101 Classic Cookbooks : : 501 Classic Recipes
Book - 2012 641.5 On 1 On Shelf No requests on this item
Sign in to request
Locations
Call Number: 641.5 On
On Shelf At: Downtown Library
Location & Checkout Length | Call Number | Checkout Length | Item Status |
---|---|---|---|
Downtown 2nd Floor 4-week checkout |
641.5 On | 4-week checkout | On Shelf |
"Contributions by Florence Fabricant, William Grimes, Judith Jones, Marion Nestle, Alice Waters, and others"--Cover.
"Among the authors featured: Lee Bailey, Lidia Bastianich, Rick Bayless, James Beard, Rose Levy Beranbaum, Mark Bittman, Marian Burros, Julia Child, Craig Claiborne, Fannie Farmer, M.F.K. Fisher, Marcella Hazan, Maida Heatter, Thomas Keller, Diana Kennedy, Emeril Lagasse, Edna Lewis, Deborah Madison, Clementine Paddleford, Jaques Pépin, Paul Prudhomme, Julee Rosso and Sheila Lukins, Martha Stewart, Patricia Wells, Paula Wolfert"--p.[4] of cover.
Foreword / by Marion Nestle -- Preface / by Clark Wolf -- Introduction / by Marvin J. Taylor -- List of 101 classic cookbooks -- 101 classic cookbooks -- Laura Shapiro on Fannie Farmer and Marion Cunningham -- Jessica B. Harris on Rufus Estes -- Marion Nestle on the Early Nutritionists -- Anne Mendelson on Irma Rombauer and Marion Rombauer Becker -- Andrew F. Smith on Betty Crocker and her sisters -- William Grimes on Lüchow's -- Florence Fabricant on Craig Claiborne -- Judith Jones on Julia Child -- Mitchell Davis on James Beard -- Alice Waters on Richard Olney -- Scott Peacock on Edna Lewis -- Dalia Carmel Goldstein on the Women of Terezín -- 501 classic recipes -- A recipe roundtable -- Drinks, hors d'Oeuvre, and nibbles -- Soups, salads, and sandwiches -- Stews, casseroles, and one-pot dishes -- Vegetables and legumes -- Condiments, pickles, and jams -- Pasta, noodles, and rice -- Eggs, breakfast, and brunch -- Fish and seafood -- Fowl -- Stocks and sauces -- Meats -- Baked goods and desserts.
In this collection, some of the most respected figures in the food world have come together to choose 101 of the most important cookbooks of the twentieth century, the books that changed the way we eat over the years. From these 101 cookbooks, 501 signature recipes have been selected that reflect the author's unique viewpoint, codify a revolutionary new technique, or magically invoke a particular time and place. Also, the significance of each cookbook is explained in a capsule review alongside images of its first edition. In addition, interspersed throughout the collection are ten essays by culinary luminaries about the significance and legacy of the trailblazer chefs who came before them.
REVIEWS & SUMMARIES
Library Journal ReviewSummary / Annotation
Author Notes
COMMUNITY REVIEWS
No community reviews. Write one below!
PUBLISHED
New York, N.Y. : Rizzoli, 2012.
Year Published: 2012
Description: 688 p. : ill. (some col.) ; 26 cm.
Language: English
Format: Book
ISBN/STANDARD NUMBER
9780847837939
0847837939
ADDITIONAL CREDITS
Taylor, Marvin J.
Wolf, Clark.
Fales Library.
SUBJECTS
Cookbooks -- History -- 20th century.
Cooks -- History -- 20th century.
Cooking -- History -- 20th century.
Cookbooks.