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 ragoArts of Louis XIVas court to elegant eighteenth-century chilled desserts, The Cookbook Library draws from renowned cookbook author Anne Willanas and her husband Mark Cherniavskyas 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.To Refresh the Levain [these directions comefrom Bonnefonsa#39;s general remarks on bread making, page 6]: ... The use of a sponge leads to the even texture that is noticeable in this recipe, while the cheese contributes moisture and a soft crust.
|Title||:||The Cookbook Library|
|Author||:||Anne Willan, Mark Cherniavsky|
|Publisher||:||Univ of California Press - 2012-03-03|