One of the earliest was Paul Prudhomme, who in 1984 began the introduction of his influential cookbook, Paul Prodhomme's Louisiana Kitchen, by describing the over 200 year history of Creole and Cajun cooking ; he aims to " preserve and expand the Louisiana tradition.

One of the first written references is from an anonymous 13th-century North Africa / Andalusian cookbook, Kitāb al-tabǐkh fǐ al-Maghrib ( North Africa ) wa ' l-Andalus ( Arabic ) " The cookbook of the Maghreb and Al-Andalus ", with a recipe for couscous that was ' known all over the world '.

( The Tiptree cookbook The Bakery Men Don't See, edited by WisCon co-founder Jeanne Gomoll, was nominated for a 1992 Hugo Award.

One was an extremely free translation ( or rather a paraphrase ) of The Protreptic of Galen ( Paraphrase de C. GALIEN, sus l ' Exhortation de Menodote aux estudes des bonnes Artz, mesmement Medicine ), and in his so-called Traité des fardemens ( basically a medical cookbook containing, once again, materials borrowed mainly from others ) he included a description of the methods he used to treat the plague – none of which, not even the bloodletting, apparently worked.

The oldest known recipe for sweet ice tea was published in 1879 in a community cookbook called Housekeeping in Old Virginia by Marion Cabell Tyree, who was born in Texas.

An early appearance of a description of the taco in the United States in English was in a 1914 cookbook, California Mexican-Spanish Cookbook, by Bertha Haffner Ginger.

Though the tomato was introduced from the Spanish New World to European botanists in the 16th century, tomato sauce made a relatively late entry in Italian cuisine: in Antonio Latini's cookbook Lo scalco alla moderna ( Naples, 1692 ).

Her extensive cookbook collection was donated to the Schlesinger Library at Harvard University, and her published sheet music collection is at the Schoenberg Library at UCLA.

page 52 ISBN 0-8061-2421-0 </ ref > In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano (" The Mexican Chef "), published in 1831, and in Mariano Galvan Rivera's Diccionario de Cocina, published in 1845.

The 1992 cookbook, Who's Your Mama, Are You Catholic and Can You Make a Roux by Cajun Chef Marcelle Bienvenue outlines long-standing beliefs that Cajun identity was rooted in community, cuisine, and very specifically, devout Roman Catholicism.

By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book.

According to anthropologist Paul R. Mullins, the first cookbook mentioning doughnuts was an 1803 English volume which included doughnuts in an appendix of American recipes.

Her cookbook, Toll House Tried and True Recipes, was published in 1936 by M. Barrows & Company, New York.

Indian food was served in coffee houses from 1809, and cooked at home from a similar date as Mrs Beeton's cookbook attests.

He claimed that it was a personal cookbook of spells that have worked for the owner ; they could copy from his own book and add or remove material as they saw fit.

The earliest discussion of the tomato in European literature appeared in an herbal written in 1544 by Pietro Andrea Mattioli while the earliest discovered cookbook with tomato recipes was published in Naples in 1692, though the author had apparently obtained these recipes from Spanish sources.

She recovered and headed back home for a Thanksgiving dinner with Peter, her doctor, Gwen and Captain George Stacy at the end of the first season, where May informed the others that she was writing a cookbook and had already received an advance from a publisher.

This fact was forgotten until it was discovered in an old cookbook.

It was included in a 1782 Japanese all-tofu cookbook entitled Tofu Hyakuchin ( literally " One hundred Tofu "), along with other tofu dishes such as chilled tofu ( hiyayakko ) and simmered tofu ( yudofu ).

The first Creole cookbook in English was La Cuisine Creole: A Collection of Culinary Recipes, From Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous For Its Cuisine, written by Lafcadio Hearn and published in 1885.

An early 5th century cookbook describes a dish called lagana that consisted of layers of dough with meat stuffing, a possible ancestor of modern-day lasagna.

