Vegetarian recipes cookbook – Locro de Papas

April 12, 2019 · Posted in Cookbook · Comment 

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Vegetarian recipes cookbook – Locro de Papas
cookbook
Image by wherefishsing
ART. FOOD.
F E A S T.
the art-filled seasonal cookbook that happens to be vegetarian

Art meets food.
Vegetarian meals for everyone.

A cookbook filled with seasonal recipes (140!!).
An original painting that accompanies every recipe.
Easy, tasty vegetarian food with common ingredients.

This food themed painting is from my forthcoming cookbook. It was inspired by a recipe and has been created to capture something of the essence of it’s dish. All the original artworks are available to own.

Find more details, all the recipes (free!) & purchase the cookbook (when complete) at:
www.wherefishsing.com/cookbook

All available artwork is in the Official Art Store

Globie Cookbook
cookbook
Image by Pamela Valentine
Cookbook from last year’s dinners

Image from page 156 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
cookbook
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
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Click here to view book online to see this illustration in context in a browseable online version of this book.

Text Appearing Before Image:
osupply a recipe for this sauce. A Teaspoon of Fine Herbs By fine herbs is meant a mixtureof fine-chopped tarragon, parsley, cher-vil, shallots, chives, basil and mush-rooms, simmered or sweated (cookedslowly in a covered dish) in a little oil,butter or other fat. Fine Herbs Ome-let is the usual French omelet, to whichthe prepared herbs are added beforecooking. Fine Herbs Sauce is an Es-pagnole sauce, to which the preparedherbs are added. Romaine, Escarole and Chervil Romaine is the name given to avariety of straight-leaved lettuce; theinner leaves are usually blanched bytying up the mass of leaves. Escaroleis a variety of salad plant, quitesimilar to romaine and endive, but ismore thoroughly blanched than eitherof the former. In appearance it issimilar to a short head of celery, butwithout the green tips seen on celery.Chervil is an aromatic herb much usedon the Continent of Europe in soupsand sauces. It is one of the herbs thatforms the combination known as fineherbs. ADVERTISEMENTS

Text Appearing After Image:

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.