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1. Remove wishbone. Before cooking, remove the wishbone, which will make the carying easier
1. Remove wishbone. Before cooking, remove the wishbone, which will make the carying easier

1. Remove wishbone. Before cooking, remove the wishbone, which will make the carying easier

Date12/2/1998
Names
(photographer)
FormatPicture
Notes
Original Toronto Star caption: 1. Remove wishbone. Before cooking; remove the wishbone; which will make the carying easier.
Subject
Medium
Photographs
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0007553F
7. Divide wings. Remove the wings and, if desired, divide wings at the major joint
7. Divide wings. Remove the wings and, if desired, divide wings at the major joint
McConnell, Colin
12/2/1998
Cooking an Artichoke: Anne Willan, author of La Varenne Pratique, recently demonstrated how to prepare a prickly but delicious artichoke
Cooking an Artichoke: Anne Willan, author of La Varenne Pratique, recently demonstrated how to prepare a prickly but delicious artichoke
Beaty, Keith
11/13/1989
Fish poacher, Poached Salmon, Coping with cooking a whole fish is easy for cooks who have poachers
Fish poacher, Poached Salmon, Coping with cooking a whole fish is easy for cooks who have poachers
Slaughter, Mike
1/18/1986
Home cooking
Home cooking
Faught, Ken
4 March 1989
Cooking an Artichoke: Anne Willan, author of La Varenne Pratique, recently demonstrated how to prepare a prickly but delicious artichoke
Cooking an Artichoke: Anne Willan, author of La Varenne Pratique, recently demonstrated how to prepare a prickly but delicious artichoke
Beaty, Keith
11/13/1989
Cornball humor: Our corn testers, from left: restaurateur lan Sorbie, cooking pro Vicki Burns, artist Frances Beaulieu and produce seller Romeo Texeira
Cornball humor: Our corn testers, from left: restaurateur lan Sorbie, cooking pro Vicki Burns, artist Frances Beaulieu and produce seller Romeo Texeira
Loek, Dick
8/11/1992
Tastes good: Sabrina Clark, 9, Butch Borromeo, both of Oakville, and Nancy Silverman, 9, of Thornhill, bite into a pizza they made when Kid-summer visited the Bonnie Stern cooking school
Tastes good: Sabrina Clark, 9, Butch Borromeo, both of Oakville, and Nancy Silverman, 9, of Thornhill, bite into a pizza they made when Kid-summer visited the Bonnie Stern cooking school
Toronto Star (Firm)
8/10/1995
Cooking an artichoke: Anne Willan, author of La Varenne Pratique, recently demonstrated how to prepare a prickly but delicious artichoke
Cooking an artichoke: Anne Willan, author of La Varenne Pratique, recently demonstrated how to prepare a prickly but delicious artichoke
Beaty, Keith
11/13/1988
Cooking an Artichoke: Anne Willan, author of La Varenne Pratique, recently demonstrated how to prepare a prickly but delicious artichoke
Cooking an Artichoke: Anne Willan, author of La Varenne Pratique, recently demonstrated how to prepare a prickly but delicious artichoke
Beaty, Keith
11/13/1989
They'll make a lot of Jack-O'-Lanterns, With frost expected, Mary Schembri (left) had to take in the pumpkins she raises on her 4 1/2 acres on Birchmo(...)
They'll make a lot of Jack-O'-Lanterns, With frost expected, Mary Schembri (left) had to take in the pumpkins she raises on her 4 1/2 acres on Birchmo(...)
Beaty, Keith
10/2/1975
Utensils and equipment, 41. It is a molinollo, a swizzle-stick used in Mexico to make frothy chocolate drinks
Utensils and equipment, 41. It is a molinollo, a swizzle-stick used in Mexico to make frothy chocolate drinks
Combs, Erin
3/2/1983
5. Deep cut. Above, make a horizontal cut, as deeply as you can, right above the joint of the wing
5. Deep cut. Above, make a horizontal cut, as deeply as you can, right above the joint of the wing
McConnell, Colin
12/2/1998