Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today by Anne Willan

Pickled oysters (“To pickle Oysters”) [Hannah Woolley] (page 18)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Chutneys, pickles & relishes; English

Ingredients: dry white wine; white wine vinegar; fresh ginger; blade mace; bay leaves; black peppercorns; whole cloves; oyster liquor; whole nutmeg; lemons; oysters

1

show
Pickled oysters (page 18)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Chutneys, pickles & relishes; English

Ingredients: dry white wine; white wine vinegar; fresh ginger; blade mace; bay leaves; black peppercorns; whole cloves; oyster liquor; whole nutmeg; lemons; oysters

1

show
Spiced carrot purée (“To make boiled Sallads”) [Hannah Woolley] (page 20)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Salads; Side dish; English; Vegetarian

Ingredients: carrots; dried currants; ground cinnamon; ground ginger

0

show
Spiced carrot purée (page 20)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Side dish; Thanksgiving; Winter; English; Vegetarian

Ingredients: carrots; dried currants; ground cinnamon; ground ginger

0

show
Savory pumpkin and apple pie (“To make a Pompion Pie”) [Hannah Woolley] (page 22)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Pies, tarts & pastries; Main course; English

Ingredients: all-purpose flour; butter; lard; pumpkins; tart apples; black peppercorns

0

show
Savory pumpkin and apple pie (page 22)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Pies, tarts & pastries; Main course; Side dish; English

Ingredients: all-purpose flour; butter; lard; pumpkins; tart apples; black peppercorns

0

show
Jumbled spice cookies (“To make fine Jumbals”) [Hannah Woolley] (page 25)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Cookies, biscuits & crackers; Afternoon tea; English

Ingredients: all-purpose flour; sugar; eggs; egg whites; ground almonds; butter; heavy cream; rose water; aniseed; coriander seeds

0

show
Jumbled spice cookies (page 25)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Cookies, biscuits & crackers; Afternoon tea; English

Ingredients: all-purpose flour; sugar; eggs; egg whites; ground almonds; butter; heavy cream; rose water; aniseed; coriander seeds

1

show
Almond milk with violet leaves and dates (“To make good Almond Milk”) [Hannah Woolley] (page 27)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Beverages / drinks (no-alcohol); English

Ingredients: dried dates; blanched almonds; rose water; ground mace; dried violet leaves

1

show
Almond milk with violet leaves and dates (page 27)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Beverages / drinks (no-alcohol); English

Ingredients: dried dates; blanched almonds; rose water; ground mace; dried violet leaves

1

show
Big and baby green pea soup (“A Green Peas-Soop”) [Hannah Glasse] (page 40)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Soups; English; Vegetarian

Ingredients: pea pods; butter

0

show
Big and baby green pea soup (page 40)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Soups; English; Vegetarian

Ingredients: pea pods; butter

0

show
Veal meatballs (“To make Force-Meat Balls”) [Hannah Glasse] (page 42)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Main course; English

Ingredients: ground veal; ground beef fat; lemons; parsley; thyme; fresh oregano; ground mace; nutmeg; egg yolks

1

show
Veal meatballs (page 42)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Appetizers / starters; Main course; English

Ingredients: ground veal; ground beef fat; lemons; parsley; thyme; fresh oregano; ground mace; nutmeg; egg yolks

1

show
Potted salmon (“To Pot Salmon”) [Hannah Glasse] (page 44)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Appetizers / starters; Cooking for a crowd; English

Ingredients: butter; ground allspice; ground mace; ground cloves; salmon fillets

1

show
Potted salmon (page 44)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Dips, spreads & salsas; Appetizers / starters; Canapés / hors d'oeuvre; Cooking for a crowd; English

Ingredients: butter; ground allspice; ground mace; ground cloves; salmon fillets

1

show
Whole turkey in celery sauce (“To Stew a Turky, or Fowl, in Sellery-Sauce”) [Hannah Glasse] (page 46)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Sauces for poultry; Stews & one-pot meals; Main course; Cooking for a crowd; English

Ingredients: whole turkey; celery; onions; thyme sprigs; whole cloves; blade mace; black peppercorns; allspice berries; chicken stock; butter

1

show
Whole turkey in celery sauce (page 46)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Sauces for poultry; Stews & one-pot meals; Main course; Cooking for a crowd; English

