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A cookbook or cookery book [1] is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or ...
Libellus de arte coquinaria (The Little Book of Culinary Arts) is a cookbook containing thirty-five early Northern European recipes. The cookbook is preserved today in 4 different manuscripts, of which 2 are written in Danish (manuscripts K and Q kept in Copenhagen), one in Old Norse (manuscript D kept in Dublin), and one in Low German ...
The Settlement Cook Book is a complete cookbook and guide to running a household, compiled by Lizzie Black Kander, first published in 1901. The compendium of recipes, cooking techniques, nutrition information, serving procedures and other useful information was intended to support young women raising their families.
Nikkei food is characterized by its use of the wide variety of ingredients available to Peru. In 1980, this type of food became recognized and since then has been seen as a fusion of Japanese and Peruvian ingredients. Peruvian influences include some basic ingredients such as rocoto, which gives the spicy flavor, yellow chili peppers and limes ...
Cook and Enjoy It 1995 book cover. Cook and Enjoy It is the English version of the original Afrikaans cookbook, Kook en Geniet, which became known as the definitive cookbook representing authentic South African food culture and heritage.
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Editoriale Domus still publishes the book as a single volume as well as a series of single-subject books. It is now in its eleventh Italian edition. Domus also produces Il cucchiaino d'argento for children, as well as creating recipes for Phaidon's books; these include regional cookbooks (so far for Tuscany, Sicily, and Puglia) as well as ...
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. It is regarded as a classic and still in print.