Content deleted Content added
→Early works: no full stop |
Kaltenmeyer (talk | contribs) m →Famous cookbooks: removed duplicate word |
||
| (41 intermediate revisions by 33 users not shown) | |||
Line 1:
{{Short description|Book of recipes with instructions}}
{{For|the music album|The Cookbook{{!}}''The Cookbook''}}
[[File:Eliza Smith The Compleat Housewife.jpg|thumb|upright=1.35|[[Eliza Smith (writer)|Eliza Smith]]'s ''[[The Compleat Housewife]]'', 1727]]
A '''cookbook''' or '''cookery book'''<ref>{{Cite web|url=https://www.dictionary.com/browse/cookery--book|title=Definition of cookery book {{!}} Dictionary.com|website=www.dictionary.com|language=en|access-date=2019-11-08|archive-date=2019-11-08|archive-url=https://web.archive.org/web/20191108165911/https://www.dictionary.com/browse/cookery--book|url-status=live}}</ref> is a kitchen reference containing [[recipe]]s.
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 (food)|course]] (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished [[dish (food)|dishes]] and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, tips, and substitutions; historical and cultural notes; and so on.
Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences.
Line 19:
{{See also|Category:Medieval_cookbooks|label 1 = Category: Medieval Cookbooks}}
The earliest collection of recipes that has survived in Europe is ''[[De re coquinaria]]'', written in [[Latin]]. An early version was first compiled sometime in the 1st century and has often been attributed to the Roman gourmet [[Marcus Gavius Apicius]], though this has been cast in doubt by modern research. An ''[[Apicius]]'' came to designate a book of recipes. The current text appears to have been compiled in the late 4th or early 5th century; the first print edition is from 1483. It records a mix of ancient Greek and Roman cuisine, but with few details on preparation and cooking.<ref>Adamson, Melitta Weiss. "The Greco-Roman World" in [[Regional cuisines of medieval Europe|''Regional Cuisines of Medieval Europe'']], p. 6–7; Simon Varey, "Medieval and Renaissance Italy, A. The Peninsula" in ''Regional Cuisines of Medieval Europe'', pp. 85–86.</ref>
Line 25:
An abbreviated epitome entitled ''Apici Excerpta a Vinidario'', a "pocket Apicius" by [[Vinidarius]], "an illustrious man",<ref>About Vinidarius himself nothing is known; he may have been a Goth, in which case his Gothic name may have been ''Vinithaharjis''.</ref> was made in the [[Carolingian]] era.<ref>Christopher Grocock and Sally Grainger, ''Apicius. A critical edition with an introduction and an English translation'' (Prospect Books) 2006 {{ISBN|1-903018-13-7}}, pp. 309-325</ref> In spite of its late date it represents the last manifestation of the cuisine of Antiquity.
===Medieval===
The earliest cookbooks known in Arabic are those of [[Ibn Sayyar al-Warraq|al-Warraq]] (an early 10th-century compendium of recipes from the 9th and 10th centuries) and [[Muhammad bin Hasan al-Baghdadi|al-Baghdadi]] (13th century).{{citation needed|date=March 2019}} ''[[Manasollasa]]'' from India contains recipes of vegetarian and non-vegetarian [[cuisines]], which preceded the cookbook writing history in Europe by a century.{{Sfn|Snodgrass|2004|p=452}} While the text is not the first among Indian books to describe fermented foods, it contains a range of cuisines based on fermentation of cereals and flours.<ref name="Achaya2003">{{cite book|author=K.T. Achaya|author-link=K. T. Achaya|title=The Story of Our Food|url=https://books.google.com/books?id=bk9RHRCqZOkC|year=2003|publisher=Orient Blackswan|isbn=978-81-7371-293-7|page=85|access-date=2019-03-19|archive-date=2019-01-07|archive-url=https://web.archive.org/web/20190107064737/https://books.google.com/books?id=bk9RHRCqZOkC|url-status=live}}</ref><ref name="TamangKailasapathy2010">{{cite book| author1=Jyoti Prakash Tamang| author2=Kasipathy Kailasapathy| title=Fermented Foods and Beverages of the World| url=https://books.google.com/books?id=MJTLBQAAQBAJ&pg=PA16| year= 2010| publisher=CRC Press| isbn=978-1-4200-9496-1| page=16}}</ref>▼
