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Seduction Cocktail

Seduction Cocktail

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  • 1 Ounce Mission Point Pinot Noir
  • 2 Ounces Knob Creek Rye Whiskey
  • 1/2 Ounce Mathilde Blackcurrant Liqueuer
  • 1/2 Ounce lemon juice
  • Lemon peel


Take bar knife and make lemon twist. Cut lemon in 1/2 and juice. Reserve.

Measure and combine all ingredients except for lemon twist in Boston Shaker and shake vigorously for 10-15 seconds. Using the strainer, strain the beverage into a rocks glass over fresh ice. Garnish with lemon twist.

7 Alchemy Bar Recipes to Mix Up at Home

One of Carnival cruisers’ favorite new pastimes on the Fun Ships is to hit the Alchemy Bar for a pre-dinner cocktail or some late night liquor. And thanks to some generous cruisers who posted the recipes to the Cruise Critic user boards, we now know how to make these tonics at home.

1. Caribbean Manhattan

  • 2 dashes anhostura bitter
  • 2 oz Maker’s Mark bourbon whiskey
  • 1 oz sweet vermouth
  • ½ oz Monin spiced brown sugar syrup

Mix ingredients over ice, stir, and strain into a martini glass. Garnish with cocktail cherry.

2. Curative Peach Cosmopolitan

  • 1½ oz Absolut Citron vodka
  • ¾ oz peach schnapps
  • ¼ oz Vitality Lemonade
  • 2 oz cranberry juice

Add all ingredients into shaker, add ice, and shake vigorously. Strain into a glass and garnish with lemon peel.

3. Cucumber Sunrise

  • 2 slices cucumber
  • 2 oz Absolut vodka
  • 1 oz fresh lime juice
  • 1 oz Monin watermelon syrup
  • ¾ oz orange juice

In a pint glass, muddle the cucumbers. Add all ingredients into the pint glass and fill with ice. Cover the glass with a shaker and shake for 5 seconds. Double strain it into another pint glass filled with ice (strain into the glass through a fine strainer after passing through regular strainer). Garnish with a slice of cucumber.

4. Forty is the New Twenty

  • 1¼ oz Skyy Vodka
  • 1 oz Pama Pomegranate Liqueur
  • ½ oz pomegranate syrup
  • ½ oz Vitality Lemonade
  • 1 oz cranberry juice

Add ingredients into a shaker and fill with ice. Shake vigorously and strain into a glass. Garnish with lime.

5. Martini Seduction

  • 2 oz Stoli Ohranj (orange) vodka
  • 1 oz Monin Red Passion Fruit syrup
  • ¾ oz fresh lime juice
  • 1 oz orange juice

Add all ingredients into a pub glass and fill it with ice. Shake for at least 10 seconds. Strain into a chilled glass. Rub rim with orange peel and drop in.

6. Deal Closer

  • 1 oz Cruzan Vanilla Rum
  • ½ oz amaretto
  • ¾ oz Baileys
  • ½ oz Dark Créme De Cacao
  • Squirt of chocolate syrup

Pour into a mixing cup, fill with ice, and shake for 10 seconds. Strain into a short glass filled with ice. Garnish with shaved chocolate.

7. Spicy Chipotle Pineapple Martini

  • 2 oz vodka
  • 1 oz Monin Chipotle Pineapple syrup
  • 1 oz pineapple juice
  • ½ oz simple syrup
  • 6-8 mint leaves

Muddle the mint leaves with simple syrup and the chipotle pineapple syrup in the bottom of a shaker. Then add remaining ingredients, fill with ice, and shake vigorously. Strain into martini glass.

Friday Cocktails: Whiskey Seduction

Solomon Oh

We just celebrated our fourth year together, my husband Andy and I. Our first date was on a cold evening in midwinter, a night where I was introduced not just to the idea of falling in love with Andy, but to a new drink: whiskey on the rocks. I’d avoided whiskey before then, but for some reason that night, the spirit surprised me with its pleasantly smooth taste. As Andy and I became inseparable, whiskey cocktails became a recurring part of our routine, and even now I love to browse through cocktail menus in search of new flavors and presentations for our favorite spirit.

