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

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

by Anne Willan, Mark Cherniavsky, Kyri Claflin (Contribution by)
 

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

Overview


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.

Editorial Reviews

From the Publisher
"A wonderfully researched and beautifully illustrated work, "The Cookbook Library" is at once an engaging read and an invaluable resource for anyone passionate about food and food history."—Latbr

"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)

"For years or decades to come, this beautiful volume is going to be an indispensable resource for readers and researchers in love with the history of cookbooks. . . . Belongs in any real cookbook lover's library."—Zester Daily

"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

"If you really love cookbooks (or books in general) and you love history, this is a book you have to read."—Los Angeles Times

Los Angeles Times Book Review

“A wonderfully researched and beautifully illustrated work, "The Cookbook Library" is at once an engaging read and an invaluable resource for anyone passionate about food and food history.”
Times Literary Supplement (TLS)

“A treat for food lovers, with rich illustrations to add a visual dimension to the description of Willan’s colossal library.”
Los Angeles Times - Noelle Carter

“A wonderfully researched and beautifully illustrated work . . . an invaluable resource for anyone passionate about food and food history.”
Zester Daily - Anne Mendelson

“For years or decades to come, this beautiful volume is going to be an indispensable resource for readers and researchers in love with the history of cookbooks. . . . Belongs in any real cookbook lover's library.”
Times Literary Supplement - William Sitwell

“The Cookbook Library is a treat for food lovers, with rich illustrations to add a visual dimension to the description of Willan’s colossal library.”
Philadelphia Inquirer - Craig Laban

“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.”
Los Angeles Times

“If you really love cookbooks (or books in general) and you love history, this is a book you have to read.”
Scotsman

“Absorbing ragout of serious history, beautiful coffee-table book and practical kitchen guide.”
St Paul Pioneer-Press

“A wonderfully researched and beautifully illustrated work, "The Cookbook Library" is at once an engaging read and an invaluable resource for anyone passionate about food and food history.”
Santé

"An inspiring and informative read."
Library Journal
Willan (founder, La Varenne Cooking Sch.; The Country Cooking of France) here draws on her and her husband Cherniavsky's personal collection of antiquarian cookbooks—as well as Claflin's (coeditor, Writing Food History) research on the volumes—to discuss the history of cookbook writing and composition primarily from the 1500s through the early 19th century. She meticulously describes how writers arranged the manuscripts used for printing instructions on how to re-create a dish. This volume beautifully traces when and how cooks—mainly from England, France, Italy, and Spain—introduced instructions, ingredients, technical terms, number of servings, regional methods of preparation, appropriate equipment and utensils, and cooking times. While methodically describing and extensively illustrating how each cookbook reflects its time, Willan also examines how social contexts and culinary crosscurrents influenced European cuisine over the centuries. VERDICT This book's scholarly prose and comprehensive subject treatment should appeal to culinary historians, chefs, bibliophiles, collectors, and serious foodies. Michael Symons's A History of Cooks and Cooking may satisfy general readers.—Jerry P. Miller, Cambridge, MA

Product Details

ISBN-13:
9780520244009
Publisher:
University of California Press
Publication date:
04/02/2012
Series:
California Studies in Food and Culture Series , #35
Pages:
344
Sales rank:
748,803
Product dimensions:
8.64(w) x 10.90(h) x 1.29(d)

What People are Saying About This

From the Publisher
"A wonderfully researched and beautifully illustrated work, "The Cookbook Library" is at once an engaging read and an invaluable resource for anyone passionate about food and food history."—Latbr

"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)

"For years or decades to come, this beautiful volume is going to be an indispensable resource for readers and researchers in love with the history of cookbooks. . . . Belongs in any real cookbook lover's library."—Zester Daily

"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

"If you really love cookbooks (or books in general) and you love history, this is a book you have to read."—Los Angeles Times

Meet the Author


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.

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