Recipe Archives - 55000 Recipes to prepare and delight

Crab with rosemary, a delicious and original recipe from seafood

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 because … Read more

Recipe for spaghetti with shrimp, easy, fast and very good

It is important to know that to prepare spaghetti, whether fresh or industrial, you need to boil the pasta in a saucepan with salted water until soft. The most common … Read more

Dorada al ajo arriero, a very traditional recipe.

This “dorada al ajo arriero” is easy to prepare, but has a great result among visitors. This dorada al ajo arriero is a very traditional recipe in which, if we … Read more

Meatballs with tomato recipe “my way”

Meatballs with tomato Thanks for reading. David from 55000 Recipes

“Natura”, a spectacular recipe book by Albert Adria

The chef took two and a half years Albert Adria in the publication of this book, which he intends to “bring the world of Bully closer to people, both professionals … Read more

Easy sushi recipe for beginners: Maki sushi

Today we will show you how to prepare a delicious and exotic easy recipe for sushi: Maki Sushi. The sushi It is usually made in small portions, the size of … Read more

Wasabi Tofu Cake Recipe – Love cooking 55000 Recipes

Wasabi Tofu Cake Recipe - Love cooking NEFF

recipe for tofu bagels with wasabi Portions 6 servings Ingredients 6 baguettes 500 g of tofu 125 g of sour ginger 250 ml of mayonnaise 250 g of beets 2 … Read more

The recipe for happiness in “Mood Food”

“Food of Mood” or “Kitchen of Happiness” is an emerging and thriving gastronomic trend in the developed world, which opens the door to spiritual comfort and complacency through the consumption … Read more

Pop and ice cream, a recipe book by Sandra Mangas

The new recipe book by Sandra Mangas, Polos and Helados

Sandra Mangas, better known as Sunday, has a new book, Pop and Ice Cream, a cookbook with the latest recipes from The Recipe for Happiness. After the publication of her … Read more

The passion for cookies, the new recipe book by Lara Hernandez

In this book we will find from traditional cookie recipes to more creative cookies. They are all perfect for any occasion. Only a year ago, Lara Hernandez introduced us to … Read more

Decorating a cake step by step – a recipe book

Decorating the cake step by step. A book by Karen Sullivan, containing hundreds of ideas, techniques and projects for decorating cakes. More and more fans of the world of decorative … Read more

Desserts and other pastries, the recipe book on the Uno de Dos blog

Dessert and other pastry shops, the book by Pamela Rodriguez. A book in which we will find the sweetest, most impressive and varied recipes from the Uno de Dos cooking … Read more

Giving the can … with tuna !, Maria Vilalon’s recipe book

You need to see how useful canned tuna is and how well they solve a quick lunch or dinner. In our closet, they are essential and we replace them as … Read more

Tu Casa Mi Casa, Mexican recipe for cooking

your house my house recipe book enrique olvera

Tu Casa Mi Casa is the new book by chef Enrique Olvera, an exceptional talent on the international gastronomic scene, who has confirmed the cuisine of his native Mexico and … Read more

Agricultural beans, the recipe and its history

Now, when the bad weather comes, we want to eat something strong and delicious, such as spoon stews, if not the usual ones or those of the grandmother, the beans … Read more

Paella from seafood or seafood, the traditional homemade recipe

Very good recipe for paella with seafood. Here we add some seafood and a good broth, which with the sauce is the trick of good rice or seafood paella. Undoubtedly … Read more

Cheeks with Niskalos recipe

Cheeks with Niskalos Thanks for reading. 55000 Recipes for you

Sour partridge, a traditional hunting recipe

Sour partridge I will see you on another recipe. David from 55000 Recipes

Traditional garlic soups, a modest but delicious recipe

Traditional garlic soups are a type of soup that contains mainly water or broth, bread that is usually stale bread left over from previous days, paprika, bay leaf, garlic and … 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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