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72-416: Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake , biscuit, ice cream and possibly a beverage such as dessert wine and liqueur . Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal. Historically, the dessert course consisted entirely of foods "from

144-483: A doughnut is a flour-based batter that has been deep-fried. It is sometimes filled with custard or jelly. Fritters are fruit pieces in a thick batter that have been deep fried. Gulab jamun is an Indian dessert made of milk solids kneaded into a dough, deep-fried, and soaked in honey. Churros are a deep-fried and sugared dough that is eaten as dessert or a snack in many countries. Ice cream , gelato , sorbet and shaved-ice desserts fit into this category. Ice cream

216-549: A concluding course. There is widespread use of rice flour in East Asian desserts, which often include local ingredients such as coconut milk, palm sugar, and tropical fruit. In India, where sugarcane has been grown and refined since before 500 BC, desserts have been an important part of the diet for thousands of years; types of desserts include burfis , halvahs , jalebis , and laddus . Bubble tea , which originated in Taiwan,

288-566: A counter-narrative of historical events or sustain a community through difficult times. The Historical Cookbook of the American Negro , published in 1958 by the National Council of Negro Women , includes recipes that illuminate histories of Black resistance, including " Nat Turner Crackling Bread." The 1976 People's Philadelphia Cookbook , published by grassroots organization The People's Fund, includes recipes from members of

360-547: A distinct category, and the term tong sui is not used. Dessert wines are sweet wines typically served with dessert. There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a meal, as opposed to the white fortified wines (fino and amontillado sherry) drunk before the meal, and the red fortified wines ( port and madeira ) drunk after it. Thus, most fortified wines are regarded as distinct from dessert wines, but some of

432-778: A guava jam known as goiabada ). Peanuts are used to make paçoca , rapadura and pé-de-moleque . Local common fruits are turned in juices and used to make chocolates , ice pops and ice cream . In Chile, kuchen has been described as a "trademark dessert". Several desserts in Chile are prepared with manjar , (caramelized milk), including alfajor , flan , cuchufli and arroz con leche . Desserts consumed in Colombia include dulce de leche , waffle cookies, puddings, nougat, coconut with syrup and thickened milk with sugarcane syrup. Desserts in Ecuador tend to be simple, and desserts are

504-438: A high fat content and crispy texture, such as shortbread . Pastries are often flavored or filled with fruits , chocolate , nuts , and spices . Pastries are sometimes eaten with tea or coffee as a breakfast food. Pies and cobblers consist of a filling enclosed by a crust, which can be made from either pastry or crumbs. The fillings of pies can vary from fruits to puddings, whereas cobbler fillings are mostly fruit-based. On

576-829: A meal. This definition includes a range of courses ranging from fruits or dried nuts to multi-ingredient cakes and pies. Many cultures have different variations of dessert. In modern times the variations of desserts have usually been passed down or come from geographical regions. This is one cause for the variation of desserts. These are some major categories in which desserts can be placed. Cakes are sweet tender breads made with sugar and delicate flour. Cakes can vary from light, airy sponge cakes to dense cakes with less flour. Common flavorings include dried , candied or fresh fruit , nuts , cocoa or extracts . They may be filled with fruit preserves or dessert sauces (like pastry cream ), iced with buttercream or other icings, and decorated with marzipan , piped borders, or candied fruit. Cake

648-399: A moderate part of the cuisine. Desserts consumed in Ecuador include tres leches cake , flan, candies and various sweets. In Australia, meals are often finished with dessert. This includes various fruits. More complex desserts include cakes, pies and cookies, which are sometimes served during special occasions. New Zealand and Australia have a long-standing debate over which country invented

720-511: A principal ingredient. Many involve sugar heated into crystals with subtle differences. Dairy and sugar based include caramel , fudge and toffee or taffy . They are multiple forms of egg and sugar meringues . and similar confections. Unheated sugar co-adulate into icings, preservatives and sauces with other ingredients. Theobroma cacao beans can be a substitute or more commonly mixed with sugar to form chocolate. Pure, unsweetened dark chocolate contains primarily cocoa solids. Cocoa butter

