Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today
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Author:
Willan, Anne
Narrator:
Church, Imogen
Published:
Simon & Schuster Audio 2020
Format:
OverDrive MP3 Audiobook, OverDrive Listen
Edition:
Unabridged
Status:
Checked Out
Description
Culinary historian Anne Willan "has melded her passions for culinary history, writing, and teaching into her fascinating new book" (Chicago Tribune) that traces the origins of American cooking through profiles of twelve influential women—from Hannah Woolley in the mid-1600s to Fannie Farmer, Julia Child, and Alice Waters—whose recipes and ideas changed the way we eat.
Anne Willan, multi-award-winning culinary historian, cookbook writer, teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors whose essential books have defined cooking over the past three hundred years. Beginning with the first published cookbook by Hannah Woolley in 1661 to the early colonial days to the transformative popular works by Fannie Farmer, Irma Rombauer, Julia Child, Edna Lewis, Marcella Hazan, and up to Alice Waters working today.

Willan offers a brief biography of each influential woman, highlighting her key contributions, seminal books, and representative dishes. The book features fifty original recipes—as well as updated versions Willan has tested and modernized for the contemporary kitchen.

Women in the Kitchen is an engaging narrative moves seamlessly moves through the centuries to help readers understand the ways cookbook authors inspire one another, that they in part owe their places in history to those who came before them, and how they forever change the culinary landscape. This "informative and inspiring book is a reminder that the love of delicious food and the care and preparation that goes into it can create a common bond" (Booklist).
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Subjects
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Cooking & Food
Essays
History
Nonfiction
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Street Date:
08/11/2020
Language:
English
ISBN:
9781797115856
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APA Citation (style guide)

Anne Willan. (2020). Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today. Unabridged Simon & Schuster Audio.

Chicago / Turabian - Author Date Citation (style guide)

Anne Willan. 2020. Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, From 1661 to Today. Simon & Schuster Audio.

Chicago / Turabian - Humanities Citation (style guide)

Anne Willan, Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, From 1661 to Today. Simon & Schuster Audio, 2020.

MLA Citation (style guide)

Anne Willan. Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, From 1661 to Today. Unabridged Simon & Schuster Audio, 2020.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Date Added:
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Date Updated:
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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...
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Anne Willan, multi-award-winning culinary historian, cookbook writer, teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors whose essential books have defined cooking over the past three hundred years. Beginning with the first published cookbook by Hannah Woolley in 1661 to the early colonial days to the transformative popular works by Fannie Farmer, Irma Rombauer, Julia Child, Edna Lewis, Marcella Hazan, and up to Alice Waters working today.

Willan offers a brief biography of each influential woman, highlighting her key contributions, seminal books, and representative dishes. The book features fifty original recipes—as well as updated versions Willan has tested and modernized for the contemporary kitchen.

Women in the Kitchen is an engaging narrative moves seamlessly moves through the centuries to help readers understand the ways cookbook authors inspire one another, that they in part owe their places in history to those who came before them, and how they forever change the culinary landscape. This "informative and inspiring book is a reminder that the love of delicious food and the care and preparation that goes into it can create a common bond" (Booklist).
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