The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook (FIRST EDITION SIGNED BY BOTH AUTHORS)

Willan, Anne; Cherniavsky, Mark; with Kyri Claflin

ISBN 10: 0520244001 / ISBN 13: 9780520244009

Published by University of California Press, 2012

About this Item

First Printing (full # lines) in illustrated dust jacket SIGNED by Anne Willan & Mark Cherniavsky direct to half-title with non-personalized inscription ('Bon appétit!') and including promotional bookmarks and recipe card, Fine in Fine, no remainder or other markings, binding tight pages bright, a pristine untouched copy of this fascinating stroll through the world of antiquarian cookbooks, chock full of illustrations, facsimiles, recipes & notes from the founder of the La Varenne Cooking School and her cookbook-collecting husband (dj in mylar protector); 4to; (xii) 330pp indexed & illus. Extra shipping charge REQUIRED for shipment of this heavy oversize book (additional charge WILL BE SUBSTANTIAL for expedited or overseas shipment).

Seller Inventory # 33632

Bibliographic Details

• Title: The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook (FIRST EDITION SIGNED BY BOTH AUTHORS)
• Publisher: University of California Press
• Publication Date: 2012
• Language: English
• ISBN 10: 0520244001
• ISBN 13: 9780520244009
• Binding: Hard Cover
• Edition: First Edition.
• Condition: As New
• Dust Jacket Condition: As New
• Signed: Signed By Author(s)
• Seller catalogs:
  • History - General
  • Fine Press / Books on Books
  • Cooking / Food / Nutrition

About this title

Synopsis

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.

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.