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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 ...
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.
Drinks include the making of beer, cider, mead, perry and English wines, as well as cordials. The book ends with a list of suggested bills of fare for every month of the year. The book ends with a list of suggested bills of fare for every month of the year.
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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.
This page was last edited on 17 December 2023, at 16:20 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Larousse Gastronomique (pronounced [laʁus ɡastʁɔnɔmik]) is an encyclopedia of gastronomy [2] first published by Éditions Larousse in Paris in 1938. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques.
This page was last edited on 18 December 2023, at 17:52 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.