It was with whiskey in mind that I signed up for a virtual cocktail-making class on Four Seasons Hotels’ food website, Taste. I transformed my work-desk to a bar-desk, hovering over my computer monitor with earphones plugged in, pouring, stirring, and muddling, keeping up with the professional bartenders who lead the video class. (I can only imagine how I looked to the rest of the SAVEUR staff, furiously mixing drinks in a cubicle with my headphones on.)

All the drinks I made were good, but in the end, one in particular stood out: it’s called the Seduction, and it was developed by Cory Cuff, who runs the bar at the Four Seasons Hotel St. Louis. The drink pairs slightly spicy rye whiskey with deep, fruity pinot noir wine, alongside creme de cassis and a squeeze of fresh lemon juice for brightness. My very first attempt came out on the sweet side, but a few tweaks and test-drinks later, I’ve found my perfect take on Seduction—including a little flair of my own, a maraschino cherry. I can’t wait to share it with Andy.


20 Bright, Refreshing Spring Cocktails to Welcome the Season

Chock-full of fresh seasonal ingredients, these drinks are the perfect way to ring in spring.

Fresh Citrus Cocktails

A boon to winter cocktails, fresh citrus juice of all varieties brightens and sweetens everything from brown derby cocktails to Hemingway’s classic daiquiri.

Gin Campari Sour

Gin, Campari, and lemon are three ingredients that pair beautifully, but all have their sharp edges. Adding an egg white helps mellow and integrate these flavors without muting them, while also contributing a silky texture and an opacity that’s quite elegant in a vividly colored drink. Get the recipe for Gin Campari Sour » Oleo saccharum sweetens this riff on the classic whisky cocktail, amplifying the citrus punch without clouding the drink with unnecessary juice.

Gin: Bee’s Knees

The phrase the “bee’s knees” was used in Prohibition times as slang to mean “the best.” This cocktail, a gin sour that’s believed to have been created around that time, used lemon and honey to mask the harsh smell of bathtub gin. If your guest wants something refreshing with gin, look no further. Get the recipe for the Bee’s Knee’s cocktail »

Michelada Bloody Mary

Chef Rick Bayless suggested this recipe for a bloody mary made with beer, citrus, and tequila.

Cuba Kola

We based this rum cocktail on one from Ray Buhen’s Tiki-Ti, a Los Angeles bar that opened in 1961.

Cayo Romano Cocktail

Freshly grated nutmeg rounds out the flavor of this shaken rum-and-citrus juice cocktail. Get the recipe for Cayo Romano Cocktail »


One of Mexico’s most popular cocktails, the Paloma is a perfectly refreshing combination of sweet and tart with grapefruit, lime, and a pinch of salt. See the recipe for Paloma »

Maple Rye Sour

Forget the sours of your teenage years this sophisticated update uses maple syrup to temper rye whiskey, with fresh lemon and orange juices to brighten things up. Maple Rye Sour »

Ginger Gold Rush

This twist on the Gold Rush substitutes honey for ginger liqueur. Ginger Gold Rush »

Dubbonet a L’Orange

This refreshing, tall drink marries the quinine-fortified aperitif Dubonnet with zesty fresh orange juice. Dubbonet a L’Orange »

Lemon Lavender Fizz

The juniper-scented undertones of gin play off nicely against the sweetness of a lavender simple syrup. Stirred with a squeeze of fresh lemon juice and topped with club soda, it’s a perfect springtime drink. Lemon Lavender Fizz »


This bright, citrusy cocktail features Zwack, a sweet-bitter Hungarian liqueur with a pronounced herbal note. The drink is named for Lake Balaton, a popular vacationing spot in Hungary. See the recipe for the Balaton cocktail »

Lemon Basil Blossom Cocktail

White rum combined with the juice of half a lemon and muddled lemon basil makes for a drink that’s sure to please everyone: not too sweet and not too strong, it’s a perfect beginning to any summer night. If you don’t have lemon basil, a fragrant herb often used in Indonesian cookery, substitute conventional basil and a few drops of lemon oil. See the recipe for Lemon Basil Blossom Cocktail »

The Dalmatian

Coral-pink and slightly opaque, this cocktail looks demure, but it packs serious heat: bitter and sweet, earthy and deep, with a slow, lingering burn from the vodka and pepper. See the recipe for The Dalmatian »

The Zombie cocktail

Donn Beach, the founding father of tiki bars and restaurants, set a limit of two per customer for this potent drink made with three kinds of rum, citrus, and spice. Get the recipe for The Zombie cocktail »

Pisco Sour Slushy

A classic Peruvian cocktail gets the freezer treatment. Made with the South American grape brandy that’s popular in Chile and Peru, the pisco sour makes for a salty, sweet, tart, and beautiful sorbet.

