1 no ingredients
Directions
1 c grated carrots
1/2 c water
1 ts white vinegar
: pn salt
1 ts sugar
5 TB the Nouc Cham -- ( from the
: recipe above)
In a bowl combine all the ingredients. Serve with spring rolls. Yield:
about 1 1/2 cups.
Recipe By :ESSENCE OF EMERIL SHOW#EE2202
Date: Wed, 30 Oct 1996 11:05:49
~0500
Servings: 4 servings
Carrot Salad (Emeril) Recipe brought to you by Recipe Ideas
Categories: Salad; Vegetable
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into antiquity, at least as far back into recorded history as pharonic Egypt, and possibly even further. However, generally, these ancient records were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts are some ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a man called Apicius assembled some documents describing recipes prepared by his fellow Romans. In his publication, he recounts how the meals were divided into starters, main meal and dessert, a very modern way of dining. Additionally, he tells us how the chefs of Roman times made use of a wide range of spices, including some that we all recognise for example bay, mint and dill. Closer to modern times, there are a couple of interesting books which were published in the 1300s : a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they are unconnected to the indian food that we all know today, but rather recipes for the types of meals prepared by the chefs of the rich and powerful of those days. Later, in the 15th century, the Crusaders brought back many foods and spices from middle-east cuisine, such as parsley, basil and rosemary. These new foods and spices was responsible for an eruption in recipe publications, the majority of which are now in private libraries. During the next few hundred years, the powerful families of Europe competed with each other to serve up the most extravagent meals, and because of this cooks and their collection of recipes became highly prized. Nevertheless, it was during the 19th century that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and writing down the recipes of their peers. By the time we get to the twentieth century, recipe publications were in great demand, as a result of higher levels of literacy, more spare time and disposable income. Like it or not, the introduction of TV brought us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Carrot Salad (Emeril) recipe.
