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Recipe

January 01, 1970

This article is about culinary recipes. For a discussion of semiconductor IC recipes, see Semiconductor fabrication.

A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.

A recipe in a cookbook for pancakes with the prepared ingredients

History edit

Early examples edit

 
Apicius, De re culinaria, an early collection of recipes.

The earliest known written recipes date to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia.[1]

Other early written recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia.[2] There are also works in ancient Egyptian hieroglyphs depicting the preparation of food.[3]

Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus mentions many other cookbooks, all of them lost.[4]

Roman recipes are known starting in the 2nd century BCE with Cato the Elder's De Agri Cultura. Many authors of this period described eastern Mediterranean cooking in Greek and in Latin.[4] Some Punic recipes are known in Greek and Latin translation.[4]

The large collection of recipes De re coquinaria, conventionally titled Apicius, appeared in the 4th or 5th century and is the only complete surviving cookbook from the classical world.[4] It lists the courses served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert).[5] Each recipe begins with the Latin command "Take...," "Recipe...."[6]

Arabic recipes are documented starting in the 10th century; see al-Warraq and al-Baghdadi.

The earliest recipe in Persian dates from the 14th century. Several recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking instruction of more than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz.[7] Recipe books from the Qajar era are numerous, the most notable being Khorak-ha-ye Irani by prince Nader Mirza.[8]

King Richard II of England commissioned a recipe book called Forme of Cury in 1390,[9] and around the same time, another book was published entitled Curye on Inglish, "cury" meaning cooking.[10] Both books give an impression of how food for the noble classes was prepared and served in England at that time. The luxurious taste of the aristocracy in the Early Modern Period brought with it the start of what can be called the modern recipe book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Many of these manuscripts give very good information and record the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, many of which had been brought back from the Crusades.[11]

Modern recipes and cooking advice edit

 
from Modern Cookery for Private Families by Eliza Acton (London: Longmans, Green, Reader, and Dyer, 1871. p.48.)

With the advent of the printing press in the 16th and 17th centuries, numerous books were written on managing households and preparing food. In Holland[12] and England[13] competition grew between the noble families as to who could prepare the most lavish banquet. By the 1660s, cookery had progressed to an art form, and good cooks were in demand. Many of them published their own books, detailing their recipes in competition with their rivals.[14] Many of these books have been translated and are available online.[15]

By the 19th century, the Victorian preoccupation for domestic respectability brought about the emergence of cookery writing in its modern form. Although eclipsed in fame and regard by Isabella Beeton, the first modern cookery writer and compiler of recipes for the home was Eliza Acton. Her pioneering cookbook, Modern Cookery for Private Families published in 1845, was aimed at the domestic reader rather than the professional cook or chef. This was immensely influential, establishing the format for modern writing about cookery. It introduced the now-universal practice of listing the ingredients and suggested cooking times with each recipe. It included the first recipe for Brussels sprouts.[16] Contemporary chef Delia Smith called Acton "the best writer of recipes in the English language."[17] Modern Cookery long survived Acton, remaining in print until 1914 and available more recently in facsimile.

 
Fredrika Runeberg's original recipe from 1850s for "Runebergsbakelse"
 
Titlepage of Beeton's Book of Household Management

Acton's work was an important influence on Isabella Beeton,[18] who published Mrs Beeton's Book of Household Management in 24 monthly parts between 1857 and 1861. This was a guide to running a Victorian household, with advice on fashion, child care, animal husbandry, poisons, the management of servants, science, religion, and industrialism.[19][20] Of the 1,112 pages, over 900 contained recipes. Most were illustrated with coloured engravings. It is said that many of the recipes were plagiarised from earlier writers such as Acton, but the Beetons never claimed that the book's contents were original. It was intended as a reliable guide for the aspirant middle classes.

The American cook Fannie Farmer (1857–1915) published in 1896 her famous work The Boston Cooking School Cookbook which contained some 1,849 recipes.[21]

Components edit

 
An example recipe, printed from the Wikibooks Cookbook
 
Recipe with ingredients integrated into the method

Modern culinary recipes normally consist of several components

  • The name of the recipe (Origins/History of the dish).
  • Yield: The number of servings that the dish provides.
  • List all ingredients in the order of its use. Describe it in step by step instructions.
  • Listing ingredients by the quantity (Write out abbreviations. Ounces instead of oz).
  • How much time does it take to prepare the dish, plus cooking time for the dish.
  • Necessary equipment used for the dish.
  • Cooking procedures. Temperature and bake time if necessary.
  • Serving procedures (Served while warm/cold).
  • Review of the dish (Would you recommend this dish to a friend?).
  • Photograph of the dish (Optional).
  • Nutritional Value: Helps for dietary restrictions. Includes number of calories or grams per serving.