Brown Derby

Named for the famous hat-shaped restaurant, this simple cocktail of bourbon and grapefruit was the signature drink at LA’s 1930s Vendome Club. In this cocktail, fresh squeezed grapefruit juice rounds out Lillet’s inherent bite, creating a sweet, citrusy drink that’s perfect for brightening up cold weather. See the recipe for The French Blonde »

Kaffir Lime Sour with Ginger

This tart, spiced cocktail, the winner of our 2011 Home Cook Challenge Cocktail contest, was inspired by a cocktail that winner Mo Lyon sampled at Seattle’s now-closed Licorous. It’s Thai-inspired flavors pair beautifully with Southeast Asian food it’s also perfect on its own as an afternoon sipper.

Lady Shirley

Bourbon mixed with lemon juice, grenadine, and splash of soda gives the classic Shirley Temple a decidedly grown-up twist. See the recipe for the Lady Shirley »

The Last Word

Equal parts gin, chartreuse, maraschino liqueur, and fresh lime juice, this is an old-fashioned cocktail that feels awfully modern.

Tiki Bandit

This version of a classic tiki drink mixes two kinds of rum with a variety of fruit juices and syrups. Get the recipe for Tiki Bandit »

Tangerine Mint Sparkling Margarita

This citrusy margarita from chefs Mary Sue Milliken and Susan Feniger is brightened with a hint of refreshing mint. Tangerine Mint Sparkling Margarita »

Punch Romaine

Punch Romaine, a rum-spiked shaved-ice palate cleanser served to first class passengers during the fateful last dinner aboard the Titanic on April 14th, 1912, was based on a recipe from famed French chef Georges Auguste Escoffier, who championed alcoholic shaved ices during the early twentieth century. The original recipe, essentially a granita, is updated here as a drinkable, citrusy cocktail poured over an iceberg of crushed ice.

Santorini Sunrise

The recipe for this Mediterranean take on the Tequila Sunrise comes to us from the New York City restaurant Molyvos. Try using a Greek honey infused with thyme or rosemary for a more pronounced floral sweetness, or swap out the vodka for ouzo for an intoxicating punch of licorice flavor.

The Moonwalk

Joe Gilmore, legendary Head Barman at the Savoy Hotel’s American Bar, invented this cocktail in 1969 to commemorate the first moon landing. The drink—a combination of grapefruit, orange liqueur, and a hint of rosewater, topped with Champagne—was the first thing Neil Armstrong and Buzz Aldrin sipped upon returning to earth.

Spicy Shiso Smash

Shiso leaves muddled with spicy Thai red chile and slices of cooling cucumber make for a refreshing and festive cocktail.


Created by 2012 SAVEUR Best Food Blog Awards Best Cocktail Blog winner, Jordan Catapano of This Girl Walks Into a Bar, the Citrus SAVEUR is a punch-like drink that pairs white corn whiskey with grapefruit juice, mint simple syrup, and homemade sweet and sour. Get the recipe for Citrus SAVEUR »

Arak and Grapefruit

In parts of the Middle East, a bracing blend of arak (a grape-derived, unsweetened, anise-flavored liquor) and fresh grapefruit juice is a popular refresher. Arak can be found in the United States but is not always available ouzo makes a fine substitute. Arak and Grapefruit »

The Swedish Vampire

Aquavit combined with fresh citrus, tomato juice, Tabasco, and brisk Perrier Lemon makes a fruity-fresh, bloody good concoction. Get the recipe for The Swedish Vampire »

The New Airline

Cool, mild cucumber and sweet elderflower liqueur echo gin’s floral notes in this cocktail, served at Atmosphere, the bar on the top floor of the tallest building in Beijing. With notes of apple, lime, and a bit of heat from fresh ginger, it has an effect talmost like a spa in a glass. Get the recipe for The New Airline

Melisse Whiskey Sour

Made with Buffalo Trace bourbon and fresh lemon, the Melisse Whiskey Sour is delicate and floral, a perfect balance of tart and sweet, with subtle vanilla notes and a sumptuous, meringue-like pillow of foam on top. Get the recipe for Melisse Whiskey Sour »

