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Encyclopedia > Recipe
This article is about culinary recipes. For a discussion of semiconductor IC recipes, see Semiconductor fabrication.
An example recipe, printed from the Wikibooks Cookbook.
An example recipe, printed from the Wikibooks Cookbook.

A recipe is a set of instructions that show how to prepare or make something, especially a culinary dish. NASAs Glenn Research Center cleanroom. ... Image File history File links Download high resolution version (612x792, 162 KB) Summary The printed version of the English language Wikibooks Cookbook recipe for a hamburger. ... Image File history File links Download high resolution version (612x792, 162 KB) Summary The printed version of the English language Wikibooks Cookbook recipe for a hamburger. ... A dish in gastronomy is a specific food preparation, a distinct article or variety of food[1], ready to eat. ...


Modern culinary recipes normally consist of several components:

  • The name (and often the locale or provenance) of the dish,
  • How much time it will take to prepare the dish
  • The required ingredients along with their quantities or proportions
  • Equipment and environment needed to prepare the dish
  • An ordered list of preparation steps
  • The number of servings that the recipe will provide

Some recipes will note how long the dish will keep and its suitability for freezing. Provenance is the origin or source from which anything comes. ...


Earlier recipes often included much less information, serving more as a reminder of ingredients and proportions for someone who already knew how to prepare the dish.


Recipe writers sometimes also list variations of a traditional dish.

Contents

Etymology

"Recipe" comes from the Latin word recipe 'take (imperative)', that is, an instruction to have the ingredients ready, originally used in doctors' orders to pharmacists.[1] For other uses, see Latins and Latin (disambiguation). ... The mortar and pestle is an international symbol of pharmacists and pharmacies. ...


History of the recipe

The written history of recipes can be traced back to approximately 1400 BC, when ancient Egyptians painted hieroglyphics depicting the preparation of food.[2] However it wasn’t until the Roman times that recipes were written down in a language form rather than pictures. Apicius (25BC) prepared several manuscripts detailing Roman cooking [3] and listing how food was served in Roman times. He chronicles the courses served which are usually referred to as Gustatio (appetizer) , Primae Mensae (main course) and Secundae Mensae (dessert).[4] The Romans introduced many herbs and spices into western cuisine, Renfrew[5] states that thyme, bay, basil, fennel, rue, mint, parsley and dill were all common in Roman cooking. Map of Ancient Egypt Ancient Egypt was the civilization of the Nile Valley between about 3000 BC and the conquest of Egypt by Alexander the Great in 332 BC. As a civilization based on irrigation it is the quintessential example of an hydraulic empire. ... Hieroglyphics redirects here. ... Species About 350 species, including: Thymus adamovicii Thymus altaicus Thymus amurensis Thymus bracteosus Thymus broussonetii Thymus caespititius Thymus camphoratus Thymus capitatus Thymus capitellatus Thymus camphoratus Thymus carnosus Thymus cephalotus Thymus cherlerioides Thymus ciliatus Thymus cilicicus Thymus cimicinus Thymus comosus Thymus comptus Thymus curtus Thymus disjunctus Thymus doerfleri Thymus glabrescens Thymus... In geography, a bay or gulf is a collection of water that is surrounded by land on three sides. ... For other uses, see Basil (disambiguation). ... Binomial name Foeniculum vulgare Mill. ... Look up rue in Wiktionary, the free dictionary. ... “Mint” redirects here. ... This article is about the herb. ... For other uses, see Dill (disambiguation). ...


Following the fall of the Roman Empire, little was written down until the 1300s. King Richard II of England commissioned a recipe book called ‘Forme of Cury’ in 1390,[6] around the same time another book was published entitled ‘Curye on Inglish’[7]. Both books give an impression of how food was prepared and served in the noble classes of England at that time. The revival of the European class system at this time brought entertainment back to the palaces and homes of the nobility and along with it the start of what can be called the modern recipe book. By the 1400s, numerous manuscripts were appearing, detailing the recipes of the day. Many of these such as the Harleian MS 279, Harleian MS 4016, Ashmole MS 1429, Laud MS 553 and Dure MS 55[8] give very good information and record the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, which had been brought back from the Crusades. For other uses, see Roman Empire (disambiguation). ... For other uses, see Coriander (disambiguation). ... For other uses, see Rosemary (disambiguation). ... This article is about the medieval crusades. ...


