Nice Cookbook photos
A few nice cookbook images I found:
Image from page 163 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:
Raes Lucca Oil THE PERFECTION OF OLIVE OIL Pressed from sound, ripe olives grown inTuscany, The Garden of Italy. ItsABSOLUTE PURITY is vouchedfor by United States Govern-ment analysis sold in bottles and tinsof various sizes S. RAE & CO. LEGHORN, TUSCANY, ITALY Buy advertised goods — Do not accept substitutesxv THE BOSTON COOKING-SCHOOL MAGAZINE TWO RANGES IN ONE!
Text Appearing After Image:
THE MONARCH HUB Range with Gas Combination CThis is the same rangeadvertised in May number A large Coal Range with a Gas Rangeattached. Has a large Gas Baking Oven;a Gas Broiling Oven, with dripping panand rack, and three Gas Burners — levelwith the top of the Coal Range and formingan extension of it. The Gas Attachmentscan be run separately, or can be run inconnection with the coal range, when thereis a large amount of cooking to be done. All the doors of the Monarch HUBopen from the front—allowing the Rangeto set in an alcove or comer, economizingroom in the kitchen. There is a SiftingGrate if desired. Notice the large Ash Pan on RollerBearings and the place for hod. Sold by Leading Furniture and StoveDealers everywhere, and endorsed by theCooking Schools. Send for Illustrated Catalog of Ranges SMITH & ANTHONY CO., Makers .^2 and 34 Union Street, BOSTON, MASS. rolled fine, and one-fourth a teaspoon-ful of salt. Mix together thoroughly,and turn into a pie tin lined withpastry
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.
Lemon Salmon Burger with Creamy Basil Sauce
Image by cookbookman17
This great salmon burger is from the cookbook, Salmon, Desserts & Friends by LaDonna Gundersen.
Cool Cookbook images
Check out these cookbook images:
Image from page 352 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:
CIPES 237 space between the pieces; let cookabout half an hour or until tender.Skim from the fat to soft paper, dredgelightly with salt and serve at once.The fat will bubble during the cooking,but the squash will absorb no fat. Squash Biscuit Scald one cup and a half of milk;soften half a cake of compressed yeastin the half cup of milk, cooled to alukewarm temperature. To the cupof milk add a cup of cooked-and-strained squash, half a cup of sugar,one teaspoonful of salt, one-fourth a thick; cut into rounds, and whendoubled in bulk bake about twenty-five minutes. When nearly bakedbrush the top of the biscuits withcornstarch paste, dredge with granu-lated sugar and return to the oven.The recipe will make about two dozenbiscuits. These are of soft, creamytexture and a golden color. They arerecommended for a change. To makethe paste, dilute two teaspoonfuls ofcornstarch with a little cold water,then pour on nearly a cup of boilingwater and stir until boiling. Letsimmer until ready to use.
Text Appearing After Image:
Plum Pudding, St. George. Hard and Liquid Sauces cup of melted shortening, the milk inwhich the yeast was mixed, and enoughbread flour to make a soft dough. Itwill take about five cups of flour.Knead the dough until smooth andelastic, adding as little flour as possible.Cover and let stand in a temperatureof about 60° Fah. till morning. If thedough be set to rise in a temperatureof about 70° Fah., and this temperaturebe retained for two or three hours, noharm will come to the dough if, lateron, the thermometer goes down to50° Fah. In the morning turn thedough upside down onto a boardlightly dredged with flour, and rollinto a sheet three-fourths an inch Plum Pudding, St. George Chop fine half a pound of kidneysuet (beef); add half a pound of seededraisins, one-fourth a pound of cleanedcurrants, one-fourth a pound of figs,cut in thin slices; one-fourth a poundof blanched almonds, chopped fine;half a pound of sugar, mixed with oneteaspoonful, each, of salt, cinnamonand mace, and half a
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.
betty crocker hostess cookbook
Image by Noebie
Taste of Eastside 2011 – 158
Image by SupportPDX
Nice Cookbook photos
A few nice cookbook images I found:
L’Inquet
Image by jacme31
L’inquet c’est le nom occitan du marché au puces toulousain (samedi matin place Saint-Sernin). L’inquet c’est un crochet un hameçon, le crochet utilisé par les chiffoniers pour fouiller dans les poubelles ou celui utilisé pour "accrocher" le client.
The inquet is the Occitan name of the flea market Toulouse (Saturday morning Place Saint-Sernin). The inquet is a hook, the hook used by dressers to delve into the trash or the one used to "hang" the customer.
Premier Dev au Cafénol – First dev with Cafenol
Prise de vue : Canon Canonet QL 17 G-III
Film: Tmax 100
Révélateur : Caffenol-C-M / 13 mn 30 ( recette www.caffenol-cookbook.com/ )
Scanner : Reflecta Proscan 7200
Postraitement : Lightroom 4.2
30 Christmas Cookies Recipes eBook
Image by libripass-ebook
Free Download Your Great Collection of Dessert Recipes eBooks!
Learn more: 30-christmas-cookies-recipes
30 Christmas Cookies Recipes
Just Imagine The Delight On Your Families Faces When You Serve Them A Big Plate Of These Delicious Homemade Christmas Cookies
Download Now this ebooks, available in eithers Read Online, Kindle, ePub, PDF format.
The #cookbook #dessert #recipes #ebook #bundle Available on #ipad, #kindle, #nook, #pdf, #epub or PC.
(Please LIKE & SHARE if you love this bundle ebooks!)
Cool Cookbook images
Some cool cookbook images:
cutting cake
Image by chotda
when making petit fours, it is easiest to bake the cake in square/rectangular pans, then cut the pieces down to size. i cut these squares down to 1 1/4"x1 1/4", and used a pound cake recipe (found here), because i like how sturdy the cake is, without being dry. it’s easier to cut the cake when it is completely cooled–refrigerated or frozen is even better.
Ayurvedic diet made simple
Image by PrityaBooks
An ayurvedic cookbook with simple, delicious & healthy vegetarian recipes: Sweet Platter | Soopa | Vegetable Medley | Healthy Lentils | Snacks | Indian Breads | Rice Bowl | Chutneys Salads | Beverages
pritya.com/books/sukham-ayu-ayurvedic-cookbook/
Cooking Bookshelf
Image by Chris_o_ramma
A shelf full of cookbooks
Nice Cookbook photos
Some cool cookbook images:
Chocolate Coconut Brownies
Image by valeehill
When looking for a new vegan baking recipe I have, to date, only looked through my baking recipe books totally neglecting the baking sections in what I consider a cookbook – 1,000 Vegan Recipes by Robin Robertson. Today, I’m trying two baking recipes from that book. (Also making cornbread muffins.) These brownies which are filled with coconut-y goodness from three sources: coconut milk, extract, and shredded (unsweetened and unsulfured). The baking aroma was heavenly and the taste is scrumptious! They are moist yet crumbly with little pockets of melted semi-sweet chocolate chips throughout. I am certain they would have been even more delectable had I fresher organic coconut milk and natural coconut extract. I was only able to locate artificial extract in our area and didn’t want to have to purchase the 3 bottle minimum to get the natural stuff from an online retailer. At this point I’m glad I "caved" and bought the fake stuff because these needed to be made! 🙂
Taste of Eastside 2011 – 162
Image by SupportPDX
Blogger Brunch with Smitten Kitchen
Image by abakedcreation
Blogged about here:
www.abakedcreation.com/2012/11/blogger-brunch-with-smitte…
