Culinary Collection (#60)

Ajowan fruit, SEM
Ajowan fruit. Coloured scanning electron micrograph (SEM) of dried fruit of Trachyspermum copticum. Ajowan, also known as ajwain, is a seed-like fruit used as a culinary spice in some Indian dishes

Cinnamon, SEM
Cinnamon. Coloured scanning electron micrograph (SEM) of the end of a cinnamon stick. This spice comes from the dried inner bark of the cinnamon tree (Cinnamomum zeylanicum)

Star anise, SEM
Star anise. Coloured scanning electron micrograph (SEM) of the centre of a dried star anise fruit. This spice is derived from the dried fruits of the Illicium verum tree

Italian advertisements, 1941. Advertisement of

Chilli Peppers collected for drying in barn at Crit, saxon village, Transylvania, Romania
ROG-14125 Chilli Peppers collected for drying in barn at Crit, saxon village, Transylvania, Romania Bob Gibbons Please note that prints are for personal display purposes only

Stockholm, Sweden - High angle view of vegetable soup with croutons

Stockholm, Sweden - Table setting with seafood and wine

Stockholm, Sweden - Closeup of dried mushrooms coming from a jar thats lying on a countertop

Stockholm, Sweden - Closeup, cropped image of a steak, cloves of garlic and fresh herbs

Stockholm, Sweden - Closeup cropped image of pearl onions in a jar

Stockholm, Sweden - Closeup of caviar and herbs

Stockholm, Sweden - Closeup image of a steak, cloves of garlic and fresh herbs

Wild Marjoram - wild herb, on calcareous soils, Dorset
ROG-14087 Wild Marjoram - wild herb, on calcareous soils Dorset. UK Origanum vulgare Bob Gibbons contact details: prints@ardea.com tel: +44 (0) 20 8318 1401

USA, Oregon, Willamette Valley. Bowl of freshly picked habanero peppers

USA, Oregon, Willamette Valley. Display of freshly picked habanero peppers

The brown garden snail, widely used in escargot. (MR)

Bowl of soup in Gamlastan sweden

Italy, food, ingredients for tomato sauce, traditional

Canada, Prince Edward Island, Dalvay-by-the-sea. Lobster dish at the Dalvay-by-the-sea Historic Inn

Canada, Prince Edward Island. Oysters on half shell

Australia, Victoria, Melbourne, Dips and Antipasto Delicatessen, Queen Victoria Market

USA. Close-up of dried rainbow pasta noodles

William Kitchiner
WILLIAM KITCHINER Medical practitioner, scientist and inventor, author of a definitive work on the culinary science. Date: 1775 - 1827

Cultivated Apple (Malus domestica) Lord Derby, close-up of flowers, in organic orchard, Powys, Wales. april

Cultivated Apple (Malus domestica) Red Falstaff, close-up of flowers, in organic orchard, Powys, Wales. april

Red meat being prepared on a chopping board

Vegetable spring rolls. Woman lifting the lid from a steamer containing vegetable spring rolls

Slicing a pineapple

Woman serving food
Serving food. Woman carrying a dish containing a meal of seasoned meat and vegetables

Porridge in a pan. For the porridge being cooked, see image P920/0857

Tomato preparation. Cook removing the skin and seeds from a tomato

Pasta being drained using a colander

Parmesan cheese and grater

Edible sea urchin. The meat inside the spiny casing is edible. Photographed in Sardinia

Cinnamon. Bundle of cinamon sticks next to small metallic grater. The sticks are rolled up chunks of dried bark from the cinnamon tree (Cinnamomum zeylanicum)

Irish moss seaweed (Chondrus crispus). An extract from this seaweed is used in cooking as a thickener and stabiliser in milk products such as ice cream and processed foods

Black sea bass (Centropristis striata) ready to be cooked. Photographed in Sardinia

Sardinian cockles ready to be cooked. Photographed in Sardinia

Lemon peel used as flavouring in cooking

Broad beans (Vicia faba) being removed from their pod

Chicken leg cut in half with a knife

Japanese noodle bowl and chopsticks, scattered with Japanese maple leaves (Acer sp.)

Maturing ear of rye
MODEL RELEASED. Mature ear of rye (Secale cereale) held by a twenty one year old woman. Rye is grown as a cereal grain and can be eaten whole after boiling. It is a good source of carbohydrates

Rock salt and spoon

Dill leaves (Anethum graveolens) on a wooden surface

Fish ready to be cooked including a greater weever (Trachinus draco, left), black bullhead catfish (Ictalurus melas, centre), and a black scorpionfish (Scorpaena porcus, right)

Dim sum. Shaomai dumplings with chopsticks

Bay leaves (Laurus nobilis). These leaves are used in cooking as a flavouring

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"Culinary Delights: Exploring the Art of Gastronomy with Auguste Escoffier and Exquisite Ingredients" Indulge in a culinary journey inspired by the legendary Auguste Escoffier, as we uncover the secrets behind his iconic dishes. From delicate Charlotte potatoes that melt in your mouth to perfectly seasoned Salt grains and ground peppercorn, every element is meticulously crafted for an unforgettable dining experience. Discover the humble yet flavorful Parsnip (Pastinaca Tender and True), which adds depth to any dish with its earthy sweetness. And don't forget about Brussels sprouts (Brassica oleracea), transformed into a delectable side with just the right amount of crunch. Enhance your creations with aromatic Coriander or experiment with grated spices like MH_0034 for a burst of flavor that will tantalize your taste buds. For those seeking a caffeine kick, explore the rich aroma of Coffea arabica coffee beans, carefully brewed to perfection. Delve into history as we pay homage to Joseph Berchoux - 2, whose culinary expertise continues to inspire chefs worldwide. And let's not overlook Pandan (Pandanus amaryllifolius), known for its vibrant green color and unique fragrance that elevates both sweet and savory dishes. As you savor each bite, take a moment to appreciate nature's beauty captured in close-up shots of Hearts ease Viola tricolor petals – adding visual appeal alongside gastronomic pleasure. Embark on this culinary adventure where tradition meets innovation, guided by these hints from renowned figures and ingredients that promise nothing short of extraordinary flavors.