How to Cook a Turkey Breast in the Crock Pot: If you have a small family for Thanksgiving Day or just love turkey, this recipe is very easy and makes the moistest turkey ever. This recipe will also work with a chicken as long as it fits in the crock pot.
Apicius, P re culinaria, an earlier collection of recipes.
The first identified published recipes day to 1730 BC and were noted on cuneiform tablets found in Mesopotamia.
Other early published recipes day from approximately 1600 BC and come from an Akkadian pill from southern Babylonia. Additionally, there are operates in ancient Egyptian hieroglyphs depicting the preparation of food.
Many old Greek recipes are known. Mithaecus’s cookbook was an early one, but most of it’s been lost; Athenaeus estimates one short menu in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, all of them lost.
Roman recipes are identified beginning in the next century BCE with Cato the Elder’s Delaware Agri Cultura. Many experts of this period identified eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.
The large number of recipes Delaware re coquinaria, conventionally titled Apicius, seemed in the 4th or 5th century and is the only real total remaining cookbook from the classical world. It provides the programs offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin order “Take…,” “Recipe….”
Arabic recipes are recorded starting in the 10th century; see al-Warraq and al-Baghdadi.
The first formula in Persian dates from the 14th century. A few recipes have survived from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking instruction greater than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula publications from the Qajar period are numerous, the absolute most notable being Khorak-ha-ye Irani by king Nader Mirza.
Master Richard II of England commissioned a formula book named Forme of Cury in 1390, and around the same time frame, yet another book was published called Curye on Inglish, “cury” indicating cooking. Equally publications give an impact of how food for the noble courses was organized and served in Britain at that time. The lavish taste of the aristocracy in the Early Modern Period brought with it the start of what can be called the current recipe book. By the 15th century, numerous manuscripts were showing explaining the recipes of the day. Several manuscripts give very good data and report the re-discovery of numerous herbs and herbs including coriander, parsley, basil and rosemary, several that had been brought back from the Crusades.