All Recipes - 55000 Recipes to prepare and delight

Cream of cream in Thermomix, homemade recipe

This is a recipe for cream in Thermomix, but if you don’t have it, they can be made in a saucepan over a fire without the milk reaching boiling point. … Read more

Wild asparagus cream

It is a pleasure for me to see a bunch of wild asparagus in vegetables and the ideal way to prepare them is with this delicious recipe for Wild Asparagus … Read more

Slices of bread with tea and tea butter – love cooking 55000 Recipes

ing Slices of bread with tea and tea butter Portions 4 servings Ingredients 8 slices of white bread 400 ml whole milk 75 ml double cream or whipping cream 1 … Read more

Modena balsamic vinegar cream

A good option to have “Modena balsamic vinegar cream” at home without having to go around putting the pot on the fire is what Merry offers us. The balsamic vinegar … Read more

Recipes for legumes for every day of the week – 55000 Recipes

Recipes for legumes for every day of the week - Anna Easy Recipes

Recipes for legumes for every day of the week Contents of this recipe Presentation Preparation Recipes for legumes for each day of the week: presentation Is there anything that nourishes … Read more

Soup recipe for every day of the week – 55000 Recipes

Soup recipe for every day of the week - Anna Easy Recipes

Soup recipe for every day of the week Contents of this recipe Presentation Preparation Soup recipe for every day of the week: presentation Soups, especially in winter, are the star … Read more

Gluten-free bread recipe for celiac disease – Federation of Celiac Association in Spain

Bread recipes Special basic recipe for bread for celiac diseaseas it is made gluten free. Composition: 500 g. Gluten-free bread flour 10 g baking powder 300 ml of lukewarm water … Read more

Healthier sheep’s milk

A new type of sheep’s milk is able to prevent the accumulation of fat in the arteries and have anti-cancer effects. Researchers from the Supreme Research Council (CSIC) have achieved … Read more

Recipe for sweet khaki bread – Carlos Arginiano

Bread recipes Recipe for sweet khaki bread by Carlos Arginiano. Ingredients (8 people): 400 g of flour 200 g whole sugar 3 heavenly apples 125 g Butter 100 g chopped … Read more

Roast pork rib with chimichuri sauce

Roast pork rib with chimichuri sauce 135 ‘ 4 servings Easy For today’s recipe I have prepared a roasted pork rib with chimichuri sauce, the marinade, which has various spices, … Read more

Recipe for fever with boiled potatoes – Karlos Arguiñano

Fish and mussels Carlos Arginiano prepares the recipe for Bakalao with boiled potatoes in his TV show Cocina Abierta: a delicious fish dish prepared in a healthy way. Ingredients (4 … Read more

Swanky & Sassy egg cooking set from Eiko

It’s no secret that in 55000 Recipeswe like kitchen utensils that are more or less “curious”. Well, this time we present the “Swanky & Sassy Egg Cooking Kit from Eiko” … Read more

Homemade FILO DOUGH PURE MAGIC! The best dough in the world! – 55000 Recipes by Anna

Homemade FILO DOUGH PURE MAGIC! The best dough in the world! - Easy recipes by Anna

Homemade FILO DOUGH PURE MAGIC! The best dough in the world! Contents of this recipe Presentation Ingredients Videoreceta Preparation Homemade FILO DOUGH PURE MAGIC! The best dough in the world … Read more

Iberian pork secret with potatoes

Iberian pork secret with potatoes and green beans I will see you on another recipe. 55000 Recipes for you

Cake with mascarpone and coconut cheese – 55000 Recipes

Cake with mascarpone and coconut cheese Contents of this recipe Presentation Ingredients Videoreceta Preparation Cake with mascarpone and coconut cheese: presentation If you like coconut, you will love this cake … Read more

Chocolate sponge cake for celiac disease – 55000 Recipes. Passion for food

Chocolate sponge cake for celiac disease - Gastroactitud. Passion for food

Chocolate sponge cake for celiac disease Ricardo Veles, known as a cocoa chef, teaches us how to make a delicious chocolate cake Ingredients 4 fresh eggs 150g cane sugar 110g … Read more

Hake suket with squid and shrimp. – 55000 Recipes by Anna

Hake suket with squid and shrimp. Contents of this recipe Presentation Ingredients Videoreceta Preparation Hake squid with squid and shrimp .: Presentation Hake Sucket is a seafood stew of humble … Read more

Piquilo peppers stuffed with salmon

Piquilo peppers stuffed with salmon Now is your time. 55000 Recipes

Carrot pancakes. Biscuits in less than 10 minutes (WITHOUT OVEN) – 55000 Recipes

Carrot pancakes. Biscuits in less than 10 minutes (WITHOUT OVEN) Contents of this recipe Presentation Ingredients Videoreceta Preparation Carrot pancakes. Biscuits in less than 10 minutes (WITHOUT OVEN): presentation Tender … 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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