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  1. The cookbook library
    four centuries of the cooks, writers, and recipes that made the modern cookbook
    Autor*in: Willan, Anne
    Erschienen: 2012
    Verlag:  University of California Press, Berkeley, Calif. [u.a.]

    Feasts and fasts -- The first printed cookbooks -- Culinary expansion -- Distinctive voices -- Enlightened cooking -- Celebrity epicures This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by... mehr

    Sächsische Landesbibliothek - Staats- und Universitätsbibliothek Dresden
    uneingeschränkte Fernleihe, Kopie und Ausleihe
    Universität Konstanz, Kommunikations-, Informations-, Medienzentrum (KIM)
    uneingeschränkte Fernleihe, Kopie und Ausleihe
    Herzog August Bibliothek Wolfenbüttel
    65.4° 266
    uneingeschränkte Fernleihe, Kopie und Ausleihe

     

    Feasts and fasts -- The first printed cookbooks -- Culinary expansion -- Distinctive voices -- Enlightened cooking -- Celebrity epicures 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

     

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    Quelle: Herzog August Bibliothek Wolfenbüttel
    Beteiligt: Cherniavsky, Mark; Claflin, Kyri W.; Claflin, Kyri
    Sprache: Englisch
    Medientyp: Buch (Monographie)
    Format: Druck
    ISBN: 9780520244009; 0520244001
    RVK Klassifikation: LC 17000
    Schriftenreihe: California studies in food and culture ; 35
    Schlagworte: Cooking; Cooking; Cookbooks
    Umfang: XII, 328 S., zahlr. Ill., 22 cm
    Bemerkung(en):

    Includes bibliographical references and index