Recetas Archives - 55000 Recipes to prepare and delight

Wasabi Tofu Cake Recipe – Love cooking 55000 Recipes

Wasabi Tofu Cake Recipe - Love cooking NEFF

recipe for tofu bagels with wasabi Portions 6 servings Ingredients 6 baguettes 500 g of tofu 125 g of sour ginger 250 ml of mayonnaise 250 g of beets 2 … Read more

Beef burger with tomato jam – Love cooking 55000 Recipes

Beef burger with tomato jam Portions 4 servings Hamburger ingredients About 500 g of high quality beef 3 sprigs of rosemary 2 sprigs of thyme 3-4 leaves of sage 1 … Read more

Roasted salmon donburi with miso and brown rice – Love to cook 55000 Recipes

recipe for Donburi salmon Portions 2 servings Ingredients 300 g salmon fillet For the sauce 2 tablespoons white miso 1 tablespoon sake 1 tablespoon myrin 1 tablespoon soy sauce ¼ … Read more

Pakoras Style Battered Chili Peppers – Love cooking 55000 Recipes

Breaded breaded hot peppers Portions 20 servings Ingredients 80 g flour ¼ teaspoon of salt ½ teaspoon ground cumin ½ teaspoon carambola seeds (optional) 100 ml of water 20 hot … Read more

Delicious Turkish pizza recipe – Love cooking 55000 Recipes

Turkish pizza recipe Portions 3 units Ingredients for the dough 125 ml of water 1 pinch of salt 250 g of flour 1 tablespoon butter Pizza toppings 200 g fresh … Read more

Strawberry parfait with rhubarb compote – Love cooking 55000 Recipes

Strawberry parfait with rhubarb compote Portions 4 servings Ingredients 200 g of berries 80 g powdered sugar 1 teaspoon lemon juice 3 egg yolks 250 ml cream 1 tablespoon fresh … Read more

Salmon tartare with chervil cream – Love to cook 55000 Recipes

salmon tartar recipe with chervil cream Portions 4 servings Ingredients 2 stalks of chervil, 150 g 1 onion 1 parsley root 1 teaspoon butter 2 medium wax potatoes 400 ml … Read more

Vegetarian Pizza Recipe – Love cooking 55000 Recipes

recipe for a vegetarian pizza Portions 2 pizzas Ingredients Bulgogi sauce with mushrooms 2 tablespoons soy sauce 2 tablespoons spicy gochujang paste 1 piece of thumb-sized ginger, peeled and ground … Read more

Roasted wild asparagus – Love cooking 55000 Recipes

BAKED ASPARAGUS WITH GORGONZOLA CHEESE Portions 4 servings Ingredients 1 kg of green asparagus 250 g of cherry tomatoes 4 see onions 300 g of gorgonzola cheese 1 tablespoon butter … Read more

Risotto with saffron barley and pearl – The love of cooking 55000 Recipes

ing Pearl barley risotto Portions 4 servings Ingredients 1 kg of tomatoes 1 sprig of thyme 5 tablespoons olive oil 1 pinch of salt 1 clove garlic 2 teaspoons maple … Read more

Steam fever with corn and green beans – Love cooking 55000 Recipes

Steam fever with corn and green beans - Love cooking NEFF

Steam fever with corn and green beans Portions Ingredients Cod fillet about 300 g (with skin, without flakes) 1 tablespoon light soy sauce Crispy Thai shallots (for garnish) Fresh coriander … Read more

Roast lamb with saffron and apricots – Love to cook 55000 Recipes

Roast lamb with saffron and apricots - Love to cook NEFF

Roast lamb with saffron and apricots Portions 4 servings Ingredients 1 lamb leg approx. 1 kg 6-8 dried apricots 4 sprigs of thyme 1 g of saffron 2 cloves garlic … Read more

Enjoy the best cuisine with 55000 Recipes

In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
In Europe, French chefs Antonin Carême and Georges Auguste Escoffier began to define cooking techniques, and one of their tasks was to collect and systematize culinary practices. In North America, Isabella Beeton wrote her Book of Household Management in the late 19th century, one of the first modern cookbooks. The anthropological phenomenon of culinary recipes as cultural transmission was explored by Claude Lévi-Strauss in Les mythologiques: L’origine des manières de table. In the 1960s, television shows showed how to cook.

Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

Features

There are specific rules and standards for writing recipes. If a recipe is intended for the general public, it must be written in plain language. In many cases, they assume a basic knowledge of cooking techniques. Recipes are usually grouped according to main ingredients, preparation method, country, etc.

Formal recipes include as elements

– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

– Provide a list of the ingredients needed, indicating their quantities or proportions. International, local or even culinary units of measure are usually used . From the list of ingredients and their quantities in relation to the number of portions to be prepared, the number of final portions is expressed and, if a different quantity is required, the rules of proportionality are applied. Ingredients are listed in order of use. When the availability of ingredients is limited, substitute ingredients are usually required. Also, dictionaries are often referred to for unknown ingredients.

– Tools needed for preparation. This description is not common in most texts. It can be inferred from the process description. A professional recipe includes the size of the containers to be used.

– The steps to be performed in chronological order. This process sequence begins with the indication of the procedures for preparing the ingredients and ends with the tasks of final presentation and placement on the table. It usually has a numbered structure, with each step included at each point.

In recipes published in books or cookbooks, there is usually a photograph of the dish already assembled and usually already decorated to show to guests. Sometimes a sequence of the main procedures is given. To increase the didactic value of the recipe, information on how to choose good ingredients and details on the quality of the ingredients are usually included. If the reader is unfamiliar with the ingredient mentioned, provide tips on where to find it. Providing some details about unusual cooking techniques used can help the reader reproduce the recipe.

Recipes sometimes include the total number of calories to be taken in the recipe as well as any nutritional information. For culinary recipes, it is generally less desirable to know the historical, sociological origins of the dish. And the recipe is supposed to be sent to the person who tells how to prepare it.

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