Earlier recipes often included much less information, serving more as a reminder of ingredients and proportions for someone who already knew how to prepare the dish.[22][23]

Recipe writers sometimes also list variations of a traditional dish, to give different tastes of the same recipes.

Sub-recipes edit

A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.[24]

Sub-recipes are often for spice blends, sauces, confits, pickles, preserves, jams, chutneys, or condiments.[24] Sometimes the sub-recipe calls for the ingredient to be held for several hours, overnight, or longer, which home cooks sometimes find frustrating as it means the main recipe cannot be made in a single session or day.[24][25][26] Sub-recipes discovered late and calling for an ingredient the cook does not have on hand means a special shopping trip or trying to find a substitute.[27][25]

Sub-recipes, and the cookbooks that contain them, are often described as not being targeted at casual cooks.[24][27][28] Reviewers have mentioned finding alternate uses for leftover sub-recipes.[24][27]

Cookbooks including subrecipes include Christina Tosi's Momofuku Milk Bar (2011)[29][30] and Terry Bryant's Vegetable Kingdom (2020).[31]

Internet and television recipes edit

By the mid-20th century, there were thousands of cookery and recipe books available. The next revolution came with the introduction of the TV cooks. The first TV cook in the world was Philip Harben with a show on the BBC called Cookery which premiered in June 1946.[32] A few months later I Love to Eat presented by James Beard became the first such program in the US.[32] TV cookery programs brought recipes to a new audience. In the early days, recipes were available by post from the BBC; later with the introduction of CEEFAX text on screen, they became available on television.

The first Internet Usenet newsgroup dedicated to cooking was net.cooks created in 1982, later becoming rec.food.cooking.[33] It served as a forum to share recipes text files and cooking techniques.

In the U.S. in 2008, there was a renewed focus on cooking at home due to the late-2000s recession.[34] Home cooking in the U.S. was similarly inspired in the early 2020s during the coronavirus pandemic.[35]

Television networks such as the Food Network and magazines are still a major source of recipe information, with international cooks and chefs such as Jamie Oliver, Gordon Ramsay, Nigella Lawson and Rachael Ray having prime-time shows and backing them up with Internet websites giving the details of all their recipes. These were joined by reality TV shows such as Top Chef or Iron Chef, and many Internet sites offering free recipes, but cookery books remain as popular as ever.[36]

