The Oldest Cookbook in History: Who Wrote the First Cookbook?

Have you ever pondered the origins of the very first cookbook? The first cookbook was written by Apicius, a Roman epicure who was known for his culinary skills. Residing in the 1st century AD, Apicius was renowned for his passion for exquisite cuisine.

Apicius' cookbook boasted an array of recipes that were popular during ancient Roman times. The book included instructions for preparing roasted meats, seafood delicacies, and delectable desserts. Additionally, the cookbook featured recipes for sauces and seasonings that enhanced the flavors of the dishes.

Apicius' cookbook, De re coquinaria (“The Art of Cooking), PULLUM FRONTONIANUM (Chicken a la Fronto), has withstood the test of time and remains accessible today. Within its pages, one can discover recipes such as PULLUS FUSILLIS (Chicken with Liquid Filling), VITELLINA FRICTA (Fried Veal), and more.

PULLUM FRONTONIANUM (Chicken a la Fronto)

Apicius’ Original Recipe: Marinate the chicken in a mixture of broth, oil, and a bundle of dill, leeks, satury, and green coriander. Cook until half-done, then remove and finish in a reduced broth. Serve on a dish, pour over the sauce colored with the reduced must, sprinkle with pepper, and enjoy.

Welcome to Cooking Exceptionally With Gin Lee

Welcome! I wanted to take this time to offer my sincere words and feelings of gratitude for each of my readers and followers. Whether you follow me on my blog "Cooking Exceptionally With Gin Lee" or over at Newsbreak.com know that I sincerely am grateful! Thank you for being here and showing me your kindness and your support! It does mean the absolute world to me! Sincerely, Gin Lee

American pokeweed

American pokeweed American pokeweed is a perennial, and it's commonly known as a survivalist plant. The plant is often referred to as poke salad, poke sallet, pokeweed, poke, among a few others. During the first days of spring, purplish shoots of pokeweed emerge from the soil. The plant will often pop up as a volunteer, and depending on the location, pokeweed can grow anywhere from 6 feet to 20 feet tall. The stalks and stems of pokeweed are an attractive purplish plum color. The leaves are a beautiful green color, and they can grow as big as 14 inches long by 7 to 8 inches wide. The plant's leaves will be tapered at each end. By summer, pokeweed begins producing long clusters of green and white flowers. The flowers turn into green berries that then transition from a light pink to a dark plum color. Pokeweed grows flowers and berries often at the same time and will continue to grow until the first frost. I have never pulled a pokeweed plant up from its roots, but I

Why I Don't Preheat My Oven Before Cooking"

"Why I Don't Preheat My Oven Before Cooking" In this article, I aim to shed light on my unconventional approach to cooking by explaining the reasons behind why I choose not to preheat my oven. While this may seem like a peculiar practice to some, I assure you that there are valid reasons behind it that I will explore in the following sections. Safety Considerations: Addressing concerns about food safety and doneness Ensuring proper internal temperature: Using a food thermometer One of the common concerns when it comes to skipping preheating is whether the food will cook evenly and reach a safe internal temperature. However, I have found that using a food thermometer effectively eliminates this concern. By inserting a thermometer in the thickest part of the dish, I can ensure that it reaches the recommended temperature for doneness. This method not only guarantees food safety but also prevents overcooking. Adhering to recommended cooking times for specific foods Another mi

Cooking Exceptionally With Gin Lee

Search This Blog