The Joy of Cooking by Irma S. Rombauer is often considered the cookbook of all time, having been published in 1931 and revised multiple times throughout the last century. The original copyright-free edition, consisting of all-original recipes penned by Irma Rombauer, is one of the most enduringly popular cookbooks, having sold at least 18 million copies.
The Joy of Cooking is concise, comprehensive, and accessible and the source of countless classic recipes. It focuses mainly on the basics of home cooking, providing clever ideas for more advanced culinary projects and popularizing classic French and German cookery.
The original edition features advice on substitutions, methods for creatively using leftovers, and detailed information on using special tools and equipment. The later editions, which include modernized recipes, are especially helpful for contemporary home chefs.
What is the oldest known cookbook?
The oldest known cookbook is believed to be Apicius De re Coquinaria, written by the ancient Roman gourmet Marcus Gavius Apicius, and thought to date from sometime around the 1st century CE. The recipe collection contains more than 500 detailed recipes for Roman foods, including a variety of sauces, meat and fish dishes, some with unusual ingredients such as flamingo, sea urchin, and parrot.
Some of the recipes bear more relation to modern culinary preparation than others, though some are extremely specific instructions for creating meals for banquets and large-scale entertaining. Apicius also included food combinations and juxtapositions, likely to enhance the flavor of a dish, that were very modern in their day, such as the now-common pairing of pork and pears.
What is the first cookbook ever printed?
The oldest known published cookbook is credited to the Roman chef Apicius, who wrote his book “De re Coquinaria” (“On the Subject of Cooking”) around the 1st century CE. Written in Latin, the book contains 500 recipes for a wide variety of dishes, organized in 10 books.
The recipes are written in a simple, straightforward style and cover a wide range of appetizers, fish dishes, poultry, egg and cheese dishes, vegetable dishes, desserts, sauces, and various condiments.
While De re Coquinaria is not necessarily the first printed cookbook, it is considered to be the oldest known surviving book on cooking and is an invaluable source of information about Roman dishes and cooking techniques.
What cookbook has sold the most copies?
The Guinness World Records reports that the bestselling cookbook of all time is the ”Joy of Cooking” by Irma S. Rombauer, which was first published in 1931. As of August 2020, over 18 million copies of the Joy of Cooking have been sold.
It is known for being the definitive American cookbook, and the extent of its popularity can be seen in the long line of editions that Irma’s daughter Marion Rombauer Becker released after her mother’s death in 1962.
Marion has adapted the book over the years to better suit the needs and tastes of modern Americans. It includes over 4,500 recipes that draw from cultures from all over the world, covering everything from whole-grain breads to soufflésm, to sushi-making and more.
What is the oldest prepared food on earth?
The oldest prepared food on earth is likely a combination of flatbreads, cheeses, and cured meats. Flatbreads are among the oldest prepared foods on the planet, and have been eaten for over 30,000 years.
Cheese was first made about 10,000 years ago in what is now Iraq and Egypt. And, curing meats is an even older practice, that dates back to 9000 BC in China. All three of these foods can be combined to create a delicious, nutritious, and ancient meal.
What was the name of the first American cookbook?
The first American cookbook was called “American Cookery,” written by Amelia Simmons and published in 1796. The book contains a collection of recipes for common and “American” dishes, such as watermelon pickles and turnover pie.
This book marks a key milestone in the evolution of cooking in the United States, as most of the recipes were based off of traditional recipes from England and other countries. This cookbook is additionally important in the history of cookbooks, as it was the first cookbook in the United States to be published and written by an American woman.
Who was the first famous cook?
It is difficult to identify the first famous cook in history due to the fact that the concept of celebrity chefs is largely a modern phenomenon. However, some of the earliest known cooks have become renowned for their work, such as Apicius, a Roman gourmet who wrote a renowned cookbook dating back to the 1st century AD.
Apicius was known for his elaborate dinners, luxurious ingredients, and dishes that were memorable and original.
Other early famous cooks include Confucius, a Chinese philosopher renowned in the 5th century BC for his skillful cooking ability. Confucius was not only a great thinker but also a prolific cook, creating a variety of dishes that were immortalized in the Analects, a book on the teachings of Confucius.
More recently, in the 19th century, Chef Marie-Antoine Carême is often credited with being one of the first “celebrity chefs. ” Carême’s French cooking style made him a sought-after chef among the wealthiest and most influential members of society, and he is credited with introducing the concept of grand-style restaurant service.
In the 20th century, celebrity chefs such as Julia Child, Wolfgang Puck, Jamie Oliver, and Anthony Bourdain have all become iconic figures in the culinary world. Today, celebrity chefs are seen as trendsetters and trend influencers, highly revered for their culinary creativity and expertise.
