http://www.amazon.com/The-Family-Flavor-Practical-Delicious/dp/1484884043/ref=sr_1_1?ie=UTF8&qid=1378669197&sr=8-1&keywords=the+family+flavor+cookbook
A few nice cookbook images I found:
http://www.amazon.com/The-Family-Flavor-Practical-Delicious/dp/1484884043/ref=sr_1_1?ie=UTF8&qid=1378669197&sr=8-1&keywords=the+family+flavor+cookbook
Image by the little red house
Tagliatelle and Zuppe, A to Z
Image by AlphaTangoBravo / Adam Baker
Max and Alessandra did all the work. I just took a few snapshots.
Food was delicious.
Used here:
gherkinstomatoes.com/2008/08/11/the-metamorphosis-of-ital…
www.thetranquilparent.com/detail/live-in-the-moment-eat-i…
www.foodmeditation.net/2010/06/la-pasta-history-stories-t…
tilapiablog.com/tag/cooking-sites/
brown_87-m144_18_097
Image by Schlesinger Library, RIAS, Harvard University
Description: Manuscript cookbook of Sarah Smith (Cox) Browne, 1863. Note: Brown is at times spelled with or without the "e" at the end.
Repository: Schlesinger Library on the History of Women in America.
Collection: Brown Family (Additional papers)
Call Number: 87-M144
Catalog Record: id.lib.harvard.edu/aleph/012163425/catalog
Questions? Ask a Schlesinger Librarian
sketchbook ideas
A few nice cookbook images I found:
sketchbook ideas
Image by www.samshennan.com
Drawings in my design cookbook for UD3 related stuff. It’s pretty weird what comes out of my head.
el Bulli Imitacio
Image by LexnGer
Photos from Matt Kantor’s el Bulli TO dinner held in the Cookbook Store and christening their new kitchen space.
What an incredible evening of food!
See all my photos of the night by clicking here (so far)
Nice Cookbook photos
Some cool cookbook images:
Gallery
Image by Didriks
Image from page 169 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
Image by Internet Archive Book Images
Identifier: bostoncookingsch19hill_4
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
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Text Appearing Before Image:
ering and ageing comesthe bottling. This is done in the sameconscientious manner at our own fac-tory. We are thus able to watch everystep of the process, and are thereforeassured that our oil reaches you in itsnative purity. Gone BelowBishop Peck of the Methodist Churchwas a large man, weighing over threehundred and fifty pounds. While ona tour, and stopping at the residenceof a presiding elder, the bishop turnedover in his bed, and the entire furni-ture collapsed, dropping him to thefloor with a tremendous thud. Thepresiding elder rushed upstairs, call-ing, What is the matter, bishop?Is there anything I can do for you?Nothing is the matter, answeredthe bishop; but, if I dont answer thecall for breakfast, tell your wife tolook for me in the cellar. Archie was on his first sea voyage.Pale, limp, and ready to die, he laygroaning in his bunk. Charlie, hesaid feebly, a fellow ought to be doosidthankful he isnt a camel. Why?asked Charlie. Because a camel hasgot seven stomachs, dont y know?
Text Appearing After Image:
DAINTY HOUSEKEEPERS PREFER DIXONS STOVE POLISH. Joseph Dixon Crucible Conpany,Jersey Gty, N. J When you write advertisers, please mention The Boston Cooking-School Magazine. xxiv Advertisements A good salad is the most gracious part of a good dinner,but a good salad is improved by BrowrisvilleWat er Or a ckers The Cracker that has Brownsville on it. Have them in the house. They are the most dainty, the most aristo-cratic and the most serviceable crackers you can get. They are goodto look at and good to eat. The famous old recipe by which Brownsville Water Crackers aremade, has been kept in one family for fifty-five years, and they are mak-ing these crackers to-day. v_ See if your grocer will not serve you regularly. CHATLAND & LENHARTBrownsville, Pa. S. S. Pierce Co., Boston. Park & Tilford, New York. Acker, Merrall & Condit Co., New York. The Joseph R. Peehles Sons Co., Cincinnati. Heo. K. Stevenson & Co., Pittsburg, Pa. Finley Acker Co., Philadelphia. C Jevne & C
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.
