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The Lady's Complete Guide, or Cookery in All its Branches by Mary Cole (fl 1788–1791) is a pioneering cookery book, the first in English that systematically ascribed recipes to their authors, where known. It was first published in 1788 and was followed by revised editions in 1789 and 1791.
The origins of culinary arts began with primitive humans roughly 2 million years ago. [3] Various theories exist as to how early humans used fire to cook meat.
[7] The title varied somewhat over the years; the 1845 edition's full title was [8] Modern Cookery, In All Its Branches: Reduced to a System of Easy Practice, for the Use of Private Families. In a Series of Practical Receipts, Which Have Been Strictly Tested, And are Given with the Most Minute exactness. By 1860, the title had become [9]
1 clove garlic, grated or minced. Toasted baguette or crackers, for serving. Preheat the oven to 400°F. Grease a 2-cup (or slightly larger) ramekin or small baking dish with nonstick cooking ...
Meanwhile, in a small saucepan over medium heat, cook 1/2 c. sugar and 1/2 c. water, stirring frequently, until sugar dissolves and starts to simmer around the edges, about 4 minutes. Remove from ...
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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 ...
Briggs gave the book the title The English Art of Cookery according to the present practice; being a complete guide to all housekeepers on a plan entirely new.In his preface, dated Oct. 1, 1788, he explains that his intended audience is (commanded) servants rather than aristocrats: "I presume to offer the following Sheets to the Public, in hopes that they will find the Directions and Receipts ...