A cookbook or cookery book is a kitchen reference containing recipes .
70-594: The Experienced English Housekeeper is a cookery book by the English businesswoman Elizabeth Raffald (1733–1781). It was first published in 1769, and went through 13 authorised editions and at least 23 pirated ones. The book contains some 900 recipes for: soups; main dishes including roast and boiled meats, boiled puddings , and fish; desserts , table decorations and "little savory dishes"; potted meats , drinks, wines, pickles , preserves and distilled essences. The recipes consist largely of direct instructions to
140-461: A book of magic spells , or The Anarchist Cookbook , a set of instructions on destruction and living outside the law. O'Reilly Media publishes a series of books about computer programming named the Cookbook series , and each of these books contain hundreds of ready to use, cut and paste examples to solve a specific problem in a single programming language . Pastry Pastry refers to
210-491: A confectionery shop and John sold flowers and seeds at a market stall. They had 16 children, all girls. As well as her cookery book, she wrote a book on midwifery and ran a register office in Manchester to place domestic servants with prospective employers. In 1773, she sold the copyright to the book to her publisher for £1400, equivalent to about £225,000 in 2023. Raffald writes in her Preface that she not only worked as
280-566: 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
350-476: A dinner-table is attended in Iceland with little trouble, and would afford on scope for the display of the elegant abilities of an experienced English housekeeper. On the cloth was nothing but a plate, a knife and fork, a wine glass, and a bottle of claret, for each guest, except that in the middle stood a large and handsome glass-castor of sugar, with a magnificent silver top." The Experienced English Housekeeper
420-614: A good pastry because they used oil in the cooking process, and oil causes the pastry to lose its stiffness. In the medieval cuisine of Northern Europe , pastry chefs were able to produce nice, stiff pastries because they cooked with shortening and butter. Some incomplete lists of ingredients have been found in medieval cookbooks, but no full, detailed versions. There were stiff, empty pastries called coffins or ' huff paste ', that were eaten by servants only and included an egg yolk glaze to help make them more enjoyable to consume. Medieval pastries also included small tarts to add richness. It
490-680: A housekeeper "in great and worthy families", but "had the opportunity of travelling with them". The bibliographer William Carew Hazlitt observes that in this way she "widened her sphere of observation". A 2005 article in Gastronomica described Raffald as "the most celebrated English cookery writer of the eighteenth century after Hannah Glasse ". The following page numbers refer to the 4th edition of 1775. Part I [Soups, meat, fish, pies and puddings] Part II [ Desserts and accompanying dishes] Part III [ Preserves , pickles , wines, distilled essences ] [Appendices] The book begins without
560-400: A lot of time and focus. Presentation is an important aspect of pastry and dessert preparation. The job is often physically demanding, requiring attention to detail and long hours. Pastry chefs are also responsible for creating new recipes to put on the menu, and they work in restaurants, bistros, large hotels, casinos and bakeries. Pastry baking is usually done in an area slightly separate from
630-435: A lower level of protein than all-purpose or bread flours. Lard or suet work well because they have a coarse, crystalline structure that is very effective. Using unclarified butter does not work well because of its water content; clarified butter , or ghee , which is virtually water-free, is better, but shortcrust pastry using only butter may develop an inferior texture. If the fat is melted with hot water or if liquid oil
700-574: A manner as lies in my power, and in the modern taste; but finding I could not express myself to be understood by young house-keepers, in placing the dishes upon the table, obliged me to have two copper-plates ; as I am very unwilling to leave even the weakest capacity in the dark, it being my greatest study to render my whole work both plain and easy. The book, intended for "a burgeoning middle class that required explanation and elucidation", provided an accurate description of how to serve an elegant meal à la française , complete with two fold-out engravings of
770-635: A neighbour, whom I can rely on". She writes that "The whole work being now compleated to my wishes", she must thank her friends and subscribers; she states that over 800 of them contributed, "raising me so large a subscription, which far excells my expectations". She was thus a self-publisher . The official editions were largely published in London, with minor differences. Many unofficial editions were produced in Britain and America, including: Cookery book Cookbooks may be general, or may specialize in
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#1732791294923840-953: 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
910-415: A paste round your dish. Official editions contained three engravings on pages that folded out, interspersed with the text. The first illustrated a stove; the other two, suggested table layouts for the first course and for the second course. Raffald explains in her Directions for a GRAND TABLE that: being desirous of rendering it easy for the future, have made it my study to set out the dinner in as elegant
980-1050: A regular savory dim sum menu item. In the 19th century, the British brought western-style pastry to the Far East , though it would be the French-influenced Maxim in the 1950s that made western pastry popular in Chinese-speaking regions starting with Hong Kong . The term "western cake" (西餅) is used to refer to western pastry, otherwise Chinese pastry is assumed. Other Asian countries such as Korea prepare traditional pastry-confections such as tteok , hangwa , and yaksik with flour, rice, fruits, and regional specific ingredients to make unique desserts. Japan also has specialized pastry-confections better known as mochi and manjū . Pastry-confections that originate in Asia are clearly distinct from those that originate in
1050-440: A silver web, pea Chick with asparagus , Maccaroni , Stew'd mushrooms , Pistacha Cream, Crocrant with Hot Pippins, Floating Island , Collared Pig , Pott'd Lampreys , Rocky Island, Snipes in savory jelly , Burnt Cream , Roast'd Hare . The Monthly Review, Or, Literary Journal of 1770 listed