792-433: A variety of flavors. Salt and acids are added to desserts to balance sweet flavors and create a contrast in flavors. Some desserts are coffee -flavored, for example an iced coffee soufflé or coffee biscuits. Alcohols and liqueurs can also be used as an ingredient, to make alcoholic desserts. Dessert consist of variations of tastes, textures, and appearances. Desserts can be defined as a usually sweeter course that concludes

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864-431: A well-established cook with a long-running TV show or popular restaurant, become part of extended series of books that can be released over the course of many years. Popular chef-authors throughout history include people such as Delia Smith , Julia Child , James Beard , Nigella Lawson , Edouard de Pomiane , Jeff Smith , Emeril Lagasse , Claudia Roden , Madhur Jaffrey , Katsuyo Kobayashi , and possibly even Apicius ,

936-530: A woman in East Asia. After a long interval, the first recipe books to be compiled in Europe since Late Antiquity started to appear in the late thirteenth century. About a hundred are known to have survived, some fragmentary, from the age before printing. The earliest genuinely medieval recipes have been found in a Danish manuscript dating from around 1300, which in turn are copies of older texts that date back to

1008-503: Is De re coquinaria , written in Latin . An early version was first compiled sometime in the 1st century and has often been attributed to the Roman gourmet Marcus Gavius Apicius , though this has been cast in doubt by modern research. An Apicius came to designate a book of recipes. The current text appears to have been compiled in the late 4th or early 5th century; the first print edition

1080-530: Is Hu Sihui 's " Yinshan Zhengyao " (Important Principles of Food and Drink), believed to be from 1330. Hu Sihui, Buyantu Khan 's dietitian and therapist, recorded a Chinese-inflected Central Asian cuisine as eaten by the Yuan court; his recipes were adapted from foods eaten all over the Mongol Empire . Eumsik dimibang , written around 1670, is the oldest Korean cookbook and the first cookbook written by

1152-479: Is a Bolivian sweet fritter prepared using sugar cane, and helado de canela is a dessert that is similar to sherbet which is prepared with cane sugar and cinnamon. Coconut tarts, puddings cookies and candies are also consumed in Bolivia. Brazil has a variety of candies such as brigadeiros (chocolate fudge balls), cocada (a coconut sweet), beijinhos (coconut truffles and clove) and Romeu e Julieta (cheese with

1224-422: Is a Japanese jellied dessert. In English-speaking countries, many dessert recipes are based on gelatin with fruit or whipped cream added. The vegetarian substitute for gelatin is agar agar . Marshmallow is also most commonly made with gelatin. Pastries are sweet baked pastry products. Pastries can either take the form of light and flaky bread with an airy texture, such as a croissant or unleavened dough with

1296-481: Is a cream base that is churned as it is frozen to create a creamy consistency. Gelato uses a milk base and has less air whipped in than ice cream, making it denser. Sorbet is made from churned fruit and is not dairy based. Shaved-ice desserts are made by shaving a block of ice and adding flavored syrup or juice to the ice shavings. Jellied desserts are made with a sweetened liquid thickened with gelatin or another gelling agent. They are traditional in many cultures. Yōkan

1368-497: Is a kind of dessert made with flavored tea or milk and tapioca. It is well known across the world. In Ukraine and Russia, breakfast foods such as nalysnyky or blintz or oladi (pancake), and syrniki are served with honey and jam as desserts. In the Netherlands vla is a popular dessert. It is a custard-like dessert that is served cold. Popular flavours are: vanilla, chocolate, caramel, and several fruit flavours. There

1440-1047: Is a kitchen reference containing recipes . Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, tips, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes or cuisines; others are simple aide-memoires, which may document

1512-457: Is also added in varying proportions. Much of the chocolate currently consumed is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Dark chocolate is produced by adding fat and sugar to the cacao mixture, with no milk or much less than milk chocolate. Mithai, derived from

