Mediterranean recipes from the Traveller’s Table cookery book
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Mediterranean recipes from the Traveller’s Table cookery book
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The Traveller’s Table cookery book was produced by www.simpsontravel.com
This photo may be used for non commercial purposes on condition that you credit Heatheronhertravels.com and link to www.heatheronhertravels.com/ For commercial use please contact me for permission at heather@heatheronhertravels.com
Recipes
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Foto 26
Image by siavogel
Recipe for later, banana bread.
Mediterranean recipes from the Traveller’s Table cookery book
Some cool recipes images:
Mediterranean recipes from the Traveller’s Table cookery book
Image by heatheronhertravels
This photo links to my blog article at www.heatheronhertravels.com/mediterranean-recipes-travell…
The Traveller’s Table cookery book was produced by www.simpsontravel.com
This photo may be used for non commercial purposes on condition that you credit Heatheronhertravels.com and link to www.heatheronhertravels.com/ For commercial use please contact me for permission at heather@heatheronhertravels.com
wheat berry minestrone
Image by vigilant20 (דָרוּך)
28 oz canned diced tomatoes, with liquid
3 cups broth
3 cups cut green beans (or 2 cans)
15 1/2 oz canned kidney beans, rinsed and drained
1 large green peppers, diced
1 small onions, chopped
3/4 cups celery, diced
1 1/2 cups wheat berries
2 Tbsp Itaian spices
salt and pepper
Mix all ingredients in 5 quart crock pot and cook on low 8 hours. Yields about 12 one cup servings.
Beginning, or middle?
Image by mikewarren
Once you’ve rendered the lard, you’re ready to start some pastry.
Plop 3/4 C of lard and a few tablespoons of butter into a bowl.
If you’re squeamish about the lard, you can use all butter, but the pastry is waaay better with lard and a lot easier to handle.
Image from page 349 of “American cookery” (1914)
Some cool cookbook images:
Image from page 349 of “American cookery” (1914)
Image by Internet Archive Book Images
Identifier: americancookery19unse_0
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
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Text Appearing Before Image:
Buy advertised Goods — Do not accept substitutes344 Menu for Christmas Day BREAKFAST Grapefruit Sausage Baked Potatoes Dry Toast Waffles, Maple Syrup or Honey in the Comb Coffee Cocoa DINNER Peeled Malaga Grape Cocktail Roast Guinea Hens Sweet Potatoes, with Bacon Brussels Sprouts, Buttered Pimiento, Chestnut-and-Endive Salad Parker House Rolls Marshmallow-and-Nut Cream Little Cakes Chocolate Bonbons Half Caps of Coffee SUPPER Oyster Soup Olives Large Baked Apples, Cream Jumbles Tea
Text Appearing After Image:
American Cookery Vol.. XX DECEMBER, 1915 No. 5 From the Sand-age to the Lawn-age By Stella Burke May I T HAS passed — the barbaric agewhen rows of glass bottles, theirnoses buried ostrich-like in thesands, or bricks arranged obliquely,with one corner uppermost, makingserrated outlines of paths or flower beds,constituted a lawn in Florida—and evenas civilization covers her children withconcealing garments, where a string ofbeads or broken glass once sufficed, soprogress has spread a rich, green blanketover the nakedness of the sands, withthe result that two blades of grass nowgrow where none grew before. Xot so long ago, lawns in this sectionof the country were as scarce as tarponin the subway tube, but during the pastfive years a great change has come overthe face of the land; whether due to thenatural following upon the heels ofdevelopment, or brought about by thenumbers of incoming Kentuckians andsettlers from points farther north who,missing the verdance of their nativeblue-gra
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dorrance_a-d716_013
Image by Schlesinger Library, RIAS, Harvard University
Description: Susie G. Larned Dorrance Recipe Book. Manuscript recipes.
Repository: Schlesinger Library on the History of Women in America.
