Nourished Kitchen — Reviving Traditional Foods. Notions & Notations of a Novice Cook - Making Cardamom-Peach Galette. Whats on the menu? With approximately 45,000 menus dating from the 1840s to the present, The New York Public Library’s restaurant menu collection is one of the largest in the world, used by historians, chefs, novelists and everyday food enthusiasts. Trouble is, the menus are very difficult to search for the greatest treasures they contain: specific information about dishes, prices, the organization of meals, and all the stories these things tell us about the history of food and culture.
To solve this, we’re working to improve the collection by transcribing the menus, dish by dish. Doing this will allow us to dramatically expand the ways in which the collection can be researched and accessed, opening the door to new kinds of discoveries. We’ve built a simple tool that makes the transcribing pretty easy to do, but it’s a big job, so we need your help. Questions? The New York Public Library’s menu collection, housed in the Rare Book Division, originated through the energetic efforts of Miss Frank E. Yes! The Recipe Critic | tried and true recipes your family will love. Home - They Draw & Cook.
PictureTheRecipe. PictureTheRecipe. Poor Man's Feast — The Rabbit Food Pyramid. Cookstr - Recipes You Love From Cookbooks You Trust. My Somali Food.