The oldest recipe found so far is from a copy of the oldest extant Danish cookbook, written by Henrik Harpestræng who died in 1244, which dates it to the early 13th century at the latest.

It occurs in countless variations from recipe collections from all over Europe and is mentioned in the prologue to Geoffrey Chaucer's Canterbury Tales and in an early 15th century cookbook written by the chefs of Richard II.

A cookbook, Extra Lean, with various recipes followed in early 2010 and became a New York Times bestseller.

Recipes similar to that of the Sachertorte appeared as early as the eighteenth century, one instance being in the 1718 cookbook of Conrad Hagger, another individual represented in Gartler-Hickmann's 1749 Tried and True Viennese Cookbook ( Wienerisches bewährtes Kochbuch ).

Another early publication of a butter tart recipe was found in a 1915 pie cookbook.

This cookbook was sold in the early 1950s in the region as a fundraiser.

By the early 19th century, colored nonpareils seem to have been available in the U. S. The popular cookbook author Eliza Leslie suggests the use of red and green nonpareils for decorating a Queen cake, but strongly suggests white nonpareils are most suitable for pink icing on a pound cake in her 1828 Seventy-five Receipts for Pastries, Cakes and Sweetmeats.

Eliza Leslie, an influential American cookbook author of the early 19th century, includes a recipe for flour hasty pudding in her 1840 Directions for Cookery, In Its Various Branches, and calls the corn type " Indian mush " ( she calls an oatmeal version burgoo ).

The chocolate coating is a thin mixture, into which cubes of sponge cake ( one cookbook states 4 cm per side ) are dipped, and the chocolate is absorbed into the outermost layers of the sponge where it sets.

Apicius ' De re coquinaria, a 3rd-century cookbook probably based at least partly on one from the 1st century CE, includes pepper in a majority of its recipes.

A 15th-century English cookbook includes three caudle recipes: ale or wine is heated and thickened with egg yolks and / or ground almonds, then optionally spiced with sugar, honey, saffron, and / or ginger ( one recipe specifically says " no salt ").

The printed De honesta voluptate (" On honourable pleasure "), first published in 1475, is one of the first cookbooks based on Renaissance ideals, and, though it is as much a series of moral essays as a cookbook, has been described as " the anthology that closed the book on medieval Italian cooking ".

Popular chef-authors throughout history include people such as Julia Child, James Beard, Nigella Lawson, Edouard de Pomiane, Jeff Smith, Emeril Lagasse, Claudia Roden, Madhur Jaffrey, Katsuyo Kobayashi, and possibly even Apicius, the semi-pseudonymous author of the Roman cookbook De re coquinaria, who shared a name with at least one other famous food figure of the ancient world.

Other major archives include the cookbook collection which showcases culinary arts from around the world and is one of the largest collections in the United States, and the University collection containing history of the university.

It quotes the original text of one recipe from the lost cookbook by Mithaecus, the oldest in Greek and the oldest recipe by a named author in any language.

The proceeds from the preface that she wrote in 1942 to a cookbook titled New Chinese Recipes, one of the first Chinese cookbooks, were also dedicated to United China Relief.

I was at dinner one night at their house and Bell's wife was looking at a cookbook and said you ought to call it wienerschnitzel.

Some lists are broken down into classifications and specialities ( number one best selling new cookbook, novel, nonfiction, etc .).

To increase the awareness of tapuy, the Philippine Rice Research Institute created a cookbook containing recipes and cocktails from famous Philippine chefs and bartenders, featuring tapuy as one of the ingredients.

Taken together, the two volumes are considered one of the most influential works in American cookbook history.

Moosewood was listed by the New York Times as one of the top ten bestselling cookbooks of all time, and is likely the most popular vegetarian cookbook in the world.

She is one of the top selling cookbook authors in the world, selling 30 million copies as of 2011.

An earlier, unrelated cookbook with a similar name, François Massialot's Le Cuisinier Royal et Bourgeois, one of the first French cookbooks, consisted of recipes from Louis XIV's kitchens and marked the beginning of haute cuisine.