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- Description
- Product Details
- About the Author
- What People are Saying
- Table of Contents
Description
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 Details
ISBN-13: 9780520244009
Media Type: Hardcover
Publisher: University of California Press
Publication Date: 04-02-2012
Pages: 344
Product Dimensions: 8.64(w) x 10.90(h) x 1.29(d)
Series: California Studies in Food and Culture #35
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.
What People are Saying
"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."—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 "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 "If you really love cookbooks (or books in general) and you love history, this is a book you have to read."—Los Angeles TimesWhat People are Saying About This
From the Publisher
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Table of Contents
Antiquity through the Middle Ages The Fifteenth Century The Sixteenth Century The Seventeenth Century The Eighteenth Century The Early Nineteenth Century Epilogue: Toward the Modern CookbookTable of Contents
Preface: Our Library
Acknowledgments
Introduction: The World in a Cookbook
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 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
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
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
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
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
Afterword: Collecting Cookbooks, by Mark Cherniavsky
Notes
Bibliography
General Index
Recipe Index
