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

Anne Willan

ISBN 10: 0520244001 / ISBN 13: 9780520244009

Editore: University of California Press, 2012

Riguardo questo articolo

2012. 1st Edition. Hardcover. A collection of cookbooks and culinary images. It guides readers through European and early American cuisine. It illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. Series: California Studies in Food and Culture. Num Pages: 344 pages, 150 b/w photographs. BIC Classification: HBT; WB. Category: (G) General (US: Trade). Dimension: 220 x 281 x 19. Weight in Grams: 1172. Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook. Series: California Studies in Food & Culture. 344 pages, Illustrations. A collection of cookbooks and culinary images. It guides readers through European and early American cuisine. It illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. Cateogry: (G) General (US: Trade). BIC Classification: HBT; WB. Dimension: 220 x 281 x 19. Weight: 1172. . . . . .

Codice articolo V9780520244009

Dati bibliografici

• Titolo: The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
• Editore: University of California Press
• Data di pubblicazione: 2012
• Lingua: Inglese
• ISBN 10: 0520244001
• ISBN 13: 9780520244009
• Rilegatura: Rilegato
• Edizione: prima edizione
• Condizione: New

Descrizione articolo

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.

Informazioni sull?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.