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The printed De honesta voluptate et valetudine ("On honourable pleasure"), first published in 1475, is one of the first cookbooks based on Renaissance ideals, and, though it is as much a series of moral essays as a cookbook, has been described as "the anthology that closed the book on medieval Italian cooking". [18] Medieval English cookbooks ...
The ingredients are not listed. Quantities, if mentioned at all, are simply included in the text, as "an Egg or two", relying on the cook's judgement as to the exact quantity needed. Cooking conditions are similarly mentioned only in passing, as "over a gentle Fire". For example: [4] To make an Amlet of Asparagus
This category contains cookbooks of significant influence or popularity, including books that have served as references of record for major national cuisines, popular or influential books and series of books (especially those that have drastically influenced the cooking and eating habits of their intended audience), and the masterworks of prominent chefs and food writers.
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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.
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Simmons' American Cookery used terms known to Americans, and ingredients that were readily available to American cooks. [1] [2] It was the first cookbook to include New England specialties such as Indian pudding, johnnycake, and what is now called pumpkin pie.
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