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

Anne Willan, Mark Cherniavsky

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.

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
• 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
• 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
• Toward the Modern Cookbook: 281
• Collecting Cookbooks by Mark Cherniavsky: 283
• Notes: 291
• Bibliography: 296
• General Index: 307
• Recipe Index: 324

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.

Bibliographic information

• Title: The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook; Volume 35 of California Studies in Food and Culture
• Authors: Anne Willan, Mark Cherniavsky
• Contributor: Kyri Claflin
• Edition: illustrated
• Publisher: University of California Press, 2012
• ISBN: 0520244001, 9780520244009
• Length: 344 pages
• Subjects: Cooking / History