Kung Pao Cauliflower – Cauliflower turns golden brown and tender as it soaks up a rich, sweet sauce in this classic Chinese take-out favorite- Kung Pao Cauliflower. Add as much spice as you’d like (or none at all). 20 minute dinner. Vegetarian. Chinese food. Easy healthy recipe. via Inquiring Chef | Easy Recipes
Apicius, Delaware re culinaria, an earlier collection of recipes.
The initial identified written recipes date to 1730 BC and were recorded on cuneiform capsules present in Mesopotamia.
Other early written recipes day from around 1600 BC and result from an Akkadian pill from southern Babylonia. Additionally there are performs in historical Egyptian hieroglyphs depicting the preparation of food.
Many historical Greek recipes are known. Mithaecus’s cookbook was an earlier one, but most of it’s been missing; Athenaeus estimates one small recipe in his Deipnosophistae. Athenaeus describes a great many other cookbooks, all of them lost.
Roman recipes are known starting in the second century BCE with Cato the Elder’s De Agri Cultura. Several experts of the period described western Mediterranean preparing in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.
The big collection of recipes P re coquinaria, conventionally called Apicius, appeared in the 4th or fifth century and is the sole complete remaining cook book from the traditional world. It provides the classes served in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula begins with the Latin order “Take…,” “Recipe….”
Arabic recipes are noted beginning in the 10th century; see al-Warraq and al-Baghdadi.
The earliest recipe in Persian days from the 14th century. Many recipes have survived from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking training in excess of 130 various dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar age are numerous, probably the most notable being Khorak-ha-ye Irani by prince Nader Mirza.
King Richard II of Britain commissioned a menu guide called Forme of Cury in 1390, and around the same time, another book was published entitled Curye on Inglish, “cury” meaning cooking. Both books provide an impression of how food for the respectable lessons was organized and offered in England at that time. The lavish style of the aristocracy in the Early Modern Period produced with it the start of what can be called the modern recipe book. By the 15th century, numerous manuscripts were showing explaining the recipes of the day. A number of these manuscripts give excellent data and history the re-discovery of many herbs and herbs including coriander, parsley, basil and rosemary, many of which have been cut back from the Crusades.