Well-worn “Grilling with Beer” (back cover)
A few nice cookbook images I found:
Well-worn “Grilling with Beer” (back cover)
Image by Thomas Cizauskas
Grilling with Beer: Bastes, BBQ Sauces, Mops, Marinades, & More, Made With Craft Beer
Author: Lucy Saunders
Hardcover: 224 pages
Publisher: F&B Communications (2006).
Language: English
ISBN-10: 09769875-0-3
ISBN-13: 978-0-9769875-0-5
▶ Front cover: here.
▶ The first cookbook to infuse the flavors of barbecue and grilled foods with craft beer and the first book to feature the phrase "craft beer" on its cover.
▶ Book is out-of-print but used copies can be found on the interwebs. Current cookbook by Ms. Saunders —Dinner in the Beer Garden— available at MBAA.
▶ Grilled potato salad recipe: here.
****************
"The perfect drink for the smoky flavors of grilled foods and BBQ is craft beer. And not just mass-market lawn-mower lagers, either. From the citrusy quenching of weissbier to the roasty flavors of porter and stout, there’s a spectrum of beer tastes.
Why use beer in a BBQ sauce?
First and foremost, flavor. Beer is much less acidic than wine, vinegar or citrus juices commonly used in BBQ sauces and marinades. It will tenderize meats without breaking down texture as rapidly as more powerful acids. Also, the balanced flavor in beer means that the other herbs and spices will not be overwhelmed by acetic notes.
Second, beer is less expensive than wine. It’s possible to use a very fine quality ale to make more than a quart of marinade, and still spend less than .
Third, the variety in North American beer styles encourages experimenting in the kitchen. From apricot ale to witbier, there’s a flavor that matches a meat, chicken or seafood sauce destined for the grill.
Fourth, drinking beer with BBQ — especially dark beer such as porters and stouts — defuses potentially dangerous HAAS (heteroclyclate aromatic amines), according to the Journal of Agricultural and Food Chemistry."
***************
Photo by Yours For Good Fermentables.com.
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▶ Camera: Olympus Pen E-PL1.
▶ Commercial use requires explicit permission, as per Creative Commons.
Farm Journal’s Country Cookbook – back inside cover
Check out these cookbook images:
Farm Journal’s Country Cookbook – back inside cover
Image by Thoth, God of Knowledge
Farm Journal’s Country Cookbook – back inside cover
–
Farm Journal’s Country Cookbook
Revised, Enlarged Edition
25 Years of Farm Journal’s Best Recipes
Silver Jubilee Recipe Collection (1947-1972) from Farm Journal Food Editiors … revised from the 1959 edition, now enlarged and reorganized, easier to use … for all Americans who are rediscovering cooking as a satisfying and creative things to do. Whether you’re growing basil in a windowbox, planting a big garden or buying at a roadside stand, this book will help you cook and preserve everything at its tasty best.
1959 revised 1972
On cookbooks, orphans, and out-of-print books
Image by opensourceway
Image source:
www.flickr.com/photos/emmettanderson/5218518085/
Read the article on opensource.com
On cookbooks, orphans, and out-of-print books
Created by Libby Levi for opensource.com
farmers market cookbook backcover
Image by chotda
1951 cookbook for the los angeles farmer’s market
buisness card back 3
A few nice low carb recipes images I found:
buisness card back 3
Image by by Ophelia photos
My graphic design and illustration for a new company for Biltong in France, Marseille.
Doing this project has been more work than fun and I’m looking forward to working more with them.
Each of the "personas" represents one of the guys.
I have also done a folder and a Prism for them.
here is there there FACEBOOK
…and more info on them and what biltong is:
Contrary to popular belief Biltong is not the nectar of the Ancient Greek gods but just a very tasty good old-fashioned meat snack from the far end of Africa…
Yes, that’s right
Biltong hails from sunny South Africa…
So what is biltong???