Blood and Sand

Scotch, Cherry Heering, vermouth, and orange juice create a smoky-sweet effect, equally good topped with extra juice and served for brunch. Get the recipe for Blood and Sand »

Slick Rick

Bartender John Maher of The Rogue Gentlemen in Richmond, Virginia, likes to incorporate savory ingredients into his drinks. In this sour, he pairs gin with an olive oil that has grassy, fruity notes. See the recipe for Slick Rick »

White Wine Punch

This festive, fuss-free punch recipe can be made year-round using seasonal fruit. See the recipe for White Wine Punch »

Harvey Wallbanger

Galliano liqueur gives this vodka and orange juice cocktail an herbal bite. See the recipe for Harvey Wallbanger »

The Big Red

Grapefruit juice and cinnamon-infused syrup bring bright, spicy balance to the wallop of navy-strength gin, a variety with an extra-high alcohol content. See the recipe for The Big Red »

Baltimore Bang

This stiff take on a whiskey sour is traditionally made with apricot brandy, but cognac is a less-sweet alternative. See the recipe for Baltimore Bang »

The Whiskey Seduction

This magenta-hued whiskey cocktail, inspired by a recipe from mixologist Cory Cuff of Four Seasons Hotel St. Louis, pairs slightly spicy rye whiskey with the rich, fruity flavors of red wine and blackcurrant liqueur, brightened by a touch of freshly squeezed lemon juice. See the recipe for The Whiskey Seduction »

New York Cocktail

This drink is one of our favorites to make with Rittenhouse rye whiskey. See the recipe for New York Cocktail »


Some Brazilians substitute vodka for the fiery cachaça–sugarcane brandy–in this classic drink and call the result a caipiroska.

Tante Marie Fizz

Since Whitley Neill gin gets its signature tanginess in part from the fruit of the African baobab tree, this sweet, sour, and spicy apéritif takes its name from a song by Senegal’s legendary Orchestra Baobab. See the recipe for Tante Marie Fizz »

Gooney Goo-Goo

The flavors of ruby port and cognac grow even more profound when fired up in this orange juice-laced drink.

Arnaud’s French 75

This elegant libation of cognac, lemon, and champagne is served at the historic bar attached to Arnaud’s restaurant, which dates to the late 1800s. See the recipe for Arnaud’s French 75 »

Derby Daiquiri

This bright, citrusy drink is from Fort Lauderdale’s Mai-Kai. See the recipe for Derby Daiquiri »

Hemingway Special

At Havana, Cuba’s El Floridita bar, this daiquiri was a usual order of author Ernest Hemingway. See the recipe for Hemingway Special »

Corpse Reviver No. 2

Popularized by the 1930 Savoy Cocktail Book by Harry Craddock, this classic cocktail is part of a succession of “Corpse Revivers” originally devised as a hangover cure. An ice-cold nip of this elixir is refreshing, astringent, and strong enough to perk up the senses. Get the recipe for Corpse Reviver No. 2 »

Frozen Limeade Margarita

Canned frozen limeade intensifies the citrus flavor of this slushy Mexican-inspired libation. See the recipe for Frozen Limeade Margarita »

Infamous Wisdom

Bright citrus juice and citrus bitters, apple brandy, cherry-flavored liqueur, and bittersweet amaro add layers of complexity to this whiskey drink. Get the recipe for Infamous Wisdom

South Shore Sangria

Like an adult version of Hawaiian Punch, this cocktail is a balance of sweet liqueurs, fruit juices, and red wine. Get the recipe for South Shore Sangria »

Modern Royale

A combination of vodka, elderflower liqueur, and fresh citrus juices topped with bubbly makes an exceptionally refreshing cocktail. See the recipe for Modern Royale » Amaro Montenegro carries flavors of bright orange and cedar that make it a natural for mixing into citrusy cocktails like this one with Aperol and fresh orange juice, from Jackson Cannon of Island Creek Oyster Bar in Boston. See the recipe for Adriatique »


20 Bright, Refreshing Spring Cocktails to Welcome the Season

Chock-full of fresh seasonal ingredients, these drinks are the perfect way to ring in spring.


The zebra domes some would say is the best dessert at Walt Disney World. The zebra domes are unique and very addictive! Found on the boma menu, you can east as many zebra domes as you would like!