See also edit

References edit

  1. ^ Winchester, Ashley. "The world's oldest-known recipes decoded". www.bbc.com. from the original on 2020-06-04. Retrieved 2020-06-17.
  2. ^ Jean Bottéro, Textes culinaires Mésopotamiens, 1995. ISBN 0-931464-92-7; commentary at "Society of Biblical Literature". from the original on 2021-09-30.
  3. ^ Ancient Egyptian cuisine
  4. ^ a b c d Andrew Dalby, Food in the Ancient World from A to Z, 2003. ISBN 0-415-23259-7 p. 97-98.
  5. ^ "Roman food in Britain". from the original on 2010-07-20. Retrieved 2007-05-10.
  6. ^ Colquhoun, Kate (2008) [2007]. Taste: The Story of Britain through its Cooking. Bloomsbury. p. 25. ISBN 978-0-747-59306-5.
  7. ^ "Jaam-e Jam" (PDF). (PDF) from the original on 2020-06-16. Retrieved 2017-09-10.
  8. ^ "کتاب خوراک‌های ایرانی". مجله تصویری فرهنگ غذا (in Persian). December 3, 2016. Retrieved November 20, 2017.
  9. ^ 2007 Recipe Calendar. COMDA, Canada.
  10. ^ Hicatt, Constance B; Sharon Butler (1985). English Culinary Manuscripts of the 14C.
  11. ^ Austin, Thomas (1888). Ashmole and other Manuscripts.
  12. ^ Sieben, Ria Jansen (1588). Een notable boecxtken van cokeryen.
  13. ^ The good Huswifes handmaid for Cookerie. 1588.
  14. ^ May, Robert (1685). The accomplisht Cook.
  15. ^ Judy Gerjuoy. "Medieval Cookbooks". from the original on 2007-06-09. Retrieved 2007-06-15.
  16. ^ Pearce, Food For Thought: Extraordinary Little Chronicles of the World, (2004) pg 144
  17. ^ Interview 2014-06-06 at the Wayback Machine.
  18. ^ . Gale Research Inc. January 2002. Archived from the original on 2013-05-18. Retrieved 8 January 2013. {{cite book}}: |work= ignored (help)(subscription required)
  19. ^
  20. ^ . Archived from the original on 2013-11-19. Retrieved 2014-06-02.
  21. ^ Cunningham, Marion (1979). The Fannie Farmer Cookbook (revised). Bantam Books, New York. ISBN 978-0-553-56881-3.
  22. ^ Paradowski, Michał B. (2010). Through catering college to the naked chef – teaching LSP and culinary translation. In: Bogucki, Łukasz (Ed.) Teaching Translation and Interpreting: Challenges and Practices. Newcastle-upon-Tyne: Cambridge Scholars Press. pp. 137–165.
  23. ^ Paradowski, Michał B. (2017). "What's cooking in English culinary texts? Insights from genre corpora for cookbook and menu writers and translators". The Translator. 24: 50–69. doi:10.1080/13556509.2016.1271735. S2CID 151593837.
  24. ^ a b c d e Cohen, Chris (2019-03-18). "What to Cook This Weekend: Coming to Terms With the Sub-Recipe". Saveur. from the original on 2022-11-10. Retrieved 2022-11-10.
  25. ^ a b "8 Highly Giftable Cookbooks by New York Chefs". Eater. 2020-11-25. from the original on 2022-11-10. Retrieved 2022-11-10.
  26. ^ Gould, Emily (2016-08-30). "Why Restaurant Cookbooks Can't Have It All". Eater. from the original on 2022-11-10. Retrieved 2022-11-10.
  27. ^ a b c "A Cookbook Full of Recipes Within Recipes Can Be the Greatest of Them All". Food52. 2016-06-21. from the original on 2022-11-10. Retrieved 2022-11-10.
  28. ^ Benwick, Bonnie S. (2017-12-11). "Review | The best cookbooks of 2017: The inspiration you need to get dinner on the table". The Washington Post. ISSN 0190-8286. from the original on 2022-12-07. Retrieved 2022-11-10.
  29. ^ Chang, T. Susan (19 April 2015). "'Milk Bar Life', reviewed: guilty pleasures, sweet and savory alike". The Washington Post. from the original on 27 July 2021. Retrieved 10 November 2022.
  30. ^ Haupt, Melanie (2 November 2012). "Cookbook Review: Momofuku Milk Bar: Ain't nothing simple in Christina Tosi's cookbook". Austin Chronicle. from the original on 2022-11-10. Retrieved 2022-11-10.
  31. ^ Rao, Tejal (31 March 2020). "This Broccoli-Dill Pasta Has a Hippie Twist. Your Kids Will Love It". New York Times. from the original on 10 November 2022. Retrieved 10 November 2022.
  32. ^ a b "Timeline of Television Cooking Show Personalities". from the original on 2021-05-24. Retrieved 2021-05-24.
  33. ^ Sack, Victor (20 October 2016), rec.food.cooking FAQ and conversion file, sec. 6.1, from the original on 30 August 2018, retrieved 17 February 2018
  34. ^ Holmes, Elizabeth (2009-05-05). "Web Recipes Are Cooking With Gas". Wall Street Journal. from the original on 2017-09-27. Retrieved 2017-08-08.
  35. ^ "One Year Later: How the Pandemic Changed Home Cooking". Allrecipes. from the original on 2022-11-10. Retrieved 2022-11-10.
  36. ^ Andriani, Lynn. "Cookbooks surge to top category at libraries". from the original on 2015-04-02. Retrieved 2013-10-14.
 
