Cookbook
A cookbook contains information on cooking, and a list of recipes. It may also contain information on ingredient origin, freshness, selection and quality, e.g. the Slow Food movement's ark of taste criteria.While western cookbooks usually group recipes for main courses by the main ingredient of the dishes, Japanese cookbooks usually group them by cooking techniques (e.g., fried foods, steameded foods, and grilleded foods). Both styles of cookbook have additional recipe groupings such as soups, sweets.
Famous cookbooks from the past include:
- De re coquinaria (The Art of Cooking) (late 4th / early 5th century) by Apicius
- The Forme of Cury (14th century) by the Master Cooks of King Richard II of England
- Mrs Beeton's Book of Household Management ... (1861) by Mrs Beeton
- Various cookbooks (between 1903 and 1934) by Auguste Escoffier
- The Alice B. Toklas Cookbook (1954) by Alice B. Toklas
- Helen Gurley Brown's Single Girl's Cookbook (1969) by Helen Gurley Brown
Related topics
External links
A cookbook can also refer to a straightforward set of recipes or instructions for a specific field or activity other than cooking.