The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbookvolume 35

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 rago ts 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.

Author: Anne Willan, Mark Cherniavsky
Publisher: University of California Press
Published: 04/02/2012
Pages: 344
Binding Type: Hardcover
Weight: 2.58lbs
Size: 10.99h x 8.68w x 1.25d
ISBN: 9780520244009
Award: IACP Crystal Whisk Award - Winner
Award: IACP Crystal Whisk Award - Winner

Review Citation(s):
Booklist 04/15/2012 pg. 10
Library Journal 05/01/2012 pg. 94
Choice 11/01/2012

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.