Wikibooks Cookbook has a recipe/module on
  • Recipes
  •   Media related to Recipes at Wikimedia Commons
  •   The dictionary definition of recipe at Wiktionary

January 01, 1970
recipe, this, article, about, culinary, recipes, discussion, semiconductor, recipes, semiconductor, fabrication, recipe, instructions, that, describes, prepare, make, something, especially, dish, prepared, food, recipe, subrecipe, recipe, ingredient, that, wil. This article is about culinary recipes For a discussion of semiconductor IC recipes see Semiconductor fabrication A recipe is a set of instructions that describes how to prepare or make something especially a dish of prepared food A sub recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe A recipe in a cookbook for pancakes with the prepared ingredients Contents 1 History 1 1 Early examples 1 2 Modern recipes and cooking advice 2 Components 2 1 Sub recipes 3 Internet and television recipes 4 See also 5 ReferencesHistory editEarly examples edit nbsp Apicius De re culinaria an early collection of recipes The earliest known written recipes date to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia 1 Other early written recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia 2 There are also works in ancient Egyptian hieroglyphs depicting the preparation of food 3 Many ancient Greek recipes are known Mithaecus s cookbook was an early one but most of it has been lost Athenaeus quotes one short recipe in his Deipnosophistae Athenaeus mentions many other cookbooks all of them lost 4 Roman recipes are known starting in the 2nd century BCE with Cato the Elder s De Agri Cultura Many authors of this period described eastern Mediterranean cooking in Greek and in Latin 4 Some Punic recipes are known in Greek and Latin translation 4 The large collection of recipes De re coquinaria conventionally titled Apicius appeared in the 4th or 5th century and is the only complete surviving cookbook from the classical world 4 It lists the courses served in a meal as Gustatio appetizer Primae Mensae main course and Secundae Mensae dessert 5 Each recipe begins with the Latin command Take Recipe 6 Arabic recipes are documented starting in the 10th century see al Warraq and al Baghdadi The earliest recipe in Persian dates from the 14th century Several recipes have survived from the time of Safavids including Karnameh 1521 by Mohammad Ali Bavarchi which includes the cooking instruction of more than 130 different dishes and pastries and Madat ol Hayat 1597 by Nurollah Ashpaz 7 Recipe books from the Qajar era are numerous the most notable being Khorak ha ye Irani by prince Nader Mirza 8 King Richard II of England commissioned a recipe book called Forme of Cury in 1390 9 and around the same time another book was published entitled Curye on Inglish cury meaning cooking 10 Both books give an impression of how food for the noble classes was prepared and served in England at that time The luxurious taste of the aristocracy in the Early Modern Period brought with it the start of what can be called the modern recipe book By the 15th century numerous manuscripts were appearing detailing the recipes of the day Many of these manuscripts give very good information and record the re discovery of many herbs and spices including coriander parsley basil and rosemary many of which had been brought back from the Crusades 11 nbsp A page from the Nimatnama i Nasiruddin Shahi book of delicacies and recipes It documents the fine art of making kheer nbsp Medieval Indian Manuscript circa 16th century showing samosas being served Modern recipes and cooking advice edit nbsp from Modern Cookery for Private Families by Eliza Acton London Longmans Green Reader and Dyer 1871 p 48 With the advent of the printing press in the 16th and 17th centuries numerous books were written on managing households and preparing food In Holland 12 and England 13 competition grew between the noble families as to who could prepare the most lavish banquet By the 1660s cookery had progressed to an art form and good cooks were in demand Many of them published their own books detailing their recipes in competition with their rivals 14 Many of these books have been translated and are available online 15 By the 19th century the Victorian preoccupation for domestic respectability brought about the emergence of cookery writing in its modern form Although eclipsed in fame and regard by Isabella Beeton the first modern cookery writer and compiler of recipes for the home was Eliza Acton Her pioneering cookbook Modern Cookery for Private Families published in 1845 was aimed at the domestic reader rather than the professional cook or chef This was immensely influential establishing the format for modern writing about cookery It introduced the now