The cookbook library: four centuries of the cooks, writers, and recipes that made the modern cookbook
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Berkeley, Calif. [u.a.]
Univ. of California Press
2012
|
| Schriftenreihe: | California studies in food and culture
35 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Feasts and fasts -- The first printed cookbooks -- Culinary expansion -- Distinctive voices -- Enlightened cooking -- Celebrity epicures 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 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 |
| Beschreibung: | XII, 328 S. zahlr. Ill. |
| ISBN: | 9780520244009 |
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Datensatz im Suchindex
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| adam_text | Titel: The cookbook library
Autor: Willan, Anne
Jahr: 2012
CONTENTS
Preface: Our Library ix
Acknowledgments xii
Introduction: The World in a Cookbook i
ANTIQUITY THROUGH THE MIDDLE AGES
Feasts and Fasts / 12
CORMARYE Spicy Roast Pork ji
BROUET DE VERJUS ET DE POULAILLE Chicken in a Spiced Broth J2
pouDRE fine Fragrant Spice Powder 34
JANCE SauceJance 34
SAUP1Q.UET Sour and Spicy Sauce for Fish 36
THE FIFTEENTH CENTURY
The First Printed Cookbooks / 38
FRicTELLA ex salvia Sage Fritters with Saffron 63
DREYERLEY essen von einë Visen Salmon in Disguise 66
YPOCRAs Spiced Red Wine 6ç
zu mache ein KRAPFFEN Teig Pigeon or Apple Dumplings 70
HERICOQ DE MOUTON Spiced Lamb Stew J2
m on amy Fresh Cheese Mold 74
THE SIXTEENTH CENTURY
Culinary Expansion / 76
POTACCIO alla iTALiANA Spiced Stew with Chestnuts 116
pour faire gellée de coiNGs Quince Jelly 7/7
pan unto con PROUATURA FRESCA Fresh Cheese Crostini with Rose Water nç
PER FARE TORTA DI CAROTE d aLTRE RADICHE ALTRE MATERIE
A Pie of Carrots and Other Roots 120
how to bake ORENGES Orange Dumplings 122
to make a SALLET of all kinde of HEARBES Green Salad with Herbs 124
POUR FAIRE TOURTES geneues Verdes Spinach and Cheese Tart with Mint 123
THE SEVENTEENTH CENTURY
128 / Distinctive Voices
177 Spiced Chicken with Red Wine, Vinegar, and Bacon gallina morisca
179 Apple Pancakes to make apple pufs
180 Asparagus in Cream and Herbs asperges â la crème
181 Luxury Bread and Brioche pain benit brioches
18$ Apple Cider Syllabub an excellent syllabub
186 An English Hot Pot another hotchpot
188 Breast of Veal in Pastry to make a pasty of a breast of veal
190 Strawberry Ice per fare altr acqua di fravole
THE EIGHTEENTH CENTURY
192 / Enlightened Cooking
239 Fried Artichokes with Bacon and Cream artichaux frits
240 Rich Seed Cake with Caraway and Cinnamon A rich seed-cake, call d the nun s cake
242 Chocolate Cream with Lime chocolate cream
243 Yorkshire Christmas Pie ofFive Birds a Yorkshire Christ m as-pye
248 Spit-Roasted Fillet of Beef with Herbs and Mushrooms filet de bof.uf â la gendarme
230 Lemon Sorbet, Juniper Sorbet, and Coffee Ice Cream des glacés
232 Sherry Potato Pie a rich potatoe pudding
234 Pot Roast of Beef with Red Wine to alamode a round
THE EARLY NINETEENTH CENTURY
256 / Celebrity Epicures
273 Pickled Lemons with Allspice, Ginger, and Mustard pickled lemons
274 Squash and Apple Pudding a crookneck or winter squash pudding
276 Spit-Roasted Quail with Bay Leaf cailles au laurier
278 Apple Soufflé soufflés parisiens aux pommes de reinette
281 Epilogue: Toward the Modern Cookbook
283 Afterword: Collecting Cookbooks, by Mark Cherniavsky
291 Notes
296 Bibliography
307 General Index
324 Recipe Index
|
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| id | DE-604.BV040031955 |
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| indexdate | 2024-07-10T00:16:32Z |
| institution | BVB |
| isbn | 9780520244009 |
| language | English |
| lccn | 2011024489 |
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| physical | XII, 328 S. zahlr. Ill. |
| publishDate | 2012 |
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| series | California studies in food and culture |
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| spelling | Willan, Anne Verfasser aut The cookbook library four centuries of the cooks, writers, and recipes that made the modern cookbook Anne Willan with Mark Cherniavsky and Kyri Claflin Berkeley, Calif. [u.a.] Univ. of California Press 2012 XII, 328 S. zahlr. Ill. txt rdacontent n rdamedia nc rdacarrier California studies in food and culture 35 Feasts and fasts -- The first printed cookbooks -- Culinary expansion -- Distinctive voices -- Enlightened cooking -- Celebrity epicures 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 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 Geschichte 1474-1830 gnd rswk-swf Geschichte Cooking History Kochbuch (DE-588)4114240-8 gnd rswk-swf Kochen (DE-588)4031445-5 gnd rswk-swf Cookbooks Kochen (DE-588)4031445-5 s Geschichte 1474-1830 z DE-604 Kochbuch (DE-588)4114240-8 s Cherniavsky, Mark Sonstige oth Claflin, Kyri Sonstige oth California studies in food and culture 35 (DE-604)BV014274066 35 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=024888834&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Willan, Anne The cookbook library four centuries of the cooks, writers, and recipes that made the modern cookbook California studies in food and culture Geschichte Cooking History Kochbuch (DE-588)4114240-8 gnd Kochen (DE-588)4031445-5 gnd |
| subject_GND | (DE-588)4114240-8 (DE-588)4031445-5 |
| title | The cookbook library four centuries of the cooks, writers, and recipes that made the modern cookbook |
| title_auth | The cookbook library four centuries of the cooks, writers, and recipes that made the modern cookbook |
| title_exact_search | The cookbook library four centuries of the cooks, writers, and recipes that made the modern cookbook |
| title_full | The cookbook library four centuries of the cooks, writers, and recipes that made the modern cookbook Anne Willan with Mark Cherniavsky and Kyri Claflin |
| title_fullStr | The cookbook library four centuries of the cooks, writers, and recipes that made the modern cookbook Anne Willan with Mark Cherniavsky and Kyri Claflin |
| title_full_unstemmed | The cookbook library four centuries of the cooks, writers, and recipes that made the modern cookbook Anne Willan with Mark Cherniavsky and Kyri Claflin |
| title_short | The cookbook library |
| title_sort | the cookbook library four centuries of the cooks writers and recipes that made the modern cookbook |
| title_sub | four centuries of the cooks, writers, and recipes that made the modern cookbook |
| topic | Geschichte Cooking History Kochbuch (DE-588)4114240-8 gnd Kochen (DE-588)4031445-5 gnd |
| topic_facet | Geschichte Cooking History Kochbuch Kochen |
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