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Kitab al-Tabikh or Kitab al-Ṭabīḫ (Arabic: كتاب الطبيخ, The Book of Dishes) is the name of two medieval Arab cookbooks from Baghdad: Kitab al-Tabikh (10th c.), written in the 10th century by Ibn Sayyar al-Warraq; Kitab al-Tabikh (1226), written in 1226 by Muhammad bin Hasan al-Baghdadi (d. 1239 AD)
He was the compiler of a tenth-century cookbook, the Kitāb al-Ṭabīkh (Arabic: كتاب الطبيخ, The Book of Dishes). This is the earliest known Arabic cookbook. It contains over 600 recipes, [1] divided into 132 chapters. [2]
1239), usually called simply al-Baghdadi, was the compiler of an early Arab cookbook of the Abbasid period, Kitāb al-Ṭabīḫ (كتاب الطبيخ; The Book of Dishes), written in 1226. The original book contained 160 recipes, and 260 recipes were later added.
Single-subject books, usually dealing with a specific ingredient, technique, class of dishes or target group (e.g. for kids), are quite common as well. Jack Monroe for example features low budget recipes. Some imprints such as Chronicle Books have specialized in this sort of book, with books on dishes like curries, pizza, and simplified ethnic ...
A Book of Mediterranean Food was an influential [1] cookery book written by Elizabeth David in 1950, her first, and published by John Lehmann.After years of rationing and wartime austerity, the book brought light and colour [2] back to English cooking, with simple fresh ingredients, [2] from David's experience of Mediterranean cooking while living in France, Italy and Greece.
The Forme of Cury (The Method of Cooking, cury from Old French queuerie, 'cookery') [2] is an extensive 14th-century collection of medieval English recipes.Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II".
Le Guide Culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) is Georges Auguste Escoffier's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print.
Compendium ferculorum, albo Zebranie potraw (A Collection of Dishes) is a cookbook by Stanisław Czerniecki. First put in print in 1682, it is the earliest known cookery book published originally in Polish. Czerniecki wrote it in his capacity as head chef at the court of the house of Lubomirski and dedicated it to Princess Helena Tekla ...