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1584-517: Is also hopjesvla which is flavoured like a Hopje , a Dutch coffee and caramel sweet. The word dessert as a culinary term appears as early as 1393 in the Ménagier de Paris , where " desserte " is included in three of the twenty-nine menus. The desserte comes near the end of the meal, but before the issue (departure) of hypocras and wafers, included in ten of the menus; and before the boute-hors (sendoff) of wines and spices, included in four of

1656-498: Is copying commercial recipes where the original is a trade secret ). Community cookbooks (also known as compiled, regional, charitable, and fund-raising cookbooks) are a unique genre of culinary literature. Community cookbooks focus on home cooking, often documenting regional, ethnic, family, and societal traditions, as well as local history. Sondra Gotlieb , for example, wrote her cookbooks on Canadian food culture by visiting people and homes by region. She gathered recipes, observed

1728-595: Is from 1483. It records a mix of ancient Greek and Roman cuisine, but with few details on preparation and cooking. An abbreviated epitome entitled Apici Excerpta a Vinidario , a "pocket Apicius" by Vinidarius , "an illustrious man", was made in the Carolingian era. In spite of its late date it represents the last manifestation of the cuisine of Antiquity. The earliest cookbooks known in Arabic are those of al-Warraq (an early 10th-century compendium of recipes from

1800-513: Is no tradition of a dessert course following a meal. Fruit or fruit salad would be eaten instead, which may be spiced, or sweetened with a sauce. In some former colonies in the region, the colonial power has influenced desserts – for example, the Angolan cocada amarela (yellow coconut) resembles baked desserts in Portugal. In Asia, desserts are often eaten between meals as snacks rather than as

1872-516: Is often served as a celebratory dish on ceremonial occasions, for example weddings , anniversaries , and birthdays . Small-sized cakes have become popular, in the form of cupcakes and petits fours , an example of which can be the Portuguese "bolo de arroz" . Puddings are similar to custards in that their base is cream or milk. However, their primary difference is that puddings are thickened with starches such as corn starch or tapioca . On

1944-741: The Black Panther Party , The United Farm Workers , and the Gay Activist Alliance of Philadelphia. For In Memory's Kitchen , written in the 1940s by Jewish women interned at the Theresienstadt concentration camp in Czechoslovakia, women drew on their memories to contribute recipes. Cookbooks can also document the food of a specific chef (particularly in conjunction with a cooking show ) or restaurant. Many of these books, particularly those written by or for

2016-780: The Culinary Institute of America , such books go at least back to medieval times, represented then by works such as Taillevent 's Viandier and Chiquart d'Amiço's Du fait de cuisine . Single-subject books, usually dealing with a specific ingredient, technique, class of dishes or target group (e.g. for kids), are quite common as well. Jack Monroe for example features low budget recipes . Some imprints such as Chronicle Books have specialized in this sort of book, with books on dishes like curries , pizza , and simplified ethnic food . Popular subjects for narrow-subject books on technique include grilling / barbecue , baking , outdoor cooking , and even recipe cloning (Recipe cloning

2088-556: The Middle Ages , and more sweet desserts became available. Even then sugar was so expensive usually only the wealthy could indulge on special occasions. The first apple pie recipe was published in 1381; The earliest documentation of the term cupcake was in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828 in Eliza Leslie 's Receipts cookbook . The Industrial Revolution in Europe and later America led to

2160-511: The Pavlova . The pavlova is named after Anna Pavlova , who visited both countries in the 1920s. Course (food) When dishes are served mostly in a single course, this is known in formal terms as service à la française ; when dishes are served mostly in separate courses, this is called service à la russe . The word is derived from the French word cours (run), and came into English in

2232-1024: The Virginia Cookery Book was published by Mary Stuart Smith . In 1896 the American cook Fannie Farmer (1857–1915) published The Boston Cooking-School Cook Book which contained some 1,849 recipes. Cookbooks that serve as basic kitchen references (sometimes known as "kitchen bibles") began to appear in the early modern period . They provided not just recipes but overall instruction for both kitchen technique and household management. Such books were written primarily for housewives and occasionally domestic servants as opposed to professional cooks, and at times books such as The Joy of Cooking ( USA ), La bonne cuisine de Madame E. Saint-Ange ( France ), The Art of Cookery ( UK , USA), Il cucchiaio d'argento ( Italy ), and A Gift to Young Housewives ( Russia ) have served as references of record for national cuisines. Cookbooks also tell stories of