====Asian====
Chinese recipe books are known from the [[Tang dynasty]], but most were lost.{{citation needed|date=September 2014}} One of the earliest surviving Chinese-language cookbooks is [[Hu Sihui]]'s "[[Yinshan Zhengyao]]" (Important Principles of Food and Drink), believed to be from 1330. Hu Sihui, [[Buyantu Khan]]'s dietitian and therapist, recorded a Chinese-inflected Central Asian cuisine as eaten by the [[Yuan Dynasty|Yuan]] court; his recipes were adapted from foods eaten all over the [[Mongol Empire]].<ref>Hu Sihui, Paul D. Buell, Eugene N. Anderson, tr., ''A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era as Seen in Hu Szu-Hui's Yin-Shan Cheng-Yao: Introduction, Translation, Commentary and Chinese Text'' (London; New York: Kegan Paul International, 2000. {{ISBN|0710305834}}), p. 1-8.</ref> ''[[Eumsik dimibang]]'', written around 1670, is the oldest [[Korea]]n cookbook and the first cookbook written by a woman in East Asia.▼
The earliest cookbooks known in Arabic are those of [[Ibn Sayyar al-Warraq|al-Warraq]] (an early 10th-century compendium of recipes from the 9th and 10th centuries) and [[Muhammad bin Hasan al-Baghdadi|al-Baghdadi]] (13th century).{{citation needed|date=March 2019}}
▲
▲Chinese recipe books are known from the [[Tang dynasty]], but most were lost.{{citation needed|date=September 2014}} One of the earliest surviving Chinese-language cookbooks is [[Hu Sihui]]'s "[[Yinshan Zhengyao]]" (Important Principles of Food and Drink), believed to be from 1330. Hu Sihui, [[Buyantu Khan]]'s dietitian and therapist, recorded a Chinese-inflected Central Asian cuisine as eaten by the [[Yuan
====European====
After a long interval, the first recipe books to be compiled in Europe since Late Antiquity started to appear in the late thirteenth century. About a hundred are known to have survived, some fragmentary, from the age before printing.<ref>John Dickie, ''Delizia! The Epic History of the Italians and Their Food'' 2008, pp50f.</ref> The earliest genuinely medieval recipes have been found in a Danish manuscript dating from around 1300, which in turn are copies of older texts that date back to the early 13th century or perhaps earlier.<ref>Constance B. Hieatt, "Sorting Through the Titles of Medieval Dishes: What Is, or Is Not, a 'Blanc Manger'" in ''Food in the Middle Ages'', pp. 32–33.</ref>
[[Low German|Low]] and [[High German]] manuscripts are among the most numerous. Among them is ''Daz buch von guter spise'' ("The Book of Good Food") written c. 1350 in Würzberg and ''Kuchenmeysterey'' ("Kitchen Mastery"), the first printed German cookbook from 1485.<ref>Melitta Weiss Adamson, "The Greco-Roman World" in ''Regional Cuisines of Medieval Europe'', p. 161, 182–83</ref> Two French collections are probably the most famous: ''[[Viandier|Le Viandier]]'' ("The Provisioner") was compiled in the late 14th century by [[Guillaume Tirel]], master chef for two French kings; and ''[[Le Menagier de Paris]]'' ("The Householder of Paris"), a household book written by an anonymous middle class Parisian in the 1390s.<ref>Adamson (2004), pp. 103, 107.</ref> [[Du fait de cuisine]] is another Medieval French cookbook, written in 1420.
