{"product_id":"the-cookbook-library-four-centuries-of-the-cooks-writers-and-recipes-that-made-the-modern-cookbookvolume-35-9780520244009","title":"The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbookvolume 35","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 rago ts of Louis XIV's court to elegant eighteenth-century chilled desserts, \u003ci\u003eThe Cookbook Library\u003c\/i\u003e 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, \u003ci\u003eThe Cookbook Library\u003c\/i\u003e traces the history of the recipe and includes some of their favorites.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Anne Willan, Mark Cherniavsky\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of California Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/02\/2012\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 344\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.58lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.99h x 8.68w x 1.25d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780520244009\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IACP Crystal Whisk Award - Winner\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IACP Crystal Whisk Award - Winner\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 04\/15\/2012 pg. 10\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 05\/01\/2012 pg. 94\u003cbr\u003e\u003ci\u003eChoice\u003c\/i\u003e 11\/01\/2012\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eAnne Willan\u003c\/b\u003e, founder of La Varenne Cooking School, is the author of many cookbooks including the James Beard Award winner, \u003ci\u003eThe Country Cooking of France\u003c\/i\u003e. \u003cb\u003eMark Cherniavsky\u003c\/b\u003e has collected antiquarian cookbooks for more than fifty years. \u003cb\u003eKyri Claflin\u003c\/b\u003e is coeditor of \u003ci\u003eWriting Food History: A Global Perspective\u003c\/i\u003e.\u003cbr\u003e\u003c\/p\u003e","brand":"University of California Press","offers":[{"title":"Hardcover","offer_id":40377967116403,"sku":"9.78052E+12","price":77.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0555\/9255\/0515\/products\/img_69f60184-d52b-4964-a0db-f9af85a058af.jpg?v=1661263011","url":"https:\/\/bookstorenmore.com\/products\/the-cookbook-library-four-centuries-of-the-cooks-writers-and-recipes-that-made-the-modern-cookbookvolume-35-9780520244009","provider":"Bookstore N More","version":"1.0","type":"link"}