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2304-584: The entremets course , came to be included among the desserts. Ice cream in The United States is pretty popular. Pie and Cheesecake is also fairly popular in the US. Some of Mexicos favorite desserts are Flan, Paletas , and Pastel de Tres Leches. Dulce de leche is a very common confection in Argentina. In Bolivia, sugarcane, honey and coconut are traditionally used in desserts. Tawa tawa

2376-438: The 14th century. It came to be used perhaps because the food in a banquet serving had to be brought at speed from a remote kitchen – in the 1420 cookbook Du fait de cuisine the word "course" is used interchangeably with the word for serving. [REDACTED] Food portal This food -related article is a stub . You can help Misplaced Pages by expanding it . Cookbook A cookbook or cookery book

2448-614: The 1880s, was an early writer on the subject, and has recently been called "one of the most well-known cookbook collectors in the world". Much of her collection eventually went to the Rare Book and Special Collections Division at the Library of Congress . Held alongside hers are the thousands of gastronomic volumes donated by food chemist Katherine Bitting ; their collections were evaluated in tandem in Two Loaf-Givers , by one of

2520-498: The 9th and 10th centuries) and al-Baghdadi (13th century). Manasollasa from India contains recipes of vegetarian and non-vegetarian cuisines . While the text is not the first among Indian books to describe fermented foods, it contains a range of cuisines based on fermentation of cereals and flours. Chinese recipe books are known from the Tang dynasty , but most were lost. One of the earliest surviving Chinese-language cookbooks

2592-486: The English language". Modern Cookery long survived her, remaining in print until 1914 and available more recently in facsimile reprint. Acton's work was an important influence on Isabella Beeton , who published Mrs Beeton's Book of Household Management in 24 monthly parts between 1857 and 1861. The book was a guide to running a Victorian household, with advice on fashion, child care , animal husbandry , poisons,

2664-473: The LOC's curators; a digital version is available. The term cookbook is sometimes used metaphorically to refer to any book containing a straightforward set of already tried and tested " recipes " or instructions for a specific field or activity, presented in detail so that the users who are not necessarily expert in the field can produce workable results. Examples include a set of circuit designs in electronics ,

2736-493: The Sanskrit word ' sharkara', represents the range of Indian desserts. These kinds of desserts usually include a thickened dairy base. Custards are cooked and thickened with eggs. Baked custards include crème brûlée and flan . They are often used as ingredients in other desserts, for instance as a filling for pastries or pies. Many cuisines include a dessert made of deep-fried starch-based batter or dough. In many countries,

2808-571: The Venetian mid-14th century Libro per Cuoco , with its 135 recipes alphabetically arranged. The printed De honesta voluptate et valetudine ("On honourable pleasure"), first published in 1475, is one of the first cookbooks based on Renaissance ideals, and, though it is as much a series of moral essays as a cookbook, has been described as "the anthology that closed the book on medieval Italian cooking". Medieval English cookbooks include The Forme of Cury and Utilis Coquinario , both written in

2880-501: The composition of a dish or even precise measurements, but not detailed techniques. Not all cultures left written records of their culinary practices, but some examples have survived, notably three Akkadian tablets from Ancient Mesopotamia, dating to about 1700 BC, large fragments from Archestratus , the Latin Apicius and some texts from the Tang dynasty . The earliest collection of recipes that has survived in Europe

2952-401: The desserts. The modern term dessert can apply to many sweets, including fruit , custards , gelatins , puddings , biscuits , cookies , macaroons , pastries , pies , tarts , cakes , ice creams , and sweet soups . The term "dessert" originated from the French word desservir, meaning "to clear the table", and it referred to the final course of the meal, presented after the table

