rare old pewter pieces of whichware the owner of the bungalow has avery fine collection. A few^ prints adornthe walls, and a large arts and crafts rug,in shades of green and white, partiallycovers the hardwrood polished floor.The dining-table, side table and long,low buffet are of the arts and craftstype, painted white, and the Windsordining-chairs are stained to correspondand cushioned in dark green plush. There is nothing pretentious aboutthis dining-room; it is just a com-fortable,
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.
The Cheese Lover’s Cookbook & Guide
Image by artizone
Everything you need to know about cheese: History, nutrition, buying, storing and serving tips plus cheese and wine pairings, cheese courses, cheese charts, etc. and over 150 mouth-watering recipes using cheeses of all types and varieties.
Image from page 324 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
Image by Internet Archive Book Images
Identifier: bostoncookingsch19hill_7
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
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:
ot, that even aprofessional cleaner would not guarantee to put it in first-class condition. We make this extract from her letter: I made a warm suds of Ivory Soap and washed it (the plume) in that untilit was as clean and white as it ever was. Then I rinsed every particle of soap . i out. After that I tied the plume in an open window by a few of the little feathersat the end, so that the wind could keep it in motion all the time it was drying.When the plume was thoroughly dry, it was as beautifully clean and fluffy as thebest professional cleaner could have made it. Since then I have bought somewhite plumes and tips for almost nothing, because they were horribly soiled,and with warm water and Ivory Soap I have put them in first-class condition. Another proof—if proof were needed—of the fact that for everypurpose that involves the use of a better-than-ordinary soap,Ivory Soap is unequalled. Ivory Soap – 9942foo Per Cent. Pure. Buy advertised goods — do not accept substitutesxxxii
Text Appearing After Image:
Ring out a slowly dying cause,And ancient forms of party strife;Ring in the nobler modes of life, With sweeter manners, purer laws. Ring in the valiant man and free,The larger heart, the kindlier hand;Ring out the darkness of the land, Ring in the Christ that is to he. —Tennyson
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.
Cool Cookbook images
Some cool cookbook images:
cutting cake
Image by chotda
when making petit fours, it is easiest to bake the cake in square/rectangular pans, then cut the pieces down to size. i cut these squares down to 1 1/4"x1 1/4", and used a pound cake recipe (found here), because i like how sturdy the cake is, without being dry. it’s easier to cut the cake when it is completely cooled–refrigerated or frozen is even better.
Ayurvedic diet made simple
Image by PrityaBooks
An ayurvedic cookbook with simple, delicious & healthy vegetarian recipes: Sweet Platter | Soopa | Vegetable Medley | Healthy Lentils | Snacks | Indian Breads | Rice Bowl | Chutneys Salads | Beverages
pritya.com/books/sukham-ayu-ayurvedic-cookbook/
Cooking Bookshelf
Image by Chris_o_ramma
A shelf full of cookbooks
Nice Cookbook photos
Some cool cookbook images:
Chocolate Coconut Brownies
Image by valeehill
When looking for a new vegan baking recipe I have, to date, only looked through my baking recipe books totally neglecting the baking sections in what I consider a cookbook – 1,000 Vegan Recipes by Robin Robertson. Today, I’m trying two baking recipes from that book. (Also making cornbread muffins.) These brownies which are filled with coconut-y goodness from three sources: coconut milk, extract, and shredded (unsweetened and unsulfured). The baking aroma was heavenly and the taste is scrumptious! They are moist yet crumbly with little pockets of melted semi-sweet chocolate chips throughout. I am certain they would have been even more delectable had I fresher organic coconut milk and natural coconut extract. I was only able to locate artificial extract in our area and didn’t want to have to purchase the 3 bottle minimum to get the natural stuff from an online retailer. At this point I’m glad I "caved" and bought the fake stuff because these needed to be made! 🙂
Taste of Eastside 2011 – 162
Image by SupportPDX
Blogger Brunch with Smitten Kitchen
Image by abakedcreation
Blogged about here:
www.abakedcreation.com/2012/11/blogger-brunch-with-smitte…
Snickers Chocolate Pudding
A few nice cookbook images I found:
Snickers Chocolate Pudding
Image by jamieanne
Another recipe from former MasterChef Australia contestant Marion Grasby. This time the recipe comes from her cookbook. It’s a boozy choc bar chocolate pudding. Basically, a souffle-like chocolate batter has whiskey and chunks of Snickers bars mixed in. After being baked, the tops become firm and the centers remain lava-like, melting in a chocolatey mess with a scoop of vanilla ice cream!
YUM!
Normally I am seriously against adding chocolate bars and candy to cakes and whatnot, but as the recipe came from one of my favorite MasterChef contestants and was in her cookbook, I decided to put one of my biggest pet peeves aside, just this once!
For more yummy recipes, visit my blog, The Sweetest Kitchen…
Image from page 427 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
Image by Internet Archive Book Images
Identifier: bostoncookingsch19hill_7
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
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:
halflemon and use three-fourths a cup oforange juice, dissolving the gelatinewith half instead of three-fourths a cupof boiling water. Orange Marmalade Bavariose Soften two level tablespoonfuls ofgranulated gelatine in half a cup ofcold water and dissolve by setting thegelatine in a dish of boiling water; addthe juice of half a lemon and one cupof orange marmalade; set the mixtureinto a dish of ice and water and stiruntil it begins to thicken, then fold the milk is absorbed and the rice istender. Meanwhile cook half a canof apricots (half of the fruit and halfof the syrup) with three or four table-spoonfuls of sugar and the grated rindof an orange about six minutes. Makea border of the hot rice on a servingdish, and turn the apricots and syrupinto the center of the dish. Serve atdinner or luncheon as a dessert dish. Canned Peas with Fresh Carrots Scrape or pare two carrots, then cutlengthwise into quarters, and thequarters into pieces an inch long andone-fourth an inch wide and thick;
Text Appearing After Image:
Fruit Fudge in one cup and a half of double creambeaten solid. Turn into a dish lined,with paper or with lady-fingers orboth. Serve, when chilled and set,turned from the mould. If the mouldbe lined, the unmolding is a verysimple matter and immersing the mouldin warm water is unnecessary. Canned Apricots with Rice Put half a cup of rice over a hotfire in a quart or more of cold water.Let boil three minutes, drain, rinse incold water and drain again. Add tothe rice two cups of milk and half ateaspoonful of salt and let cook until wash these, then let simmer until ten-der in water barely to cover the pieces.When cooked the water should benearly evaporated. At this season itwill take nearly an hour to cook thecarrots, and the water must be re-newed once or twice. When the car-rots are about cooked, drain the peasin a can, rinse in cold water, then setover the fire in boiling water; let boilvigorously, then drain the peas andadd them to the carrots; add also ateaspoonful of salt, a teaspoo
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.
Chocolate Chip Shortbread
Image by Mrs Magic
8th May 2011
From Cookie Magic by Kate Shirazi. My inner tartan wasn’t convinced and I’m not sure it still is but fun to make. Very crumbly texture and came out a little on the "rustic" side.
I’ve set myself a challenge to only cook from books (rather than from internet or memory) for the whole of May 2011.
