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Food Recipes Biography

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PBS is home to Julia Child. Since her first cooking program aired on public television in 1963, she has inspired millions of amateur cooks and many professional chefs with her well-honed skills, easy kitchen spirit, and passion for learning.
Julia Child revolutionized American cuisine through her French cooking school, award-winning cookbooks, and world-renowned television programs by presenting an approachable version of sophisticated French cooking to her eager audience for four decades.
She began with a sincere passion for good food and the pleasures of cooking, studying in France in the '50s with chef/friend Simone Beck. With the help of Louisette Bertolle, another dedicated food lover, they created a cooking school called L'Ecole des Trois Gourmandes and later, in 1961, completed their groundbreaking cookbook, Mastering the Art of French Cooking.
Her book and the popular television show that followed made the mysteries of fancy French cuisine approachable, introducing gourmet ingredients, demonstrating culinary techniques, and most importantly, encouraging everyday "home chefs" to practice cooking as art, not to dread it as a chore.The doyen of smart British cookery with a modern twist, Gary Rhodes' amiable style has kept viewers returning to his television series' for the past 10 years.
Watch an exclusive clip of Gary Rhodes on the making of Rhodes Across China...
Gary studied at Broadstairs’ Catering College, Kent where he won Student of the Year award. On leaving college he secured a position at the Amsterdam Hilton but was hit by a tram and had to undergo brain surgery, a life-changing event which made him determined to succeed in his vocation.
Gary came back to England and worked for various London restaurants including the Greenhouse in Mayfair, where he developed his reputation for British classics such as oxtail and bread and butter pudding. It was here he acquired a Michelin star and at this time he filmed his first TV series Rhodes Around Britain.
Awarded an OBE in 2006 his growing empire includes Rhodes 24 in London, Arcadian Rhodes on the P&O superliner, Cumberland Rhodes and Rhodes Calabash, in Grenada. His TV work equally as successful with slots hosting Masterchef and appearances on Hell's Kitchen, the Great British Menu, and Saturday Cooks.
His relationship with Good Food Channel has been long and fruitful, fronting series of Local Food Hero and travelling the globe to film Rhodes Across India, Rhodes Across China, Rhodes Across the Caribbean and Rhodes Across Italy The earliest known recipes date from approximately 1600 BC and come from anAkkadian tablet from southern Babylonia.[1] There are also ancient Egyptianhieroglyphics depicting the preparation of food.[citation needed]
Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his Deipnosophistae.Athenaeus mentions many other cookbooks, all of them lost.[2]
Roman recipes are known starting in the 2nd century BCE with Cato the Elder's De Agri Cultura. Many other authors of this period described eastern Mediterranean cooking in Greek and in Latin.[2] Some Punic recipes are known in Greek and Latin translation.[2]
The large collection of recipes conventionally entitled 'Apicius' appeared in the 4th or 5th century and is the only more or less complete surviving cookbook from the classical world.[2] It lists the courses served in a meal as 'Gustatio' (appetizer), 'Primae Mensae' (main course) and 'Secundae Mensae' (dessert).[3]
Arabic recipes are documented starting in the 10th century; see al-Warraq and al-Baghdadi.
King Richard II of England commissioned a recipe book called Forme of Cury in 1390,[4] and around the same time another book was published entitled Curye on Inglish.[5] Both books give an impression of how food was prepared and served in the noble classes of England at that time. The luxurious taste of the aristocracy in the Early Modern Period brought with it the start of what can be called the modern recipe book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Many of these manuscripts give very good information and record the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, many of which had been brought back from the Crusades.With the advent of the printing press in the 16th and 17th centuries, numerous books were written on how to manage households and prepare food. In Holland[7]and England[8] competition grew between the noble families as to who could prepare the most lavish banquet. By the 1660s, cookery had progressed to an art form and good cooks were in demand. Many of them published their own books detailing their recipes in competition with their rivals.[9] Many of these books have now been translated and are available online.[10]
By the 19th century, the Victorian preoccupation for domestic respectability brought about the emergence of cookery writing in its modern form. Although eclipsed in fame and regard by Isabella Beeton, the first modern cookery writer and compiler of recipes for the home was Eliza Acton. Her pioneering cookbook, Modern Cookery for Private Families published in 1845, was aimed at the domestic reader rather than the professional cook or chef. This was an immensely influential book, and it established the format for modern writing about cookery.
The publication introduced the now-universal practice of listing the ingredients and suggested cooking times with each recipe. It included the first recipe for Brussels sprouts.[11] Contemporary chef Delia Smith is quoted as having called Acton "the best writer of recipes in the English language."[12] Modern Cookery long survived her, remaining in print until 1914 and available more recently in facsimile reprint
By the mid 20th century, there were thousands of cookery and recipe books available. The next revolution came with the introduction of the TV cooks. The first TV cook in England was Fanny Cradock who had her show on the BBC, later followed by chefs such as Julia Child and Graham Kerr (known as the Galloping Gourmet). These TV cookery programs brought the recipes of these cooks to a new audience who were keen to try out new ways of cooking. In the early days, the recipes were available by post from the BBC and later with the introduction of the CEEFAX text on screen system, they became available on the television. The new companies of Channel 4 and S4C also brought recipes to the television with their own text system called ORACLE.
In the early 21st century, there has been a renewed focus on cooking at home due to the late-2000s recession.[17]Television networks such as the Food Network and magazines are still a major source of recipe information, with international cooks and chefs such as Jamie Oliver, Gordon Ramsay, Nigella Lawson and Rachael Ray having prime-time shows and backing them up with Internet websites giving the details of all their recipes. Internet sites such as AllRecipe.Me,Epicurious and Food Network have become extremely popular destinations to find recipe information, as well as mobile applications. Even reality TV shows such as Top Chef or Iron Chef challenged the idea of culinary arts by having chefs compete against each other in culinary challenges. Internet sites are a free source of many recipes.
Today, despite the Internet, cookery books are as popular as they have ever been (if not more so

Food Recipes Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies