Blog Archives - 55000 Recipes to prepare and delight

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

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

Beatrice Sotelo has been named “Chef of the Year” Dressing Blog for cooking, gastronomy and recipes

[ad_1] Beatrice Sotelo, 27, a chef and co-owner of La Estación restaurant in Cambrai (A Coruña), was named last Thursday, March 13, the first woman to win the Chef of … Read more

Oliso Frisper Freshkeeper the perfect packer Dressing Blog for cooking, gastronomy and recipes

Oliso Frisper Freshkeeper is the perfect packer

[ad_1] Oliso Frisper Freshkeeper, our big little packer. When it comes to keeping fresh food at home, we may have one or more problems. How long can they be kept … Read more

Neapolitan mozzarella under review Dressing Blog for cooking, gastronomy and recipes

[ad_1] South Korea is blocking entry, and Japan is holding large consignments of Italian mozzarella at its borders due to an alarm that erupted last week when the high levels … Read more

Palacio de la Vega, one of the best Chardonnays in the world Dressing Blog for cooking, gastronomy and recipes

[ad_1] Navarre wine “Palacio de la Vega Chardonnay 2006”, chosen as one of the 10 best Chardonnays in the world. This recognition was awarded, together with a gold medal, in … Read more

Euro-Toques 2008 Assembly Dressing Blog for cooking, gastronomy and recipes

[ad_1] The Logroño Conference Center and Auditorium, Riohaforum, will host the biennial meeting of Spanish chefs, the Euro-Toques Assembly, on 7 and 8 April 2008. This association, which in Spain … Read more

Tava, the new from Pepsi Dressing Blog for cooking, gastronomy and recipes

[ad_1] Tava, Pepsico’s new drink for so-called “digital immigrants”. This new product from Pepsico It will be available only in the US market and is aimed at a general and … Read more

The sixth week of Segovian cuisine has begun. | Dressing Blog for cooking, gastronomy and recipes

Martin Berasategi of the XVI Segovian cuisine

[ad_1] Last night, Basque chef Martin Berasategi began the 16th Segovia Cooking Week at the University’s Aula Magna. The good work of these hard-working chefs, who put Segovia on the … Read more

Combo, cone of the future Dressing Blog for cooking, gastronomy and recipes

[ad_1] With the Combo you will always take your hot food wherever you want and at the desired time, as long as you have a plug nearby. It’s called Combo … Read more

VI World Wine Forum in La Rioja Dressing Blog for cooking, gastronomy and recipes

[ad_1] The VI World Wine Forum will take place on April 23, 24 and 25 at the Rio Rio Conference Center and Auditorium, Riohaforum, Logroño. At this VI World Wine … Read more

Health recommends not to consume Herbalife products Dressing Blog for cooking, gastronomy and recipes

[ad_1] The Ministry of Health and Consumption issued a statement reporting on the investigation that had been launched to determine the cause of nine cases of liver toxicity that occurred … Read more

elBulli, the best restaurant in the world Dressing Blog for cooking, gastronomy and recipes

[ad_1] The restaurant by our famous Ferran Adria, “There wereHe was selected for the third consecutive year by the British magazine “Restaurant Magazine” as ” Better restaurant from the world. … Read more

Chicken, fish and king crabs in New York Dressing Blog for cooking, gastronomy and recipes

Poster of the fish El Polo and the crab king

[ad_1] On April 26, chef Mario Batali and Turismo Madrid will present the Spanish gastronomic film “Chicken, Fish and King Crab” at the Del Posto restaurant in New York. “Chicken, … Read more

Winners of the competition for new talents in gastronomy Dressing Blog for cooking, gastronomy and recipes

Alicia Amanda Aswani - winners of the competition for new talents in gastronomy

[ad_1] The competition for new talents in gastronomy, organized by the Coca-Cola Foundation Juan Manuel Sainz de Vicuña together with FEHR, already has winners. Of the nine young promises who … Read more

Paco Martinez, chef of the House of Spain in Beijing 2008 Dressing Blog for cooking, gastronomy and recipes

[ad_1] Valladolid chef Paco Martinez will be in charge of cooking for the Spanish Olympic delegation at the 2008 Beijing Olympics. This chef, along with an entire team, has fed … Read more

Final of the VII edition of the competition for young chefs Dressing Blog for cooking, gastronomy and recipes

VII edition of the Souk Young Chefs Competition

[ad_1] Francisco José Vicente Hernandez was unanimously named champion of the seventh edition of the competition for young chefs by the jury. The finale of the VII edition of the … 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.