A01=Anne Willan
A01=Mark Cherniavsky
american cuisine
Author_Anne Willan
Author_Mark Cherniavsky
baking
Category=NHT
Category=WB
collecting cookbooks
cookbook
cooking
cooking and celebrity
culinary
culinary history
culinary images
english cuisine
eq_bestseller
eq_food-drink
eq_history
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
european cuisine
fasts
feasts
first printed cookbooks
food from antiquity
food from the middle ages
french cuisine
german cuisine
historical study
history of cookbooks
history of cooking
illustrated text
making food
medieval times
preparing food
recipes
renowned cookbook
spanish cuisine
spiced sauces
Product details
- ISBN 9780520244009
- Weight: 1179g
- Dimensions: 210 x 273mm
- Publication Date: 02 Apr 2012
- Publisher: University of California Press
- Publication City/Country: US
- Product Form: Hardback
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This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragouts of Louis XIV's court to elegant eighteenth-century chilled desserts, "The Cookbook Library" draws from renowned cookbook author Anne Willan's and her husband Mark Cherniavsky's antiquarian cookbook library to guide readers through four centuries of European and early American cuisine. As the authors taste their way through the centuries, describing how each cookbook reflects its time, Willan illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. A deeply personal labor of love, "The Cookbook Library" traces the history of the recipe and includes some of their favorites.
Anne Willan, founder of La Varenne Cooking School, is the author of many cookbooks including the James Beard Award winner, The Country Cooking of France. Mark Cherniavsky has collected antiquarian cookbooks for more than fifty years. Kyri Claflin is coeditor of Writing Food History: A Global Perspective.
