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Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today
Synopsis:
Culinary historian Anne Willan traces the origins of American cooking through profiles of twelve essential women cookbook writers—from Hannah Woolley in the mid-1600s to Fannie Farmer, Julia Child, and Alice Waters—highlighting their key historical contributions and most representative recipes.
Anne Willan, multi-award-winning culinary historian, cookbook writer, cooking teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors whose important books have defined cooking over the past three hundred years. Beginning with the first published cookbook by Hannah Woolley in 1661, up to Alice Waters today, these women, and books, created the canon of the American table.
Focusing on the figures behind the recipes, Women in the Kitchen traces the development of American home cooking from the first, early colonial days to transformative cookbooks by Fannie Farmer, Irma Rombauer, Julia Child, Edna Lewis, and Marcella Hazan. Willan offers a short biography of each influential woman, including her background, and a description of the seminal books she authored. These women inspired one another, and in part owe their places in cooking history to those who came before them.
Featuring fifty original recipes, as well as updated versions Willan has tested and modernized for the contemporary kitchen, this engaging narrative seamlessly moves through history to help readers understand how female cookbook authors have shaped American cooking today.
Anne Willan, multi-award-winning culinary historian, cookbook writer, cooking teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors whose important books have defined cooking over the past three hundred years. Beginning with the first published cookbook by Hannah Woolley in 1661, up to Alice Waters today, these women, and books, created the canon of the American table.
Focusing on the figures behind the recipes, Women in the Kitchen traces the development of American home cooking from the first, early colonial days to transformative cookbooks by Fannie Farmer, Irma Rombauer, Julia Child, Edna Lewis, and Marcella Hazan. Willan offers a short biography of each influential woman, including her background, and a description of the seminal books she authored. These women inspired one another, and in part owe their places in cooking history to those who came before them.
Featuring fifty original recipes, as well as updated versions Willan has tested and modernized for the contemporary kitchen, this engaging narrative seamlessly moves through history to help readers understand how female cookbook authors have shaped American cooking today.
Review:
The concept here is that the author looks at the 12 women she feels helped define cooking, and the CONCEPT of a cookbook, and its evolution. Which means there are a whole lot of influential cooks left out, as their take on cookbooks may have already been defined by one of the women included. It is an interesting book, for example I had no idea how much influence Edna Lewis has on modern cooking, until I read the book, and then went off and did some more research. It should also come as no surprise that the idea of writing down recipes was so that the 'help' would know what to cook. Oh how cookbooks have changed! This is an interesting book, and the included recipes in each chapter are like walking through time! It's intriguing how our tastes have changed! This is the book to buy for mom is she collects or love cookbooks, this Mother's Day!
About the Author:
Anne Willan founded La Varenne Cooking School in Paris in 1975, and has more than sixty years of experience as a teacher, author, and culinary historian. Willan has written more than thirty books, including the double James Beard Award–winning, The Country Cooking of France, the Gourmand Award–winning The Cookbook Library, and the ground-breaking La Varenne Pratique, as well as the Look and Cook series, showcased in a PBS television series. In 2013, she was inducted into the James Beard Foundation Awards Hall of Fame. Willan serves as an Emeritus Advisor for The Julia Child Foundation for Gastronomy and the Culinary Arts. She divides her time between London and the south of France.
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