Nealon cover
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Nealon cover
Image by Deseronto Archives
The outer cover of Denis Nealon’s account book and 1874 diary.
Bacon Wrapped Turkey Legs • #Paleo, #Kosher & #Organic – find the recipe at This American Bite – http://ift.tt/1KRidbd #instayum #foodie #foodblog #sundaysupper #foodporn
Image by Yosef Silver – This American Bite
I write about food and recipes at bit.ly/thisab. This photo was also posted to Instagram, right here – ift.tt/1L9opZQ
Gastrocast Cookbook Cover
Some cool cookbook images:
Gastrocast Cookbook Cover
Image by podchef
The cover to the Gastrocast e-Cookbook, now available at podchef.motime.com/post/512329
1980s (mid) – Nathan – chef – standing – 0065
Image by Claire CJS
Nathan.
standing.
chef, cookbook.
Virginia.
… Read my blog at ClintJCL.wordpress.com
… View my cousin Nathan‘s photos at www.flickr.com/photos/32643686@N00/
Well-worn “Grilling with Beer” (back cover)
A few nice cookbook images I found:
Well-worn “Grilling with Beer” (back cover)
Image by Thomas Cizauskas
Grilling with Beer: Bastes, BBQ Sauces, Mops, Marinades, & More, Made With Craft Beer
Author: Lucy Saunders
Hardcover: 224 pages
Publisher: F&B Communications (2006).
Language: English
ISBN-10: 09769875-0-3
ISBN-13: 978-0-9769875-0-5
▶ Front cover: here.
▶ The first cookbook to infuse the flavors of barbecue and grilled foods with craft beer and the first book to feature the phrase "craft beer" on its cover.
▶ Book is out-of-print but used copies can be found on the interwebs. Current cookbook by Ms. Saunders —Dinner in the Beer Garden— available at MBAA.
▶ Grilled potato salad recipe: here.
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"The perfect drink for the smoky flavors of grilled foods and BBQ is craft beer. And not just mass-market lawn-mower lagers, either. From the citrusy quenching of weissbier to the roasty flavors of porter and stout, there’s a spectrum of beer tastes.
Why use beer in a BBQ sauce?
First and foremost, flavor. Beer is much less acidic than wine, vinegar or citrus juices commonly used in BBQ sauces and marinades. It will tenderize meats without breaking down texture as rapidly as more powerful acids. Also, the balanced flavor in beer means that the other herbs and spices will not be overwhelmed by acetic notes.
Second, beer is less expensive than wine. It’s possible to use a very fine quality ale to make more than a quart of marinade, and still spend less than .
Third, the variety in North American beer styles encourages experimenting in the kitchen. From apricot ale to witbier, there’s a flavor that matches a meat, chicken or seafood sauce destined for the grill.
Fourth, drinking beer with BBQ — especially dark beer such as porters and stouts — defuses potentially dangerous HAAS (heteroclyclate aromatic amines), according to the Journal of Agricultural and Food Chemistry."
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Photo by Yours For Good Fermentables.com.
— Follow on Twitter: @Cizauskas.
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— Follow on Instagram: @tcizauskas.
▶ Camera: Olympus Pen E-PL1.
▶ Commercial use requires explicit permission, as per Creative Commons.
Pickling with Penny Cookbook Cover
A few nice cookbook images I found:
Pickling with Penny Cookbook Cover
Image by SaskPower – Powering Our Future
As many rural communities received power for the
first time women were unfamiliar with the domestic benefits of electricity. In 1956, the Saskatchewan Power Corporation introduced its Home Economist Division with the creation of ‘Penny Powers.’ Penny Powers introduced new ways of cooking and washing with electricity and promoted its use. This cookbook re-introduced the age-old process of pickling/preserving in an electrified kitchen.
the cookbook
Image by avern
GCM Cookbook Cover
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GCM Cookbook Cover
Image by kurmanstaff
Grammie’s Cookbook
Image by bbudke
Church Cookbook