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3024-455: The early 13th century or perhaps earlier. Low and High German manuscripts are among the most numerous. Among them is Daz buch von guter spise ("The Book of Good Food") written c. 1350 in Würzberg and Kuchenmeysterey ("Kitchen Mastery"), the first printed German cookbook from 1485. Two French collections are probably the most famous: Le Viandier ("The Provisioner") was compiled in

3096-561: The emergence of cookery writing in its modern form. In 1796, the first known American cookbook titled, American Cookery , written by Amelia Simmons, was published in Hartford, Connecticut . Until then, the cookbooks printed and used in the Thirteen Colonies were British. The first modern cookery writer and compiler of recipes for the home was Eliza Acton . Her pioneering cookbook, Modern Cookery for Private Families (1845),

3168-502: The first stage of the meal, the entrée became the second stage, entremets came to be served in their own distinct stage after the roast , and the last course of the meal came to be called “dessert”. In the 17th, 18th, and 19th centuries, the dessert stage of the meal consisted entirely of foods "from the storeroom" ( de l’office ), such as fresh, stewed, preserved, and dried fruits; fruit jellies; nuts; cheese and other dairy dishes; dry biscuits (cookies) and wafers ; and, beginning in

3240-410: The foodways, observed the people and their traditions of each region by being in their own homes. Gotlieb did this so that she could put together a comprehensive cookbook based on the communities and individuals that make up Canada. Gooseberry Patch has been publishing community-style cookbooks since 1992 and built their brand on this community. Community cookbooks have sometimes been created to offer

3312-563: The fourteenth century. The Forme of Cury is a cookbook authored by the chefs of Richard II . Utilis Coquinario is a similar cookbook though written by an unknown author. Another English manuscript (1390s) includes the earliest recorded recipe for ravioli, even though ravioli did not originate in England. With the advent of the printing press in the 16th and 17th centuries, numerous books were written on how to manage households and prepare food. In Holland and England competition grew between

3384-596: The late 14th century by Guillaume Tirel , master chef for two French kings; and Le Menagier de Paris ("The Householder of Paris"), a household book written by an anonymous middle class Parisian in the 1390s. Du fait de cuisine is another Medieval French cookbook, written in 1420. From Southern Europe there is the 14th century Valencian manuscript Llibre de Sent Soví (1324), the Catalan Llibre de totes maneres de potatges de menjar ("The book of all recipes of dishes") and several Italian collections, notably

3456-500: The less strong fortified white wines, such as Pedro Ximénez sherry and Muscat de Beaumes-de-Venise , are regarded as honorary dessert wines. In the United States, by contrast, a dessert wine is legally defined as any wine over 14% alcohol by volume , which includes all fortified wines - and is taxed at higher rates as a result. Examples include Sauternes and Tokaji Aszú . Throughout much of central and western Africa, there

3528-560: The main dishes. German army officer Helmuth von Moltke whilst serving in the Ottoman Empire noted the unusual presentation of courses with the sweet courses served between roasts and other savory dishes. Dried fruit and honey were probably the first sweeteners used in most of the world, but the spread of sugarcane around the world was essential to the development of dessert. Sugarcane was grown and refined in India before 500 BC and

3600-403: The main ingredient of the dishes, Japanese cookbooks usually group them by cooking techniques (e.g., fried foods, steamed foods, and grilled foods). Both styles of cookbook have additional recipe groupings such as soups or sweets . International and ethnic cookbooks fall into two categories: the kitchen references of other cultures, translated into other languages; and books translating

3672-430: The management of servants , science, religion, and industrialism. Despite its title, most of the text consisted of recipes, such that another popular name for the volume is Mrs Beeton's Cookbook . Most of the recipes were illustrated with coloured engravings, and it was the first book to show recipes in a format that is still used today. Many of the recipes were plagiarised from earlier writers, including Acton. In 1885