From Southern Europe there is the 14th century [[Valencian language|Valencian]] manuscript Llibre de Sent Soví (1324), the [[Catalan language|Catalan]] {{lang|ca|Llibre de totes maneres de potatges de menjar}} ("The book of all recipes of dishes") and several Italian collections, notably the Venetian mid-14th century ''Libro per Cuoco'',<ref>Text printed in E. Faccioli, ed. ''Arte della cucina dal XIV al XIX secolo'' (Milan, 1966) vol. I, pp.61-105, analysed by John Dickie 2008, pp 50ff.</ref> with its 135 recipes alphabetically arranged. The printed ''[[De honesta voluptate et valetudine]]'' ("On honourable pleasure"), first published in 1475, is one of the first cookbooks based on Renaissance ideals, and, though it is as much a series of moral essays as a cookbook, has been described as "the anthology that closed the book on medieval Italian cooking".<ref>Simon Varey, "Medieval and Renaissance Italy, A. The Peninsula" in ''Regional Cuisines of Medieval Europe'', p. 92.</ref>
Medieval English cookbooks include ''[[The Forme of Cury]]'' and ''[[Utilis Coquinario]]'', both written in the fourteenth century.
===Modern cookbooks===
[[File:ActonFish.jpg|thumb|from ''[[Modern Cookery for Private Families]]'' by Eliza Acton (London: Longmans, Green, Reader, and Dyer, 1871
With the advent of the [[printing press]] in the 16th and 17th centuries, numerous books were written on how to manage households and prepare food. In Holland<ref>{{cite book | last = Sieben | first = Ria Jansen | title = Een notable boecxtken van cokeryen | year = 1588}}</ref> and England<ref>{{cite book | last = anon | title = The good Huswifes handmaid for Cookerie | year = 1588 }}</ref> competition grew between the noble families as to who could prepare the most lavish banquet. By the 1660s, cookery had progressed to an art form and good cooks were in demand. Many of them published their own books detailing their recipes in competition with their rivals.<ref>{{cite book | last = May | first = Robert | title = The accompliſht Cook | year = 1685}}</ref> Many of these books have now been translated and are available online.<ref>{{cite web | title = Medieval Cookbooks | author = Judy Gerjuoy | access-date = 2007-06-15 | url = http://www.pbm.com/~lindahl/articles/food_bibliography.html | archive-date = 2007-06-09 | archive-url = https://web.archive.org/web/20070609120850/http://www.pbm.com/~lindahl/articles/food_bibliography.html | url-status = live }}</ref>
By the 19th century, the Victorian preoccupation for domestic respectability brought about the emergence of cookery writing in its modern form. In 1796, the first known American cookbook titled, ''[[American Cookery]]'', written by Amelia Simmons, was published in [[Hartford, Connecticut]]. Until then, the cookbooks printed and used in the [[Thirteen Colonies]] were British. The first modern cookery writer and compiler of recipes for the home was [[Eliza Acton]]. Her pioneering cookbook, ''[[Modern Cookery for Private Families]]'' (1845), was aimed at the domestic reader rather than the professional cook or chef. This was an immensely influential book, and it established the format for modern writing about cookery.{{citation needed|date=August 2017}} The publication introduced the now-universal practice of listing the ingredients and suggested cooking times with each recipe. It included the first recipe for [[Brussels sprouts]].<ref>Pearce, ''Food For Thought: Extraordinary Little Chronicles of the World'', (2004) pg 144</ref> Contemporary chef [[Delia Smith]] is quoted as having called Acton "the best writer of recipes in the English language".<ref>[http://www.hub-uk.com/interesting/delia-british-library.htm Interview] {{Webarchive|url=https://web.archive.org/web/20140606233640/http://www.hub-uk.com/interesting/delia-british-library.htm |date=2014-06-06 }}.</ref> ''Modern Cookery'' long survived her, remaining in print until 1914 and available more recently in facsimile reprint.
