cookbook or cookery book is a recipe kitchen reference.
Cookbooks may be common, or may specialize in certain dishes or food categories.
Recipes in cookbooks are arranged in various ways: with courses (appetizers, first course, main course, dessert), with main ingredients, cooking techniques, alphabetically, by region or country, and so on. They may include finished food illustrations and preparatory steps; discussions on cooking techniques, advice on kitchen utensils, materials, and substitutions; historical and cultural records; etc.
Cookbooks can be written by individual authors, who may be cooks, cooking gurus, or other food writers; they can be written by the collective; or they may be anonymous. They may be addressed to home cooks, professional restaurant chefs, institutional chefs, or more specialized audiences.
Some cookbooks are didactic, with detailed recipes aimed at beginners or people learning to cook certain dishes or dishes; others are simple adjudies, which can document the composition of dishes or even precise measurements, but not detailed techniques.
Video Cookbook
History
Initial work
The earliest recipe books contain the best recipes of their times, either the author's favorite cuisine or to train professional chefs for banquets and upscale private homes.
The ancient Mesopotamian recipe has been found on three Akkadian tablets, dating back to 1700 BC.
The earliest collection of recipes that survive in Europe is De re coquinaria , written in Latin. Early versions were first compiled in the 1st century and are often associated with Roman cuisine Marcus Gavius ​​Apicius, although this is doubtful by modern research. An Apicius came to point to a recipe book. The current text appears to have been compiled at the end of the 4th or early 5th century century; the first print edition is from 1483. It records a mixture of ancient Greek and Roman cuisine, but with some details about preparation and cooking.
An abbreviated symbol titled Apici Excerpta a Vinidario , an "Apicius pocket" by Vinidarius , "a famous man", was made in the Carolingian era. Regardless of its late date it is the latest manifestation of Antiquity cuisine.
The earliest known cookbooks in Arabic are the books of al-Warraq (compendium of the early 10th century and 10th century prescriptions) and al-Baghdadi (13th century).
The Chinese recipe book is known from the Tang dynasty, but is largely lost. One of the earliest Chinese cookbooks is "Yinshan Zhengyao" from Hu Sihui (Important Principles of Food and Drink), believed to date from 1330. Hu Sihui, dietitian and therapist Buyantu Khan, recording Central Asian cuisine served by Chinese when eaten by Yuan courts; the recipe was adapted from food eaten throughout the Mongol Empire. Eumsik ditibang , written around 1670, is the oldest Korean cookbook and the first cookbook written by a woman in East Asia.
After a long time, the first recipe book compiled in Europe since Late Antiquity began to appear at the end of the thirteenth century. About a hundred are known to survive, some fragmentary, from the age before being printed. The earliest early medieval recipes were found in Danish manuscripts dating from about 1300, which in turn were copies of old texts dating from the early 13th century or perhaps earlier.
Low and high German manuscripts are the most numerous. Among them is Daz buch von guter spise ("Good Food Book") written c. 1350 at WÃÆ'¼rzberg and Kuchenmeysterey ("Kitchen Mastery"), the first German print cookbook of 1485. Two of France's most famous collections: Le Viandier (The Provisioner) compiled at the end of the 14th century by Guillaume Tirel, master chef for two French kings; and Le Menagier de Paris ("Household Paris"), a household book written by anonymous middle-class people in the 1390s.
From Southern Europe there is the 14th century manuscripts Valencian Llibre de Sent SovÃÆ' (1324), Catalan Llibre de totes maneres de potatges de menjar ("Book all recipes") and some Italian collections, especially the mid-century the 14th of Venice Libro per Cuoco , with 135 recipes arranged alphabetically. The printed De honesta voluptate et valetudine ("On honorable pleasure"), first published in 1475, is one of the first cookbooks based on the ideals of the Renaissance, and, although it is as much a series of moral essays as a book cook, has been described as "an anthology that closes the book on medieval Italian cuisine".
Recipes from the UK include the earliest recipes for ravioli (1390s) and Forme of Cury , a late 14th century manuscript written by British chef Richard II.
modern cookbook
With the advent of printing presses in the 16th and 17th centuries, many books were written on how to manage households and prepare food. In the Netherlands and the UK the competition grew among noble families like who could afford the most luxurious feast. In the 1660s, cuisine has developed into a form of art and a good cook is badly needed. Many of them publish their own books detailing their recipes in competition with their rivals. Many of these books have now been translated and available online.
