cookbook. photos on Flickr

1. Set the rack ion the middle of the oven and preheat to 450F. LIghtly oil one or two roasting pans large enough to hold the eggplant halves in one layer. Add 1/8 inch of water.

2. Leaving the stem intact, halve the eggplants lengthwise. Use the tip of a paring knife to score the flesh side deeply in a crisscross pattern. Brush the cut side with oil, season with salt and pepper, and set flesh side down in roasting pans. Brush the skins with oil.

3. Roast until the eggplants are tender and easily pierced with the tip of a paring knife, 18 to 25 minutes. (Check after 10 minutes and add more water, if needed. ) When the eggplants are cool enough to handle, use a paring or grapefruit knife to create a 1/2-inch "wall" all around, and scoop out the flesh (including seeds) and set aside. Lightly season the eggplant shells with salt and pepper, and reserve them in a warm place.

4. To prepare the filling, first toast the mustard seeds: Heat 1 tablespoon of oil in a large, heavy saucepan over high heat. Stir in the mustard seeds, cover the pot, and leave the heat turned to high. LIsten carefully: as soon as you hear the mustard seeds begin to pop against the lid, turn off the heat (remove to a cool burner if using an electric stove), and wait for the popping to subside. Most of the seeds should now be gray.

5. Stir the onions into the mustard seeds and cook oven medium-high heat, stirring frequently, until the onions start to brown, 4 to 5 minutes. Add a bit more oil during this time if the onions are sticking. Stir in the curry powder and cook for 10 seconds. Then add the tomatoes, chockpeas, coconut, reserved eggplant flesh, salt, and cayenne to taste. Cover and simmer over medium heat, stirring occasionally, until the chickpeas develop a currier flavor, about 15 minutes. During this time, add more curry and salt, if needed, and stir in a few tablespoons of water if the mixture becomes dry.

6. Mound the filling into the eggplant shells. (If you have a little extra filling, enjoy a snack. ) Garnish with a sprinkling of cilantro, if you wish, and serve immediately.

brown_87-m144_18_074 by Schlesinger Library on the History of Women in America

Description: Manuscript cookbook of Sarah Smith (Cox) Browne, 1863. Note: Brown is at times spelled with or without the "e" at the end.

Repository: Schlesinger Library on the History of Women in America.

Collection: Brown Family (Additional papers)

Call Number: 87-M144

Catalog Record: id.lib.harvard.edu/aleph/012163425/catalog

Questions? Ask a Schlesinger Librarian

cookbooks 028 by Polka Dots and Pastries

cookbooks by sandra

brown_87-m144_18_083 by Schlesinger Library on the History of Women in America

Description: Manuscript cookbook of Sarah Smith (Cox) Browne, 1863. Note: Brown is at times spelled with or without the "e" at the end.

Repository: Schlesinger Library on the History of Women in America.

Collection: Brown Family (Additional papers)

Call Number: 87-M144

Catalog Record: id.lib.harvard.edu/aleph/012163425/catalog

Questions? Ask a Schlesinger Librarian

I moved my cookbooks to the kitchen by Shawn Rossi

1

The kitchen is very white - and plain. And I don't want to dust fake foliage - which is what most put up there. So I settled on cookbooks. (Even though I will have to get the stepladder out to reach them - now they are decoration as well as food for thought.)

Cookbook 1/ Rozkosznik kulinarny by Agnieszka Sieńkowska

3 4

Blurb Cookbook by Adam Wilson

1 1

A book designed and photographed by myself, styled and written by Caitie. This project was our labour of love for a few months, as we finally decided to do this properly and get something printed. It was 40pp, and print came from Blurb.com

You can see more pages here http://fourcolourblack.com/personal/cookbook/

And you can buy copies here

Banana Drop Cookies by curly-wurly

3

From 'Bananas...how to serve them' (1941)

cookbooks 094 by Polka Dots and Pastries

cookbooks by maureenlafleche

cookbooks

cookbook stack by The Musical

3

cookbooks 096 by Polka Dots and Pastries

EPIC Estate Sale by Photos & More 2004 & Beyond

Directory & Cookbook - Grace ME Church (Nebraska), 1927

Celia Lee's Centennial Baking Book, c 1950's

The New Way to Cook with Karo, c. 1960's

Jane Ashley's Newest Recipes for Better Meals, c. 1952

New England Cookbook, c. 1976

Christmas Recipes 1953

GH Christmas Cookbook, c. 1958

Hamilton Beach Food Mixer Tested Recipes, c. 1948

20 Famous Cranberry Dishes (Ocean Spray), 1950's

Tupperware Party Fare, c. 1967

Hawaiian Kids Cookbook by i n i m i n i

2

Broke down and bought a book illustrated by Barbara Bradley

Lots of Cookbooks by Photos & More 2004 & Beyond

Purchased @ ATS - they just put out a LOT of books yesterday.

Joys of Jello, no copyright date - probably from the early 1960's

All South Cookbook (1st Advent Christian Church), no copyright date

Holiday Cookbook (Home Economics Teachers), c. 1970

Cooking with A Surprising Difference (Carnation Company), c. 1966

Loretta Lynn Kitchen's Recipes, c. 1986

Family Circle - Brunches & Lunches Cookbook, c. 1978

Betty Crocker's Dinner in a Dish Cookbook, c. 1970

brown_87-m144_18_067 by Schlesinger Library on the History of Women in America

Description: Manuscript cookbook of Sarah Smith (Cox) Browne, 1863. Note: Brown is at times spelled with or without the "e" at the end.

Repository: Schlesinger Library on the History of Women in America.

Collection: Brown Family (Additional papers)

Call Number: 87-M144

Catalog Record: id.lib.harvard.edu/aleph/012163425/catalog

Questions? Ask a Schlesinger Librarian

Cookbook Shelf by jchants

1 8

When we remodeled our kitchen last year, we asked Bob to build bookshelves on the dining room side of the peninsula. It's perfect for storing and displaying our cookbooks, and I don't have to run down to the family room every time I want to look for recipes.

brown_87-m144_18_066 by Schlesinger Library on the History of Women in America