Receipt of kitchen

A receipt of kitchen ( to recite ) is a text indicating of the whole of the ingredients and the operations necessary to carry out a preparation Aliment surface in Cuisine.

It specifies in particular, for a number given people, the quantities of each ingredient of the Recette, the make-ready times and Cuisson (and if necessary mode of cooking). The various operations to be carried out are often described by using terms specialized specific to the culinary Techniques.

This page is the starting point of a tree structure gathering all the currently available receipts of kitchen on Wikipédia without reference to geographic origin. For a list of dishes of a specific country you defer to the page Cuisine and for example its bond towards French Cuisine. If you seek receipts of season rather see Recettes of the month.

History

The first receipts " publiées" date from the Babylonian time: three shelves, preserved at the university of Yale and going back to approximately 1600 years before JC, comprise in manner more or less precise a series of receipts.

The second work found is that of Apicius dating from the beginning of our era.

Types of receipts

  • Gastronomy of the world
  • French Kitchen

  • Specialities of soups

  • Receipts of out of work and entries

See too

For France

  • List of drink the regional specialities
  • List of the regional specialities of pork-butchery
  • List of the regional specialities of confectionery and chocolate factory
  • List of the regional specialities of kitchen
  • List of the regional specialities of foodstuffs
  • List of cheese the regional specialities
  • List of the regional specialities of breads and viennoiseries
  • List of the regional specialities of pastry making and dessert
  • List of the regional wine specialities

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