In the nineteenth century, the Victorian preoccupation for domestic honor led to the emergence of the writing of cuisine in its modern form. In 1796, the first known American cookbook entitled, American Cookery , written by Amelia Simmons, was published in Hartford, Connecticut. Until then, cookbooks printed and used in the Thirteen Colonies were British. The author of the first modern cuisine and the recipe compiler for the house is Eliza Acton. The pioneering cookbook, Modern Cookery for Private Families (1845), is intended for domestic readers rather than chefs or professional chefs. This is a very influential book, and it forms a modern writing format about cuisine. This publication introduces current practices for registering ingredients and suggests cooking time with each recipe. That includes the first recipe for Brussels sprouts. The contemporary chef Delia Smith is quoted to have called Acton "the best recipe writer in English." Modern Cookery long survived, remained in print until 1914 and is available recently in facsimile reprints.
Acton's work is an important influence on Isabella Beeton, which publishes Household Management Books Ny. Beeton in 24 monthly sections between 1857 and 1861. This book is a guide for running Victorian households, with advice on fashion, parenting, farming, poisons, waitress management, science, religion, and industrialism. Despite the title, most of the text consists of recipes, so another popular name for the volume is Mrs Beeton's Cookbook . Most recipes are illustrated with colored carvings, and it is the first book to show recipes in a format that is still in use today. Many recipes were plagiarized from previous authors, including Acton.
In 1885 the Virginia Cookery Book was published by Mary Stuart Smith. In 1896, an American chef, Fannie Farmer (1857-1915) published Cookbook Boston Cooking School containing about 1,849 recipes.
Maps Cookbook
Cookbook type
Cookbooks that serve as references to basic kitchens (sometimes known as "biblical kitchens") began to appear in the early modern times. They not only provide recipes but also overall instructions for kitchen techniques and household management. Such books are written primarily for housewives and occasionally domestic helpers as opposed to professional chefs, and sometimes books like The Joy of Cooking (USA), La bonne cuisine de Madame E. Saint- Ange (French), Cooking Arts (English, US), Il cucchiaio d'argento (Italian), and < i> Prizes for Young Housewives (Russia) has served as a reference note for national cuisine. The cookbook also tells the stories of the authors themselves and reflects on the era in which they were written. They often express an understanding of the social, political, environmental or economic context. For example, during the era of industrialization, comfort food was brought to many households and integrated and presented in the recipe book written today. Associated with this class is an instructional cookbook, which combines recipes with deep recipes, step by step to teach start cooking concepts and basic techniques. In the vernacular literature, one can collect traditional recipes in family cookbooks.
While western food books usually make group recipes for main dishes with main ingredients, Japanese cookbooks usually group them with cooking techniques (for example, fried foods, steamed food, and grilled foods). Both cookbook styles have additional recipe groups such as soups or candies.
International and ethnic
International and ethnic cookbooks are divided into two categories: kitchen references from other cultures, translated into other languages; and books that translate other cultural recipes into the languages, techniques, and materials of new audiences. The latter style is often duplicated as a kind of culinary travel record, providing the background and context for a recipe that the first book type will assume the listener is familiar with. The popular Puerto Rican cook book, Cocina Criollo, written by Carmen Aboy Valldejuli, includes recipes that are usually from traditional Puerto Rican cuisine such as mofongo and pasteles. Valldejuli cookbook is not only important for the people of Puerto Rico, but also very popular in the United States where original cookbooks have been published in several editions, including the English version.
Professional cookbook
Professional cookbooks are designed for the use of working chefs and culinary students and sometimes double as textbooks for culinary school. Such books not only deal with recipes and techniques, but often service and kitchen issues work. Many such books have a much larger amount than home cookbooks, such as making a sauce with a liter or preparing a meal for a large number of people in a catering setting. While the most famous of such books today are books like the Le Guide culinaire by Escoffier or The Professional Chef by the Culinary Institute of America, the books like that at least back to medieval times, was represented later by works such as Taillevent's Viandier and Chiquart d'AmiÃÆ'§o's Du Duîtît cuisine.
Single-subject
Single-subject books, usually dealing with certain materials, techniques, classes of dishes or target groups (eg for children), are quite common as well. Jack Monroe for example features low-budget recipes. Some brands such as Chronicle Books specialize in such books, with books on dishes such as curry, pizza, and simplified ethnic foods. Popular subjects for technical narrow books include grilling/barbecue, roasting, cooking outdoors, and even recipe cloning (Recipe cloning is copying commercial recipes where the original is a trade secret).