universal practice of listing the ingredients and suggested cooking times with each recipe It included the first recipe for Brussels sprouts 16 Contemporary chef Delia Smith called Acton the best writer of recipes in the English language 17 Modern Cookery long survived Acton remaining in print until 1914 and available more recently in facsimile nbsp Fredrika Runeberg s original recipe from 1850s for Runebergsbakelse nbsp Titlepage of Beeton s Book of Household Management Acton s work was an important influence on Isabella Beeton 18 who published Mrs Beeton s Book of Household Management in 24 monthly parts between 1857 and 1861 This was a guide to running a Victorian household with advice on fashion child care animal husbandry poisons the management of servants science religion and industrialism 19 20 Of the 1 112 pages over 900 contained recipes Most were illustrated with coloured engravings It is said that many of the recipes were plagiarised from earlier writers such as Acton but the Beetons never claimed that the book s contents were original It was intended as a reliable guide for the aspirant middle classes The American cook Fannie Farmer 1857 1915 published in 1896 her famous work The Boston Cooking School Cookbook which contained some 1 849 recipes 21 Components edit nbsp An example recipe printed from the Wikibooks Cookbook nbsp Recipe with ingredients integrated into the method Modern culinary recipes normally consist of several components The name of the recipe Origins History of the dish Yield The number of servings that the dish provides List all ingredients in the order of its use Describe it in step by step instructions Listing ingredients by the quantity Write out abbreviations Ounces instead of oz How much time does it take to prepare the dish plus cooking time for the dish Necessary equipment used for the dish Cooking procedures Temperature and bake time if necessary Serving procedures Served while warm cold Review of the dish Would you recommend this dish to a friend Photograph of the dish Optional Nutritional Value Helps for dietary restrictions Includes number of calories or grams per serving Earlier recipes often included much less information serving more as a reminder of ingredients and proportions for someone who already knew how to prepare the dish 22 23 Recipe writers sometimes also list variations of a traditional dish to give different tastes of the same recipes Sub recipes edit A sub recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe 24 Sub recipes are often for spice blends sauces confits pickles preserves jams chutneys or condiments 24 Sometimes the sub recipe calls for the ingredient to be held for several hours overnight or longer which home cooks sometimes find frustrating as it means the main recipe cannot be made in a single session or day 24 25 26 Sub recipes discovered late and calling for an ingredient the cook does not have on hand means a special shopping trip or trying to find a substitute 27 25 Sub recipes and the cookbooks that contain them are often described as not being targeted at casual cooks 24 27 28 Reviewers have mentioned finding alternate uses for leftover sub recipes 24 27 Cookbooks including subrecipes include Christina Tosi s Momofuku Milk Bar 2011 29 30 and Terry Bryant s Vegetable Kingdom 2020 31 Internet and television recipes editBy the mid 20th century there were thousands of cookery and recipe books available The next revolution came with the introduction of the TV cooks The first TV cook in the world was Philip Harben with a show on the BBC called Cookery which premiered in June 1946 32 A few months later I Love to Eat presented by James Beard became the first such program in the US 32 TV cookery programs brought recipes to a new audience In the early days recipes were available by post from the BBC later with the introduction of CEEFAX text on screen they became available on television The first Internet Usenet newsgroup dedicated to cooking was net cooks created in 1982 later becoming rec food cooking 33 It served as a forum to share recipes text files and cooking techniques In the U S in 2008 there was a renewed focus on cooking at home due to the late 2000s recession 34 Home cooking in the U S was similarly inspired in the early 2020s during the coronavirus pandemic 35 Television networks such as the Food Network and magazines are still a major source of recipe information with international cooks and chefs such as Jamie Oliver Gordon Ramsay Nigella Lawson and Rachael Ray having prime time shows and backing them up with Internet websites giving the details of all their recipes These were joined by reality TV shows such as Top Chef or Iron Chef and many Internet sites offering free recipes but cookery books remain as popular