Smoothie Bowl Coloring Cookbook montage
Image by mealmakeovermoms
Cook&Book (Woluwe-Saint-Lambert)
Check out these cookbook images:
Cook&Book (Woluwe-Saint-Lambert)
Image by saigneurdeguerre
Europe Europa
Belgique België Belgium Belgien Belgica
Bruxelles Brussel Brussels Brüssel Bruxelas
Woluwe-Saint-Lambert – Sint-Lambrechts-Woluwe
Cook & Book
Place du Temps Libre 1, 1200 Woluwe-Saint-Lambert
cookandbook.be
02 761 26 00
Image from page 372 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:
When the cakeis hot the paper is easily removedand the cake is cut in regular-shapedpieces. Query 1414. — L. C, Swampscott, Mass.Recipe for Banburies. Banbury Tarts Chop fine one cup of stoned raisinsand one-fourth a pound of citron; addthe grated rind and juice of a lemon,one cup of sugar, one-fourth a teaspoon-ful of salt and an egg beaten light.Roll rich pastry into a sheet one-eighthof an inch thick, and cut into roundsbetween three and four inches in di-ameter. Put a little of the mixture oneach piece; moisten one-half the edgewith cold water and fold over the pas-try, pressing the dry edge upon themoistened edge very closely. Bakeabout fifteen or twenty minutes.Sometimes the filling is cooked in adouble boiler and used cold for fillingsmall, puff-paste, patty cases, Swed-ish rosettes, etc. The pastry shouldbe reheated and filled at time ofserving. Query 1415. — Miss L. F., Cleveland, O.:Several recipes, each, for puddings madewith canned peaches and pineapple. ADVERTISEMENTS
Text Appearing After Image:
The Monarch Hub, Ebony Finish, with Gas Combi-nation . A Coal and Gas Range in one when so fitted TWO ol the Latest HUB RANGES The Cook stays longest where there is a HUBRANGE in the Kitchen. The Best Cooks gottheir training on HUB Ranges, at the Boston,New York, Providence, Hartford, New Haven,Springfield, Worcester and scores of other Cook-ing Schools. The hundreds of recipesin the Boston Cooking School CookBook were first worked out on theHub Range, which was used exclus-ively by Miss Farmer, the Author ofthat book. The Monarch Hub shown in the cutis the largest family range made—the best money can buy—no oneever regrets buying the best. Hasthe solidity of a Brick Set Range. Doors all open to the front, econ-omizing room in the Kitchen. Large Ash Pan runs on Roller Bear-ings and holds three days accumulation of ashes. THE MODEL HUB Ornamented Style, is preferredby many because of its richdesign. All the nickel trim-mings are detachable, and canbe removed while blacking therange
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
A few nice cookbook images I found:
Image from page 347 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
Image by Internet Archive Book Images
Identifier: bostoncookingsch19hill_4
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:
r in half a cup ormore of grated cheese, sage or Par-mesan, and one cup of mild Americanfactory cheese, cut in tiny cubes. Mixthoroughly, adding more salt andpaprika, if needed, then spread in but-tered cutlet moulds or shape with the the cutlets, and fry in deep fat. Servefor luncheon or supper, with bread andbutter and with or without a green salad. Apples Baked withAlmonds Dessert for Luncheon orDinner Core and pare sixtart apples. Let sim-mer in a cup and ahalf, each, of sugarand water, boiled toa syrup until tender.Turn the apples often,and watch carefully, tokeep them whole. Alittle lemon juice willimprove the flavor ofsome apples, or, if the cut side ofa lemon be rubbed over the applesas they are peeled, it will keep themwhite during the cooking. Set thetender apples in an au gratin dish,and press into them blanched almonds,split in halves. Dredge the apples andnuts with sugar, and set into the ovento become delicately browned. Servehot with jelly and whipped cream, oneor both.
Text Appearing After Image:
Apples Baked with Almonds hands into cutlets. If moulds are Nesselrode Pudding used, remove the mixture while it is Shell and blanch, at the same time, still warm. Kgg-and-bread crumb enough French or common chestnuts Seasonable Recipes 243 to fill a cup. Cook these until tenderin boiling water, then drain, mash,and, finally, pre s through a fine sieve.Blanch half a cup of almonds. Chopfine, then pound them in a mortar.Select three-fourths a cup of mixedfruit,—candied cherries, pineapple,ginger, citron, raisins and currants.Boil the raisins and currants in waterto cover until tender, drain, add theother fruit, cut in pieces, and pour overthe whole two or three tablespoonfulsof sherry wine and one-fourth a tea-spoonful of vanilla extract. Boil onecup of sugar and one-fourth a cup ofwater to a syrup. Let cool slightly,and pour in a fine stream on the yolksof three eggs, beaten light. Stir andcook over hot water until the mixturethickens a little, then beat until cold.Add one cup of cr
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.
Chef Lynn Crawford
Image by N A I T
Food Network celebrity chef and celebrated cookbook author Lynn Crawford has been named NAIT’s 2014 Hokanson Chef in Residence.
The chef in residence program, now in its sixth year, provides students in the School of Hospitality and Culinary Arts with a rare opportunity to learn firsthand from the best chefs in North America.