Biltong originated when The Dutch settlers who arrived in South Africa in the 17th century brought recipes for dried meat from Europe, including France and Spain. Today it is sold all over the world and has even become a household name in countries like the U.K., Australia, New Zealand, Holland and Spain…
Biltong is a kind of cured meat. Many different types of meat are used to produce Biltong, ranging from beef through to game meats. Biltong is similar to beef jerky in that they are both spiced, dried meats, but differ in their typical ingredients, taste and production process. The word biltong is from the Dutch Bil ("rump or buttock") and tong ("strip" or "tongue")… Brown vinegar along with Spices from all over the world is used to spice and cure the meat. Biltong is very high in protein, iron and magnesium and it is a very healthy snack. It is typically low in fats and carbs…
It is conventionally consumed accompanied with Beer and other beverages but can also be part of salads, sandwiches or part of you apero.
Now a bit more about trois fréres Biltong…
The Company has a real Biltong flavour to it in that all three the partners are from different parts of the world… We have a South African, an Irish man and even an American and all three of us are living in France. Trois Fréres Biltong has sprawn from our collective love of Biltong…
Our supplier has been around since 1969 and their age old Family Recipes remain unchanged and have undoubtedly "Stood The Test Of Time", and to this day remain free of Wheat, Glutens & Added Ingredients. All our products are manufactured to the Highest Quality, under the strictest Hygiene Standards. We only use the Best Quality Beef and there are NO wheat, glutens, added ingredients or preservatives in any of our products !!!
Today we bring you the best biltong right here in your local establishment for you to enjoy however you like…
So go on have some biltong and enjoy the taste of Africa…
To contact them you can e-mail troisfrere.biltong@gmail.com
buisness card front w 3 different backs
Image by by Ophelia photos
My graphic design and illustration for a new company for Biltong in France, Marseille.
Doing this project has been more work than fun and I’m looking forward to working more with them.
Each of the "personas" represents one of the guys.
I have also done a folder and a Prism for them.
here is there there FACEBOOK
…and more info on them and what biltong is:
Contrary to popular belief Biltong is not the nectar of the Ancient Greek gods but just a very tasty good old-fashioned meat snack from the far end of Africa…
Yes, that’s right
Biltong hails from sunny South Africa…
So what is biltong???
Biltong originated when The Dutch settlers who arrived in South Africa in the 17th century brought recipes for dried meat from Europe, including France and Spain. Today it is sold all over the world and has even become a household name in countries like the U.K., Australia, New Zealand, Holland and Spain…
Biltong is a kind of cured meat. Many different types of meat are used to produce Biltong, ranging from beef through to game meats. Biltong is similar to beef jerky in that they are both spiced, dried meats, but differ in their typical ingredients, taste and production process. The word biltong is from the Dutch Bil ("rump or buttock") and tong ("strip" or "tongue")… Brown vinegar along with Spices from all over the world is used to spice and cure the meat. Biltong is very high in protein, iron and magnesium and it is a very healthy snack. It is typically low in fats and carbs…
It is conventionally consumed accompanied with Beer and other beverages but can also be part of salads, sandwiches or part of you apero.
Now a bit more about trois fréres Biltong…
The Company has a real Biltong flavour to it in that all three the partners are from different parts of the world… We have a South African, an Irish man and even an American and all three of us are living in France. Trois Fréres Biltong has sprawn from our collective love of Biltong…
Our supplier has been around since 1969 and their age old Family Recipes remain unchanged and have undoubtedly "Stood The Test Of Time", and to this day remain free of Wheat, Glutens & Added Ingredients. All our products are manufactured to the Highest Quality, under the strictest Hygiene Standards. We only use the Best Quality Beef and there are NO wheat, glutens, added ingredients or preservatives in any of our products !!!
Today we bring you the best biltong right here in your local establishment for you to enjoy however you like…
So go on have some biltong and enjoy the taste of Africa…
To contact them you can e-mail troisfrere.biltong@gmail.com
Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients (Hardcover)
Amazon.com Review
Book Description Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites. Ina Garten’s bestselling cookbooks have consistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to (more…)
Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients
Product Description
Barefoot Contessa Back to Basics, Fabulous Flavor from Simple Ingredients By Ina Garten”Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering neaAmazon.com Review
Book Description
Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertainin… More >>
Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients
