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

Willan, Anne; Cherniavsky, Mark

ISBN 10: 0520244001 / ISBN 13: 9780520244009

Published by University of California Press, 2012,, 2012

About this Item

1st edition, hardback, large 4to, 330pp, illustrated, by the authors on half-title, inscribed to Richard Sachs, his bookplate on endpaper, text clean and binding sound, Very Good / Very Good dustwrapper. ISBN: 0520244001.

Seller Inventory # 790240

Bibliographic Details

• Title: Cookbook Library : Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
• Publisher: University of California Press, 2012,
• Publication Date: 2012
• Language: English
• ISBN 10: 0520244001
• ISBN 13: 9780520244009
• Binding: Hardcover
• Edition: 1st Edition
• Dust Jacket Condition: Dust Jacket Included
• Seller catalogs:
  • cookery

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.