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

Front Cover
University of California Press, Mar 3, 2012 - Cooking - 344 pages
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 ragožts of Louis XIVÕs court to elegant eighteenth-century chilled desserts, The Cookbook Library draws from renowned cookbook author Anne WillanÕs and her husband Mark CherniavskyÕs 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.
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

The Seventeenth Century
2
Antiquity through the Middle Ages
12
cormarye Spicy Roast Pork
31
The Fifteenth Century
38
The Sixteenth Century
76
Distinctive Voices
128
Spiced Chicken with Red Wine Vinegar and Bacon gallina morisca Apple Pancakes to make apple pufs
177
Luxury Bread and Brioche pain benit brioches Apple Cider Syllabub an excellent syllabub An English Hot Pot another hotchpot Breast of Veal in Pa...
181
Lemon Sorbet Juniper Sorbet and Coffee Ice Cream des glaces
250
Sherry Potato Pie a rich potatoe pudding
252
Pot Roast of Beef with Red Wine to alamode a round
254
The Early Nineteenth Century 256 Celebrity Epicures
256
Pickled Lemons with Allspice Ginger and Mustard pickled lemons
273
Squash and Apple Pudding a crookneck or winter squash pudding
274
SpitRoasted Quail with Bay Leaf cailles au laurier
276
Apple Soufflé soufflés parisiens aux pommes de reinette
278

The Eighteenth Century 192 Enlightened Cooking
192
Fried Artichokes with Bacon and Cream artichaux frits
239
Rich Seed Cake with Caraway and Cinnamon a rich seedcake calld the nuns cake
240
Chocolate Cream with Lime chocolate cream
242
Yorkshire Christmas Pie of Five Birds a yorkshire christmaspye
243
SpitRoasted Fillet of Beef with Herbs and Mushrooms filet de boeuf à la gendarme
248
Toward the Modern Cookbook
281
Collecting Cookbooks by Mark Cherniavsky
283
Notes
291
Bibliography
296
General Index
307
Recipe Index
324

Common terms and phrases

About the author (2012)

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.

Bibliographic information