Cool Cook Books images

July 1, 2019 · Posted in Cook Books · Comment 

Check out these cook books images:

Caribian Pork Sandwiches
cook books
Image by OctopusHat
Sunday supper this week was two recipes out of my new cook book: "All About Braising: The Art of Uncomplicated Cooking": www.amazon.com/All-About-Braising-Uncomplicated-Cooking/d…

Fatafeat: عربي كل يوم cook book.
cook books
Image by Noora.S
Present from Youssef El-Deeb, follow him on twitter @Fatafeat !

Mom’s happy with the book, I’m happy that good food’s on the way!

Cool Cook Books images

June 13, 2019 · Posted in Cook Books · Comment 

Check out these cook books images:

Image from page 379 of “The standard domestic science cook book” (1908)
cook books
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Identifier: cu31924073879508
Title: The standard domestic science cook book
Year: 1908 (1900s)
Authors: Lee, William H. (William Henry), 1848-1913 Hansey, Jennie Adrienne, 1843-
Subjects: Cookery, American cbk
Publisher: Chicago, Laird & Lee
Contributing Library: Cornell University Library
Digitizing Sponsor: MSN

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then add 3 quarts of light claret,• Rhine wine or Sauterne heated to boiling point; stir well. Add1 teaspoonful grated nutmeg or other flavoring, pour in % pintbrandy and i/^ pint white rum, stir briskly and fill the glasses atonce. 1252. QUICK PUNCH. Heat 1 pint claret to boiling point. Throw in with wine a fewcloves. When hot, ptjt 1 teaspoonful of white rum in each wine-glass (large size) and 1 tablespoonful of sugar. Fill up withhot wine and serve at once. Excellent remedy after exposure to cold,- or to bring aboutperspiration. 1253. NEW YEARS PUNCH. Boil up 31/^ pounds sugar in 1 pint water, skim. Stir in 1quart white wine (Sauterne). Boil up and take off fire. Covertight and let cool short time. Add % oz. each of vanilla andlemon essence, and 1 quart of arrac or white rum; mix well, bottleand cork tightly. To this punch essence, add 1 to 3 parts ofheated white wine and serve hot. If too strong, add 1 part boil-ing water, or make the proportion, 1 part essence and 3 partswine.

Text Appearing After Image:
Department 23. THE term candy| means confectionery made of sugar or molasses. Sugaris derived chiefly from the juice of the sugar-cane and the sugar-beet,and is composed of one-half hydrogen, one-fourth carbon and one-fourthoxygen. Sugar has a tendency to fatten, and therefore should be taken spar-ingly by persons who incline to corpulency. Candy should always be eatenin moderation, and avoided entirely in cases of kidney trouble. Pure, simpleihome-made confectionery is generally considered safe, while many of the man-ufactured candies are more or less adulterated or contain poisonous coloring. SUGAR. Cooked sugar having a tendency to crystallize, some ingredi-ent like glucose, cream of tartar, lemon juice or other acid mustbe added to prevent granulation, and a jarring or stirring afterthe sugar is dissolved must be carefully avoided. Any crystalsforming above the surface on the pan should be removed with awet brush or cloth, or the Whole panful of syrup, in certain cases,may crystal

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Image taken from page 236 of ‘Sir Felix Foy, Bart. A novel’
cook books
Image by The British Library
Image taken from:

Title: "Sir Felix Foy, Bart. A novel"
Author: COOK, Edward Dutton.
Shelfmark: "British Library HMNTS 12635.m.3."
Volume: 01
Page: 236
Place of Publishing: London
Date of Publishing: 1865
Publisher: Sampson Low, Son & Marston
Issuance: monographic
Identifier: 000772246

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Nice Cook Books photos

June 10, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Book the Cook Slipper Lobster Thermidor
cook books
Image by hey tiffany!
Singapore Airlines allows customers flying in business and first class from certain destinations to "book the cook" to choose meals prior to the flight. I booked the cook for the slipper lobster thermidor served with tomato, asparagus, and saffron rice on my flight SQ 870 SIN – HKG. It was really quite tasty though one criticism is the slightly rubbery texture of the lobster.

Cheese, crackers, and fruit and the dessert of Vieneta ice cream were also offered afterward.

Image from page 100 of “In pine-tree jungles; a hand-book for sportsmen and campers in the great Maine woods” (1902)
cook books
Image by Internet Archive Book Images
Identifier: inpinetreejungle00ban
Title: In pine-tree jungles; a hand-book for sportsmen and campers in the great Maine woods
Year: 1902 (1900s)
Authors: Bangor and Aroostook Railroad Company
Subjects: Outdoor life Sports
Publisher: Bangor, Me., Bangor & Aroostook railroad
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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branch voyagers make the side trip from Chesun-cook to Caribou lake, going up a thoroughfare two miles long, enteredfrom the west shore of Chesuncook. A camp is located on Cariboulake, in a good fishing neighborhood. Harrington lake, one of Mainesbest trout waters, is another locality to be reached from Chesuncook.It lies north of Ripogenus, and is at the end of a seven-mile tote froma point on Chesuncook just above the outlet. A horse is usually kepthere in summer to haul canoes over the carries in this neighborhood. Ripogenus Waters. 89 At the foot of Chesuncook a dam bars farther progress by water, butit is only half a mile by carry around into Ripogenus lake. Camp maybe made easily at either end of the carry. Swinging down to the foot of Ripogenus lake, the longest carry onthe whole trip must be made. It is a jaunt of three miles around theRipogenus gorge and arches, where the rushing, rolling, frothing waterstumble along between steep granite cliffs with a roar that is heard far

Text Appearing After Image:
SoiiiLtiines Canoeing /s Uphill Work. off in the forest. There is a small pond on this carry where good fish-ing is usually to be had. The carry is hilly, and the scenery striking inthe extreme. Many picturesque rapids keep the river in a turmoilthroughout this three-mile stretch, which is known as one of the worstregions for driving in all the length of the West branch. At the end of the carry is a place called the Big Eddy, and herecamp may be made and canoes put in next day. Below the Big Eddy 9° The Horserace.

