Image from page 796 of “American cookery” (1914)

December 9, 2018 · Posted in Cookbook · Comment 

Some cool cookbook images:

Image from page 796 of “American cookery” (1914)
cookbook
Image by Internet Archive Book Images
Identifier: americancookery19unse_4
Title: American cookery
Year: 1914 (1910s)
Authors:
Subjects:
Publisher: New York [etc.] : Whitney Publications [etc.]
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:

Text Appearing After Image:
The Range that Makes Cooking Easy Coal, Wood and Gas Range large square oven below is heated by coal or wood. See the cooking surface when you want to rush things—five burnersfor gas and four covers for coal. The entire range is always availableas both coal and gas ovens can be operated at the same time, usingone for meats and the other for pastry. It Makes Cooking Easy. £*\^ Gold Medal m Glenwood Write to-day for handsome free booklet 151 that tells all about it, to Weir Stove Co., Taunton, Mass. Manufacturers of the Celebrated GlenwoodCoal, Wood and Gas Ranges, Heating; Stoves and Furnaces. Buy advertised Goods — Do not accept substitutes 797 .navi i^i\i v^-rviN 1VU1\ X

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.

Truffle – Stuffed Banana Cookies
cookbook
Image by yummysmellsca
Adapted from Mad Hungry Cravings by Lucinda Scala Quinn, I stuffed each sweet, fruity cookie (which I added oats to fo texture) with half a dark chocolate truffle instead of adding chocolate chips. The twist was a great unexpected treat for my banana loving dad!

Makes 10 large cookies
2 tbsp ground flaxseed
¼ cup warm water
¼ cup unsalted butter, softened
¼ cup shortening
1 tsp coarse sea salt
¼ cup sugar
½ cup brown sugar
1 ripe banana, mashed
1 tsp vanilla
1 cup spelt flour
½ tsp baking soda
¼ tsp nutmeg
5 dark chocolate truffle balls, halved

Whisk together the flaxseed and warm water, let stand 10 minutes.
In a large bowl, cream the butter, shortening, salt and sugars.
Add the flax mixture, banana and vanilla, beating well.
Add the flour, baking soda and nutmeg and mix well.
Cover and chill 1 hour
Preheat the oven to 375F and line two cookie sheets with parchment.
With half the dough, scoop 10 balls onto the cookie sheets.
Lightly press half a truffle into the centre of each cookie.
Top each truffle with remaining dough, spreading to cover the chocolate completely.
Bake 13-14 minutes.
Cool on the sheets at least 15 minutes.

Washington DC – National Museum of American History: Bon Appétit! Julia Child’s Kitchen at the Smithsonian

September 18, 2018 · Posted in Cookbook · Comment 

Check out these cookbook images:

Washington DC – National Museum of American History: Bon Appétit! Julia Child’s Kitchen at the Smithsonian
cookbook
Image by wallyg
When Julia Child moved back to her home state of California in 2001, she donated the kitchen from her Cambridge, Massachusetts, home to the Museum. Bon Appétit! Julia Child’s Kitchen at the Smithsonian, an ongoing exhibitio, features the actual kitchen, including the cabinets, appliances, cookbooks, kitchen table, and hundreds of utensils and gadgets. The exhibition gives visitors a peek into the working kitchen of one of the world’s best-known cooks, and explores how her influence as an author and host of several television series changed the way America cooks.

The National Museum of American History (NMAH), administered by the Smithsonian Institute, collects, preserves and displays American heritage in the areas of social, political, cultural, scientific and military history. The museum, which first opened in 1964 as the Museum of History and Technology, is located on the National Mall in one of the last structures designed by McKim, Mead & White. It was renamed in 1980, and closed for a 2-year, million renovation by Skidmore, Owings & Merrill LLP from 2006 to 2008.

The Smithsonian Institution, an educational and research institute and associated museum complex, administered and funded by the government of the United States and by funds from its endowment, contributions, and profits from its shops and its magazines, was established in 1846. Although concentrated in Washington DC, its collection of over 136 million items is spread through 19 museums, a zoo, and nine research centers from New York to Panama.

Image from page 584 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
cookbook
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:

Text Appearing After Image:

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.

American Heart Association Low-Fat, Low-Cholesterol Cookbook, 3rd Edition: Delicious Recipes to Help Lower Your Cholesterol

November 1, 2010 · Posted in Bestselling Cooking Books · 5 Comments 


Product Description
The nation’s most trusted authority on heart-healthy living presents the third edition of this bestselling cookbook, with updated health information and 50 all-new recipes.

Eating well is essential to living well. Choosing nutritious food can be complicated, however, especially in a world of fad diets and conflicting health advice. Now in its latest edition, the American Heart Association Low-Fat, Low-Cholesterol Cookbook helps you sort through the confusio… More >>

American Heart Association Low-Fat, Low-Cholesterol Cookbook, 3rd Edition: Delicious Recipes to Help Lower Your Cholesterol

Nosthimia!: The Greek American Family Cookbook

October 8, 2010 · Posted in Bestselling Cooking Books · 5 Comments 


Product Description
Popular TV chef Georgia Sarianides adapts healthy and delicious traditional Greek recipes to American ingredients and lifestyles. “My recipes are Greek with an American twist, just like me!” say chef Georgia Sarianides. In “Nosthimia!” (Greek for “delicious”), she adapts healthy and delicious Old World Greek recipes to new American ingredients and lifestyles with her unique blend of zest and humor. As a mother of four and with a full time career, Georgia plans … More >>

Nosthimia!: The Greek American Family Cookbook

The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern Mexico

September 26, 2010 · Posted in Bestselling Cooking Books · 5 Comments 


Product Description
Over 300 recipes explore the common elements and regional differences of border cooking…. More >>

The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern Mexico

Next Page »