Ingredients: whole turkey; celery; onions; thyme sprigs; whole cloves; blade mace; black peppercorns; allspice berries; chicken stock; butter

1

show
Chocolate pudding with rosemary (“To make Chocolate Cream”) [Hannah Glasse] (page 49)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Mousses, trifles, custards & creams; Dessert; English; American

Ingredients: sweet white wine; heavy cream; rosemary sprigs; dark chocolate

0

show
Chocolate pudding with rosemary (page 49)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Mousses, trifles, custards & creams; Dessert; American; English

Ingredients: sweet white wine; heavy cream; rosemary sprigs; dark chocolate

0

show
Rose petal syrup (“To make Syrup of Roses”) [Hannah Glasse] (page 51)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Sauces for desserts; Summer; English; Vegan

Ingredients: rose petals; sugar

1

show
Rose petal syrup (page 51)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Sauces for desserts; Summer; English; Vegan

Ingredients: rose petals; sugar

1

show
Traditional pickled cucumbers (“To pickle Cucumbers”) [Amelia Simmons] (page 62)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Chutneys, pickles & relishes; Dressings & marinades; American; Vegan; Vegetarian

Ingredients: coarse salt of your choice; baby cucumbers; white wine vinegar; fresh ginger; long pepper; blade mace; whole cloves; white peppercorns; whole nutmeg; vine leaves in brine

1

show
Traditional pickled cucumbers (page 62)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Chutneys, pickles & relishes; Dressings & marinades; American; Vegan; Vegetarian

Ingredients: coarse salt of your choice; baby cucumbers; white wine vinegar; fresh ginger; long pepper; blade mace; whole cloves; white peppercorns; whole nutmeg; vine leaves in brine

1

show
Corn griddle cakes (“Indian Slapjack”) [Amelia Simmons] (page 64)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan
Categories: Pancakes, waffles & crêpes; Main course; American; Vegetarian

Ingredients: cornmeal; eggs; milk

0

show
- 1
- 2
- 3
- 4
- 5
- next →

Notes about this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

ISBN 10 1501173316
ISBN 13 9781501173318
Published Aug 11 2020
Format Hardcover
Page Count 313
Language English
Countries United States
Publisher Scribner

Publishers Text

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.

Other cookbooks by this author

Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today

Member Rating

Average rating of 0 by 0 people

Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today by Anne Willan

Pickled oysters (“To pickle Oysters”) [Hannah Woolley] (page 18)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Pickled oysters (page 18)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Spiced carrot purée (“To make boiled Sallads”) [Hannah Woolley] (page 20)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Spiced carrot purée (page 20)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Savory pumpkin and apple pie (“To make a Pompion Pie”) [Hannah Woolley] (page 22)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Savory pumpkin and apple pie (page 22)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Jumbled spice cookies (“To make fine Jumbals”) [Hannah Woolley] (page 25)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Jumbled spice cookies (page 25)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Almond milk with violet leaves and dates (“To make good Almond Milk”) [Hannah Woolley] (page 27)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Almond milk with violet leaves and dates (page 27)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Big and baby green pea soup (“A Green Peas-Soop”) [Hannah Glasse] (page 40)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Big and baby green pea soup (page 40)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Veal meatballs (“To make Force-Meat Balls”) [Hannah Glasse] (page 42)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Veal meatballs (page 42)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Potted salmon (“To Pot Salmon”) [Hannah Glasse] (page 44)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Potted salmon (page 44)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Whole turkey in celery sauce (“To Stew a Turky, or Fowl, in Sellery-Sauce”) [Hannah Glasse] (page 46)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Whole turkey in celery sauce (page 46)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Chocolate pudding with rosemary (“To make Chocolate Cream”) [Hannah Glasse] (page 49)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Chocolate pudding with rosemary (page 49)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Rose petal syrup (“To make Syrup of Roses”) [Hannah Glasse] (page 51)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Rose petal syrup (page 51)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Traditional pickled cucumbers (“To pickle Cucumbers”) [Amelia Simmons] (page 62)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Traditional pickled cucumbers (page 62)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Corn griddle cakes (“Indian Slapjack”) [Amelia Simmons] (page 64)

from Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Women in the Kitchen by Anne Willan

Notes about this book

Reviews about this book

Publishers Text

Other cookbooks by this author

Member Rating

Categories

Learn

Search

Connect

Already a Member? Sign In

New here? Become a Member