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Nice Cook Books photos

June 8, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image taken from page 12 of ‘[Narrative of Captain James Cook’s voyages round the world; with an account of his life during the previous and intervening periods: also, an appendix, detailing the progress of the voyage after the death of Captain Cook. [By
cook books
Image by The British Library
Image taken from:

Title: "[Narrative of Captain James Cook’s voyages round the world; with an account of his life during the previous and intervening periods: also, an appendix, detailing the progress of the voyage after the death of Captain Cook. [By Andrew Kippis.]]"
Author: KIPPIS, Andrew.
Shelfmark: "British Library HMNTS 10024.b.5."
Page: 12
Place of Publishing: London
Date of Publishing: 1878
Edition: [Another edition.] A Narrative of the Voyages round the World performed by Captain James Cook; with an account of his life … With … illustrations reproduced inexact facsimile from drawings made during the voyage.
Issuance: monographic
Identifier: 001973739

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Image taken from page 5 of ‘Programmes and Time Tables of Cook’s Arrangements for Ober Ammergau … with extensions to all parts of Central Europe … for the season of 1880. With map’
cook books
Image by The British Library
View this map on the BL Georeferencer service.

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Title: "Programmes and Time Tables of Cook’s Arrangements for Ober Ammergau … with extensions to all parts of Central Europe … for the season of 1880. With map"
Author: COOK, Thomas – AND SON
Shelfmark: "British Library HMNTS 10107.ff.31."
Page: 5
Place of Publishing: London]
Date of Publishing: 1880
Issuance: monographic
Identifier: 000773277

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Download the PDF for this book (volume: 0) Image found on book scan 5 (NB not necessarily a page number)
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Image from page 319 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
cook books
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

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Patent Charlotte Russe Moulds can be used not only in making charlotte russe, but for manyother dishes. You can use them for timbales.You can mould jellies in them. You can bakecakes in them. Wherever individual mouldsare called for, you can use these. The moulds we offer are made by a patentprocess. They have no seams, no joints, nosolder. They are as near perfection as can behad. They retail at from #3 to #3.50 a dozen. The TimbaleMoulds are madeof aluminum and are withoutseams. They can be used forcountless things: Timbales of chicken, ham,peas, corn, etc. Moulding indi-vidual fruit jellies. Mouldingmeats and salads in aspic jelly,isienne, fruit sponges, etc.

Text Appearing After Image:
THE BOSTON ADDRESS ALL ORDERS TO C00KING=SCH00L MAGAZINE, Boston,

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Nice Cook Books photos

June 5, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image from page 62 of “Smiley’s cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping ..” (1895)
cook books
Image by Internet Archive Book Images
Identifier: smileyscookbooku00smil
Title: Smiley’s cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping ..
Year: 1895 (1890s)
Authors: Smiley, James Bethuel, [from old catalog] ed
Subjects: Cookery, American cbk
Publisher: Chicago, Smiley publishing company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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Broiling a fish best retains its nourish-ing qualities; baking is next, while boiling retains the least—in fact,boiling is the least desirable way of cooking them. Small fish areusually fried; those of medium size broiled and baked, and the larg-est can be boiled. As the directions for fri/iiuj, hoUiiuj, siciriii;), Jn-oiliiu/ and bdk-iiig fish apply to nearly all kinds, we will give these methods quitefully, instead of describing the same method over and over again foreach different kind of fish. Anyone who masters the process, caneasily cook any fish adapted to that way of cooking. TO BOIL FISH. When boiling fish, to have the water bubble is worse thanuseless, as it cracks the skin. If fish is x^ut into cold waterat first, it, like meat, gets dry (see our article on the j)rin-ciples involved in cooking meat). A compromise is therefore made,and salt is added to the water (use about 1 oz. of salt to each quartof water); it is well also to add about 1 tablespoon of vinegar or FISH 51

Text Appearing After Image:
A FISH KETTLE. lemon juice to each 2 quarts of Avater, Vinegar or lemon juice arevaluable because albumen coagulates sooner when in contact with anacid, and they thus help to coagulate the surface albumen, and so re-tain the juices inside. Salt added to the water in which fish iscooked acts in 3 ways, as explained in the article on cooking meats.The old plan has beento put fish into coldwater at first, but // /s-much better to put itinto water as hot asthe skin will bearwithout breaking, andthis varies with eachkind of fish. Tobreak the skin is veryundesirable, becauseit not only makes an unsightly appearance but each crack makes an opening throughwhich the interior juices will escape. Any fish which is to be servedwithout the skin on, like sturgeon or halibut, is best if put into boil-ing water. Fish having a thick, tough skin, can be put into waterat the boiling point. Fish with delicate skins, like trout, mackerel,etc. should be i3ut into warm water—140° to 150°. If a fish kett

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Westgarth Books & Cooks vegan cafe
cook books
Image by ah_blake
Noodle Mania & Super Green Curry

www.facebook.com/pages/Westgarth-Books-Cooks-Cafe/2214939…

SA.CC.BookLaunch.26May2010-8985
cook books
Image by sparkedheart

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