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The Apicius manuscript (ca. 900 CE) of the monastery of Fulda in Germany, which was acquired in 1929 by the New York Academy of Medicine. Apicius, also known as De re culinaria or De re coquinaria (On the Subject of Cooking), is a collection of Roman cookery recipes, which may have been compiled in the fifth century CE, [1] or earlier.
Seasonings that appear in most of these recipes include onions, wine vinegar, lemon or lime juice, verjuice, sorrel, sugar, raisins, black pepper, cinnamon, nutmeg, cloves and cumin. A manuscript recipe collection from the Radziwiłł family court, dating back to ca. 1686, contains instructions for cooking bigos of roast beef, [ 59 ] fried fish ...
The starter was accompanied by family recipes and instructions for reviving the dormant organisms. [4] Establishing a new starter can be difficult for new bakers, and Griffith's consistent, good-tasting sourdough became popular in the group.
When you need a tasty midday meal, turn to one of these highly rated lunch recipes. These lunch recipes are easy to pack and take with you on the go. 15 Best New Packable Lunches to Make This Month
The word entrée as a culinary term first appears in print around 1536 in the Petit traicté auquel verrez la maniere de faire cuisine, more widely known from a later edition titled Livre fort excellent de cuisine [b], in a collection of menus [c] at the end of the book.
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Chef Patrick O'Connell opened the Inn at Little Washington restaurant in 1978. The Inn is now a five-star hotel, and the restaurant has held onto three Michelin stars since 2018.