The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
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Price: $41.84 FREE for Members
Type: eBook
Publisher: University of California Press
Page Count: 344
Format: pdf
Language: English
ISBN-10: 0520244001
ISBN-13: 9780520244009
User Rating: 3.3333 out of 5 Stars! (3 Votes)

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


Anne Willan, Kyri Claflin, Mark Cherniavsky download


"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."--Latbr

"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."--Zester Daily

"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."--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 "Collecting cookbooks is an exciting, provoking, challenging, and rewarding passion. In The Cookbook Library, Anne Willan gives us a fascinating collection of stories and recipes from European and early American historical cookbooks. It is a must for anyone interested in culinary history." --Jacques Pepin, author of Essential Pepin

"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

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| 4 out of 5 Stars!


It is a fun read and very interesting. The recipes are pretty good, but could use a little more explanation. It took another historic cookbook to find a description of verjuice (it is juice made from unripened fruit--less acidic than vinegar). I am using some of the recipes for a themed medieval dinner and am looking forward to hosting damsels and knights!

| 4 out of 5 Stars!


The book jacket calls The Cookbook Library "a deeply personal labor of love." That this book is indeed a labor of love will quickly become apparent to all who open its pages. It is a beautiful tribute to cookbooks and is hugely informative. The authors own thousands of cookbooks, and I gather this book started out as a pet project to catalog their vast collection. As it turned out, they were generous enough to spend what I'm sure took many years fine-tuning their knowledge and putting it into this volume so that they could share their collection with others.

You can feel the author's love of these books as you read The Cookbook Library, and you can quickly see why they love their cookbooks as much as they do: these old books are charming, funny, and revelatory in equal parts. Reading this book is like walking through a great museum - there are tons of pictures, great captions, and the whole experience provides you with an excellent overview of the history of eating and cookbooks that has led to the oh-so-obsessed foodie culture of today.

You can dig in as deep as you wish by reading the book cover to cover (it is divided into chapters by century, from medieval times through the 19th Century), or you can casually read through the book by enjoying the photos, or skimming the many text boxes on subjects like women's role in the kitchen, mealtimes, foods for fast days, medicine in the home kitchen, etc; or by cooking through the several dozen early recipes.

The recipes are one of the best parts of this book. Original recipes are reproduced, along with adaptations for the modern kitchen, and it is fascinating to see how James Beard Award winner Anne Willan has transformed them for us to use today. Early recipes with baffling instructions such as "use some sugar" (how much?) and "cook it the right way" (which way?) become, under Willan's masterful command, not only clear but also inviting. Making the jump from the original recipes to Willan's adaptations not only assures the reader that he is in the hands of a master, but also teaches us more about how to think intuitively in the kitchen. What a great challenge it would be to try to make the recipes ourselves without reading Willan's modern versions, and to see how well we do!

Aside from being a history of cookbooks, The Cookbook Library feels like an ode to the whole industry of printing that has brought our society so far. In an age of e-this and digital that, I'm glad that I can pick up this beautiful book, feel the weight of its binding, smell the pages... Let's hope that printing is here to stay for many years to come.

| 2 out of 5 Stars!


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 errors. This made it very difficult to read. But I'm hoping that these were removed from the final copy. I also think it would also be easier to read in print.
I didn't hate the book because the writing was good. But the subject matter and numerous errors soon had my eyes glassing over. This book isn't for the casual reader, it's for serious foodies with a desire to understand more about cookbooks and their history.

I received this book free of charge from Edelweiss in exchange for my honest opinion.

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