Cookbook Library Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
Produktdetaljer
Om bidragsyterne
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."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." Los Angeles Times Book Review "A wonderfully researched and beautifully illustrated work ... an invaluable resource for anyone passionate about food and food history." -- Noelle Carter Los Angeles Times "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." -- Anne Mendelson Zester Daily "The Cookbook Library is a treat for food lovers, with rich illustrations to add a visual dimension to the description of Willan's colossal library." -- William Sitwell Times Literary Supplement "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." -- Craig Laban, Inquirer Restaurant Critic Philadelphia Inquirer "If you really love cookbooks (or books in general) and you love history, this is a book you have to read." Los Angeles Times "Absorbing ragout of serious history, beautiful coffee-table book and practical kitchen guide." Scotsman "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." St Paul Pioneer-Press "An inspiring and informative read." Sante
Acknowledgments
Introduction: The World in a Cookbook
Antiquity through the Middle Ages
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 Fifteenth Century
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
The Sixteenth Century
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
The Seventeenth Century
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
The Eighteenth Century
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
The Early Nineteenth Century
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
Epilogue: Toward the Modern Cookbook
Afterword: Collecting Cookbooks, by Mark Cherniavsky
Notes
Bibliography
General Index
Recipe Index
“Anyone who cares about cooking will care deeply about what Anne Willan has to tell us about its history as it was set down centuries ago and passed on to us through the rare cookbooks she and her husband have collected and cherished for almost fifty years. With great intelligence and tremendous charm, Willan helps us to understand where recipes came from, who created them, who cooked them, who recorded them, who ate what was recorded and in what fashion. It is a delicious history that, like all good histories—and good stories—illuminates the present.” —Dorie Greenspan, author of Around My French Table
“It is evident even from the first page that this is a book every serious foodie will need to own, consult, and use with pleasure and profit, and remarkable that the authors have written a volume that is both scholarly and so much fun to read.” —Paul Levy, author of The Official Foodie Handbook
“Forty-five years in the making, this volume was worth the wait. In The Cookbook Library Anne Willan and Mark Cherniavsky draw on their fine personal collection to illuminate the art, science, and importance of early cookbooks. It is a pleasurable read, filled with history, lore, recipes, and illustrations in a superb presentation. It will be an unequaled reference work for historians, bibliophiles, culinarians, and collectors.” —Jan Longone, Curator of American Culinary History, Clements Library, University of Michigan
“Anne Willan and Mark Cherniavsky love cookbooks and live among thousands of them. It’s a great gift to us that they’ve now shared their world-class collection and all of its delights. In The Cookbook Library, they take you on a fascinating journey from medieval kitchens through the nineteenth century. It’s the perfect book for anyone interested in food history.” —Amanda Hesser, cofounder of FOOD52.com