The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook: 35 - Rilegato

Willan, Anne

Rilegato

ISBN 10: 0520244001 ISBN 13: 9780520244009

Casa editrice: Univ of California Pr, 2012

Riassunto

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 ragoûts 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.

Su questo libro

Recensione:

"Whether it was the medieval spice trade (when a pound of nutmeg was worth seven fat oxen) or the 16th-century sugar rush (coinciding with colonial expansion), Western history lies in these ancient recipes."--Philadelphia Inquirer "A treat for food lovers, with rich illustrations to add a visual dimension to the description of Willan's colossal library." --Times Literary Supplement (Tls)

There have been cookbooks for as long as there have been books at all. Never simply about cookery, they ve incorporated everything from food science to ethics, agriculture to lifestyle choice. All that finds acknowledgement in Willan and Cherniavsky s absorbing ragout of serious history, beautiful coffee-table book and practical kitchen guide. --Michael Kerrigan, The Scotsman

L'autore:

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.

Su questa edizione

• Editore: Univ of California Pr
• Data di pubblicazione: 2012
• ISBN 10: 0520244001
• ISBN 13: 9780520244009
• Rilegatura: Copertina rigida
• Numero di pagine: 328