Because the zebra domes are so popular, you can get a 4 pack of this Disney dessert at The Mara, Animal Kingdom Lodge&rsquos quick service.

Why is the zebra domes so popular on the boma menu? The secret ingredient is Amarula Liquor in the zebra dome! The Amarula liquor gives this Disney pastry it&rsquos unique taste!

Since Animal Kingdom Lodge&rsquos debut in 2001, Boma was quickly a hit. These coffee flavored desserts have been the most popular item on the Disney menu!


Will you try this Fig Vodka Martini Recipe?

Have you tried a cocktail with fig yet? If not, I highly recommend it. Why not try this easy vodka fig martini recipe? If you have had a fig martini before, I would love to hear from you. What kind of fig martini was it? What was in it, and where did you see/drink it? And of course, did you love, like or hate it? Leave me a comment below. I would love to know.

Wishing you a Fig-tastic Week!

Interested in more Delicious Cocktails? Here are 8 from our recent collection:

Butterscotch liqueur-based cocktail recipes

Place bananas in an uncovered plastic bowl to freeze. Allow frost to form on them.

Blend ice cream, milk, and frozen bananas until smooth. Add Schnapps, blend, and pour.

Shake and Strain the Butterscotch, Bailey's, and Goldschlager into a cocktail glass. Float the Sambuca, then sprinkle Cinnamon or Nutmeg into drink (Before you flame the drink). Just before presentation, flame the drink. As the Sambuca burns, the cinnamon will sparkle. A dazzling effect if the bartender or server is walking with the drink while it's burning (give the comet a tail).

Mix butterscotch shnapps with Bailey's irish cream then pour milk over the mixture. Add crushed ice.

Let it sit for just a minute to mix well.

Fill glass with ice. Pour Butterscotch Schnapps and Bailey's into the glass. Fill with Milk. Shake. Serve with sip straw.

Pour the butterscotch schnapps into a highball glass. Add milk, to taste. Stir well, and serve.

Combine the DeKuyper Buttershots and mint chocolate-chip ice cream in a blender. Add crushed ice if desired. Blend until smooth. Strain over ice cubes in a collins glass, add a straw, and serve.

Pour the schnapps into a cocktail glass. Add eggnog, sprinkle with nutmeg, and serve.

Stir all ingredients together in a highball glass, using ice cold milk and/or several ice cubes.

Pour ingredients into a stainless steel shaker over ice. Shake until ice cold, pour into a chilled cocktail glass, and serve.

Pour one glass of sparkling cider. Add butterscotch schnapps, to taste, and serve.

Combine all ingredients in a blender with ice and blend until smooth. Pour the mixture into a large cocktail glass and decorate with chocolate and caramel sauce swirls. Garnish with fresh fruit and a flower, and serve.

Fill a rocks glass w/ ice. Add the coca-cola and then the schnapps. Serve.

Add Butterscotch Schanapps and Mountain Dew to ice cubes in a collins glass. Stir and serve.

Fill half the glass with ice. Pour in the buttershots first, followed slowly by the kahlua until you're halfway up the glass. (You can allow yourself to be a little more generous with the Buttershots than with the Kahlua). Pour in the half-and-half last, and stir until mixed completely. Serve cold.

Pour Buttershots, Bailey's and Godiva in a mug of hot cocoa, stir and serve.

Mix ingredients in coffee mug, and top with whipped cream.

Pour the butterscotch schnapps, amaretto and hot chocolate into a coffee mug, and stir. Top with whipped cream, and serve.

Pour butterscotch schnapps (buttershots) into an 8 oz. mug and fill with hot chocolate. Garnish with whipped cream.

Add one shot of butterscotch schnapps to the hot chocolate. Top off with bailey's.

Fill 1/2 highball glass with ice, and add both liquors. Fill glass with milk or half-and-half.

Combine all ingredients, pour over ice, and enjoy.

Combine butterscotch schnapps and milk in an old-fashioned glass filled with ice cubes.

Stir and serve in a highball glass with three or four ice cubes.

Pour Butterscotch schnapps and orange juice into glass, then add lemon-lime soda. Add one to two ice cubes before serving.

Pour over ice in 10-12 oz. rocks/old-fashioned glass.

Pour ingredients into an old-fashioned glass and stir. Serve cold.

Pour ingredients into a stainless steel shaker over ice, shake until completely cold then strain into a chilled stemmed glass or a Rocks glass filled with ice.

