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The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
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The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook ( California Studies in Food and Culture #35)

3.96 of 5 stars 3.96  ·  rating details  ·  26 ratings  ·  11 reviews
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 ragouts of Louis XIV's court to elegant eighteenth-century chilled desserts, The Cookbook Library draws from renowned cookbo ...more
Hardcover, 344 pages
Published April 2nd 2012 by University of California Press (first published January 1st 2012)
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This book is BEAUTIFUL. It's also big. Kind of like an art book. It really only goes through the mid-19th century, so if you're interested in modern cookbook history, it's not really for you. It's also rather recent, so it might be hard to find in the library.

More a history of food and eating than actual cookbooks (although that information is in there), this book is full of wonderful little aside sections that have a detailed history on a certain aspect of food (like, female cookbook writers i
Lee Ellen
The Cookbook Library began as a project for a pair of antique cookbook collectors in order to showcase many of the items in their collection; the result is a delicious history of food and kitchen life through the ages. Secondarily, it is also a history of publishing as seen through the refined focus of food writing. Although the cookbook in its modern form with lists of ingredients and measurements and clear, precise instructions did not exist until quite recently, it seems that the urge to perm ...more
This book is a cross between a history lesson on cookbooks, a look into a cookbook author's book collection and a cookbook. It tells how cookbooks began and takes you through time to discover where the cookbooks we use today came from.

This book is well written and for a foodie might be fascinating history. I am not a foodie and was very quickly bored to tears. I received a kindle ARC (Advance Reader Copy) which makes it difficult to judge. It was very full of grammatical, spelling and type error
The cookbook has an illustrious past, yet for many centuries such cookbooks were not ordinarily in the reach of the common person. Today cookbooks can act as a historical guide, showing changing culinary tastes and even the migration of different cultures. It is a lot more than just a collection of recipes.

This book is truly a work of love, reflecting the authors love and passion for cookbooks, looking at four centuries of European and early American cuisine through the eyes of the printed word.
Diana Duncan
I love reading cookbooks not just using them for their recipes. The background information about the development of the recipes fascinates me. This book was extremely interesting for its explanations of the changing cuisine in the countries and centuries covered by the authors' cookbook collection. The explanations of terminology were helpful. I especially loved the illustrations from their cookbooks that showed the evolution of kitchen tools and techniques. The modernized recipes in the book we ...more
Rachel Rogers
This was disappointing. Historians really need to take a lesson from those currently writing scientific books: make it interesting. There's a reason so many people find history dry, and I've studied history for 20 years. Some of the sidebars (that take up 2 pages in most cases) were fascinating. The lengthy titles in French, Latin or Italian or Medieval English were tiresome. Perhaps the book just wasn't what I was expecting and as an history text it was perfect but for me every chapter was a sl ...more
Although I'm still reading the book, I'm giving it 5 stars. The authors are charming, insightful writers and the history behind the recipes is informative and interesting.
Beautiful and thorough. Don't read it in bed if you're sleepy- you'll drop it on your face and cut your brow because it is HEAVY. Despite the scar, I still loved it.
Liz De Coster
Very interesting but chopping formatted - there were so many topical boxes and asides it was hard to keep track of the overall timeline.
As a lover of food history, this book is interesting, charming,and educational. A good book for a history buff
Abraham Ray
great read about the cookbooks of history!
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California Studies in Food and Culture (1 - 10 of 49 books)
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