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Julia Carolyn Child (née McWilliams; [2] August 15, 1912 – August 13, 2004) was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.
Both of these books were written and published between 2004 and 2006. Powell's book was based on her blog The Julie/Julia Project, [3] where she documented online her daily experiences cooking each of the 524 recipes in Child's 1961 cookbook Mastering the Art of French Cooking. The film is the first major motion picture based on a blog. [4]
Apicius. The Apicius manuscript (ca. 900 CE) of the monastery of Fulda in Germany, which was acquired in 1929 by the New York Academy of Medicine. Apicius, also known as De re culinaria or De re coquinaria (On the Subject of Cooking), is a collection of Roman cookery recipes, which may have been compiled in the fifth century CE, [1] or earlier.
Our New Feature Keeps Your Screen On While You Cook. Carolyn Malcoun. September 6, 2024 at 1:39 PM. It’s really a game changer if you follow recipes on your phone, computer or tablet. EatingWell ...
Writing as "Mrs. S. R. Dull", Henrietta Stanley Dull compiled 1,300 recipes into the influential cookbook Southern Cooking, first published in 1928. [3] This introduced Southern cuisine to a wider audience throughout the United States, and adapted traditional recipes for preparation with modern gas and electric appliances.
The Boston Cooking School magazine of culinary science and domestic economics. The Boston Cooking-School Cook Book (1896) by Fannie Farmer is a 19th-century general reference cookbook which is still available both in reprint and in updated form. It was particularly notable for a more rigorous approach to recipe writing than had been common up ...
Her Collection of Books on Foods and Cookery in over 30 languages was given to the New York Academy of Medicine. [6] The collection is known as the Dr. Margaret Barclay Wilson Collection. [7] Left to the academy was the "crown jewel" of the collection: one of the oldest cookbooks now in the Western world. [3]
The Food Lab: Better Home Cooking Through Science is a 2015 cookbook written by American chef J. Kenji Lopez-Alt. The book contains close to 300 savory American cuisine recipes. [3][4] The Food Lab expands on Lopez-Alt's "The Food Lab" column on the Serious Eats blog. [3] Lopez-Alt uses the scientific method in the cookbook to improve popular ...
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