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Historical Cooking Books – 54 in a series – Purity Flour Cookbook (1917)

May 24th, 2020 No comments

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!
Historical Cooking Books – 54 in a series – Purity Flour Cookbook (1917)

Historical Cooking Books - 54 in a series - Purity Flour Cookbook (1917)

Historical Cooking Books - 54 in a series - Purity Flour Cookbook (1917)

Historical Cooking Books - 54 in a series - Purity Flour Cookbook (1917)

Available in PDF, Text, JPG formats, and more

 

FOREWORD

IN issuing the PURITY FLOUR COOK BOOK we feel that we are filling an
increasingly felt need among modern housekeepers for a cook book containmg
authoritative and tried knowledge on problems of the household, and more
particularly the kitchen.

Neither time nor expense have been spared during the two years it has
taken to prepare the PURITY FLOUR COOK BOOK, which contains between
its covers, in easily and quickly appreciated language, the very latest and best information on the subject of cookery in all its branches.

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One-Pot Chicken Garlic Parmesan Pasta via Instagram

May 22nd, 2020 No comments

Historical Cooking Books – 53 in a series – Good plain cookery (1882) by Mary Hooper

May 17th, 2020 No comments

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 53 in a series – Good plain cookery (1882) by Mary Hooper

Historical Cooking Books - 53 in a series - Good plain cookery (1882) by Mary Hooper

Historical Cooking Books - 53 in a series - Good plain cookery (1882) by Mary Hooper

Available in PDF, Text, JPG formats, and more

” Know on thyself thy genius must depend.
All books of cookery, all helps of art.
All critic learning, all commenting notes,
Are vain, if, void of genius, thou wouldst cook ! “

These words of an old writer are as true now as they ever were. “Then,” somebody will be sure to say, ” it is of no use my trying to be a cook, for I have no genius for it.” To quote so great an authority as the late Charles Dickens, ” Genius is nothing more nor less than a vast capacity for taking trouble.” Anybody, therefore, who has this capacity, and who possesses patience and perseverance, can be a good cook. It is clear that these gifts cannot be attained by the study of cookery books, and it is as useless to expect to prepare food properly without practice, as it is to expect to paint a picture without years of careful study. Cookery may be one of the secondary arts, but an art it is, and demands not only, as we have said, exercise of the high moral gifts of patience and perseverance, but of every faculty of the mind. No stupid person can ever be a good cook. Real proficiency in the art can only be attained by one who possesses powers of observation and comparison. A critical faculty of taste is absolutely necessary for a good cook.

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Topics cbk
Publisher   Ward, Lock, 1882
Collection   europeanlibraries
Digitizing sponsor   Google
Book from the collections of   Oxford University
Language   English



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!

Historical Cooking Books – 52 in a series – The American pastry baker, or, General instructor in the baking of all kinds pastries, cakes & custards (1872) by Frederick Otto

May 10th, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!
Historical Cooking Books – 52 in a series – The American pastry baker, or, General instructor in the baking of all kinds pastries, cakes & custards (1872) by Frederick Otto

Historical Cooking Books - 52 in a series - The American pastry baker, or, General instructor in the baking of all kinds pastries, cakes & custards (1872) by Frederick Otto

Historical Cooking Books - 52 in a series - The American pastry baker, or, General instructor in the baking of all kinds pastries, cakes & custards (1872) by Frederick Otto

Available in PDF, Text, JPG formats, and more

PREFACE TO THE FIRST EDITION.

Induced by the growth of technical literature and the progress made in arts and trades as well as by special encour agement of several bakers^ the Editor has made it his business, to issue this little book and thereby to assist with some valuable hints Master-bakers and their apprentices, giving them some use ful informations in their trade.

The Editor has made it a point, to be as short as possible without loss to clear ness and comprehensiveness, in order to make his subject easy understood and digested. His name is sufficient guaran tee for the correctness of his receipts, he being generally known as a theoretically thoroughly versed and practically work ing baker since more than fifteen years, and having them used in his own busi ness.

