The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook (Volume 35)

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. 2013 IACP Cookbook Award Winner for Culinary History 2013 IACP Jane Grigson Award Winner Cover 1 Contents 9 Preface: Our Library 12 Acknowledgments 15 Introduction: The World in a Cookbook 16 ANTIQUITY THROUGH THE MIDDLE AGES: Feasts and Fasts 27 CORMARYE: Spicy Roast Pork 46 BROUET DE VERJUS ET DE POULAILE: Chicken in a Spiced Broth 47 POUDRE FINE: Fragrant Spice Powder 49 JIANCE: Sauce Jance 49 SAUPIQUTET: Sour and Spicy Sauce for Fish 51 THE FIFTEENTH CENTURY: The First Printed Cookbooks 53 FRICTELLA EX SALVIA: Sage Fritters with Saffron 80 DREYERLEY ESSEN VON EINĒ VISCH: Salmon in Disguise 81 YPOCRAS: Spiced Red Wine 84 ZU MACHÉ EIN KRAPFFEN TEIG: Pigeon or Apple Dumplings 85 HERICOQ DE MOUTON: Spiced Lamb Stew 87 MON AMY: Fresh Cheese Mold 89 THE SIXTEENTH CENTURY: Culinary Expansion 91 POTACCIO ALLA ITALIANA: Spiced Stew with Chestnuts 131 POUR FAIRE GELLÉE DE COINGS: Quince Jelly 132 PAN'UNTO CON PROUATURA FRESCA: Fresh Cheese Crostini with Rose Water 134 PER RARE TORTA DI CAROTE & D'ALTRE RADICHE & ALTRE MATERIE: A Pie of Carrots and Other Roots 135 HOW TO BAKE ORENGES: Orange Dumplings 137 TO MAKE A SALLET OF ALL KINDE OF HEARBES: Green Salad with Herbs 139 POUR FAIRE TOURTES GENEUES VERDES: Spinach and Cheese Tart with Mint 140 THE SEVENTEENTH CENTURY: Distinctive Voices 143 Spiced Chicken with Red Wine, Vinegar, and Bacon: GALLINA MORISCA 192 Apple Pancakes: TO MAKE APPLE PUFS 194 Asparagus in Cream and Herbs: ASPERGES À LA CRÊME 195 Luxury Bread and Brioche: PAIN BENIT & BRIOCHES 196 Apple Cider Syllabub: AN EXCELLENT SYLLABUB 200 An English Hot Pot: ANOTHER HOTCHPOT 201 Breast of Veal in Pastry: TO MAKE A PASTY OF A BREAST OF VEAL 203 Strawberry Ice: PER FARE ALTR' ACQUA DI FRAVOLE 205 THE EIGHTEENTH CENTURY: Enlightened Cooking 207 Fried Artichokes with Bacon and Cream: ARTICHAUX FRITS 254 Rich Seed Cake with Caraway and Cinnamon: A RICH SEED-CAKE, CALL'D THE NUN'S CAKE 255 Chocolate Cream with Lime: CHOCOLATE CREAM 257 Yorkshire Christmas Pie of Five Birds: A YORKSHIRE CHRISTMAS-PYE 258 Spit-Roasted Fillet of Beef with Herbs and Mushrooms: FILEY DE BOEUF À LA GENDARME 263 Lemon Sorbet, Juniper Sorbet, and Coffee Ice Cream: DES GLACES 265 Sherry Potato Pie: A RICH POTATOE PUDDING 267 Pot Roast of Beef with Red Wine: TO ALAMODE A ROUND 269 THE EARLY NINETEENTH CENTURY: Celebrity Epicures 271 Pickled Lemons with Allspice, Ginger, and Mustard: PICKLED LEMONS 288 Squash and Apple Pudding: A CROOKNECK OR WINTER SQUASH PUDDING 289 Spit-Roasted Quail with Bay Leaf: CAILLES AU LAURIER 291 Apple Soufflé: SOUFFLÉ PARISIENS AUX POMMES DE REINETTE 293 Epilogue: Toward the Modern Cookbook 296 Afterword: Collecting Cookbooks 298 Notes 306 Bibliography 311 General Index 322 A 322 B 323 C 324 D 326 E 326 F 327 G 328 H 329 I 329 J 330 K 330 L 330 M 331 N 332 O 333 P 333 Q 334 R 334 S 335 T 336 U 337 V 337 W 337 Y 338 Recipe Index 339 A 339 B 339 C 339 D 340 F 340 G 340 H 340 I 340 J 340 K 341 L 341 M 341 N 341 O 341 P 341 Q 342 R 342 S 342 T 342 V 343 W 343 Y 343 Z 343 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.