Cookbook
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- For the 2005 Missy Elliott album, see The Cookbook.
While western cookbooks usually group recipes for main courses by the main ingredient of the dishes, Japanese cookbooks usually group them by cooking techniques (e.g., fried foods, steamed foods, and grilled foods). Both styles of cookbook have additional recipe groupings such as soups, sweets.
Famous cookbooks from the past, in chronological order, include:
- De re coquinaria (The Art of Cooking) (late 4th / early 5th century) by Apicius
- Liber de Coquina (The Book of Cookery) (late 13th / early 14th century) by two unknown authors from France and Italy
- The Forme of Cury (14th century) by the Master Cooks of King Richard II of England
- Viandier (14th century) by Guillaume Tirel alias Taillevent
- The Closet of the Eminently Learned Sir Kenelme Digbie Knight Opened by Kenelm Digby (1669)
- Le Cuisinier Royal (1817) by Alexandre Viard
- ''Larousse Gastronomique, the classic book of gastronomy
- Mrs Beeton's Book of Household Management ... (1861) by Mrs Beeton
- ''El Cocinero Puerto - Riqueño 1859 (author unknown)
- La scienza in cucina e l'arte di mangiar bene (1891) by Pellegrino Artusi
- The Boston Cooking-School Cook Book (1896) by Fannie Merritt Farmer
- The Settlement Cook Book (1901) and 34 subsequent editions by Lizzie Black Kander
- Various cookbooks (between 1903 and 1934) by Auguste Escoffier
- ''The Joy of Cooking (1931) by Irma Rombauer
- The Alice B. Toklas Cookbook (1954) by Alice B. Toklas
- Mastering the Art of French Cooking (1961) by Julia Child
- Helen Gurley Brown's Single Girl's Cookbook (1969) by Helen Gurley Brown
- Moosewood Cookbook by Mollie Katzen
See also
External links
has more about this subject:
- [CookbookWiki.com] A Recipe Wiki Site.
- [Cookbook reviews] powered by Kirkus Reports.
- [Cookbooks We Love] offers cookbook reviews of the editor's favorite cookbooks.
- [History of Cookbooks] a brief look back at how cookbooks began and the evolution over time.
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