Collection: Susie G. Larned Dorrance Recipe Book
Call Number: A/D716
Catalog Record: id.lib.harvard.edu/aleph/001925901/catalog
Questions? Ask a Schlesinger Librarian
PanOShroomsCloseup
Image by YoAmes
Sliced mushrooms with some minced garlic, pepper and salt
Image from page 53 of “American cookery” (1914)
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Image from page 53 of “American cookery” (1914)
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
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llon in Urns Coffee T T Potato Salad Cold Boiled Ham, Sliced Thin Unbuttered Rolls II Olives Pickles Sliced Ham Sandwiches Mayonnaise of IV Chopped Chicken Sandwiches Ice Cream Strawberries Cheese-and-Sliced Nut Sandwiches Cake Coffee Cocoa Coffee Four Course Banquets for Lodges, Boards of Tra ide, etc. i in (i) Halves of Grapefruit (i) Strawberry-and-Pineapple Cocktail (2) Turbans of Fresh Fish with Oysters (2) Fresh Fish Croquettes, Sauce Tartare Hot House Cucumbers Parker House Rolls (3) Planked Sirloin or Swiss Steak Olives Salted Nuts with Vegetables (3) Swiss Steak, (4) Fruit Cup Brown Mushroom Sauce Coffee Onions and PotatoesRomaine or Lettuce Salad II (4) Strawberry Ice Cream (1) Strawberries, Powdered Sugar (2) Creamed Fresh Fish in Ramekins IV Potato Diamonds with Peas (3) Broiled Lamb ChopsMacaroni (tomato, cheese) Salpicon of Fruit in Cups Lettuce and Cress, French Dressing Creai (4) Baked Alaska Ice Cream Jellied PhiladelphiaRelish, Jellied Coffee Baking Powder Biscuit 43
Text Appearing After Image:
Food Hints for June-July By Janet M. Hill DURING the summer months it iswell to plan for as many outdoormeals as possible. Easily trans-ported, light, wire frames, that may beset up over a wood fire, make possible thecooking in the open air of almost any-thing edible. For baking a few biscuits,a portable oven may be set on the frame,but the principal use made of the framewill be as a broiler for bacon, chops andfish, boiling vegetables, roasting corn,baking griddle-cakes and potatoes, andtoasting bread. To be sure, when goingaway for a week, or even a day, a basketof cooked food is always a welcome addi-tion to the supplies. But even if butone meal is to be eaten out of doors, thepleasure of that meal is much enhancedby preparing at least one hot dish besidethe pot of hot coffee. Brook trout,caught in the near-by stream, rolled inmeal and cooked in a frying pan in a littlehot bacon or salt-pork fat, will, withbread-and-butter sandwiches and hotcoffee, make a meal that puts the finish-
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“Dinner in the Beer Garden” & goodies (02)
Image by cizauskas
I received my copy of Dinner in the Beer Garden (by Lucy Saunders) with a box full of ‘goodies’ (packed by Larry’s Market, of Milwaukee, Wisconsin). All the items are used in various recipes in the beer-with-food cookbook. (Full disclosure: I was a supporter of the book’s publishing, via Kickstarter.)
7 March 2014.
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Dinner in the Beer Garden
Saunders, Lucy. Milwaukee, WI: F&B Communications, LLC, 2014.
ISBN: 978-9-9769875-2-9
[See a close-up of the front cover: here.]
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"Fruits, vegetables, and beer, enjoyed outdoors in gardens and social spaces. This book isn’t about traditional biergarten fare. It’s a cookbook for people who like carrots and kale —as well as butter, fish, cheese, and chocolate! Profiles of gorgeous brewery gardens and juicy color photographs illustrate more than 100 recipes with beer pairings.
Lucy Saunders thinks of beer as food. She has chronicled American brewing since 1987, and her work has been featured in SAVEUR, USA TODAY, CHICAGO TRIBUNE, WASHINGTON POST, and more. Saunders teaches cooking with beer classes and tastings, at the Siebel Institute, as well as festivals, the Craft Brewers Conference, and has judged at the Brussels Beer Challenge. She organizes water conservation events at www.Conserve-GreatLakes.com, and lives in Milwaukee, WI."
**************
Dinner in The Beer Garden is available for purchase via
* email at beergardenbook at gmail dot com
* toll-free phone on 800-760-5998.
An ecommerce site to follow soon.
More details on Facebook: DinnerInTheBeerGarden.
***************
Photo by Yours For Good Fermentables.com.
— Follow on Twitter @Cizauskas.
— Follow on Facebook.
Commercial use requires explicit permission, as per Creative Commons.
Image from page 242 of “American cookery” (1914)
Some cool cookbook images:
Image from page 242 of “American cookery” (1914)
Image by Internet Archive Book Images
Identifier: americancookery19unse_0
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:
Add nomilk Use-^water and^et BcTOr-p^cakes
Text Appearing After Image:
Tasty, Economical, Wholesome Malted Buttermilk in powder form is added toTeco flour at the mill. It takes the place ofmilk, and is an exclusive feature that gives TecoPancakes their decidedly distinctive flavor.Not a d.op of milk is added to make the deli- cious Teco Pancakes. Dont spend a cent formilk—and yet have unusually good pancakes.You just add zvater to Teco buttermilk griddlecake flours—then bake. Have 6 pancakes for acent—60 from a package. TECO Self-Rising Pancake andBuckwheat Flours Meets the Governments, Dr. Wileys,and the Westfield Pure Food Standards Some folks say they are crazy about pancakes,but often have trouble in getting good ones.But, once they try the Teco kind—how theylike em! Teco cakes are so delicious, andtender, and enticingly brown! They fairly meltaway—theyre bringing back the popularity pan-cakes had in grandmas day.When she churned, the buttermilk was saved andadded to her flour, to make pancakes. Thosewere the kind!—nobody ever got enough.
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.
Roasting red bell peppers
Image by Vincent Ma
I’ve seen this done enough times on TV and in cookbooks that I wanted to try it.
The result was awesome!
Sichuan cookbook
Image by renaissancechambara