1120-619: A table of contents, though the three parts are described on the title page. The front matter consists of a dedication "To the Honourable Lady Elizabeth Warburton ", occupying two pages, a three-page Preface to the First Edition, and a fold-out plate of a suitable stove, complete with a " Description of the Plate " on the facing page. Plagiarism was combated in later editions (from as early as 1775) with
1190-430: A treat to look forward to." In 2013, Raffald's former workplace, Arley Hall, brought some of her recipes including lamb pie, pea soup and rice pudding back to their tables. The general manager Steve Hamilton however said they would avoid Raffald's turtle and calf's foot pudding. Raffald states in her Preface that she personally "perused [every sheet] as it came from the press, having an opportunity of having it printed by
1260-438: A variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them. These goods are often called pastries as a synecdoche , and the dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as bakers' confectionery . Common pastry dishes include pies , tarts , quiches , croissants , and pasties . The French word pâtisserie
1330-431: 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 ,
1400-530: 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
1470-503: 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
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#17327912949231540-530: 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
1610-462: Is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word pastisserie referred to anything, such as a meat pie, made in dough ( paste , later pâte ) and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to
1680-568: Is an early use of barbecue . The book remains a reference for cookery writers. Raffald was born in Doncaster in 1733. Between 1748 and 1763 she was employed as a housekeeper by several families, including the Warburtons of Arley Hall in Cheshire , where she met her future husband, John Rafford, Arley Hall's head gardener. In 1763 the couple moved to Manchester , where Elizabeth opened
1750-498: 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
1820-595: 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
1890-464: Is mention of sweetmeats, including small pastries filled with fruit. Roman cuisine used flour, oil, and water to make pastries that were used to cover meats and fowls during baking in order to keep in the juices, but the pastry was not meant to be eaten. A pastry that was meant to be eaten was a richer pastry that was made into small pastries containing eggs or little birds and that were often served at banquets. Greeks and Romans both struggled in making
1960-417: Is the heading for the recipe for meringue , beginning "Beat the whites of nine eggs to a stiff froth, then stir it gently with a spoon, for fear the froth should fall". Raffald is however not afraid to use foreign words for new techniques, as "to fricassee Lamb Stones", "to barbecue a Pig", "Bouillie Beef", "Ducks a-la-mode ", "To fricando Pigeons", "To ragoo Mushrooms". In explanation of this, she writes in
2030-455: Is used, the thin oily layer between the grains offers less of an obstacle to gluten formation and the resulting pastry is tougher. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry , care must be taken to blend the fat and flour thoroughly before adding any liquid---to ensure that the flour granules are adequately coated with fat and less likely to develop gluten . On
2100-741: 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
2170-780: 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
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2240-1024: 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
2310-614: 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
2380-498: 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
2450-431: 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,
2520-473: 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 ,
2590-614: The New World starting in the 16th century. Many culinary historians consider French pastry chef Antonin Carême (1784–1833) to have been the first great master of pastry making in modern times. Pastry-making has a strong tradition in many parts of Asia. Chinese pastry is made from rice, or different types of flour, with fruit, sweet bean paste or sesame -based fillings. The mooncakes are part of Chinese Mid Autumn Festival traditions, while cha siu bao , steamed or baked pork buns, are
2660-554: The Preface to the First Edition: And though I have given some of my dishes French names, as they are known only by those names, yet they will not be found very expensive, nor add compositions but as plain as the nature of the dish will admit of. The recipes themselves are written entirely as directions, without lists of ingredients. They are generally terse, the reader being assumed to know how to beat eggs and to separate
2730-503: The Use and Ease of Ladies' Housekeepers, Cooks, &c. written purely for her own practice . Similarly, Susanna Carter entitled her 1822 book The Experienced Cook and Housekeeper's Guide. It included 12 engravings "for the arrangement of dinners of two courses". As an illustration of how familiar Raffald had made the idea of the experienced English housekeeper, The Critical Review, Or, Annals of Literature of 1812 wrote that "The arranging of
2800-571: 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
2870-417: The book, commenting only that "The Reviewers are sorry to own, but their regard to truth obliges them to it, that there are subjects with which, alas! they are too little acquainted , to pretend to be judges of what the learned may publish concerning them." The Experienced English Housekeeper was "extremely successful", going through 13 authorised editions and at least 23 pirated ones. To attempt to reduce
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2940-501: 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
3010-417: The cook, and do not contain lists of ingredients. The book is illustrated with three fold-out copper plate engravings . The book is noted for its practicality, departing from earlier practice in that it avoids plagiarism , consisting instead almost entirely of direct instructions based on Raffald's experience. It introduced the first known recipe for a wedding cake covered in marzipan and royal icing, and
