Saturday April 06, 2013 at 14:30
7 notes
This brings out the cupcake hater in me.
Betty Crocker’s Cook Book for Boys and Girls, 1957, Illustrations by Gloria Kamen
Friday April 05, 2013 at 14:30
33 notes
trying to fob me off with cake instead of icecream, hhmmph.
Betty Crocker’s Cook Book for Boys and Girls, 1957, Illustrations by Gloria Kamen
Thursday April 04, 2013 at 14:30
1 note
These. I ate a dozen over Easter. For Good Friday.
Encyclopedia of European Cooking, 1962, Musia Soper
Wednesday April 03, 2013 at 14:30
5 notes
Piano man
Club Boyar, Chicago,
Life Picture Cook Book, 1951-58, edited by Mary Hamman, photo by Eliot Elisofan
Tuesday April 02, 2013 at 14:30
3 notes
One of my first food memories was hanging out in the kitchen during a dinner party and tasting one of these. I spat it out.
I still dislike avocado, unless it’s guacomoled with lots of lemon to cut the slimy, fatty texture.
Jean Bowring’s Appetisers, Soups & Entrees, 1978, photos by Gary Isaacs
Monday April 01, 2013 at 14:30
4 notes
a twinkle in his eye & a smile on his face as he was dismembered.
The International Wine and Food Society’s Guide to Meat, 1968, Ambrose Heath, illustrations by Stewart Black
Sunday March 31, 2013 at 14:30
2 notes“Red Bordeaux and Burgundy are not, like port and sherry, entirely different types of wine; they are both naturally fermented from the ripe juice of different black grapes, and a red Bordeaux will partner quite well a Boeuf Bourguinon, just as a red Burgundy will also partner happily a Boeuf à la Bordelaise if and when you do not happen to have what may be called the ‘correct’ wine to partner the dish.”
It’s all plonk to me.
The International Wine and Food Society’s Guide to Meat, 1968, Ambrose Heath, photo by Kenneth Swain, illustrations by Stewart Black
Saturday March 30, 2013 at 14:30
2 notes
Not @devilledcupcake
Jean Bowring’s Appetisers, Soups & Entrees, 1978, photos by Gary Isaacs
Friday March 29, 2013 at 14:30
3 notes
The only thing you need to be sure about is that you are a joy to look at. Expend all your energy on that. Fritter your life away on unimportant things.
Thursday March 28, 2013 at 14:30
2 notes
A Book of Meditteranean Food, 1950, Elizabeth David, decorated by John Minton
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