Cool Cook Books images
A few nice cook books images I found:
Image taken from page 369 of ‘England Picturesque and Descriptive … With … illustrations’
Image by The British Library
Image taken from:
Title: "England Picturesque and Descriptive … With … illustrations"
Author: COOK, Joel.
Shelfmark: "British Library HMNTS 10348.h.5."
Page: 369
Place of Publishing: Philadelphia
Date of Publishing: 1882
Publisher: Porter & Coates
Issuance: monographic
Identifier: 000772834
Explore:
Find this item in the British Library catalogue, ‘Explore’.
Open the page in the British Library’s itemViewer (page image 369)
Download the PDF for this book Image found on book scan 369 (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.
Cool Recipes images
A few nice recipes images I found:
Garbonzo garlic
Image by Thomas Cizauskas
For Hoppy Hummus
1. Drain and rinse chickpeas (1 15-ounce can chickpeas, drained and rinsed). Also known as garbonzo beans.
2. Finely dice the garlic.
3. Into a food processor or blender, add the chickpeas, tahini, and garlic.
Full recipe: here.
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Hummus is a spread made from chick peas, tahini, and garlic. It’s quick and easy to prepare, and high in protein. Use for dipping with cut vegetables, or as a healthy and delicious substitute for mayonnaise on a sandwich. Tahini is, essentially, sesame paste.
This recipe calls for 2 ounces of a hoppy Pale Ale to add a hint of spice and herb to the hummus (and leaving 10 ounces for the chef.)
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Photo by Yours For Good Fermentables.com.
Commercial use requires explicit permission, as per Creative Commons.
Corn Risotto Recipe on dutchgrub.com
Image by dutchgrub
sauteeing
fudge
Image by FeliciaElena
Cool Diet images
A few nice diet images I found:
Diet and Exercise
Image by tahewitt
Cool Barbecue Foods images
A few nice barbecue foods images I found:
たこ焼き
Image by acase1968
My travel photo blog
2018-08-31_18-26-39_ILCE-6500_DSC05628
Image by Miguel Discart (Photos Vrac)
Parcours de la fonderie 2018 – Barbecue,fin de stage
Cette annee comme chaque annee, nous ferons la fete a LA FONDERIE pour terminer en beaute les stages organises en partenariat avec Feu et Fer ! asbl.
Et nous retrouverons les activites ‘classiques’ telles que le barbecue (apportez votre pique-nique et confiez-nous les aliments a cuire), les demonstrations (en forge et orfevrerie), l’exposition des productions de nos stagiaires actuels et anciens, une coulee de bronze…
Ouverture de la nocturne a partir de 18h.
( La fonderie :
Le Musee bruxellois de l’industrie et du travail, installe a Molenbeek-Saint-Jean (Bruxelles) dans un quartier au passe fortement marque par l’industrialisation, propose une approche originale de l’histoire du travail en Region de Bruxelles-Capitale.
Cour de l’ancienne fonderie
Les batiments, recemment restaures, sont l’ancien siege d’une importante fonderie, la Compagnie des Bronzes de Bruxelles.
Le Musee de La Fonderie conserve d’importantes collections de machines et d’outillages et d’importantes archives sur differents supports. Il ne presente pas d’expositions permanentes, mais des expositions temporaires.
Il est l’emanation de La Fonderie – Centre d’Histoire Economique et Sociale de la Region Bruxelloise, qui propose un centre de documentation et de recherche, des publications, ainsi que des parcours decouvertes urbains et portuaires de l’histoire industrielle de Bruxelles. )
IMG_0711
Image by rhyndman
Cool Recipes images
Some cool recipes images:
pumpkin pasta al forno
Image by telepathicparanoia
more Providence nostalgia, this time for Al Forno and their magnificent baked pumpkin pasta dish. I had some leftover pumpkin and acorn squash, plus cream, bacon, and mozzarella. Simpler ingredients than the original, but satisfying nonetheless. Oh, and I added pecans at the last minute.
food52.com/recipes/7637-pasta-al-forno-with-pumpkin-and-p…
Roast the pumpkin in the oven at 400 with olive oil, salt and pepper. Then blend (leaving some chunks) with 2 c cream, and add cheese, bacon, and thyme. add a pound of cooked shells (boiled 5 min only!), and bake at 500 for about 10 minutes.
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Image by Nell Lewin