As this is the only work treating the manufacture of Pastry, which has made its appearance in print in America, it is to be hoped, that the same will meet with a favorable reception.

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Publication Date: 1872
Topics: Pastry, cbk



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Recipe: Nutty Banana Sheet Cake via Kitchn

April 28th, 2020 Comments off
Sounds Tasty! Might be a nice one for the Coronavirus Kitchen Series— Douglas
 
Recipe: Nutty Banana Sheet Cake via Kitchn
Now here’s a wholesome cake you can feel equally happy about for dessert as you can for breakfast. A fluffy sheet of banana cake is the perfect partner to a mix of crunchy, earthy nuts and seeds. To make this wholesome cake a bit more sweet, we’re finishing it off with a drizzle of bittersweet chocolate.

Read Recipe: Nutty Banana Sheet Cake via Kitchn


An interesting link found among my daily reading

5 Things Every “Adult” Kitchen Has, According to These Pros via The Kitchn

April 27th, 2020 Comments off

I can’t say I agree with all of these recommendations, but there are a few I could add to my own kitchen. – Douglas

Your kitchen, of all places, is where it can be easy to feel most like an adult. Whipping up homemade oat milk? Meal-prepping on a Sunday? Tending to your sourdough starter? Wait, are you using a digitized thermometer to make sure you’re following proper food safety protocol? High fives all around.

To define exactly what a grown-up kitchen looks like, we turned to home stagers. Here are the five things they say “adult” kitchens have in common.

An interesting link found among my daily reading

How to Make Cannabutter via Food52

April 20th, 2020 Comments off

Over the past decade, I’ve become an expert on cannabis-infused food products, aka edibles. Years ago, I taught myself how to infuse my own confections and since then, I’ve cooked with top chefs on VICE’s stony cooking show Bong Appétit.

I’ve picked up many techniques and tips along the way, but one of the first things I discovered on my magical, edible journey: The effect feels entirely different from smoking a joint. I realized this pretty quickly after baking my first infused apple pie, emptying an entire jar of cannabutter into my homemade crust. Roughly one hour post-devouring a massive slice—and scrounging for the best caramelized, gooey bits stuck to the pan—it hit me all at once (and not in a good way).

Read How to Make Cannabutter via Food52


An interesting link found among my daily reading

Historical Cooking Books – 51 in a series – The new London family cook; or town and country housekeeper’s guide by Duncan MacDonald (1808)

April 20th, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 51 in a series – The new London family cook; or town and country housekeeper’s guide by Duncan MacDonald (1808)

Historical Cooking Books - 51 in a series - The new London family cook; or town and country housekeeper's guide by Duncan MacDonald (1808)

Historical Cooking Books - 51 in a series - The new London family cook; or town and country housekeeper's guide by Duncan MacDonald (1808)

Available in PDF, Text, JPG formats, and more

 

CONVINCED by my own experience, and by the numerous Complaints of others’, of the deficiency of all former books relating to Cookery and Domestic Economy, I have been induced to pre- pare the following work; in which I trust it will be found that many of the imperfections incidental to earlier publications, have been obviated.

 



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An Archive of Handwritten Traditional Mexican Cookbooks Is Now Online via Open Culture

April 14th, 2020 Comments off
An Archive of Handwritten Traditional Mexican Cookbooks Is Now Online via Open Culture
“The search for authentic Mexican food—or rather, the struggle to define what that meant—has been going on for two hundred years,” writes Jeffrey Pilcher at Guernica. Arguments over national cuisine first divided into factions along historical lines of conquest. Indigenous, corn-based cuisines were pitted against wheat-based European foods, while Tex-Mex cooking has been “industrialized and carried around the world,” its processed commodification posing an offense to both indigenous peoples and Spanish elites, who themselves later “sought to ground their national cuisine in the pre-Hispanic past” in order to fend off associations with globalized Mexican food of the chain restaurant variety.

Another Day, Another Coffee via Instagram

April 14th, 2020 Comments off

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Another Day, Another Coffee

Another Day, Another Coffee via Instagram

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* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!