Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.



No description

Anastasiya Barinova

on 12 November 2013

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of COOKERY BOOK.

The tastiest part of non-fiction.

What on earth is that?
A cookbook is a kitchen reference publication that typically contains a collection of recipes. First created back in the early first century by the Cooking Gods, modern versions may also include colorful illustrations and advice on purchasing quality ingredients or making substitutions. Cookbooks can also cover a wide variety topics, including cooking techniques for the home, recipes and commentary from famous chefs, institutional kitchen manuals, and cultural commentary.
"Kitchen Bibles"
Cookbooks that serve as basic kitchen references (sometimes known as "kitchen bibles") began to appear in the early modern period. They provided not just recipes but overall instruction for both kitchen technique and household management. Such books were written primarily for housewives and occasionally domestic servants as opposed to professional cooks, Related to this class are instructional cookbooks, which combine recipes with in-depth, step-by-step recipes to teach beginning cooks basic concepts and techniques.
"Cook the Part" by Karin Eastham
Very few women have the time or energy to prepare four-course meals for a dinner party all by themselves; but what chef wouldn't want to turn the cooking into the party? The new cookbook, "Cook the Part" by Karin Eastham offers step-by-step instruction for team-cooking feasts. The four-course menus feature worldly themes like the "Tuscan Farmhouse Dinner," "A Taste of Baja" and "Dinner in Athens," so guests and host alike can tantalize their taste buds while learning new cooking techniques. In addition to instructions that detail exactly who is supposed to do what and when, the book offers beautiful imagery and illustration that will make you want to leave it on display.
"Gourmet Gifts" by Dinah Corley
If you're the kind of chef who loves sending homemade soup to a sick friend or cookies to your children's teachers, then Gourmet Gifts by Dinah Corley is a must-have. In addition to 100 delicious recipes, she provides equally comprehensive instructions on how to wrap and present the gifts with style. So go ahead, give your fellow-chef friends whole, preserved lemons to use in Mediterranean meals or your ailing mother sachets of herbal tea, lovingly wrapped and delivered with a get-well note. They'll love the effort you put into your gift, and you'll love knowing the gift will be both enjoyed and admired.
The earliest collection of recipes that has survived in Europe is
De re coquinaria
, written in Latin. An early version was first compiled sometime in the 1st century and has often been attributed to the Roman gourmet Marcus Gavius Apicius, though this has been cast in doubt by modern research. An Apicius came to designate a book of recipes.
International and ethnic cookbooks
They fall into two categories: the kitchen references of other cultures, translated into other languages; and books translating the recipes of another culture into the languages, techniques, and ingredients of a new audience. The latter style often doubles as a sort of culinary travelogue, giving background and context to a recipe that the first type of book would assume its audience is already familiar with.
Professional cookbooks
This kind of cookery books is designed for the use of working chefs and culinary students and sometimes double as textbooks for culinary schools. Such books deal not only in recipes and techniques, but often service and kitchen workflow matters.
Single-subject books
Single-subject books, usually dealing with a specific ingredient, technique, or class of dishes, are quite common as well; indeed, some imprints such as Chronicle Books have specialized in this sort of book, with books on dishes like curries,pizza, and simplified ethnic food. Popular subjects for narrow-subject books on technique include grilling/barbecue,baking, outdoor cooking, and even recipe cloning.
The Chef's book
Cookbooks can also document the food of a specific chef (particularly in conjunction with a cooking show) or restaurant. Many of these books, particularly those written by or for a well-established cook with a long-running TV show or popular restaurant, become part of extended series of books that can be released over the course of many years.
"The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam
Odds are that you know someone who has given up gluten for health or personal reasons. To give up gluten means to forfeit traditional breads, tortillas, cookies and cakes, but that doesn't mean there aren't delicious alternatives to these wheat-derived foods. In order to remain conscientious of your guests with special diets, you need to be prepared to offer gluten-free fare. So, where should you turn? To The Gluten-Free Almond Flour Cookbook by Elana Amsterdam. While most other gluten-free cookbooks suggest the use of alternative grains like corn meal, quinoa or rice flour, Amsterdam focuses her cookbook on the use of almond flour. This flour is a high-protein, nutrient-dense alternative that adds moisture, flavor and texture to gluten-free recipes. Whether you're making chicken piccata or very vanilla cupcakes, this cookbook has got you covered.
by Ed Engoron
All chocolate-lovers beware! The Choclatique cookbook by Ed Engoron provides a mouthwatering display of 150 decadent desserts all featuring creamy, smooth chocolate. While some may argue that a cookbook dedicated solely to chocolate isn't a "must have" — they'd be wrong. Every modern chef needs a few surprises up her sleeve and serving Spicy Chocolate Swirl Cakes, 3D Chocolate-filled Pancakes or Show-stopping Chocolate Pasta is sure to do the trick. Plus, the book looks good enough to eat, so you can leave it on your coffee table to enhance your guests' cravings.
"Big Red" Cookbook by Betty Crocker
Over the last 60 years, very few young brides have made it through their wedding day without receiving at least one copy of the Betty Crocker "Big Red" Cookbook. And while you may think this cookbook is a far cry from modern, the recently released new edition has come full-circle and is ready for today's Chef Mom. In addition to 1,500 recipes featuring 1,100 new photos, the book is separated into easy-to-locate sections like "Slow Cooker Suppers," "20 Minutes or Less" and "Vegetarian." After purchasing the book, you also have access to 400 bonus recipes and 85 bonus cooking videos on the Betty Crocker website. Talk about modern!
Full transcript