Duero Archives - 55000 Recipes to prepare and delight

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

VIII Lechazo gastronomic conference in Aranda de Duero

[ad_1] Aranda de Duero celebrates until June 29 the VIII edition of the gastronomic days of suckling lamb roasted in a wood-burning oven. Although we really arrived a little late, … Read more

Asparagus Festival in Tudela de Duero 2013

Asparagus and Crafts Exaltation Festival 2013

[ad_1] This upcoming weekend, the city of Vadeladolid Tudela de Duero celebrates the Asparagus and Crafts Rise Festival in 2013. Asparagus from Tudela de Duero, Valladolid (not to be confused … Read more

Ribera del Duero 2014 competition for young Mexican gastronomic promises

Competition for young Mexican gastronomic promises 2014

[ad_1] After the success achieved in its first two editions and the great reception by young Mexican chefs, the Ribera del Duero Denomination of Origin announces the third edition of … Read more

Gastronomic days of asparagus from Tudela de Duero 2014

sommelier poster competition of Castile and Leon 2013

[ad_1] For several weeks now, it has been possible to obtain such an exceptional product as asparagus from Tudela de Duero, in Valladolid. For this reason, bars and restaurants in … Read more

Ribera del Duero Infant Days 2015

[ad_1] For the fourth year in a row, bars and restaurants in the province of Valladolid will host the IV conference of the infant Ribera del Duero every weekend in … Read more

Aranda de Duero Roast Lamb Conference 2015

[ad_1] The days of Aranda de Duero’s roast lamb will return next June. A few days when the lamb’s milk, baked in a wood-burning oven, will be the main character, … Read more

Asparagus Fair in Tudela de Duero 2015

[ad_1] The city of Valladolid Tudela de Duero is hosting the XXXI Asparagus Fair this upcoming weekend. An event where white, green and purple asparagus will be the main characters. … Read more

River of wine, a collection of wines from the Ribera del Duero

[ad_1] Vinoselección offers us the opportunity to enjoy the River of Wine, a collection of six exceptional wines made from six of the best wineries in Ribera del Duero: Carmelo … Read more

Valbuena Monastery Spa in Ribera del Duero

[ad_1] Located in the heart of Ribera del Duero, Hotel Balneario Castilla Termal Monasterio de Valbuena, the first 5-star spa in Castile and Leon, is housed in one of the … Read more

Acontia Ribera del Duero 12 months, a unique wine

[ad_1] The journey of Acontia It began in 2006, at the height of the crisis in the sector, with the illusion of Maite Geijo making unique wines with individuality. Wines … 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.