During the 1500s and 1600s competition between the large houses became the thing of the day and numerous books were written on how to manage households and prepare food, in Holland[9]and England[10] competition grew between the noble families for 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.[11] Many of these books have now been translated and are available online.[12]


By the 1800s, cooking had become a passion throughout the world. Using the latest technology and using a new concept in publishing, Mrs Beeton (Isabella Mary Beeton 1836 – 1865) published her famous ‘Book of Household Management’, in the new format of 24 monthly parts between 1857 and 1861. Around the same time the American cook Fannie Farmer (Fannie Merritt Farmer 1857 – 1915) was born and having devoted herself to cooking published in 1896 her famous work ‘The Boston Cooking School Cookbook’ which contained some 1849 recipes.[13] Mrs Beeton aged about 26 title page of The Englishwomans Domestic Magazine, September 1861 Isabella Mary Beeton (née Mayson; 12 March 1836 – 6 February 1865), universally known as Mrs Beeton, was the principal author of Mrs Beetons Book of Household Management and is the most famous cookery... title page of The Englishwomans Domestic Magazine, September 1861 Isabella Mary Beeton (née Mayson; 12 March 1836 – 6 February 1865), universally known as Mrs Beeton, was the principal author of Mrs Beetons Book of Household Management and is the most famous cookery writer in British history. ... Fannie Merritt Farmer (23 March 1857 - 15 January 1915) was an American culinary expert whose book, The Boston Cooking-School Cookbook, became a widely used culinary text. ... Fannie Merritt Farmer (23 March 1857 - 15 January 1915) was an American culinary expert whose book, The Boston Cooking-School Cookbook became a widely used culinary text. ...


By the mid 1900s, there were literally thousands of cookery and recipe books available. The next revolution came with introduction of the TV cooks. The first TV cook in England was Fanny Craddock who had her show on the BBC, later followed by chefs such as Graham Kerr (known as the Galloping Gourmet). These TV cookery programs brought the recipes of these cooks to a new audience who were keen to try out new ways of cooking. In the early days, the recipes were available by post from the BBC and later with the introduction of the CEEFAX text on screen system, they became available on the television. The new companies of Channel 4 and S4C also brought recipes to the television with their own text system called ORACLE. Today the television is still a major source of recipe information, with international cooks and chefs such as Jamie Oliver, Gordon Ramsey, Nigella Lawson and Rachel Ray having prime time shows and backing them up with Internet websites giving the details of all their recipes. Despite the Internet, today cookery books are as popular if not more so than they have ever been. Fanny Cradock Fanny in her kitchen in the 1950s Early life and career February 26, 1909 - December 1993) born Phyllis Primrose-Peachy, in Leytonstone, London, was a British writer, restaurant critic and television cook. ... For the Scottish embryologist and Member of Parliament, see John Graham Kerr. ... A BBC Ceefax page from 10 September 1999 Ceefax (phonetic for See Facts) is the BBCs teletext information service. ... This article is about the British television station. ... S4C (Sianel Pedwar Cymru, which is Welsh for Channel Four Wales) is a television channel in Wales. ... This article is about prophetic oracles in various cultures. ... This article is about the TV chef. ... Gordon Ramsay on Ramsays Kitchen Nightmares Gordon James Ramsay, OBE (born 8 November 1966) is one of Britains most famous chefs. ... Nigella Lucy Lawson (born January 6, 1960) is an English journalist, cookery writer and television presenter. ... Rachael Domenica Ray (born August 25, 1968 in Cape Cod, Massachusetts) is the host of the Food Network television programs 30 Minute Meals, $40 a Day, Inside Dish, and Rachael Rays Tasty Travels. ...


See also

Flowcharts are often used to graphically represent algorithms. ... Food from plant sources Food is any substance normally eaten or drunk by living organisms. ... Culinary art is the art of cooking. ... For the 2005 Missy Elliott album, see The Cookbook. ...

References

  1. ^ [OED]
  2. ^ Katz, Soloman H (2002). Encyclopaedia of Food and Culture. Charles Schribners & Sons, New York, Vol 1 pp558. ISBN 0684805685. 
  3. ^ Toussaint – Samat, Maguelonne (1992). History of Food. Barnes and Noble, New York, pp356. 
  4. ^ Roman food in Britain. Retrieved on 10 May 2007.
  5. ^ Renfrew, Jan (1996). Food and Cooking in Roman Britain. English Heritage. ISBN 1850740801. 
  6. ^ COMDA Calendar Co.. 2007 Recipe Calendar. COMDA, Canada. 
  7. ^ Hicatt, Constance B; Sharon Butler (1985). English Culinary Manuscripts of the 14C. 
  8. ^ Austin, Thomas (1888). Ashmole and other Manuscripts. 
  9. ^ Sieben, Ria Jansen (1588). Een notable boecxtken van cokeryen. 
  10. ^ anon (1588). The good Huswifes handmaid for Cookerie. 
  11. ^ May, Robert (1685). The accomplifht Cook. 
  12. ^ Judy Gerjuoy. Medieval Cookbooks. Retrieved on 15 June 2007.
  13. ^ Cunningham, Marion (1979). The Fannie Farmer Cookbook (revised). Bantam Books, New York. ISBN 0553568817. 
Wikibooks
Wikibooks Cookbook has an article on
Recipes

... Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ...

External links


  Results from FactBites:
 
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As revenge on the store for refusing to reverse the charge, she now provides the recipe for free and exhorts others to pass it along.
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I’ll continue to update and tweak the recipe as I experiment over time, but this is a good snapshot of where I’m at right now.
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