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The Cookbook Library: Four Centuries of the Coo, Willan+=
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- Buy It NowThe Cookbook Library: Four Centuries of the Coo, Willan+=
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eBay item number:333380085626
Item specifics
- Condition
- PublishedOn
- 2012-04-10
- ISBN
- 9780520244009
- EAN
- 9780520244009
- Book Title
- Cookbook Library : Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
- Item Length
- 10.8in
- Publisher
- University of California Press
- Publication Year
- 2012
- Format
- Hardcover
- Language
- English
- Item Height
- 1.2in
- Genre
- Cooking, History
- Topic
- History, Europe / General
- Item Width
- 8.2in
- Item Weight
- 41.7 Oz
- Number of Pages
- 344 Pages
About this product
Product Information
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.
Product Identifiers
Publisher
University of California Press
ISBN-10
0520244001
ISBN-13
9780520244009
eBay Product ID (ePID)
110888898
Product Key Features
Book Title
Cookbook Library : Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
Format
Hardcover
Language
English
Topic
History, Europe / General
Publication Year
2012
Genre
Cooking, History
Number of Pages
344 Pages
Dimensions
Item Length
10.8in
Item Height
1.2in
Item Width
8.2in
Item Weight
41.7 Oz
Additional Product Features
Series Volume Number
35
Lc Classification Number
Tx645.W53 2012
Reviews
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., "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., "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.", "If you really love cookbooks (or books in general) and you love history, this is a book you have to read."-- Los Angeles Times, A wonderfully researched and beautifully illustrated work . . . an invaluable resource for anyone passionate about food and food history., 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., If you really love cookbooks (or books in general) and you love history, this is a book you have to read., "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, 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., "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
eBook Format
Portable Document Format
Table of Content
Preface: Our Library Acknowledgments Introduction: The World in a Cookbook Antiquity through the Middle Ages Feasts and Fasts CORMARYE Spicy Roast Pork BROUET DE VERJUS ET DE POULAILLE Chicken in a Spiced Broth POUDRE FINE Fragrant Spice Powder JANCE Sauce Jance SAUPIQUET Sour and Spicy Sauce for Fish The Fifteenth Century The First Printed Cookbooks FRICTELLA EX SALVIA Sage Fritters with Saffron DREYERLEY ESSEN VON EINE VISCH Salmon in Disguise YPOCRAS Spiced Red Wine ZU MACHE EIN KRAPFFEN TEIG Pigeon or Apple Dumplings HERICOQ DE MOUTON Spiced Lamb Stew MON AMY Fresh Cheese Mold The Sixteenth Century Culinary Expansion POTACCIO ALLA ITALIANA Spiced Stew with Chestnuts POUR FAIRE GELLEE DE COINGS Quince Jelly PAN'UNTO CON PROUATURA FRESCA Fresh Cheese Crostini with Rose Water PER FARE TORTA DI CAROTE & D'ALTRE RADICHEper & ALTRE MATERIE A Pie of Carrots and Other Roots HOW TO BAKE ORENGES Orange Dumplings TO MAKE A SALLET OF ALL KINE OF HEARBES Green Salad with Herbs POUR FAIRE TOURTES GENEUES VERDES Spinach and Cheese Tart with Mint The Seventeenth Century Distinctive Voices Spiced Chicken with Red Wine, Vinegar, and Bacon GALLINA MORISCA Apple Pancakes TO MAKE APPLE PUFS Asparagus in Cream and Herbs ASPERGES A LA CREME Luxury Bread and Brioche PAIN BENIT & BRIOCHE Apple Cider Syllabub AN EXCELLENT SYLLABUB An English Hot Pot ANOTHER HOTCHPOT Breast of Veal in Pastry TO MAKE A PASTY OF A BREAST OF VEAL Strawberry Ice PER FARE ALTR' ACQUA DI FRAVOLE The Eighteenth Century Enlightened Cooking Fried Artichokes with Bacon and Cream ARTICHAUX FRITS Rich Seed Cake with Caraway and Cinnamon A RICH SEED-CAKE, CALL'D THE NUMN'S CAKE Chocolate Cream with Lime CHOCOLATE CREAM Yorkshire Christmas Pie of Five Birds A YORKSHIRE CHRISMAS-PYE Spit-Roasted Fillet of Beef with Herbs and Mushrooms FILLET DE BOEUF A LA GENDARME Lemon Sorbet, Juniper Sorbet, and Coffee Ice Cream DES GLACES Sherry Potato Pie A RICH POTATOE PUDDING Pot Roast of Beef with Red Wine TO ALAMODE A ROUND The Early Nineteenth Century Celebrity Epicures Pickled Lemons with Allspice, Ginger, and Mustard PICKLED LEMONS Squash and Apple Pudding A CROOKNECK OR WINTER SQUASH PUDDING Spit-Roasted Quail with Bay Leaf CAILLES AU LAURIER Apple Soufflé SOUFFLES PARISIENS AUX POMMES DE REINETTE Epilogue: Toward the Modern Cookbook Afterword: Collecting Cookbooks, by Mark Cherniavsky Notes Bibliography General Index Recipe Index
Copyright Date
2012
Lccn
2011-024489
Dewey Decimal
641.509
Intended Audience
Trade
Series
California Studies in Food and Culture Ser.
Dewey Edition
23
Illustrated
Yes
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Verified purchase: YesCondition: Pre-OwnedSold by: thrift.books
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