Du fait de cuisine is another Medieval French cookbook, written in 1420.įrom 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 the Venetian mid-14th century Libro per Cuoco, with its 135 recipes alphabetically arranged. Two French collections are probably the most famous: Le Viandier ("The Provisioner") was compiled in 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. 1350 in Würzberg and Kuchenmeysterey ("Kitchen Mastery"), the first printed German cookbook from 1485. Among them is Daz buch von guter spise ("The Book of Good Food") written c. Low and High German manuscripts are among the most numerous. 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 the early 13th century or perhaps earlier. About a hundred are known to have survived, some fragmentary, from the age before printing. Eumsik dimibang, written around 1670, is the oldest Korean cookbook and the first cookbook written by a woman in East Asia.Īfter a long interval, the first recipe books to be compiled in Europe since Late Antiquity started to appear in the late thirteenth century. 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. One of the earliest surviving Chinese-language cookbooks is Hu Sihui's " Yinshan Zhengyao" (Important Principles of Food and Drink), believed to be from 1330. Ĭhinese recipe books are known from the Tang dynasty, but most were lost. 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. Manasollasa from India contains recipes of vegetarian and non-vegetarian cuisines, which preceded the cookbook writing history in Europe by a century. The earliest cookbooks known in Arabic are those of al-Warraq (an early 10th-century compendium of recipes from the 9th and 10th centuries) and al-Baghdadi (13th century). In spite of its late date it represents the last manifestation of the cuisine of Antiquity. ![]() Īn abbreviated epitome entitled Apici Excerpta a Vinidario, a "pocket Apicius" by Vinidarius, "an illustrious man", was made in the Carolingian era. It records a mix of ancient Greek and Roman cuisine, but with few details on preparation and cooking. The current text appears to have been compiled in the late 4th or early 5th century the first print edition is from 1483. An Apicius came to designate a book of recipes. ![]() 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. The earliest collection of recipes that has survived in Europe is De re coquinaria, written in Latin. 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. 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 the composition of a dish or even precise measurements, but not detailed techniques. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. ![]() They may include illustrations of finished dishes and preparation steps discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions historical and cultural notes and so on.Ĭookbooks 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. 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. Eliza Smith's The Compleat Housewife, 1727Ī cookbook or cookery book is a kitchen reference containing recipes.Ĭookbooks may be general, or may specialize in a particular cuisine or category of food.
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