3080-556: The declaration at the foot of the title page "N. B. No Book is genuine but what is signed by the Author", and a matching handwritten signature in brownish-black ink bracketing the heading of Chapter 1. Each chapter begins with a section of "Observations" on the topic of the chapter; thus, Chapter 3 has three pages of "Observations on Roasting and Boiling". The observations are close to instructions, as "when you boil mutton or beef, observe to dredge them well with flour before you put them into
3150-455: 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
3220-561: 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),
3290-410: 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
3360-563: 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
3430-421: The kettle of cold water, keep it covered, and take off the scum". The rest of each chapter consists entirely of "receipts" ( recipes ). These are usually named as instructions like "To roast a Pig", "To make Sauce for a Pig". Occasionally there is a comment, as in "A nice way to dress a Cold Fowl". The names of dishes are overwhelmingly in English, even when the dish is in fact foreign; thus "To make Cream Cakes"
3500-596: 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
3570-402: The layout of a table with 25 "prettily-shaped" and symmetrically-arranged serving-dishes "laid in generous profusion on the table", each annotated with the name of the appropriate recipe. It is not clear whether the term "cover" for the layout of such a "Grand meal" is an acknowledgement of the French couvert , as it may simply mean, with Hannah Glasse , "a large table to cover". The layout for
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#17327912949233640-403: 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
3710-430: 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
3780-470: 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
3850-481: The other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as Danish pastry and croissants , the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to yeast bread dough, spreading it with butter, and folding it to produce many thin layers. Pastry chefs use a combination of culinary ability and creativity for baking, decoration, and flavoring with ingredients. Many baked goods require
3920-527: The pastry category. Pastries also tend to be baked. The European tradition of pastry-making is often traced back to the shortcrust era of flaky doughs that were in use throughout the Mediterranean in ancient times. In the ancient Mediterranean, the Romans, Greeks, and Phoenicians all had filo-style pastries in their culinary traditions. In the plays of Aristophanes , written in the 5th century BC, there
3990-501: The piracy, Raffald signed each copy on the first page of the main text in ink, and printed the message "N.B. No Book is genuine but what is signed by the Author" on the title page. Finally in 1773, she sold the copyright to her publisher for £1400, equivalent to about £225,000 in 2023. As well as direct piracy, the book inspired other "experienced housekeepers" to try to profit by publishing books of culinary advice. In 1795, Sarah Martin published The New Experienced English Housekeeper, for
4060-494: 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
4130-419: The second course contains the dishes (from top): Snow balls, Crawfish in savory jelly, Moonshine, Pickl'd Smelts , Marbl'd Veal , Fish pond, Mince Pies , Globes of gold web with mottoes in them, Stewed Cardoon , Pompadore Cream, Roast Woodcocks , transparent pudding covered with
4200-454: 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
4270-521: The style" in her introductory letter. The Guide observes, however, that "this is the essence of her lasting appeal, and her clarity and economy with words find an echo in the work of Eliza Acton a century later." The cookery writer Sophie Grigson wrote in The Independent that her mother Jane made Raffald's Orange Custards "every year when the Seville orange season was in full swing,
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#17327912949234340-428: The sweet and often ornate confections implied today. The precise definition of the term pastry varies based on location and culture. Common doughs used to make pastries include filo dough , puff pastry , choux pastry , short dough , pâte brisée , pâte sucrée , and other enriched doughs. Pastries tend to have a delicate texture, often flaky or crumbly, and rich flavor —simple breads are thus excluded from
4410-512: 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
4480-479: The west, which are generally much sweeter. Different kinds of pastry doughs are made by utilizing the natural characteristics of wheat flour and certain fats. When wheat flour is mixed with water and kneaded into plain dough, it develops strands of gluten, which are what make bread tough and elastic. In a typical pastry, however, this toughness is unwanted, so fat or oil is added to slow down the development of gluten. Pastry flour can also be used, since it typically has
4550-438: The white from the yolk, to boil starchy foods in milk without burning the pan, or to make a "paste" ( pastry ), all of which are required skills for this recipe for sago pudding : A SAGO PUDDING another way. Boil two ounces of sago till it is quite thick in milk, beat six eggs, leaving out three of the whites, put to it half a pint of cream, two spoonfuls of sack, nutmeg and sugar to your taste; put
4620-649: 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
4690-457: 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
4760-506: 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
4830-468: Was not until about the mid-16th century that actual pastry recipes began appearing. These recipes were adopted and adapted over time in various European countries, resulting in the myriad pastry traditions known to the region, from Portuguese " pastéis de nata " in the west to Russian " pirozhki " in the east. The use of chocolate in pastry-making in the west, so commonplace today, arose only after Spanish and Portuguese traders brought chocolate to Europe from
4900-490: Was the first book to contain a recipe for what became the classic wedding cake complete with marzipan and royal icing. The Oxford English Dictionary of 1888 credited Raffald as one of the earliest sources in English to mention barbecue in cookery. The Cambridge Guide to Women's Writing in English noted in 1999 that Raffald distinguishes her work as purely from practice, unlike books of untried recipes copied from elsewhere, and that she apologises for "the plainness of
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