Anne WillanReseñas

"Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today", by culinary historian Anne Willan, spans a time frame of more than 350 years and offers an enlightening look at a dozen great women and the great food they prepared. While cooking terms, techniques, trends, and tastes have certainly changed through the years (centuries), the love of cooking and sharing food is timeless. The author, who has been cooking professionally for 60 years and operated a Paris-based cooking school, writes with a great love of subject and an expansive knowledge of cooking and those who cook. The twelve women are each featured in a brief biography accompanied by several of their own recipes. Here's a sampler of what you'll find: Hannah Woolley (1622-1675)--"Savory Pumpkin and Apple Pie"; Hannah Glasse (1708-1770)--"Rose Petal Syrup"; Amelia Simmons (dates unknown)--"Corn Griddle Cakes"; Maria Rundell (1745-1828)--"Potato Yeast Rolls"; Lydia Child (1802-1880) --"Thanksgiving Pudding"; Sarah Rutledge (1782-1855)--"Golden Chicken"; Fannie Farmer (1857-1915)--"Bread Pudding with Raisins"; Irma Rombauer (1877-1962)--"Never-Fail Dinner Rolls"; Julia Child (1912-2004)--"Coq Au Vin"; Edna Lewis (1906-2006)--"Brown Sugar Caramel Pie"; Marcella Hazan (1924-2013)--"Polenta with Italian Sausages"; and Alice Waters (born 1944)--"Mango Salad with Chile Pepper". While these women represent a variety of cultures and levels of fame, each of them is a fascinating trailblazer in their own right. Author Anne Willan not only shines a spotlight on these wonderful women, she gives us a compelling look at almost four centuries of culinary history. As a child, I was taught to cook by my beloved Gran, who was also a very knowledgeable, intuitive and gifted cook. Over 50 years later, I am still at home in the kitchen, and I love to read and collect cookbooks. I greatly enjoyed "Women in the Kitchen".

Book Copy Gratis Scribner Books

I enjoyed reading the history of women and cookbooks. But I always prefer to use newer cookbooks because ingredients, cooking styles, etc. continue to evolve and I find newer recipes more condusive to my palate.

Women in the Kitchen: Twelve Essential cookbook Writers Who Defined the Way We Eat, From 1661 to Today by Anne Willan delivers exactly what it promises. A key point to note is that this is not a book about female chefs in general; it is specifically about women who wrote cookbooks. The recipes themselves provide a window to the time and place represented by the author. This book is a unique tour through time and history.

Read my complete review at http://www.memoriesfrombooks.com/2020/03/women-in-kitchen.html

Reviewed for NetGalley.

Although I am not a good cook I like cookbooks. Especially books like this one that not only has good recipes but a good story to tell also. This book has 12 short but interesting and to the point biographies on 12 different cookbook writers through 400 years with a small number of their recipes. How she chose these 12 I don't know but I had actually heard of 6 of them so I was pleased with myself.
Hannah Wooley (1622-1675) was the first English cookbook writer to be published. With no ingredients list and no real directions, only a professional cook could make sense of it but it was interesting. Amelia Simmons (no dates) was the first American cookbook author. Again, a book short on details but interesting life. Several more authors until we get to Fannie Farmer (1857-1915) cookbook author and also owned a cooking school. From Fannie Farmer on I actually own the cookbooks represented in this book. Irma Rombauer (1877-1962) Joy of Cooking, who doesn't own this? Julia Child (1912-2004) Mastering the Art of French Cooking. I wish I could just master cooking but I loved "Julie and Julia." Edna Lewis (1916-2006) The Taste of Country Cooking. The title alone brings back my grandmother's chicken and dumplings and my mother in law's fried chicken and how cake. Sigh..... Marcella Hazen (1924-2013) The Classic Italian Cookbook. She wasn't making any pizza chain pizza or spaghetti. Last but not least Alice Waters (1944-) who owns Chez Panisse in San Francisco and wrote Chez Panisse Menu Cookbook. Alice has trained many celebrity chefs in her restaurant including my favorite cookbook writer and blogger David Lebovitz. She has also tried to teach America organic, farm to table, and what a locavore is. The author of this book has been writing about cooking for over 50 years and wrote for Gourmet Magazine. She also has a cookbook collection of over 2000 volumes. Thank you to Netgalley and the publisher for allowing me to read this book in exchange for a review.

Det här är den idealiska kokboken för dem som gärna lagar delikat mat men inte vill tillbringa för mycket tid i köket!

Anne Willan presenterar omkring 80 av sina bästa recept. Grundidén med In och ut ur köket på 15 minuter är att maten sköter sig själv efter en kort men intensiv insats. Flera av rätterna är också helt klara att ställa på bordet efter en kvart!

Recepten omfattar allt från förrätter till desserter. Boken avslutas med menyer som bara tar omkring en timme att sammanställa, råd om planering, serveringsförslag och massor av tips på hur man kan förenkla arbetet i köket. In och ut ur köket på 15 minuter är en inspirerande och aptitretande kokbok med utsökta och originella färgbilder.

Anne Willan är välkänd som matlagningsexpert på båda sidor om Atlanten. Hon grundade den berömda franska kockskolan La Varenne 1975 och har författat en rad kokböcker samt skrivit artiklar om mat från hela världen.

Good recipes but they take much longer than 15 minutes to put together!

Illustrations by Larmessin 17th century engraver.

1/200. Signed & numbered. Pictorial illustration of Willan's The Cookbook Library, see entry. Illustrated letterpress broadside tracks the development of cookbooks through four centuries and half a dozen languages.

This is my favorite cookbook. I have worn it out the way I wore out my old Miles Davis vinyl LP's. If you have never had the joy of making beautiful handmade pasta and serving it fresh to your family, then you need to get this book and do it. Here are step by step, practically fool proof recipes for some of the most fresh tasting pasta dishes on earth. I really love this book. I had never made pasta before. It really is a joy to make. I love making the green fettuccine with fresh basil. It is just wonderful. I think my favorite recipe is page 10, Fresh Fettuccine with Tomato and Basil. Double (or triple) the garlic. This recipe is so simple and so delicious, you have to make it and taste it to believe it.

Excellent book - well illustrated with preparation techniques and excellent sections on meat, seafood and poultry.

Good for beginner cooks, this details step-by-step instructions on how to make a good variety of salads.

The only cookbook you will ever need. This was so helpful when I was living in Asia. I could just point at the picture of the exotic produce to the maid and hold up however many fingers I wanted to tell her how much to buy.

Everything is from scratch in this book so if you're the kind of person who seems to always find yourself living where you can't readily get processed food...or if you just like to know what the heck is in stuff this is a great cookbook.

The book is great: the recipes are showed in all their steps, there are lists of utensils, ingredients and a grocery list. There are great tips and its full of pictures for all the phases. In the end of each recipe there is a variation of it. There are recipes for different occasions, and seasons: one more reason to love salads.½

This is as far as I want to go with French cooking. Instructions I can understand, ingredients I can find, pictures I can follow. The recipes are yummy too.

Notable for detailed photography contrasting perfectly cooked and under/over-done. Very useful, and not repeated nearly enough.

See the visual illustration of the cookbook " tree. "

Signed.