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

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    • 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
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    • 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
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    • Categories: Salads; Side dish; English; Vegetarian
    • Ingredients: carrots; dried currants; ground cinnamon; ground ginger
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    • Categories: Side dish; Thanksgiving; Winter; English; Vegetarian
    • Ingredients: carrots; dried currants; ground cinnamon; ground ginger
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    • Categories: Pies, tarts & pastries; Main course; English
    • Ingredients: all-purpose flour; butter; lard; pumpkins; tart apples; black peppercorns
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    • Categories: Pies, tarts & pastries; Main course; Side dish; English
    • Ingredients: all-purpose flour; butter; lard; pumpkins; tart apples; black peppercorns
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    • 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
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    • 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
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    • Categories: Beverages / drinks (no-alcohol); English
    • Ingredients: dried dates; blanched almonds; rose water; ground mace; dried violet leaves
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    • Categories: Beverages / drinks (no-alcohol); English
    • Ingredients: dried dates; blanched almonds; rose water; ground mace; dried violet leaves
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    • Categories: Main course; English
    • Ingredients: ground veal; ground beef fat; lemons; parsley; thyme; oregano; ground mace; nutmeg; egg yolks
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    • Categories: Appetizers / starters; Main course; English
    • Ingredients: ground veal; ground beef fat; lemons; parsley; thyme; oregano; ground mace; nutmeg; egg yolks
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    • 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
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    • 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
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    • 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
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    • 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
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    • Categories: Mousses, trifles, custards & creams; Dessert; English; American
    • Ingredients: sweet white wine; heavy cream; rosemary sprigs; dark chocolate
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    • Categories: Mousses, trifles, custards & creams; Dessert; American; English
    • Ingredients: sweet white wine; heavy cream; rosemary sprigs; dark chocolate
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    • Categories: Sauces for desserts; Summer; English; Vegan
    • Ingredients: rose petals; sugar
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    • 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
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    • 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
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    • Categories: Pancakes, waffles & crêpes; Main course; American; Vegetarian
    • Ingredients: cornmeal; eggs; milk
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  • 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.



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