The Cookbook Library is an eminently readable and informative survey of the development of European (and North American) culinary literature from antiquity until the early nineteenth century, from Greek and Roman texts to Antonin Carême. The project, inspired by Anne Willan and Mark Cherniavsky’s extensive personal cookbook library, draws on Willan’s considerable professional cookery expertise: in addition to setting up her own cookery school in Paris, La Varenne, in 1975, Willan has published extensively on French cookery and is a leading authority on the subject. But this is much more than a catalogue of an indisputably fine private collection. It covers the subject broadly, way beyond the confines of the couple’s own substantial holdings and their linguistic comfort.
Anne Willan, Mark Cherniavsky, and Kyri Claflin: The Cookbook Library
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
by Anne Willan, Mark Cherniavsky, and Kyri Claflin
University of California Press (Inbooks), $75 hb, 340 pp, 9780520244009
Christopher Menz is a former Director of the Art Gallery of South Australia (2005–10) and in 2011–12 was Acting Director of The Ian...
If you are a single issue subscriber you will need to upgrade your subscription to view back issues.If you are already subscribed, click here to log in.
Leave a comment
Please note that all comments must be approved by ABR and comply with our Terms & Conditions.
NB: If you are an ABR Online subscriber or contributor, you will need to login to ABR Online in order to post a comment. If you have forgotten your login details, or if you receive an error message when trying to submit your comment, please email your comment (and the name of the article to which it relates) to email@example.com. We will review your comment and, subject to approval, we will post it under your name.