Pour equal amounts of DeKuyper Buttershots butterscotch schnapps, Kahlua coffee liqueur, and Bailey's irish cream into a highball glass with/without ice. Add milk more if desired, and serve.

Valentine’s Day cocktail: Sweet seduction


  • 2 ounces bourbon (I used Bulleit bourbon)
  • 2 ounces Bärenjager honey liqueur
  • 4 organic strawberries for muddling plus 2 more for garnishing the drinks
  • 1/8 teaspoon cayenne powder


  1. Add strawberries to cocktail shaker and muddle.
  2. Pour in the bourbon, honey liqueur and cayenne powder with ice.
  3. Shake and strain into two chilled cocktail glasses.
  4. Garnish each glass with an strawberry and enjoy!

Whatever your plans for the holiday of love, we hope that you include this Valentine’s Day cocktail into the mix. You and that special someone in your life won’t be disappointed. Cheers!

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A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food.

The earliest known written recipes date to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia.

Other early written recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. There are also works in ancient Egyptian hieroglyphs depicting the preparation of food.

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.

Roman recipes are known starting in the 2nd century BCE with Cato the Elder's De Agri Cultura. Many authors of this period described eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large collection of recipes De re coquinaria, conventionally titled Apicius, appeared in the 4th or 5th century and is the only complete surviving cookbook from the classical world. It lists the courses served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin command "Take. " "Recipe. "

Arabic recipes are documented starting in the 10th century see al-Warraq and al-Baghdadi.

The earliest recipe in Persian dates from the 14th century. Several recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking instruction of more than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar era are numerous, the most notable being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of England commissioned a recipe book called Forme of Cury in 1390, and around the same time, another book was published entitled Curye on Inglish, "cury" meaning cooking. Both books give an impression of how food for the noble classes was prepared and served in 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.

A page from the Nimmatnama-i-Nasiruddin-Shahi, book of delicacies and recipes. It documents the fine art of making kheer.

Medieval Indian Manuscript (circa 16th century) showing samosas being served.

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 and England 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. Many of these books have been translated and are available online.

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 immensely influential, establishing the format for modern writing about cookery. It introduced the now-universal practice of listing the ingredients and suggested cooking times with each recipe. It included the first recipe for Brussels sprouts. Contemporary chef Delia Smith called Acton "the best writer of recipes in the English language." Modern Cookery long survived Acton, remaining in print until 1914 and available more recently in facsimile.

Acton's work was an important influence on Isabella Beeton, who published Mrs Beeton's Book of Household Management in 24 monthly parts between 1857 and 1861. This was a guide to running a Victorian household, with advice on fashion, child care, animal husbandry, poisons, the management of servants, science, religion, and industrialism. Of the 1,112 pages, over 900 contained recipes. Most were illustrated with coloured engravings. It is said that many of the recipes were plagiarised from earlier writers such as Acton, but the Beetons never claimed that the book's contents were original. It was intended as a reliable guide for the aspirant middle classes.

The American cook Fannie Farmer (1857–1915) published in 1896 her famous work The Boston Cooking School Cookbook which contained some 1,849 recipes.

Modern culinary recipes normally consist of several components

Earlier recipes often included much less information, serving more as a reminder of ingredients and proportions for someone who already knew how to prepare the dish.

Recipe writers sometimes also list variations of a traditional dish, to give different tastes of the same recipes.

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 with a show on the BBC. TV cookery programs brought recipes to a new audience. In the early days, recipes were available by post from the BBC later with the introduction of CEEFAX text on screen, they became available on television.

The first Internet Usenet newsgroup dedicated to cooking was net.cooks created in 1982, later becoming It served as a forum to share recipes text files and cooking techniques.

In the early 21st century, there has been a renewed focus on cooking at home due to the late-2000s recession. 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. These were joined by reality TV shows such as Top Chef or Iron Chef, and many Internet sites offering free recipes, but cookery books remain as popular as ever.

Molecular gastronomy provides chefs with cooking techniques and ingredients, but this discipline also provides new theories and methods which aid recipe design. These methods are used by chefs, foodies, home cooks and even mixologists worldwide to improve or design recipes.

Watch the video: How to Make The Whiskey Seduction - Best Drink Recipes


  1. Lughaidh

    you soaked it))))

  2. Earvin

    I join. It was with me too.

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