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3744-742: The mass-production of foodstuffs, including desserts, that could be processed, preserved, canned, and packaged. Frozen foods, including desserts, became very popular starting in the 1920s. Sweet desserts usually contain cane sugar, palm sugar, brown sugar, honey, or some types of syrup such as molasses, maple syrup, treacle, or corn syrup. Other common ingredients in Western-style desserts are flour or other starches, cooking fats such as butter or lard, dairy , eggs , salt, acidic ingredients such as lemon juice, and spices and other flavoring agents such as chocolate , coffee, peanut butter, fruits , and nuts . The proportions of these ingredients, along with

3816-513: The menus or bills of fare of the 17th and 18th centuries. In the late 19th century, the word dessert, which properly referred to the last stage of the meal, came to refer also to the dishes that were served in that stage. In the 20th century, cheeses came to be served in their own course just before the dessert course. Also in the 20th century, sweet dishes from the kitchen, such as freshly prepared pastries, meringues , custards , puddings , and baked fruits, which had traditionally been served in

3888-414: The menus. The desserte was the last cooked course of the meal, but the boute-hors was the true final course of the meal. In the later printed book Petit traicté auquel verrez la maniere de faire cuisine (c. 1536), more widely known from the edition titled Livre fort excellent de cuisine (1542), the menus at the end of the book present the meal in four stages : the entree de table (entrance to

3960-421: The mid-18th century, ices and petits fours . On lean days out of Lent, the dishes in the dessert stage of the meal were the same as those served on meat days. In Lent, though, eggs were never served at any meal, and only dishes that did not include eggs were appropriate for the dessert stage. Despite the significance of dessert in the structured meals of the time, the dessert course was often not included on

4032-470: The noble families as to who could prepare the most lavish banquet. By the 1660s, cookery had progressed to an art form and good cooks were in demand. Many of them published their own books detailing their recipes in competition with their rivals. Many of these books have now been translated and are available online. By the 19th century, the Victorian preoccupation for domestic respectability brought about

4104-558: The other hand, clafoutis is a dessert in which batter is poured over a fruit-based filling before being baked. Tong sui, literally translated as "sugar water" and also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine . Tong sui are a Cantonese specialty and are rarely found in other regional cuisines of China . Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as

4176-448: The other hand, custards are thickened using only eggs and are usually more firm. Biscuits or cookies are small disks of sweetened dough, similar in composition to a cake. The term " biscuit " is a derivation of Latin for twice-baked , while the term " cookie " is a Dutch diminutive for koek , meaning cake. Some examples of this dessert include a ginger nut , shortbread biscuit and chocolate chip cookie . In Commonwealth English ,

4248-473: The preparation methods, play a major part in the consistency, texture, and flavor of the end product. Sugars contribute moisture and tenderness to baked goods. Flour or starch components serves as a protein and gives the dessert structure. Fats contribute moisture and can enable the development of flaky layers in pastries and pie crusts. The dairy products in baked goods keep the desserts moist. Many desserts also contain eggs, in order to form custard or to aid in

4320-494: The recipes of another culture into the languages, techniques, and ingredients of a new audience. The latter style often doubles as a sort of culinary travelogue, giving background and context to a recipe that the first type of book would assume its audience is already familiar with. Popular Puerto Rican cookbook, Cocina Criolla, written by Carmen Aboy Valldejuli, includes recipes that are typically of traditional Puerto Rican cuisine such as mofongo and pasteles . Valldejuli's cookbook

4392-442: The rising and thickening of a cake-like substance. Egg yolks specifically contribute to the richness of desserts. Egg whites can act as a leavening agent or provide structure. Further innovation in the healthy eating movement has led to more information being available about vegan and gluten-free substitutes for the standard ingredients, as well as replacements for refined sugar. Desserts can contain many spices and extracts to add

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4464-507: The semi-pseudonymous author of the Roman cookbook De re coquinaria , who shared a name with at least one other famous food figure of the ancient world. Famous cookbooks from the past, in chronological order, include: Several libraries have extensive collections of cookbooks. Some individuals are notable for their collections of cookbooks, or their scholarly interest therein. Elizabeth Robins Pennell , an American critic in London from

