Cool Cookbook images

December 31, 2018 · Posted in Cookbook · Comment 

A few nice cookbook images I found:

Sriracha-Maple Sausages
Image by cookbookman17
Sriracha-Maple Sausages that were made from Randy Clemens recipe. His cookbook, The Sriracha Cookbook is a fun and delicious read. Read our review of this cookbook.

Banana Peanut Butterscotch Bread Puddings
Image by yummysmellsca
Banana Peanut Butterscotch Bread Puddings adapted from Alice Medrich’s book Sinfully Easy Delicious Desserts .

Read the review of Sinfully Easy Delicious Desserts on Read, Write, Cook

Banana Peanut Butterscotch Bread Puddings

Cool Family Meals images

December 25, 2018 · Posted in Family Meals · Comment 

A few nice family meals images I found:

Because my family went to New Orleans this year, Christmas dinner is southern style: Mac n cheese, collard greens, broccoli casserole, meatloaf, ham n lamb chops #fatbenny
family meals
Image by Benny Wong

family meals
Image by Dave Malkoff
Thanksgiving Turkey

family meals
Image by HSNUHOW

Cool Recipes images

December 24, 2018 · Posted in Recipes · Comment 

Check out these recipes images:

Tostones, appetizer for Feb. 24 dinner
Image by magzalez
Tostones recipe can be found on

Image by Thomas Hawk

Mini Cherry Pies
Image by mommyknows { Kim Becker }
Sweet heart-shaped mini cherry pies @

Cool Cook Books images

December 19, 2018 · Posted in Cook Books · Comment 

Check out these cook books images:

Image taken from page 217 of ‘Old Touraine. The life and history of the famous châteaux of France’
cook books
Image by The British Library
Image taken from:

Title: "Old Touraine. The life and history of the famous châteaux of France"
Author: COOK, Theodore Andrea – Sir
Shelfmark: "British Library HMNTS 10174.g.26."
Volume: 02
Page: 217
Place of Publishing: London
Date of Publishing: 1892
Publisher: Percival & Co.
Issuance: monographic
Identifier: 000773254

Find this item in the British Library catalogue, ‘Explore’.
Open the page in the British Library’s itemViewer (page image 217)
Download the PDF for this book Image found on book scan 217 (NB not a pagenumber)Download the OCR-derived text for this volume: (plain text) or (json)

Click here to see all the illustrations in this book and click here to browse other illustrations published in books in the same year.

Order a higher quality version from here.

“Facts must be faced. Vegetables simply don’t taste as good as most other things do.” ―Peg Bracken
cook books
Image by anokarina

“Facts must be faced. Vegetables simply don’t taste as good as most other things do.” ―Peg Bracken, The Compleat I Hate to Cook Book

Cool Cookbook images

December 11, 2018 · Posted in Cookbook · Comment 

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

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