Nice Cookbook photos
Check out these cookbook images:
Want Some Pie
Image by scubadive67
Punpkin cheese praline pie that I made…
Pumpkin Cheese Praline Pie:
Recipe courtesy of Better Homes & Gardens Herbs & Spices
Fourth printing, 1969
Betty Crocker’s New Cookbook
1 9-inch pie shell, unbaked
1 8-ounce package cream cheese, softened
3/4 cup brown sugar
1 teaspoon each, ground cinnamon and nutmeg
1/2 teaspoon each, ginger and salt
3 eggs
1 cup canned pumpkin
1 cup milk
1 teaspoon vanilla
Praline Topping:
1/3 cup packed brown sugar
1/3 cup chopped pecans
1 tablespoon stick butter, softened
Preheat oven to 375º
Beat cream chees with brown sugar and spices, until smooth. Add eggs, 1 at a time, beating well after each.
Stir in pumpkin, milk and vanilla. This mixture will be very soupy!!! Pour into pie shell. Bake about 35-40 minutes.
While pie is baking, prepare praline topping. After 40 minutes, remove pie and sprinkle topping on pie. Bake for
an additional 10 minutes or until knife or toothpick inserted in center, comes out clean. Let pie cool to room temp. Chill.
Serve with whipped topping.
An excellent pie to make the day before.
LilPotatoes
Image by YoAmes
little potatoes to add to the soup
Food photography for cookbook
Some cool cookbook images:
Food photography for cookbook
Image by JenTravelsLife
Nice Cookbook photos
Some cool cookbook images:
2010-05-09 – Boston Cream Pie – 0009
Image by smiteme
Best Boston Cream Pie from Kris Holechek’s The 100 Best Vegan Baking Recipes cookbook (page 91). Very yummy, though we had a little trouble getting the cream filling to thicken up. For bonus points: top with some homemade strawberry sauce.
More vegan goodness at the nom! nom! nom! blog: nomnomnomblog.com
veganmofo iv, day 17: Cookies, muffins and cakes, oh my! The 100 Best Vegan Baking Recipes by Kris Holechek (2009) (Click through for a cookbook review!)
2012-03-29 – VJF Pizza Hummus – 0015
Image by smiteme
The Pizza Hummus from Lane Gold’s Vegan Junk Food. I used it to make an HLT – hummus, lettuce and tomato. The "meat" – Lightlife pepperoni – is in the dip!
Reviewed here. (Spoiler alert! It’s a five-star raver.)
Nice Cookbook photos
Some cool cookbook images:
StickerGiant pictures from our 2016 Cookbook photo shoot location
Image by StickerGiant
Meat Cook Book Back Cover
Image by Thoth, God of Knowledge
Nice Cookbook photos
A few nice cookbook images I found:
Urban Cookbook Launch Party
Image by eddiedangerous
Hush
重庆辣子鸡 Chongqing Spicy Chicken – Dainty Sichuan
Image by avlxyz
重庆辣子鸡 Chongqing Spicy Chicken – Dainty Sichuan AUD24.90
3-chillies hot!
—
It’s nice to see that they took the care to spruce up the decor with lots of dark wooden panels. "Spruce" get it? 😛
Even better is the fact that the familiar spicy Sichuan aromas smack you in the face as soon as you walk in. Faced with a dozen diners waiting patiently in line, I rock up to the counter to pick up the all important numbered ticket to ensure that I’m not lost in the queue!
The food here couldn’t be better. The flavours here are more spicy than 巴国布衣 Tooraking, but also more subtle. The 重庆辣子鸡 Chongqing Spicy Chicken is not just chillies studded with fried chicken, there’s also subtle hints of ginger, coriander and sesame seeds that work very well. Never mind that it is 3-chillies hot!
On the other hand, the 辣酱熏鱼 Spicy Smoked Fish was packed with Sichuan Peppers which numbs and gives you tingles in your mouth. 麻辣 "Ma La" (numbing spicyness) it most certainly is. Julia thought that the fish was a bit too fishy., even though it is evenly scored to allow the flavours to infuse through.
The 麻辣凉粉 Spicy Bean Jelly had the most wonderful sauce. It was a great balance of warmth from the chillies, tingly from the Sichuan peppers, savoury from probably a good bean paste, and loads of garlic. I ended up mopping it up with rice. 🙂
天府川菜馆 Dainty Sichuan Food
26 Corrs La Melbourne 3000
(03) 9663 8861
Reviews:
– Dainty Sichuan, by Matt Preston, The Age, September 3, 2007
– Dainty Sichuan – Mietta’s
Photos:
– 麻辣凉粉 Spicy Bean Jelly – AUD5
– 重庆辣子鸡 Chongqing Spicy Chicken – AUD24.90
– 辣酱熏鱼 Spicy Smoked Fish – AUD8
– Warning: Very Very Spicy!!!
– Asian and Caucasian diners
– Asian Students
– Queueing for tables
– Chockers
Update 2009.01.23: This photo featured in Essential Cookbooks for the Culinary Traveler – matadorgoods.com
