Nice Cook Books photos

June 8, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image taken from page 12 of ‘[Narrative of Captain James Cook’s voyages round the world; with an account of his life during the previous and intervening periods: also, an appendix, detailing the progress of the voyage after the death of Captain Cook. [By
cook books
Image by The British Library
Image taken from:

Title: "[Narrative of Captain James Cook’s voyages round the world; with an account of his life during the previous and intervening periods: also, an appendix, detailing the progress of the voyage after the death of Captain Cook. [By Andrew Kippis.]]"
Author: KIPPIS, Andrew.
Shelfmark: "British Library HMNTS 10024.b.5."
Page: 12
Place of Publishing: London
Date of Publishing: 1878
Edition: [Another edition.] A Narrative of the Voyages round the World performed by Captain James Cook; with an account of his life … With … illustrations reproduced inexact facsimile from drawings made during the voyage.
Issuance: monographic
Identifier: 001973739

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Image taken from page 5 of ‘Programmes and Time Tables of Cook’s Arrangements for Ober Ammergau … with extensions to all parts of Central Europe … for the season of 1880. With map’
cook books
Image by The British Library
View this map on the BL Georeferencer service.

Image taken from:

Title: "Programmes and Time Tables of Cook’s Arrangements for Ober Ammergau … with extensions to all parts of Central Europe … for the season of 1880. With map"
Author: COOK, Thomas – AND SON
Shelfmark: "British Library HMNTS 10107.ff.31."
Page: 5
Place of Publishing: London]
Date of Publishing: 1880
Issuance: monographic
Identifier: 000773277

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Find this item in the British Library catalogue, ‘Explore’.
Download the PDF for this book (volume: 0) Image found on book scan 5 (NB not necessarily a page number)
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Image from page 319 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
cook books
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

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Text Appearing Before Image:
Patent Charlotte Russe Moulds can be used not only in making charlotte russe, but for manyother dishes. You can use them for timbales.You can mould jellies in them. You can bakecakes in them. Wherever individual mouldsare called for, you can use these. The moulds we offer are made by a patentprocess. They have no seams, no joints, nosolder. They are as near perfection as can behad. They retail at from #3 to #3.50 a dozen. The TimbaleMoulds are madeof aluminum and are withoutseams. They can be used forcountless things: Timbales of chicken, ham,peas, corn, etc. Moulding indi-vidual fruit jellies. Mouldingmeats and salads in aspic jelly,isienne, fruit sponges, etc.

Text Appearing After Image:
THE BOSTON ADDRESS ALL ORDERS TO C00KING=SCH00L MAGAZINE, Boston,

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.

Nice Cook Books photos

June 5, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image from page 62 of “Smiley’s cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping ..” (1895)
cook books
Image by Internet Archive Book Images
Identifier: smileyscookbooku00smil
Title: Smiley’s cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping ..
Year: 1895 (1890s)
Authors: Smiley, James Bethuel, [from old catalog] ed
Subjects: Cookery, American cbk
Publisher: Chicago, Smiley publishing company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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Text Appearing Before Image:
Broiling a fish best retains its nourish-ing qualities; baking is next, while boiling retains the least—in fact,boiling is the least desirable way of cooking them. Small fish areusually fried; those of medium size broiled and baked, and the larg-est can be boiled. As the directions for fri/iiuj, hoUiiuj, siciriii;), Jn-oiliiu/ and bdk-iiig fish apply to nearly all kinds, we will give these methods quitefully, instead of describing the same method over and over again foreach different kind of fish. Anyone who masters the process, caneasily cook any fish adapted to that way of cooking. TO BOIL FISH. When boiling fish, to have the water bubble is worse thanuseless, as it cracks the skin. If fish is x^ut into cold waterat first, it, like meat, gets dry (see our article on the j)rin-ciples involved in cooking meat). A compromise is therefore made,and salt is added to the water (use about 1 oz. of salt to each quartof water); it is well also to add about 1 tablespoon of vinegar or FISH 51

Text Appearing After Image:
A FISH KETTLE. lemon juice to each 2 quarts of Avater, Vinegar or lemon juice arevaluable because albumen coagulates sooner when in contact with anacid, and they thus help to coagulate the surface albumen, and so re-tain the juices inside. Salt added to the water in which fish iscooked acts in 3 ways, as explained in the article on cooking meats.The old plan has beento put fish into coldwater at first, but // /s-much better to put itinto water as hot asthe skin will bearwithout breaking, andthis varies with eachkind of fish. Tobreak the skin is veryundesirable, becauseit not only makes an unsightly appearance but each crack makes an opening throughwhich the interior juices will escape. Any fish which is to be servedwithout the skin on, like sturgeon or halibut, is best if put into boil-ing water. Fish having a thick, tough skin, can be put into waterat the boiling point. Fish with delicate skins, like trout, mackerel,etc. should be i3ut into warm water—140° to 150°. If a fish kett

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.

