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The Cookbook Library Four Centuries of the Cooks Writers and Recipes That Made the Modern Cookbook 1st Edition by Anne Willan, Mark Cherniavsky, Kyri Claflin ISBN 0520244001 9780520244009

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The Cookbook Library Four Centuries of the Cooks Writers and Recipes That Made the Modern Cookbook 1st Edition Anne Willan Digital Instant Download

Author(s): Anne Willan, Mark Cherniavsky, Kyri Claflin
ISBN(s): 9780520244009, 0520244001
Edition: 1
File Details: PDF, 31.38 MB
Year: 2012
Language: english
SKU: EB-2624006 Categories: , Tags: , ,

The Cookbook Library Four Centuries of the Cooks Writers and Recipes That Made the Modern Cookbook 1st Edition by Anne Willan, Mark Cherniavsky, Kyri Claflin – Ebook PDF Instant Download/Delivery: 0520244001, 9780520244009
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Product details:

ISBN 10: 0520244001 
ISBN 13: 9780520244009
Author: Anne Willan, Mark Cherniavsky, Kyri Claflin

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.

The Cookbook Library Four Centuries of the Cooks Writers and Recipes That Made the Modern Cookbook 1st Table of contents:

Part 1: Early Cookbooks (1500–1600)

  • 1.1 The First Printed Cookbooks

  • 1.2 Medieval Influences on Early Recipes

  • 1.3 Early Renaissance Influences

  • 1.4 The Impact of the Printing Press

  • 1.5 A Glimpse at Early Italian and French Cooking

Part 2: 17th Century Cookbooks

  • 2.1 French Culinary Evolution

  • 2.2 The Rise of Cookbooks in England

  • 2.3 The Influence of Royal Courts on Cookbooks

  • 2.4 Early Regional Variations and Exotic Influences

  • 2.5 Key Cookbooks of the 17th Century

Part 3: The 18th Century: The Age of Enlightenment

  • 3.1 The Formalization of French Cuisine

  • 3.2 Culinary Writers of the French Revolution

  • 3.3 The Influence of Gastronomy and French Society

  • 3.4 Cookbooks and the Rise of the Middle Class

  • 3.5 Innovations in Culinary Techniques and Ingredients

Part 4: 19th Century Cookbooks

  • 4.1 Industrialization and Mass Production of Cookbooks

  • 4.2 The Domestic Revolution in England and America

  • 4.3 Famous 19th-Century Cookbooks: Delmonico’s and Mrs. Beeton

  • 4.4 The Growth of Regional and International Cookbooks

  • 4.5 French Cuisine and its Global Influence

Part 5: The 20th Century: Modern Cookbooks

  • 5.1 The Rise of Celebrity Chefs and Their Influence on Cookbooks

  • 5.2 New Technologies and Their Impact on Cooking (Canning, Freezing, etc.)

  • 5.3 The Growth of International Cuisine and Globalization

  • 5.4 American Cookbooks in the 20th Century: From Fannie Farmer to Julia Child

  • 5.5 The Rise of Food Photography and Modern Cookbook Design

Part 6: The Cookbook Library: Key Influential Works

  • 6.1 The Early French Masters: La Varenne, Escoffier

  • 6.2 The Italian Contribution: Pellegrino Artusi and Beyond

  • 6.3 The British Domestic Cookbooks

  • 6.4 American Cookbooks and the Influence of Immigrant Communities

  • 6.5 Important 20th Century Influences: James Beard, Craig Claiborne, etc.

Part 7: The Future of Cookbooks

  • 7.1 The Digital Age and the Cookbook Revolution

  • 7.2 The Continued Evolution of Culinary Writing

  • 7.3 Preserving the Past: Culinary Archives and Manuscripts

  • 7.4 Food Culture and the Role of Cookbooks in Shaping Global Tastes

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Tags: Anne Willan, Mark Cherniavsky, Kyri Claflin, Cooks Writers