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101 classic cookbooks 501 classic recipes

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 th...

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Corporate Authors: Fales Library.
Other Authors: Taylor, Marvin J., Wolf, Clark.
Format: Books Print Book
Language: English
Published: New York, N.Y. : Rizzoli, 2012.
Subjects:
Cooks > History > 20th century.
Cooking > History > 20th century.
Cookbooks.
Summary: 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.
Item Description: "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 PeĢpin, Paul Prudhomme, Julee Rosso and Sheila Lukins, Martha Stewart, Patricia Wells, Paula Wolfert"--p.[4] of cover.
Includes index.
Physical Description: 688 p. : ill. (some col.), facsims. ; 26 cm.
Bibliography: Bibliography: p. 652-657.
ISBN: 9780847837939 (hbk)
0847837939 (hbk)
Author Notes: The Fales Library at New York University holds the largest collection of cookbooks in the United States. Under the directorship of Marvin Taylor, it has amassed more than 55,000 volumes related to food. It is also home to the well-regarded lecture series Critical Topics in Food, hosted by Clark Wolf. Marion Nestle writes the "Food Matters" column for the San Francisco Chronicle and is the author of Food Politics, Safe Food, What to Eat, and Why Calories Count.

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