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The arrival of Europeans in the Americas in 1492 initiated the advent of new culinary elements, such as tomatoes, potatoes, maize, bell peppers, spicy peppers, paprika, vanilla and cocoa, or chocolate. Spain was where chocolate was first mixed with sugar to temper its natural bitterness.
384. The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which ...
Mexico portal. v. t. e. Mole sauce, which has dozens of varieties across the Republic, is seen as a symbol of Mexicanidad [1] and is considered Mexico's national dish. [1] Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine.
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire , to using electric stoves , to baking in various types of ovens , reflecting local ...
30633064. Le Guide Culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) is Georges Auguste Escoffier 's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication.
Fabiola Cabeza de Baca in front of a rural school in New Mexico, circa 1920s. Fabiola Cabeza de Baca Gilbert (May 16, 1894 – October 14, 1991) was an American educator, nutritionist, activist and writer. She was also the first known published author of a cookbook describing New Mexican cuisine. [1] Cabeza de Baca was fluent in Spanish ...
Serving temperature. Room temperature (approximately 15–20 °C or 60–70 °F) Main ingredients. Cow. Variations. Jamón. Media: Cecina. In Spanish, cecina [θeˈθina] is meat that has been salted and dried by means of air, sun or smoke. The word comes from the Latin siccus (dry), [1] via Vulgar Latin (caro) *siccīna, "dry (meat)".
Asado (Spanish: [aˈsaðo]) is the technique and the social event of having or attending a barbecue [1] in various South American countries: especially Argentina, Brazil (Rio Grande do Sul), Chile, Paraguay, Peru, and Uruguay where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla; all of ...