 The Manasollasa contains numerous recipes of vegetarian and non @-@ vegetarian cuisines , which according to Mary Ellen Snodgrass , the editor of Encyclopedia of Kitchen History , preceded the cookbook writing history in Europe by a century . While the text is not the first among Indian books to describe fermented foods , it contains a range of cuisines based on fermentation of cereals and <unk> . Among meat dishes , the text does not include the meat of cow , horse , elephant , parrot , peacock or eggs , but describes cuisines based on pork , venison , goat meat , fish among others . 
