Passion Archives - 55000 Recipes to prepare and delight

Rubel with potato cream – 55000 Recipes. Passion for food

Rubel with potato cream - Gastroactitud. Passion for food

Rubel with potato cream Rubiel is a blue sea fish that belongs to the Sparido family, also known as mazote, bocinegro or urta. Rock fish, highly valued gastronomically in East … Read more

Tataki with tuna with ajoblanco – 55000 Recipes. Passion for food

Tataki with tuna with ajoblanco - Gastroactitud. Passion for food

Tuna tataki with ajoblanco One of the iconic dishes of fusion cuisine. Ajoblanco is used as a dressing. Chef: Alberto Chicote He managed to break new ground and create his … Read more

Sauteed vegetables with Pil Pil de Bacalao – 55000 Recipes. Passion for food

Sauteed vegetables with Pil Pil de Bacalao - Gastroactitud. Passion for food

Sauteed vegetables with Pil Pil de Bacalao Vegetable recipe suitable for celiac disease, which is accompanied by delicious cod skin pills Chef: Pablo Gonzalez Coneroro Chef and owner of restaurant … Read more

Sashimi from tuna over cold marmitaco juice with cider – 55000 Recipes. Passion for food

Sashimi from tuna over cold marmitaco juice with cider - Gastroactitud. Passion for food

Sashimi from tuna over cold marmitako juice with cider This was one of the most striking dishes at Nodo Restaurant. Japanese-Spanish synthesis that broke the mold Chef: Alberto Chicote He … Read more

Semi-dried tomatoes – 55000 Recipes. Passion for food

Semi-dried tomatoes - Gastroactitud. Passion for food

Semi-dried tomatoes Superb tomato treatment that acquires a new, sweet and honey texture Chef: Alberto Chicote He managed to break new ground and create his own cooking style, mixing different … Read more

Norwegian lobster with amaranth and red chard – 55000 Recipes. Passion for food

Norwegian lobster with amaranth and red chard - Gastroactitud. Passion for food

Norwegian lobster with amaranth and red chard Amaranth seeds are pseudograin crops with impressive nutritional value, which is practically unknown in our gastronomy. When accompanied by crabs, the appearance of … Read more

Chicharro al ?? All Cremat ?? – Gastroactuality. Passion for food

Chicharro al ?? All Cremat ?? To make the recipe easier, instead of making gnocchi, just place a circle of “all cremations” on the plate and place the peas on … Read more

Carabineros ?? bamboo ??, tomato emulsion and walnut oil – 55000 Recipes. Passion for food

Carabineros ?? bamboo ??, tomato emulsion and walnut oil - Gastroactitud. Passion for food

Carabineros ?? bamboo ??, tomato emulsion and walnut oil Galangal is a root of Asian origin that can be found in Chinese stores and in some gourmet supermarkets. Chef: Paco … Read more

Duck liver and vegetable coca – 55000 Recipes. Passion for food

Duck liver and vegetable coca - Gastroactitud. Passion for food

Duck liver and coca vegetables This is one of the most famous recipes of Arola. It builds on the Mediterranean tradition of cocci, but gives it a twist. This is … Read more

Company croquettes – 55000 Recipes. Passion for food

Company croquettes - Gastroactitud. Passion for food

Croquet from compango Asturian version with compango (fabada sausages) Delicious! One of the secrets of croquettes At a time when béchamel is processed, the more, the better. Chef: Marcos Moran … Read more

Dark chocolate mousse with ice tea and fruit – 55000 Recipes. Passion for food

Dark chocolate mousse with ice tea and fruit - Gastroactitud. Passion for food

Dark chocolate mousse with iced tea and berries Now that the red fruits are on top, a sweet and elegant dessert. Chef: Sergi Arola Although he may not like the … Read more

Beef manteca – 55000 Recipes. Passion for food

Beef manteca - Gastroactitud. Passion for food

Bull oil The bull itself is a sponge cake enriched with oily fat, typical of the interior of Galicia, especially from the Trives region at the foot of the winter … Read more

Cod stew – 55000 Recipes. Passion for food

Cod stew - Gastroactitud. Passion for food

Escudel fever Escudella is a Catalan stew. In this case, the meat is replaced with cod, as suggested by the tradition of awake cuisine. Chef: Joan Roca Joan Roca is … Read more

Corn pie with cod and raisins – 55000 Recipes. Passion for food

Corn pie with cod and raisins - Gastroactitud. Passion for food

Corn pie with cod and raisins Juicy and sweet is one of the most popular empanadas in Galicia. Raisins are the perfect counterpoint to fever. Chef: Pepe Sola An heir … Read more

Hake with cider – 55000 Recipes. Passion for food

Hake with cider - Gastroactitud. Passion for food

Heck Cider It is another landmark of Asturian cuisine. The traditional preparation of cider hake is done with the same sauce, but this significantly damages the hake and impregnates the … Read more

Infusion of red fruits – 55000 Recipes. Passion for food

Infusion of red fruits - Gastroactitud. Passion for food

Infusion of red fruits Inspired by autumn dessert, which can now be made at any time of year. Chef: Jordi Roca The youngest of the Roca brothers is the sweetest … Read more

Potato omelette in tempura – 55000 Recipes. Passion for food

Potato omelette in tempura - Gastroactitud. Passion for food

Potato omelette in tempura Oriented version of the classic Spanish recipe. Tasty and crunchy! Chef: Alberto Chicote He managed to break new ground and create his own cooking style, mixing … 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.