Where was America’s first cookbook?
America’s first cookbook was published in 1796 in Philadelphia by an American author named Amelia Simmons. It was titled “American Cookery”. Simmons drew inspiration from both English and French cooking and drew heavily on colonial-era recipes that had been developed in the New World.
The book contained numerous recipes for a variety of recipes and is noted for being the first cookbook to feature recipes made with the newly-introduced American ingredients such as corn, turkey, cranberries, and pumpkin.
The book also included a few unusual recipes, such as “oyster ice cream” and “spider cakes”. The publication of “American Cookery” was an important milestone for American culinary culture as it marked the beginning an American cuisine distinct from both English and French cooking.
Unfortunately, Simmons never became famous or influential chef, but her legacy remains as the author of the first American cookbook.
Who invented the first cookbook?
The world’s oldest surviving cookbook is the De re coquinaria, written in Latin and dated to the late 4th or early 5th century AD. This anonymous manuscript is often credited as the first cookbook, though the credit is debated amongst scholars and food historians due to its specialized nature.
It is a collection of Roman recipes, and includes detailed descriptions of food preparation, detailed measurements (showing a long-standing practice of precise measurements in Roman cooking), and a number of popular Roman dishes.
However, the first true cookbook is considered to be the 10th century Kitab al-Tabikh, written in Arabic by Ibn Sayyar al-Warraq. This cookbook contained recipes from both Persian and Islamic cuisine, and served as an early example of books in the Middle East that discussed food preparation.
It contained much wider culinary knowledge than the De re coquinaria, with ingredient lists, ratios, and step-by-step instructions for each recipe.
While these are generally considered to be the first true cookbooks, there is evidence to suggest that more ancient cookbooks existed before their time. Written cookbooks have been traced back to the 1st century BC in the form of the Roman Apicius, and much older recipes have been found inscribed on cuneiform tablets in the Middle East.
Who came up with cooking the books?
The phrase “cooking the books” comes from the fraudulent practice of manipulating financial records in order to make a company appear more profitable and successful than it actually is. It is a practice that has been around for many years and has been used by companies and individuals all over the world in an effort to deceive investors and creditors.
The phrase was popularized in the early 20th century by London banker Montague Norman in reference to a client who had tried to hide losses from his books. Norman wrote “this man has been ‘cooking the books’ with a skill and daring that leave me gasping,” and the phrase has been used ever since.
Who discovered the recipe?
The exact origin of the recipe is unknown, however it is believed to have emerged during the Middle Ages. During that time, cooks developed elaborate recipes to appeal to the royalty and wealthy class of society.
With certain ingredients, such as sugar and spices, being expensive, it was a sign of wealth to be able to afford to include these items in a dish.
It is possible that the recipe was first developed in the early 1300s by cooks employed by the royal courts. As the recipe gained popularity, it eventually became widely known and the recipe spread throughout Europe.
Potentially, over time, different cooks may have altered the recipe to make it their own.
However, who actually discovered it is still a matter of some debate.
How many copies of Julia Child’s cookbook sold?
Julia Child’s cookbook “Mastering the Art of French Cooking” has sold over 3 million copies worldwide since its initial publication in 1961. This iconic and groundbreaking cookbook was the first of its kind to introduce the flavors and techniques of French cooking to American audiences.
Written in tandem with Simone Beck during their years in France and based on their collaboration La Cuisinière Gourmande, the book is widely credited as an inspiration for the culinary revolution that transformed America’s food culture in the late twentieth century.
It is commonly considered one of the most influential cookbooks of all time and has been re-released in various versions, including a special 50th anniversary version published in 2011. Julia Child also released additional cookbooks, such as The Way to Cook, which has sold over 800,000 copies since its publication in 1989.
How many Betty Crocker cookbooks have been sold?
The exact number of Betty Crocker cookbooks that have been sold is not known. However, according to the official Betty Crocker website, more than 90 million copies of Betty Crocker cookbooks have been sold since the first edition was released in 1950.
This makes Betty Crocker the best-selling cookbook series of all time. Betty Crocker also has more than 11 billion copies of its cookbooks in circulation, making them an essential part of many family kitchens across the globe.
The popular cookbook series has sold in more than 70 countries, and continues to be an favorite among home cooks.
How many copies of the food lab have sold?
It is difficult to determine an exact figure on how many copies of The Food Lab: Better Home Cooking Through Science have sold. However, the book is a New York Times Bestseller, and has been included on the Times’ bestseller list for many weeks.
It has also been featured in many major media outlets, including the Wall Street Journal, The New York Times Book Review, The Boston Globe, NPR, and The Washington Post. Given the continued success of the book, sales figures are undoubtedly in the hundreds of thousands, if not millions.