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I have so enjoyed going through my various cookbooks by Peter Reinhart.
This biscuit recipe is from his Artisan Breads Every Day cookbook.
Easily veganized, subbing Earth Balance for the butter and soymilk for the heavy cream (although next time I might try using Soy Creamer), these were the flakiest, most tender biscuits I've ever produced.
See this flikr photo for picture and recipe for gluten free biscuit.
It's by the same couple who writes the food blog, White On Rice
© 2013 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
This one's great.It has little extra nutrition hints,suggestions and "mystery" ingredients to make each dish a tad more healthful.
1978 printing of a 1973 book
The "Banana Split" dessert from The French Laundry cookbook. It had chocolate ganache on the bottom, crepes with banana filling, white chocolate and banana ice cream, whipped cream, and cherries on top. Except that for the picture, we ended up using frozen clove currants. The fancy cherries that we had turned out to be kind of shredded, and they slid off of two of the crepe slices before I could take pictures of our first plating attempt. Steve's idea of using the clove currants saved the day.
Illustrated cover for Richard Eastwood's 'Outback Bushtucker Cookbook' available at all leading ebookstores.
My mother made salads with lettuce. The Dutch ladies from the Beaverdam Reformed Church would never do such a thing.
This is absolutely my oldest cookbook. Passed down from my grandmother, so many special memories for me.
Duuuh. I've had this book for a while but never made anything. It's "lots of stuff you can make out of hot cake mix". Japanese people must really like...their hot cake mix. :)
Isn't that stack impressive? Yes'm.
It has lovely culinary themed quotations throughout the book,such as : "Meat eaten without either mirth or music is ill of digestion."-Sir Walter Raliegh
1964 paperback printing of a 1960 book
Other fantastic recipe ideas on this page: Bananas Au Gratin and Sausages Baked in Bananas.
From the brilliant 'Bananas Take A Bow'.
These are some of my cookbooks.
I used to catalog all my books with a Library of Congress catalog number. That's why the older books look like library books.
I wanted poeple to be able to read the titles when viewed at 100%. and I wanted to show the books without distortion. I measured the height of the bookcase, from the floor to the top of the highest book. Then I set the tripod so the lense was halfway up. I used the spirit levels built into the camera to make sure the camera was exactly level. I shot from as far away as possible to avoid the distortion from a wide angle lens. This is all the stuff you usually avoid because it makes an image look flat but it worked in this case. The David bust keeps the image from looking too flat.
Strobist Info: Two FL-50Rs bounced from silver umbrellas, TTL, controlled remotely by popup flash. One just above camera level at 7 o'clock, and one near ceiling at 4 o'clock.
"Frontier Foods from Laura Ingalls Wilder's Classic Stories"
Trying out some of these recipes ought to be interesting, plus it reads more like a regular book than a typical cookbook, which I like. :)
Trade favorite recipes and exchange cookbooks. Demonstration on making brown paper sack cookbooks.
Feb. 18
My current favorite is _The BOLD Vegetarian Chef_, by Micheal Charney, who graduated from the Natural Gourmet Cooking School where I desire to go just as soon as I get my PhD, or someone sends me $5000 for tuition, whichever comes first.
From "The ABCs of Canapes" circa 1953.
I've been buying a lot of old cookbooks lately, these ones mainly for the great graphics.
Not sure I have the guts to cook anything out of it!
I currently use GIMP to edit my photos. I edit almost all of my photos....sometimes as simple as cropping or straightening....sometimes adding multiple filters and scripts. After I cropped the photo, I used the cloning tool to remove a bunch of the bumps, bruises and scratches and then I added a vibrant color filter. After a little tweaking of the color contrast the photo is ready to go.
I will buy a cookbook when I have heard good reviews and browsed through it. Not because I am necessarily needing it for any recipe ( the recipes are fabulous), but because the book is well done, is a good resource and is just plain beautiful. This cook book is just that.
I was not very impressed with the orginal Skinny Bitch book. In fact after the first page I put it down. It was not worth the money that I paid for it in my opinion.
This book, the cookbook, is different.
Treat yourself.
Buy it.