Westgarth Books & Cooks vegan cafe
cook books
Image by ah_blake
Noodle Mania & Super Green Curry

www.facebook.com/pages/Westgarth-Books-Cooks-Cafe/2214939…

SA.CC.BookLaunch.26May2010-8985
cook books
Image by sparkedheart

Nice Cook Books photos

June 4, 2019 · Posted in Cook Books · Comment 

Check out these cook books images:

Collection of cooking books
cook books
Image by egonwegh
Collection of antique cooking books, part of a special collection within the Glass Museum in Passau.

Image taken from page 9 of ‘[Cook’s Handbook for London. With two maps.]’
cook books
Image by The British Library
Image taken from:

Title: "[Cook’s Handbook for London. With two maps.]", "Guide Books. London"
Author: COOK, Thomas – AND SON
Shelfmark: "British Library HMNTS 10347.h.17."
Page: 9
Place of Publishing: London
Date of Publishing: 1887
Publisher: Thos. Cook & Son
Edition: [Another edition.]
Issuance: monographic
Identifier: 000773406

Explore:
Find this item in the British Library catalogue, ‘Explore’.
Download the PDF for this book (volume: 0) Image found on book scan 9 (NB not necessarily a page number)
Download the OCR-derived text for this volume: (plain text) or (json)

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Nice Family Meals photos

May 29, 2019 · Posted in Family Meals · Comment 

A few nice family meals images I found:

The Scott Baioli from Dog Haus
family meals
Image by ~db~
I’ve been wanting to visit Dog Haus for a long time. It’s gotten quite a good rep since they opened their first Pasadena shop in 2010. They’ve now opened two more company-owned locations and scores of franchise outlets.

I visited the Dog Haus Biergarten in Pasadena because, uh, IT’S A BEER GARDEN! It was a little after 1pm when I got there and the line stretched out the door. Fortunately it moved quickly and I was placing my order in about 10 minutes. This gave a chance to peruse the menu which was divided into a "build-your-own" section, listing all the various options, and a section listing the house dogs and burgers. For my first time at Dog Haus I wanted a hot dog, instead of a sausage, and didn’t want too much piled on top. I really just wanted to get an idea of what the place was about.

By the time I reached the register to place my order, I decided on the Scott Baioli, a beef frank on two slices of white American cheese, topped with caramelized onions, crumbled smoked bacon, and garlic aioli sauce on a Hawaiian bread bun. I also got an order of tater tots and a pint of the Lagunitas pilsner they had on tap. The cashier handed me the beer and a number to take with me to the table. It was a beautiful day and the outside patio was packed, so I took my number and headed inside to find a quiet corner. In less than 10 minutes I was brought my order by a friendly, helpful server.

The hot dog was very good. I do not oppose the current trend of using a Hawaiian bread bun and it serves its purpose well here. The dog itself is a good beefy frank, though nothing transcendant such as Umami serves at The Hot Dog Show in Burbank, but it is certainly a step up from your basic dog served at a run of the mill stand. The aioli is especially good with lots of flavor. I was pleased that the bacon was crumbled instead of being laid on top in one big piece as I’ve had elsewhere (in which case I usually just take the piece off and eat it separately). If I had complaints, they were minor in that I wish the dog had been served warmer and the cheese had been better melted.

The tots were okay, but like the dog they weren’t warm enough, which is kind of a drag when we’re talking about tater tots. Also, they weren’t salted very much but this didn’t bug me at all and I think is probably a good thing, especially compared with the over-salted stuff which is often served elsewhere and a couple of shakes of the shaker easily fixed it. As for the pilsner, I didn’t really like it. Yea, it served its purpose, but there was something about its characteristics which didn’t go well with the dog. Not bad, mind you. Just not great. Next time I’ll probably just get a can of something.

So, a good meal in a nice setting with a mix of Baby Boomer families, hipsters, and a few old folk like me. I’ll definitely return. Hot dog, tater tots and beer, about .

Nice Cookbook photos

May 28, 2019 · Posted in Cookbook · Comment 

Check out these cookbook images:

Front Cover, “Sophia Loren’s Recipes & Memories” Hardcover Cookbook
cookbook
Image by classic_film
International film star and sex symbol Sophia Loren (b. September 20, 1934) launched a successful hardback cookbook in 1998, "Sophia Loren’s Recipes & Memories." She included many of her favorite Italian recipes and photos and anecdotes of her early years in the film industry, her memories of friends and family.

This is the book’s front cover.

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