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The Derbyshire Redcap is a breed of chicken originating in the English county of Derbyshire. The name "Redcap" derives from the breed's unusually large Rose-type comb. British breed standards dictate a length of more than 7 centimetres (3 inches) of length for a Redcap comb. It is covered in small, fleshy points, and has a distinct spike ...
The red-capped manakin is a small passerine, measuring 4 in (10 cm) in length [8] [nb 1] and weighing 16 g (0.56 oz). The male is velvety black apart from a bright red head and nape, bright yellow thighs, and a pale yellow chin and wing linings. [8]
Most of the recipes were illustrated with coloured engravings, and it was the first book to show recipes in a format that is still used today. Many of the recipes were plagiarised from earlier writers, including Acton. In 1885 the Virginia Cookery Book was published by Mary Stuart Smith. [29]
The text then swiftly passes to a description of simple measures like a table-spoonful, and the duties of servants. [25] The whole rest of the book is taken up with instructions for cooking, with an introduction in each chapter to the type of food it describes.
The Armed Forces Recipe Service is a compendium of high-volume foodservice recipes written and updated regularly by the United States Department of Defense Natick Laboratories and used by military cooks and by institutional and catering operations. It originated in 1969 as a consolidation of the cooking manuals of the four main services and is ...
The original text was printed for the use of professional chefs and kitchen staff; Escoffier's introduction to the first edition explains his intention that Le Guide Culinaire be used toward the education of the younger generation of cooks. This usage of the book still holds today; many culinary schools still use it as their culinary textbook.
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".
The text combines history, recipes, and anecdotes, and is illustrated with 32 pages of colour plates. The book was marked as a future classic by The Independent ; it was welcomed by critics from The Telegraph and The Spectator as giving the reader a sense of being present in each period described with the lively personal approach, but disliked ...