Community
Community cookbooks (also known as compiled, regional, charity, and fundraising cookbooks) are a unique genre of culinary literature. Community cookbooks focus on home cooking, often documenting regional traditions, ethnic, family, and community, as well as local history. Sondra Gotlieb, for example, wrote her cookbook on Canadian food culture by visiting people and homes by region. He collects the recipes, observes the food streets, observes the people and traditions of each region by being in their own home. Gotlieb does this so he can collect a comprehensive cookbook based on the communities and individuals that make up Canada.Gooseberry Patch has published community-style cookbooks since 1992 and built their brand in this community.
Chef
Cookbooks can also document the food of a particular chef (especially in conjunction with a cooking show) or restaurant. Many of these books, especially those written by or for established cooks with long-running TV shows or popular restaurants, are part of an extended series of books that can be released over the years. Famous writers throughout history include the likes of Delia Smith, Julia Child, James Beard, Nigella Lawson, Edouard de Pomiane, Jeff Smith, Emeril Lagasse, Claudia Roden, Madhur Jaffrey, Katsuyo Kobayashi, and perhaps even Apicius, semi-pseudonymous author of the Roman cookbook De re coquinaria, who shares a name with at least one other famous food figure in the ancient world.
Famous cookbook
Some libraries have an extensive collection of cookbooks.
- Schlesinger Harvard's Library on the History of Women in America has a collection of 20,000 cookbooks and other books on food, including the earliest cookbooks in America, and a private collection and paper Julia Child, M.F.K. Fisher, and author of The Joy of Cooking .
- The New York University's Fales Library includes a Food and Cookery Collection of over 15,000 books, including James Beard's private library, Cecily Brownstone, and Dalia Carmel.
- The Brotherton Library at the University of Leeds holds a Designated Cookery Collection of over 8,000 books and 75 manuscripts, including Blanche Leigh's private collections, John Preston and Michael Bateman.
Some individuals are famous for their collections about cookbooks, or their scientific interest in them. Elizabeth Robins Pennell, an American critic in London from the 1880s, was an early writer on the subject, and was recently called "one of the world's most famous cookbook collectors". Many of his collections eventually went to the Division of Rare Books and Special Collections at the Library of Congress. Held along with hers are thousands of gastronomic volumes donated by food chemist Katherine Bitting; their collections are evaluated together at Two Loaf-Givers , by one of the LOC curators; digital version available.
Outdoor use of the food
The term cooking is sometimes used metaphorically to refer to any book containing a direct set of "tried and tested" or instruction for a particular field or activity, presented in detail so that the user which are not always experts in the field can produce workable results. Examples include a set of electronic circuit designs, magic spell books, or The Anarchist Cookbook , a set of instructions on destruction and living outside the law. O'Reilly Media publishes a series of books on computer programming called the Cookbook series, and each of these books contains hundreds of ready-made examples, cut and paste to solve specific problems in a single programming language.
See also
Note
References
- Adamson, Melitta Weiss
in the Middle Ages. Greenwood Press, Westport, CT. 2004. ISBNÃ, 0-313-32147-7 - Food in the Middle Ages: An Essay Book. Melitta Weiss Adamson (editor). Garland, New York. 1995. ISBNÃ, 0-8153-1345-4
- Regional Cuisine in Medieval Europe: An Essay Book. edited by Melitta Weiss Adamson (editor). Routledge, New York. 2002. ISBNÃ, 0-415-92994-6
- What are the Recipes? - Our famine for cookbooks., Adam Gopnik, The New Yorker , 2009.
External links
- Wikibooks' open-content cookbook anyone can edit
- Janice Bluestein Longone Culinary Archive
- Healthy Recipes by Chef Sarah Knecht's Cookbook
- The Food Collection and Cookery of the Fales Library at NYU
- Books for Cooks - a learning resource on the history of cookery from the British Library
- Baby food cookbook
- Feeding Americans in the Michigan State University Digital Library - an influential collection of influential American cookbooks, including a large number of books specializing in immigrant cuisine
- Household Economics (including cookbooks) at Project Gutenberg
- Menu and Cookbook in the New York Public Library
Source of the article : Wikipedia
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