Almost finished reading The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook by Anne Willan, with Mark Cherniavsky and Kyri Clafin (University of California Press, 2012) . . . Review forthcoming, soon I hope. Meanwhile, here is a sampling of a reading list assembled from the bibliography, end notes and footnotes. My interest lies in food history and social history. A cookbook collector could make entirely different choices. A reader more interested in the Middle Ages or the Renaissance would choose another set of books. I realize that even this pared-down reading list represents an impossible challenge. I will never read all of these books but can keep chipping away at the stack. The ones I already own but have not read are marked with an asterisk. A few of the oldie cookbooks are available here and there online as free ebooks.
Brillat-Savarin, Jean Anthelme. The Physiology of Taste or Meditations on Transcendental Gastronomy, translated by M.F.K Fisher. (Everyman’s Library, 2009).
Coe, Sophie D and Coe, Michael D. The True History of Chocolate (Thames and Hudson, 1996).
Davidson, Alan. The Oxford Companion to Food. (Oxford University Press, 1999).
Field, Carole. The Italian Baker. Harper Collins, 1985. New edition came out recently. I bake from the older edition. A classic.
Freedman, Paul H. Food: The History of Taste (University of California Press, 2007).
Garrett, Elizabeth Donaghy. At Home: The American Family 1750-1870. (Harry N. Abrams, 1990).
Girouard, Mark. Life in the French Country House. (Knopf, 2000) and Life in the English Country House* (Yale University Press, 1978).
Glasse, Hannah. First Catch Your Hare: The Art of Cookery Made Plain and Easy (1747).
Wikipedia: "Hannah Glasse's (1708–1770) The Art of Cookery made Plain and Easy represents one of the most important references for culinary practice in England and the American colonies during the latter half of the 18th century and the beginning of the 19th. It was the dominant reference for home cooks in much of the English-speaking world during its original publication run, and it is still available (in somewhat limited quantity) and used as a reference by those doing food research and historical reconstruction."
Goldstein, Darra. The Gastronomica Reader. (University of California Press, 2010.) DG edited The Cookbook Library.
Hess, John L and Hess, Karen. The Taste of America. (Grossman Publishers, 1977.)
Kiple, Kenneth F. and Omelas, Kriemhild Conee. The Cambridge World History of Food. (Cambridge University Press, 2000).
Okakura, Kakuzo. The Book of Tea, 1906. Available in a free Kindle edition. You do not need to own the device to read an ebook but can download the free software and read on your computer.
Randolph, Mary. The Virginia Housewife: Or Methodical Cook (1824).
Riley, Gillian. The Oxford Companion to Italian Food. Oxford University Press, 2007.
Martha Washington’s Booke of Cookery transcribed by Karen Hess. Columbia University Press, 1981.
Wheaton, Barbara Ketcham. Savoring the Past: The French Kitchen and Table from 1300 to 1789.* University of Pennsylvania Press, 1983.
Visit Beth Fish Reads for links to Weekend Cooking posts by other bloggers. These range from book reviews to recipes to some scrumptious food photography and usually a few surprises.






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