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A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.

Cookbooks --- Manners and customs in literature. --- Cook-books --- Cookery --- Recipe books --- Books --- Cooking --- History. --- analyzing nutrition. --- best recipe. --- cultural heritage. --- detailed recipe. --- detailed recipes. --- food and cooking. --- food culture. --- foodies. --- gastronomist. --- history. --- late middle ages. --- plan a menu. --- recipe book history. --- western diet. --- Manners and customs in literature --- History

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This collection of essays provides an overview of new scholarship on recipe books, one of the most popular non-fiction printed texts in, and one of the most common forms of manuscript compilation to survive from, the pre-modern era (c.1550-1800). This is the first book to collect together the wide variety of scholarly approaches to pre-modern recipe books written in English, drawing on varying approaches to reveal their culinary, medical, scientific, linguistic, religious and material meanings. Ten scholars from the fields of culinary history, history of medicine and science, divinity, archaeology and material culture, and English literature and linguistics contribute to a vibrant mapping of the aspirations invested in, and uses of, recipes and recipe books. By exploring areas as various as the knowledge economies of medicine, Anglican feasting and fasting practices, the material culture of the kitchen and table, London publishing and concepts of authorship and the aesthetics of culinary styles, these eleven essays (including a critical introduction to recipe books and their historiography) position recipe texts in the wider culture of the sixteenth, seventeenth and eighteenth centuries. They illuminate their importance to both their original compilers and users, and modern scholars and graduate students alike.

Cookbooks. --- Food writers. --- Food writing. --- Cooking --- Cooking writing --- Food --- Food journalism --- Authorship --- Cooking writers --- Food critics --- Food journalists --- Restaurant critics --- Restaurant reviewers --- Reviewers, Restaurant --- Authors --- Critics --- Cook-books --- Cookery --- Recipe books --- Books --- Food writing --- Food writers --- Cookbooks --- Literature --- Literature: History & Criticism --- LITERARY CRITICISM / European / English, Irish, Scottish, Welsh --- Literature: history & criticism --- Boscawen family. --- English recipes. --- Foote sisters. --- The Compleat Housewife. --- The Ladies Directory. --- The Queen-Like Closet. --- archaeologists. --- authorship. --- celebrity. --- culinary recipes. --- domestic life. --- early modern recipe text. --- genre conventions. --- housewifery. --- medicinal advice. --- medicinal recipe. --- recipe books. --- recipe manuscripts.

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European cookery has grown historically, and so has the Sienese Libro de la cocina. The book's origins are partly in Italy, partly in other cultures, combining recipes from Tuscan cuisine with those taken directly from the older Latin Liber de coquina, a cookery book from Naples which can be seen as a link between Oriental and Western European culinary literature. The Libro de la cocina reveals the complete range of the art of XIVth century Italian cooking: basic and elaborate vegetable, meat and fish dishes, desserts, and dietary preparations. Many of the almost 200 recipes are linked with their Oriental, French, English, and Italian precursors and successors. A complete critical glossary makes the texts accessible and, in addition, parallel vernacular and Latin texts are provided. Tutta la cucina europea, quindi anche il senese Libro de la cocina, è un prodotto della storia. Le sue origini sono da ricercare in parte in Italia e in parte in altre civiltà: esso propone infatti ricette della cucina toscana e altre attinte da un ricettario napoletano, il Liber de coquina, a sua volta punto di incontro della letteratura culinaria orientale con quella dell’Europa occidentale. Il Libro de la cocina (metà del Trecento) rivela tutta la ricchezza della cucina italiana medievale: cibi semplici o di elaborata preparazione, verdure, carni, pesci, dolci e ricette per malati. Molte delle circa 200 ricette hanno legami con piatti e testi orientali, francesi, inglesi e italiani, attestati in tempi precedenti e successivi. Un glossario critico chiarisce le ricette; vengono riportati inoltre passi paralleli di opere latine e volgari.

Cooking, Italian --- Cooking, European --- Cooking --- Cookbooks --- History. --- Tuscan style --- Cook-books --- Cookery --- Recipe books --- Books --- Cuisine --- Food preparation --- Food science --- Home economics --- Dinners and dining --- Food --- Gastronomy --- Table --- Cookery, European --- European cooking --- Cookery, Italian --- Italian cooking

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In 1908 members of Chapter ""M"" of the P.E.O. in Knoxville, Iowa, compiled the P.E.O. Cook Book: Souvenir Edition, complete with 575 of the organization's best recipes, fully tested, and 24 original photographs of the Knoxville community. Now this charming cookbook, long out of print, is made available again in a facsimile edition as part of the Iowa Szathmáry Culinary Arts Series.The recipes in this remarkable cookbook take the modern cook back to a time when the ability to prepare attractive, delicious dishes with economy and innovation from a sometimes limited s

Cookbooks. --- Home economics. --- Domestic economy --- Domestic science --- Family and consumer sciences --- Household management --- Household science --- Family life education --- Home --- Consumer education --- Formulas, recipes, etc. --- Households --- Cook-books --- Cookery --- Recipe books --- Books --- Cooking

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Cooking, American --- Cooking --- Cookbooks --- Cook-books --- Cookery --- Recipe books --- Books --- Cuisine --- Food preparation --- Food science --- Home economics --- Dinners and dining --- Food --- Gastronomy --- Table --- American cooking --- Cookery, American --- History --- Simmons, Amelia. --- United States --- Social life and customs.