A classic soup recipe found in “Ganske Enkelt -Italiensk Kokebok” (Quite Simply – Italian Cook Book) published by Notabene Forlag in 1995
I love working with cookbooks with thumbnails like in this one, but I really shouldn’t because it means a lot more work. I have build the final image out of one large, four small ones and add the numbers on top. Takes about three times as long as preparing a single picture for posting. But I’m a designer and our minds don’t work like normal people’s does
A real classic British breakfast recipe found in a booklet published by gilde.no
It was somewhat strange to find such an utter British dish in a booklet from a Norwegian meat supplier, but so what. I’m a real sucker for a solid breakfast and always go for the full english when in Britiain. Continental is for sissies – Ted 😉
The guy who runs The Medieval Vegan writes: Lent is a great opportunity for the The Medieval Vegan since it was a time of fasting and so the foods eaten are a lot closer to what I’ve been cooking. Of course the medieval Christian would still count fish (and sometimes any meat that they made to look like fish) but even so there are a number of recipes that are truly vegan.
A classic salad recipe recipe found in “Norsk Ukeblads Store Salatbok” (Norsk Ukeblad’s Big Salad Book) published in 1984
Eden Rock, St Barths is a luxury resort in Saint Barthélemy in the Caribbean, jutting out on a craggy quartzite bluff overlooking the Baie de Saint Jean on the central north coast. The resort is very popular with the rich and famous.
The resort was established in the 1950s by St Barth’s politician Rémy de Haenen (d.2008) who sold it to the Matthews family in 1995. It was reportedly frequented by Greta Garbo and Howard Hughes; Garbo once checked in for three days under the alias of Suzy Schmidt, but loved it so much that she stayed for three weeks.
A snack recipe from an ad for Kraft published in 1967
The recipe says to grill the sandwiches till the cheese has melted, but the cheese on the pictures looks only slightly out of shape to me. Melted cheddar tastes great, lukewarm cheddar on the other hand… – Ted
A recipe from “God Mat Fra Hele Verden” (Nice Food From All The World) published by Schibsted in 1971
This dish that originated in the French province Languedoc, derives its name from the special fire proof pot it was made in. The pot was called a cassolle and was made in a small village in this part of France. There are many different recipes for this stew. Common to them all is that the main ingredient is white beans, which are cooked with meat, vegetables and spices. The boiling should go slow and carefully and should take a long time, several hours, preferably in an old-fashioned baking oven, but the oven in modern kitchen will do.
A recipe from “Berømte Retter” (Famous Dishes) published by Ernst G Mortensen in 1970
There is no more genuine Spanish dish than tortilla, and it is made in numerous varieties throughout Spain. Spaniards tend to say that the French got their omelette through the Spanish chef to Louis XIV ‘s Spanish consort. Tortilla crossed the Atlantic with the Spanish conquistadores, but the dish has to some extent changed character on the other side of the ocean. The Mexican tortilla has nothing in common with an omelette. It is a small pancake made with flour (corn-starch) eaten with spicy filling or sauce.