Acton's work was an important influence on [[Isabella Beeton]],<ref name=Acton>{{cite encyclopedia|title=Acton, Eliza (1799–1859)|url=http://www.highbeam.com/doc/1G2-2591300080.html|archive-url=https://web.archive.org/web/20130518003547/http://www.highbeam.com/doc/1G2-2591300080.html|url-status=dead|archive-date=18 May 2013|encyclopedia=[[Women in World History|Women in World History: A Biographical Encyclopedia]]|publisher=Gale Research Inc.|access-date=8 January 2013}}{{subscription required}}</ref> who published ''[[Mrs Beeton's Book of Household Management]]'' in 24 monthly parts between 1857 and 1861. The book was a guide to running a [[Victorian era|Victorian]] household, with advice on fashion, [[child care]], [[animal husbandry]], poisons, the management of [[Domestic worker|servants]], science, religion, and industrialism.<ref>{{Cite web |url=
In 1885 the ''Virginia Cookery Book'' was published by [[Mary Stuart Smith]].<ref>{{cite book|last=Smith|first=Mary Stuart|title=Virginia Cookery Book|year=1885|publisher=Harper and Bros.|location=New York}}</ref> In 1896 the American cook [[Fannie Farmer]] (1857–1915) published ''[[The Boston Cooking-School Cook Book]]'' which contained some 1,849 recipes.<ref>{{cite book | last = Cunningham | first = Marion | title = The Fannie Farmer Cookbook (revised) | publisher = Bantam Books, New York | year = 1979 | isbn = 0-553-56881-7}}</ref>
Line 53 ⟶ 59:
Cookbooks that serve as basic kitchen references (sometimes known as "kitchen bibles") began to appear in the [[early modern period]]. They provided not just recipes but overall instruction for both kitchen technique and household management. Such books were written primarily for housewives and occasionally domestic servants as opposed to professional cooks, and at times books such as ''[[The Joy of Cooking]]'' ([[Cuisine of the United States|USA]]), ''[[La bonne cuisine de Madame E. Saint-Ange]]'' ([[French cuisine|France]]), ''The [[Art of Cookery]]'' ([[British cuisine|UK]], USA), ''[[Il cucchiaio d'argento]]'' ([[Italian cuisine|Italy]]), and ''[[A Gift to Young Housewives]]'' ([[Russian cuisine|Russia]]) have served as references of record for national cuisines.
18:4, 659-680</ref> Related to this class are instructional cookbooks, which combine recipes with in-depth, step-by-step recipes to teach beginning cooks basic concepts and techniques. In vernacular literature, people may collect traditional recipes in [[family cookbooks]].
Line 95 ⟶ 101:
*''Arte de Cozinha'' by Domingos Rodrigues - the first cookbook printed in [[Portuguese language|Portuguese]] (1680)
*''[[Compendium ferculorum, albo Zebranie potraw]]'' by [[Stanisław Czerniecki]] – first cookbook in Polish (1682)
*''[[The Compleat Housewife]]'' (first American edition 1742) by [[Eliza Smith (writer)|Eliza Smith]]
*''[[Art of Cookery|The Art of Cookery, Made Plain and Easy]]'' (1747) by [[Hannah Glasse]]
*''Hjelpreda I Hushållningen För Unga Fruentimber'' (1755) by [[Cajsa Warg]]
Line 114 ⟶ 120:
*Various cookbooks (between 1903 and 1934) by [[Auguste Escoffier]]
*''[[Edmonds Cookery Book]]'' (1908) by T.J. Edmonds Ltd
*''[[Household Searchlight Recipe Book]]'' (1931) by Ida Migliario, Zorada Z. Titus, Harriet W. Allard, and Irene Nunemaker
*''[[The Joy of Cooking]]'' (1931) by [[Irma Rombauer]]
*''[[Larousse Gastronomique]]'' (1938)
Line 123 ⟶ 130:
