- New Arrivals
Fiction- Historical FictionCrime & ThrillersMysteryScience-FictionFantasyPoetryRomanceChildren’s BooksYoung Adult
- Biographies & MemoirsHistoryCurrent AffairsTech & ScienceBusinessSelf-DevelopmentTravelThe ArtsFood & WineReligion & SpiritualitySportsHumor
Children’s BooksListsGift CardsWhat To ReadMy ListsGames- About & Help
- About Tertulia
- Membership & Co-Ownership
- Shipping & Delivery
- Orders & Payments
- Contact Support
- Send App Feedback
- Follow us
- Download the app
The co-op bookstore for avid readers
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook Volume 35
Winner:IACP Crystal Whisk Award -Jane Grigson (2013)
Winner:IACP Crystal Whisk Award -Culinary History (2013)
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.
Book Details
- Publisher: University of California Press
- Publish Date: Apr 2nd, 2012
- Pages: 344
- Language: English
- Edition: undefined - undefined
- Dimensions: 10.99in - 8.68in - 1.25in - 2.58lb
- EAN: 9780520244009
- Categories: • History• Europe - General
About 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.
More books by Anne Willan
Praise for this book
"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)" (3/30/2012 12:00:00 AM)
"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."--Anne Mendelson "Zester Daily" (4/25/2012 12:00:00 AM)
"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."--William Sitwell "Times Literary Supplement" (3/30/2012 12:00:00 AM)
"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."--Craig Laban, Inquirer Restaurant Critic "Philadelphia Inquirer" (3/18/2012 12:00:00 AM)
"If you really love cookbooks (or books in general) and you love history, this is a book you have to read."-- "Los Angeles Times" (4/25/2012 12:00:00 AM)
"Absorbing ragout of serious history, beautiful coffee-table book and practical kitchen guide."-- "Scotsman" (5/26/2012 12:00:00 AM)
"An inspiring and informative read."-- "Santé" (6/1/2012 12:00:00 AM)
"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."-- "St Paul Pioneer-Press" (5/23/2012 12:00:00 AM)
