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Great Cooks and Their Recipes: From Taillevent to Escoffier (Pavilion great cooks) Paperback

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Product Details

  • Series: Pavilion great cooks
  • Paperback: 224 pages
  • Publisher: Pavilion (July 2000)
  • Language: English
  • ISBN-10: 1862054371
  • ISBN-13: 978-1862054370
  • Product Dimensions: 0.8 x 6.5 x 8.2 inches
  • Shipping Weight: 1 pounds
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #2,480,950 in Books (See Top 100 in Books)

Editorial Reviews

From the Publisher

This splendid volume looks at the life and times ‹ and the recipes ‹ of fourteen great chefs (from France, Italy, America, and Britain) who, across six centuries, have raised Western civilization¹s culinary skills to the highest degree. Apart from such recent names as Escoffier and Fannie Farmer, there are those that have been largely forgotten, such as Taillevent, Scappi, and Martino. Anne Willan examines their backgrounds, techniques, and innovations, and there are some 100 recipes demonstrating the specialties of each cook. Richly illustrated with 250 photographs and works of art. Anne Willan is a scholar, cook, and founder of La Varenne Cooking School in France. Among her many books are La France Gastronomique, La Varenne Pratique, and Anne Willan: From My Chateau Kitchen.

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Most Helpful Customer Reviews

2 of 2 people found the following review helpful By ilkajonesing on October 27, 2013
Format: Hardcover
This is a fascinating book with the biographies of fourteen chefs/cooks, with contemporary paintings, woodcuts and other art reproduced in the section for each of them (dating from as early as the 1300s), and of course, their recipes. The recipes themselves are as they were originally stated, and then interpreted with lists of ingredients and directions as a modern cook would expect. A lot of the dishes may not be to modern tastes or temperaments, but they are all still interesting. There are also sumptuous photographs of food, perhaps representative of some of the dishes as they are described and explained.

Most of the chefs represented are European, a broad cross-section over the centuries since books and cookbooks began to be printed for mass consumption. In addition to the biographical data, there is a lot of history, society and culture in the context of the cook's life, a bit about keeping house, manners and decorum, developments in food storage and nutrition - pretty much every aspect of life that has to do with the culinary arts. It's an enjoyable read, nicely researched, with a good bibliography.

I have no idea what book the prior reviewer was reading or the reason for his hatred of Fannie Farmer. And with that many typos (bood? chiefs?) and such a loose grip on capitalization and grammar, I have a lot of questions about the hundreds of cookbooks that person supposedly owns. I'm guessing that a lot of them have canned mushroom soup and cake mix as base ingredients. Maybe he broke too many crayons and was grumpy.
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1 of 5 people found the following review helpful By Ralph B. Wood on May 10, 2013
Format: Hardcover Verified Purchase
so you want to know something about "great chiefs" (their description, not mine)though history, the this book has some interest. I would hardly put Fannie Farmer in the great listing. Of hundreds cook books I own and if had to get rid of 50 or so this would probably in first ten to go. Got my copy via Amazon, used X library. It had little check out use and I understand why.
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