Vintage Cookbooks
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My grandmother's cookbook and baking accessories. Remembering some earlier March 8th.
For 7DWF - B&W
Have a great day and thank you for visiting!
HMM... the macro mondays theme for today, 3/1, is bookmarks. i had several but fewer than i had thought i had. This is one possibility
Cooking is now my world. I have lots of cook books in my collection, usually I don't use them anymore. "What will we have for dinner tonight?" is a daily thing.
We have a four-shelf bookcase in our kitchen to hold all our cookbooks. This is part of MY shelf. My husband has the rest :)
Some of the cookbooks from my collection. You can see I have a few favorite authors. Hope your day is colorful, fun and full of flavor.
ANSH 121 #16 "Favorite book to read at Christmas"
With no small children around to demand Christmas stories, I don't really have any books that require reading at Christmas. But these cookbooks tend to get used a lot during the holidays, mostly for baking, but the center one contains my favorite recipe for posole, which I always make on New Years Day. Posole is a pork and chile stew with corn treated with an alkaline solution, like hominy in modern times. Posole dates back to the Aztec empire. But my version comes from New Mexico.
0% alcohol
100% original
100% wonderful
"Hello, my name is Yan, as many of you know.
Don't tell Andrew that I posted this (hic) picture, but I wanted to wish you all a Happy Solstice. I celebrated (hic) with a few bottles of Pilshner .... erm Pilsher ... well anyway ....
I've never felt grater (get it?) and I'll probably cook him something special from one of these cookbooks for when he gets home from the pizzeria tonight .... hang on! pizza without me? that's a travesty! Hmmm ... what would Fat Freddie's cat do in this situation?"
The pictures over at 101 Cookbooks are so awesome that it makes me cook things I would never ever cook on my own, like lentils. Lentils!
I changed the recipe a bit--I had to use green lentils, because I couldn't find black, and I added cumin, which I add to everything, garlic, red pepper flakes, and a little bit of worcestershire. Oh, and I used spinach instead of a heartier green, added directly to the bowl instead of being cooked with the soup. And I'm using local goat cheese instead of saffron yogurt and toast instead of croutons.
#DoodlewashJune2025 Prompts: Cookbook & Purple & Crab.
Did you know that many species of crab are cannibalistic?
Kuretake Managaka Zig Pigment pen & Daler-Rowney Studio Seet watercolor on St Cuthbert’s Mill Millford Cold Press
#WorldWatercolorGroup @kuretakezig_usa #dalerrowney1783 @st.cuthberts.mill
I picked up two new cookbooks at the Goodwill the other day - a 1960s Culinary Institute of America encyclopedic cookbook and an America's Test Kitchen cookbook. The first one is a very interesting read but honestly has horrible photos!
I bought a few coookbooks the other day at the Rancho Cucamonga Library bookstore. I'm posting a few things ...
Good Housekeeping's Timesaving Cookbook, 1972
Kit para as mamães: avental + Caderno de Receitas
O caderno Cook e o caderno Toffee são forrados em tecido com detalhes em renda internamente.
What's for dinner?
One of my new years resolutions was to start doing my Page 233 Cookbook Project. I have lots of cookbooks, some vintage and some newer. I chose page 233 because 233 is the last number in the Fibonacci Sequence within a given period of time. So I will choose one of my cookbooks at random and choose one of the recipes on Page 233. I like the way it blends structure with surprise!
The cookbook is "San Francisco à la Carte" by the Junior League of San Francisco. It was published in 1979. The recipe I chose from Page 233 was Shrimp and Scallops Brochette. I grilled it with salted lemons and paired it with spinach and angel hair pasta. Pretty good!
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You can always find the sun within yourself if you will only search.
~ Maxwell Maltz
The August selection for my Page 233 Cookbook Project was Bouillabaisse from The Cuisine of the Sun by Mireille Johnston from 1976. It is about French Cooking from the Nice and Provence regions of France. I love the Mediterranean flair of the recipes in this book.
Mireille writes, "Bouillabaisse is the noble 'golden soup' which embodies not only a whole region's ambience but a whole philosophy.", "The success of a good bouillabaisse depends on the contrast of flavors and textures." and "Bouillabaisse means 'to boil at top speed' so that the olive oil becomes slightly emulsified."
Bouillabaisse can be served as a soup or stew or it can be served over a larger piece of fish on a plate. It is a recipe with a lot of flexibility. The blend of sweet and salty prepared with olive oil is delicious. I used an olive oil that has an infusion of Meyer Lemon. I often use it for fresh pasta with seafood and it worked well for this recipe.
Bouillabaisse is something I will make again!
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UC Berkeley has a wonderful collection of books about culinary practices around the world which are great fun to browse in! Biosciences Library.
I keep a pile of cookbooks for evening browsing and bookmark recipes that I would like to do.
And then I go over it again, and say ...oh yes....I really want to do that one......and another bookmark goes in. Sticky post-it notes torn up for the bookmarks.
#7/125 Theme Bookmarks
4/52 Weeks
This was the very first cookbook my mom bought and she ended up using it ever since so that at this point the book is tattered. My mother now keeps the entire thing inside a big ziplock bag and refers to it, when needs must be, and with utmost care and attention as if handling a fragile precious relic of an object!
en.wikipedia.org/wiki/LA_Symphony
I had the opportunity to meet Cookbook from La Symphony because my buddy Josh has a radio station @ UCI on monday nights from 10-12pm. www.myspace.com/opensession
Check it out sometime as long as your 18yrs or older.. =D
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See our latest shot from the studio!!! !