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Written by Platina between 1465 and 1466, De honesta voluptate et valetudine was the first cookbook to ever be published on a mass scale. Many versions were distributed during the Renaissance period, both in the original Latin and numerous European languages and vernaculars.
For example, during the era of industrialization, convenience foods were brought into many households and were integrated and present in cookbooks written in this time. [31] 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.
American Cookery, by Amelia Simmons, is the first known cookbook written by an American, published in Hartford, Connecticut, in 1796. Until then, the cookbooks printed and used in the Thirteen Colonies were British. Its full title is:
The large collection of recipes De re coquinaria, conventionally titled Apicius, appeared in the 4th or 5th century and is the only complete surviving cookbook from the classical world. [5] It lists the courses served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). [ 6 ]
The Forme of Cury (The Method of Cooking, cury from Old French queuerie, 'cookery') [2] is an extensive 14th-century collection of medieval English recipes.Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II".
Le Viandier – a recipe collection generally credited to Guillaume Tirel, c 1300; Liber de Coquina – (The book of cooking/cookery) is one of the oldest medieval cookbooks. The Forme of Cury – (Method of Cooking, cury being from Middle French cuire: to cook) is an extensive collection of medieval English recipes of the 14th century.
Simmons' cookbook, American Cookery was published in 1796. During this period, all cookbooks used in the colonies were British. The book contained practical recipes that catered to the wider American audience as well as meals that appealed to those who had larger budget as it taught its readers "how to eat simply but sumptuously". [7]
The oldest, found in the Archives cantonales du Valais (Sion, Switzerland), was written in the late 13th or very early 14th century, and was largely overlooked until the 1950s. [2] It is this manuscript that calls into question the authorship of Tirel, but a portion of it is missing at the beginning, so the title and author given for this ...