All Recipes - 55000 Recipes to prepare and delight

Salmon with black sesame seeds – Love Cooking 55000 Recipes

Salmon with black sesame seeds - Love Cooking NEFF

[ad_1] ed recipe Salmon with black sesame portions 4 servings Ingredients for salmon 4 salmon fillets (with skin) ¼ teaspoon of salt ¼ freshly ground black pepper 50 g black … Read more

Tuna empanada with homemade dough. VERY EASY RECIPE – 55000 Recipes

Tuna empanada with homemade dough. VERY EASY RECIPE - Anna Easy Recipes

[ad_1] Tuna empanada with homemade dough. VERY EASY RECIPE Contents of this recipe Presentation Ingredients video recipe Preparation Tuna empanada with homemade dough. VERY EASY RECIPE: presentation In addition to … Read more

V Conference of Suckling Lambs by Ribera del Duero

Lamb infant from Castile and Leon - Aranda de Duero

[ad_1] V Conference of Suckling Lambs by Ribera del Duero. An event that will take place every weekend in February 2016. A total of 7 restaurants and 5 bars from … Read more

Recipes for a spoonful of beans Pochas a la marinera

[ad_1] Recipes for a spoonful of beans Pochas a la marinera 60 ‘ 4 servings Easy 230 calories How to make white beans a la marinera Today we have a … Read more

Squid in ink with grilled eggs

[ad_1] Squid in ink with grilled eggs 60 ‘ 4 servings Easy 118 calories How to make squid in your ink A well-known recipe squid in ink They have been … Read more

Recipe for sponge cake with caramelized pineapple

[ad_1] Recipe for sponge cake with caramelized pineapple 55 ‘ 10 servings half We are faced with a recipe that if we look at the picture we can think that … Read more

Cinnamon rolls made of dark chocolate – Love Cooking 55000 Recipes

Cinnamon rolls made of dark chocolate - Love Cooking NEFF

[ad_1] Rolls with dark chocolate and cinnamon portions 12 rollers Ingredients for rolls 500 g strong bread flour (plus 3 extra tablespoons for kneading) 45 g powdered sugar 1 teaspoon … Read more

Spaghetti with cheese sauce, quick and tasty

[ad_1] Spaghetti with cheese sauce, quick and tasty twenty 4 servings Easy 361 calories Spaghetti with cheese sauce Today we have one pasta recipe What can even a man do? … Read more

How to cook crab at home, a recipe for Christmas

[ad_1] How to cook crab at home, a recipe for Christmas 30 ‘ 4 servings Easy 124 calories How to make crabs Today we have one of the most consumed … Read more

Stewed rabbit with walnut sauce

[ad_1] Stewed rabbit with walnut sauce 60 ‘ 4 servings Easy 135 kcal How to make a stewed rabbit with walnut sauce. Hello friends! How are you? If you are … Read more

Coffee flan with cream, Irish recipe

[ad_1] Coffee flan with cream, Irish recipe 75 ‘ 8 servings Easy 183 kcal Recipe for coffee flan Today we have an easy dessert recipe that you will find out … Read more

Zoe coffee cake, homemade recipe

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Galician Oyster Festival in Madrid

[ad_1] From today and throughout the week, the Ritz Hotel in Madrid will celebrate the Galician Oyster Festival Hotel Ritz in Madrid wants to pay homage to the most valuable … Read more

The book of salads “Freshness of the Earth”

[ad_1] As we well know, salad is an eternal dish in this cookbook “Salads. The freshness of the earth ”we find them of all kinds and for all seasons. We … Read more

XVI Segovian Cooking Week Dressing Blog for cooking, gastronomy and recipes

[ad_1] The Segovia Hotel Industry Association (AIHS) announces a new edition of Segovia Cooking Week. “Segovian week of cooking“This is the main gastronomic event in the city and the province, … Read more

Don’t miss breakfast or you will gain weight Dressing Blog for cooking, gastronomy and recipes

[ad_1] If you miss breakfast, thinking that you will lose weight, do not do it, you will gain weight. Aren’t you one of so many percent of people who think … Read more

“Altos de la Ermita”, wine with a reduced alcoholic strength Dressing Blog for cooking, gastronomy and recipes

[ad_1] The Hermitage house group launches its latest wine novelty, Altos de la Ermita. It is red, made from the Monastrell, Tempranillo and Petit Verdot varieties and aged in French … Read more

Crab with rosemary, a delicious and original recipe from seafood

[ad_1] Crab recipe with rosemary, which surprises the palate and dinner. I am one of those who do not like to make a lot of grilled seafood at home (mainly … Read more

Honibe, honey in single doses Dressing Blog for cooking, gastronomy and recipes

[ad_1] Honibe, sweet temptation and not sticky at all. From one of the many visits I made to the Directo al Paladar website, I came across a product that I … 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.