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Great Cooks and Their Recipes: From Taillevent to Escoffier (Pavilion great cooks) Paperback – July, 2000
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Top Customer Reviews
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.