Anne Willan, founder of La Varenne Cooking School, is the author of many cookbooks including the James Beard Award winner, The Country Cooking of France. Mark Cherniavsky has collected antiquarian cookbooks for more than fifty years. Kyri Claflin is coeditor of Writing Food History: A Global Perspective.

"A wonderfully researched and beautifully illustrated work, "The Cookbook Library" is at once an engaging read and an invaluable resource for anyone passionate about food and food history." Los Angeles Times Book Review "A wonderfully researched and beautifully illustrated work ... an invaluable resource for anyone passionate about food and food history." -- Noelle Carter Los Angeles Times "A treat for food lovers, with rich illustrations to add a visual dimension to the description of Willan's colossal library." Times Literary Supplement (TLS) "For years or decades to come, this beautiful volume is going to be an indispensable resource for readers and researchers in love with the history of cookbooks... Belongs in any real cookbook lover's library." -- Anne Mendelson Zester Daily "The Cookbook Library is a treat for food lovers, with rich illustrations to add a visual dimension to the description of Willan's colossal library." -- William Sitwell Times Literary Supplement "Whether it was the medieval spice trade (when a pound of nutmeg was worth seven fat oxen) or the 16th-century sugar rush (coinciding with colonial expansion), Western history lies in these ancient recipes." -- Craig Laban, Inquirer Restaurant Critic Philadelphia Inquirer "If you really love cookbooks (or books in general) and you love history, this is a book you have to read." Los Angeles Times "Absorbing ragout of serious history, beautiful coffee-table book and practical kitchen guide." Scotsman "A wonderfully researched and beautifully illustrated work, "The Cookbook Library" is at once an engaging read and an invaluable resource for anyone passionate about food and food history." St Paul Pioneer-Press "An inspiring and informative read." Sante

• Preface: Our LibraryAcknowledgmentsIntroduction: The World in a CookbookAntiquity through the Middle AgesFeasts and FastsCORMARYE Spicy Roast PorkBROUET DE VERJUS ET DE POULAILLE Chicken in a Spiced BrothPOUDRE FINE Fragrant Spice PowderJANCE Sauce JanceSAUPIQUET Sour and Spicy Sauce for FishThe Fifteenth CenturyThe First Printed CookbooksFRICTELLA EX SALVIA Sage Fritters with SaffronDREYERLEY ESSEN VON EINE VISCH Salmon in DisguiseYPOCRAS Spiced Red WineZU MACHE EIN KRAPFFEN TEIG Pigeon or Apple DumplingsHERICOQ DE MOUTON Spiced Lamb StewMON AMY Fresh Cheese MoldThe Sixteenth CenturyCulinary ExpansionPOTACCIO ALLA ITALIANA Spiced Stew with ChestnutsPOUR FAIRE GELLEE DE COINGS Quince JellyPAN'UNTO CON PROUATURA FRESCA Fresh Cheese Crostini with Rose WaterPER FARE TORTA DI CAROTE & D'ALTRE RADICHEper & ALTRE MATERIE A Pie of Carrots and Other RootsHOW TO BAKE ORENGES Orange DumplingsTO MAKE A SALLET OF ALL KINE OF HEARBES Green Salad with HerbsPOUR FAIRE TOURTES GENEUES VERDES Spinach and Cheese Tart with MintThe Seventeenth CenturyDistinctive VoicesSpiced Chicken with Red Wine, Vinegar, and Bacon GALLINA MORISCAApple Pancakes TO MAKE APPLE PUFSAsparagus in Cream and Herbs ASPERGES A LA CREMELuxury Bread and Brioche PAIN BENIT & BRIOCHEApple Cider Syllabub AN EXCELLENT SYLLABUBAn English Hot Pot ANOTHER HOTCHPOTBreast of Veal in Pastry TO MAKE A PASTY OF A BREAST OF VEALStrawberry Ice PER FARE ALTR' ACQUA DI FRAVOLEThe Eighteenth CenturyEnlightened CookingFried Artichokes with Bacon and Cream ARTICHAUX FRITSRich Seed Cake with Caraway and Cinnamon A RICH SEED-CAKE, CALL'D THE NUMN'S CAKEChocolate Cream with Lime CHOCOLATE CREAMYorkshire Christmas Pie of Five Birds A YORKSHIRE CHRISMAS-PYESpit-Roasted Fillet of Beef with Herbs and Mushrooms FILLET DE BOEUF A LA GENDARMELemon Sorbet, Juniper Sorbet, and Coffee Ice Cream DES GLACESSherry Potato Pie A RICH POTATOE PUDDINGPot Roast of Beef with Red Wine TO ALAMODE A ROUNDThe Early Nineteenth CenturyCelebrity EpicuresPickled Lemons with Allspice, Ginger, and Mustard PICKLED LEMONSSquash and Apple Pudding A CROOKNECK OR WINTER SQUASH PUDDINGSpit-Roasted Quail with Bay Leaf CAILLES AU LAURIERApple Soufflé SOUFFLES PARISIENS AUX POMMES DE REINETTEEpilogue: Toward the Modern CookbookAfterword: Collecting Cookbooks, by Mark CherniavskyNotesBibliographyGeneral IndexRecipe Index