4536-452: The storeroom" ( de l’office ), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; dry biscuits (cookies) and wafers ; and ices and ice creams . Sweet dishes from the kitchen, such as freshly prepared pastries, meringues , custards , puddings , and baked fruits, were served in the entremets course , not in the dessert course. By the 20th century, though, sweet entremets had come to be included among

4608-417: The table), potaiges (foods boiled or simmered "in pots"), services de rost (meat or fowl "roasted" in dry heat), and issue de table (departure from the table). The issue de table includes fruit, nuts, pastries, jellies, cheese, and cream. The menus do not mention "dessert". Between the mid-16th and mid-17th century, the stages of the meal underwent several significant changes. Notably, potage became

4680-601: The term "biscuit" refers to this type of dessert in general, with "cookie" reserved for a specific type of drop cookie ; in North America , the term "cookie" typically refers to all forms of this dessert, with "biscuit" more commonly referring to a type of bread . Other small cakes and pastries can also be counted as under these terms, due to their size and relative similarity to cookies and biscuits, such as jaffa cakes and Eccles cakes . Confection , also called candy , sweets or lollies, features sugar or honey as

4752-512: The use of working chefs and culinary students and sometimes double as textbooks for culinary schools. Such books deal not only in recipes and techniques, but often service and kitchen workflow matters. Many such books deal in substantially larger quantities than home cookbooks, such as making sauces by the liter or preparing dishes for large numbers of people in a catering setting. While the most famous of such books today are books like Le guide culinaire by Escoffier or The Professional Chef by

4824-773: The word "desserts" also came to refer to the dishes served in the dessert course. The word "dessert" is most commonly used for this course in Australia , Canada , Ireland , New Zealand , and the United States , while it is one of several synonyms, including " pudding ", " sweet " and " afters ", in the United Kingdom and some other Commonwealth countries. Sweets were fed to the gods in ancient Mesopotamia and ancient India and other ancient civilizations. Herodotus mentions that Persian meals featured many desserts, and were more varied in their sweet offerings than

4896-649: The writers themselves and reflect upon the era in which they are written. They often reveal notions of social, political, environmental or economic contexts. For example, during the era of industrialization, convenience foods were brought into many households and were integrated and present in cookbooks written in this time. Related to this class are instructional cookbooks, which combine recipes with in-depth, step-by-step recipes to teach beginning cooks basic concepts and techniques. In vernacular literature, people may collect traditional recipes in family cookbooks . While western cookbooks usually group recipes for main courses by

4968-405: Was "cleared" ( deservi ). One of the earliest uses of the term in a culinary context is in the Ménagier de Paris (1393), which includes a course of " desserte " in three of the menus, one of which includes sweet pastries and fruits, another of which includes savory frumenty and venison. In later centuries, the term continued to refer to the last course of the meal. In the late 19th century,

5040-457: Was aimed at the domestic reader rather than the professional cook or chef. This was an immensely influential book, and it established the format for modern writing about cookery. The publication introduced the now-universal practice of listing the ingredients and suggested cooking times with each recipe. It included the first recipe for Brussels sprouts . Contemporary chef Delia Smith is quoted as having called Acton "the best writer of recipes in

5112-654: Was crystallized, making it easy to transport, by AD 500. Sugar and sugarcane were traded, making sugar available to Macedonia by 303 BC and China by AD 600. In the Indian subcontinent , the Middle East, and China, sugar has been a staple of cooking and desserts for over a thousand years. Sugarcane and sugar were little known and rare in Europe until the twelfth century or later when the Crusades and then colonization spread its use. Europeans began to manufacture sugar in

5184-443: Was not only important to Puerto Ricans, but also very popular in the United States where her original cookbook has since been published in several editions, including English versions. These include The Art of Caribbean Cookery - Doubleday, 1957; Puerto Rican Cookery - Pelican Publishing, 1983; and, Juntos en la Cocina (co-authored with her husband, Luis F. Valldejuli) - Pelican Publishing, 1986. Professional cookbooks are designed for

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