Explore: Cookery (legumes)

De re coquinaria (On the Subject of Cooking), is a collection of Roman cookery recipes, which may have been compiled in the fifth century CE, or earlier

semi-sweet vegetables, some of which may resemble a true fruit or are used in cookery as if they were a fruit, for example rhubarb." Many edible plant parts

also known as pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow peas, with water, salt and spices, and often cooked

prepared from roasted grains, legumes and spices. The ingredients include grains such as rice, wheat, bajra, and jowar; legumes such as chana, and urad; and

Symposium on Food and Cookery 2015. Oxford Symposium. p. 15. ISBN 9781909248496. Strybel, Robert and Maria (2005). Polish Heritage Cookery. Hippocrene Books

The Apsley Cookery Book: Containing 448 Recipes for the Uric-Acid-Free Diet is a vegetarian cookbook on the uric-acid free diet written by Mrs. John J

bringing mainly French cuisine to English homes. Her success encouraged other cookery writers to describe other styles, including Chinese and Thai cuisine. England

Flint-Hamilton, "Legumes in Ancient Greece and Rome," p. 373. Columella, De Re Rustica 2.10.5–16; Pliny, Natural History 22.142; Flint-Hamilton, "Legumes in Ancient

nutmeg, allspice and chili peppers. The Cape Dutch cookery style owes at least as much to the cookery of the slaves brought by the Dutch East India Company

The Liber de Coquina ("The book of cooking/cookery") is one of the oldest medieval cookbooks. Two codices that contain the work survive from the beginning