*''Cooking with the Chinese Flavor'' (1956) and subsequent books by Lin Tsuifeng ("Mrs. [[Lin Yutang]]")
*''Mrs Balbir Singh's Indian Cookery'' (1961) by [[Mrs Balbir Singh]]
*''[[The Artists' & Writers' Cookbook]]'' (1961) with recipes from 150 famous writers and artists<ref>{{cite news |last1=Popova |first1=Maria |authorlink=Maria Popova|title=The Artists' & Writers' Cookbook: A Rare 1961 Treasure Trove of Unusual Recipes and Creative Wit |url=https://www.themarginalian.org/2013/04/17/the-artists-writers-cookbook-1961/ |work=The Marginalian |date=17 April 2013}}</ref>
*''[[Mastering the Art of French Cooking]]'' (1961) by [[Simone Beck]], [[Louisette Bertholle]] and [[Julia Child]]
*''[[Ten Talents (cookbook)|Ten Talents]]'' (1968) by Rosalie Hurd
*''Helen Gurley Brown's Single Girl's Cookbook'' (1969) by [[Helen Gurley Brown]]
* The ''Fanny and Johnnie Cradock Cookery Programme'' (1970) by [[Fanny Cradock|Fanny]] and Johnnie Cradock
*''[[Diet for a Small Planet]]'' (1971) by [[Frances Moore Lappé]]
*''[[The Vegetarian Epicure]]'' (1972) by [[Anna Thomas]]
*''[[The Farm Vegetarian Cookbook]]'' (1975) by Louise Hagler
*''The Complete International Jewish Cookbook'' (1976) by [[Evelyn Rose]]
*''[[Laurel's Kitchen]]'' (1976) by Laurel Robertson, [[Carol Lee Flinders|Carol Flinders]], and Bronwen Godfrey
*''[[Moosewood Cookbook]]'' (1978) by [[Mollie Katzen]]
*''[[Australian Women's Weekly Children's Birthday Cake Book]]'' (1980) by Maryanne Blacker and Pamela Clark
*''[[Vegetarian Cooking for Everyone]]'' (1997) by [[Deborah Madison]]
<!--Please do not add anything here without at least a bluelink and evidence that book really was famous-->
Line 190 ⟶ 202:
{{Cookbook|Table of Contents}}
*[[Wikibooks:Cookbook:Table of Contents|The Wikibooks' open-content cookbook anyone can edit]]
*[http://www.clements.umich.edu/longone-archive.php Janice Bluestein Longone Culinary Archive] {{Webarchive|url=https://web.archive.org/web/20151209202349/http://clements.umich.edu/longone-archive.php |date=2015-12-09 }}
*[http://helenair.com/lifestyles/food-and-cooking/livingston-chef-creates-unique-cookbook/article_810fabdc-3929-11e2-8956-0019bb2963f4.html Healthy Recipes by Chef Sarah Knecht's Cookbook]
*[http://www.nyu.edu/library/bobst/research/fales/cdfa.htm The Food and Cookery Collection of the Fales Library at NYU]
*[http://www.bl.uk/learning/langlit/booksforcooks/booksforcooks.html Books for Cooks] {{Webarchive|url=https://web.archive.org/web/20110424014115/http://www.bl.uk/learning/langlit/booksforcooks/booksforcooks.html |date=2011-04-24 }} – a learning resource on the history of cookery books from the British Library
*[https://www.babieswiki.com/best-baby-food-cookbook/ Baby food cookbooks]
*[http://digital.lib.msu.edu/projects/cookbooks/ Feeding America at Michigan State University Digital Library]—a collection of influential early American cookbooks, including a large number of books specializing in immigrant cuisine
Line 199 ⟶ 211:
*[http://www.nypl.org/news/treasures/index.cfm?vidid=8 Menus and Cookbooks at The New York Public Library]
*[http://www.lamerci.fr/titres/livre_cuisine.html Llibre de Sent Soví (1324)]
*[[Royal Baking Powder Company]], with books at [https://www.gutenberg.org/ebooks/author/46314 Project Gutenberg]
{{Cooking Techniques}}
Line 205 ⟶ 218:
{{Authority control}}
[[Category:Food-related literary genres]]
[[Category:Cookbooks|*]]
| |||