as ever 36 See also edit nbsp Food portal nbsp Literature portal Cookbook Course food Culinary art hRecipe a microformat for marking up recipes in web pages List of desserts List of foods Rhyming recipeReferences edit Winchester Ashley The world s oldest known recipes decoded www bbc com Archived from the original on 2020 06 04 Retrieved 2020 06 17 Jean Bottero Textes culinaires Mesopotamiens 1995 ISBN 0 931464 92 7 commentary at Society of Biblical Literature Archived from the original on 2021 09 30 Ancient Egyptian cuisine a b c d Andrew Dalby Food in the Ancient World from A to Z 2003 ISBN 0 415 23259 7 p 97 98 Roman food in Britain Archived from the original on 2010 07 20 Retrieved 2007 05 10 Colquhoun Kate 2008 2007 Taste The Story of Britain through its Cooking Bloomsbury p 25 ISBN 978 0 747 59306 5 Jaam e Jam PDF Archived PDF from the original on 2020 06 16 Retrieved 2017 09 10 کتاب خوراک های ایرانی مجله تصویری فرهنگ غذا in Persian December 3 2016 Retrieved November 20 2017 2007 Recipe Calendar COMDA Canada Hicatt Constance B Sharon Butler 1985 English Culinary Manuscripts of the 14C Austin Thomas 1888 Ashmole and other Manuscripts Sieben Ria Jansen 1588 Een notable boecxtken van cokeryen The good Huswifes handmaid for Cookerie 1588 May Robert 1685 The accomplisht Cook Judy Gerjuoy Medieval Cookbooks Archived from the original on 2007 06 09 Retrieved 2007 06 15 Pearce Food For Thought Extraordinary Little Chronicles of the World 2004 pg 144 Interview Archived 2014 06 06 at the Wayback Machine Acton Eliza 1799 1859 Gale Research Inc January 2002 Archived from the original on 2013 05 18 Retrieved 8 January 2013 a href Template Cite book html title Template Cite book cite book a work ignored help subscription required General Observations on the Common Hog in season in April 1861 Archived from the original on 2013 11 19 Retrieved 2014 06 02 Cunningham Marion 1979 The Fannie Farmer Cookbook revised Bantam Books New York ISBN 978 0 553 56881 3 Paradowski Michal B 2010 Through catering college to the naked chef teaching LSP and culinary translation In Bogucki Lukasz Ed Teaching Translation and Interpreting Challenges and Practices Newcastle upon Tyne Cambridge Scholars Press pp 137 165 Paradowski Michal B 2017 What s cooking in English culinary texts Insights from genre corpora for cookbook and menu writers and translators The Translator 24 50 69 doi 10 1080 13556509 2016 1271735 S2CID 151593837 a b c d e Cohen Chris 2019 03 18 What to Cook This Weekend Coming to Terms With the Sub Recipe Saveur Archived from the original on 2022 11 10 Retrieved 2022 11 10 a b 8 Highly Giftable Cookbooks by New York Chefs Eater 2020 11 25 Archived from the original on 2022 11 10 Retrieved 2022 11 10 Gould Emily 2016 08 30 Why Restaurant Cookbooks Can t Have It All Eater Archived from the original on 2022 11 10 Retrieved 2022 11 10 a b c A Cookbook Full of Recipes Within Recipes Can Be the Greatest of Them All Food52 2016 06 21 Archived from the original on 2022 11 10 Retrieved 2022 11 10 Benwick Bonnie S 2017 12 11 Review The best cookbooks of 2017 The inspiration you need to get dinner on the table The Washington Post ISSN 0190 8286 Archived from the original on 2022 12 07 Retrieved 2022 11 10 Chang T Susan 19 April 2015 Milk Bar Life reviewed guilty pleasures sweet and savory alike The Washington Post Archived from the original on 27 July 2021 Retrieved 10 November 2022 Haupt Melanie 2 November 2012 Cookbook Review Momofuku Milk Bar Ain t nothing simple in Christina Tosi s cookbook Austin Chronicle Archived from the original on 2022 11 10 Retrieved 2022 11 10 Rao Tejal 31 March 2020 This Broccoli Dill Pasta Has a Hippie Twist Your Kids Will Love It New York Times Archived from the original on 10 November 2022 Retrieved 10 November 2022 a b Timeline of Television Cooking Show Personalities Archived from the original on 2021 05 24 Retrieved 2021 05 24 Sack Victor 20 October 2016 rec food cooking FAQ and conversion file sec 6 1 archived from the original on 30 August 2018 retrieved 17 February 2018 Holmes Elizabeth 2009 05 05 Web Recipes Are Cooking With Gas Wall Street Journal Archived from the original on 2017 09 27 Retrieved 2017 08 08 One Year Later How the Pandemic Changed Home Cooking Allrecipes Archived from the original on 2022 11 10 Retrieved 2022 11 10 Andriani Lynn Cookbooks surge to top category at libraries Archived from the original on 2015 04 02 Retrieved 2013 10 14 nbsp Wikibooks Cookbook has a recipe module on Recipes nbsp Media related to Recipes at Wikimedia Commons nbsp The dictionary definition of recipe at Wiktionary Retrieved from https en wikipedia org w index php title Recipe amp oldid 1214244561, wikipedia, wiki, book, books, library,

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