Recipes

RECIPES

There are different kinds of recipes are available in Nepal, it's recipes are quite similar to Indian food and different from Chinese but still have same items are found in Nepal and China.  Fried rice,  chicken fry,  are similar.  Hot dogs, pizzas, burgger, sandwiches of Europe and American are different from here , but still are famous here. Main dish of Nepal is rice, pulse,  vegetables,  meat, pakauda,  palak panir etc.The earliest written recipes date from around 1600 BCE and come from an Akkadian tablet in southern Babylonia. Also works in hieroglyphs of ancient Egypt depicting food preparation. 

Many ancient Greek dishes are known. Mitekas' cookbook was an early one, but much of it is lost; Athenaeus spoke a short recipe in his Deipnosophistae. Athenaeus mentions several other cookbooks, all of them lost. 

Roman cuisine begins in the 2nd century BCE with Cato the Elders d'Agri Cultura. Many writers of this period described Eastern Mediterranean cooking in Greek and Latin.  Some of the earlier consonants are known in Greek and Latin translations. 

The large collection of recipes De Re Coquinaria, traditionally called Epicius, appeared in the 4th or 5th century and is the only complete surviving cookbook from the classical world.  It lists the courses given in one meal as Gustatio (appetizer), Prima Menshe (main course) and Seconde Mensse (dessert). Each recipe begins with the Latin command "take ...," "recipe ....".

Arabic cuisine was introduced in the 10th century; See al-Warraq and al-Baghdadi.

The oldest recipe in Persian since the 14th century. Mohammed Ali has survived a number of cuisines, including Karnameh (1521) by Bawarchi, including the culinary direction of over 130 different dishes and pastries, and Madat-ol-Hayat (1597) from Narola Ashpaz.  There are many books from Qajar's time, the most famous of which is Khorq-e-Eir Irani which is Nader Mirza. 

King Richard II of England commissioned a recipe book called Form of Curie in 1390,  and around the same time, another book was Carriage on English, "Cure" which meant cooking.  Both books give an idea of ​​how food was prepared and served for the elites in England at that time. The aristocratic splendor of the early modern period gave it what can be called a modern recipe book. By the 15th century, many manuscripts appeared detailing the dishes 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 were brought back from the crusade. 

With the advent of the printing press in the 16th and 17th centuries, many books were written on how to manage homes and prepare food. In Holland  and England  there was increased competition among noble families as to who could prepare the grandest banquet. By the 1660s, cookery had advanced into an art form and there was a demand for good cooks. Many of them published their books detailing their recipes in competition with their rivals.  Many of these books have been translated and are available online. 

By the 19th century, the Victorian predilection for domestic honor brought about the emergence of cookery writing in its modern form. Although eclipsed in fame and honor by Isabella Beaton, the first modern kitchen writer and compiler of recipes for home was Eliza Acton. His pioneering cookbook, Modern Cookery for Private Families, was published in 1845, aimed at creating a home readership rather than a professional cook or cook. It was highly influential, establishing the format of modern writing about cookery. This introduced the now-universal practice of listing ingredients and suggested cooking times with each recipe. This included the first recipe of Brussels sprouts. Contemporary chef Delia Smith called Acton "the best writer of English-language cuisine." Modern cookery survived Acton for a long time, remained in print until 1914, and is recently available in Facemile.

Acton's work was an important influence on Isabella Beaton,  which published Mrs. Beaton's book of domestic management in 24 monthly portions between 1et5 and 1.61. It was a guide to running a Victorian house, with advice on fashion, child care, animal husbandry. , Poison, Management of Servants, Science, Religion and Industrialism.  Contains over 900 recipes out of 1,112 pages. Most were painted with colored engravings. It is said that many recipes were looted from earlier authors such as Acton, but Beatons never claimed that the contents of the book were original. This aspiration was a reliable guide for the middle classes.

By the mid-20th century, thousands of cookery and recipe books were available. The next revolution came with the introduction of TV cooks. The first TV cook in England was Fanny Craddock's show on BBC. TV cookery programs brought the cuisine to a new audience. In the early days, dishes were available by post from the BBC; They later became available on television, with the introduction of CEEFAX text on screen.

In 1982, the first Internet Usenet newsgroup dedicated to cooking was created in 1982. Later it became rec.food.cooking. It serves as a platform for sharing recipes, text files and cooking techniques.

In the early 21st century, the recession in the late 2000s brought renewed focus on home cooking.  Television networks such as the Food Network and magazines are still a major source of recipe information, with international chefs and chefs such as Jamie Oliver, Gordon Ramsay, Nigella Lawson, and Rachel Ray doing prime-time shows and supporting internet websites. We do. Description of all their dishes. These were joined by reality TV shows such as Top Chef or Iron Chef and many internet sites offering free recipes, but cookery books are as popular as ever.