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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  • 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
    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
    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
    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
    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
    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
    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
    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
    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
    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
    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
    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
    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; oregano; ground mace; nutmeg; egg yolks
    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; oregano; ground mace; nutmeg; egg yolks
    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
    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
    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
    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
    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
    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
    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
    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
    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
    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
    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
    show

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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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