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101 classic cookbooks : 501 classic recipes / The Fales Library, New York University ; Marvin J. Taylor and Clark Wolf, editors ; text by Marvin J. Taylor.

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Cookbooks -- History -- 20th century.

Cooks -- History -- 20th century.

Cooking -- History -- 20th century.

Alternate title:

One hundred and one classic cookbooks : five hundred and one classic recipes

One hundred one classic cookbooks : five hundred one classic recipes

501 classic recipes

688 p. : ill. (some col.) ; 26 cm.

"Contributions by Florence Fabricant, William Grimes, Judith Jones, Marion Nestle, Alice Waters, and others"--Cover.

"Among the authors featured: Lee Bailey, Lidia Bastianich, Rick Bayless, James Beard, Rose Levy Beranbaum, Mark Bittman, Marian Burros, Julia Child, Craig Claiborne, Fannie Farmer, M.F.K. Fisher, Marcella Hazan, Maida Heatter, Thomas Keller, Diana Kennedy, Emeril Lagasse, Edna Lewis, Deborah Madison, Clementine Paddleford, Jaques Pépin, Paul Prudhomme, Julee Rosso and Sheila Lukins, Martha Stewart, Patricia Wells, Paula Wolfert"--p. [4] of cover.

Includes bibliographical references (p. 652-657) and index.

Foreword / by Marion Nestle -- Preface / by Clark Wolf -- Introduction / by Marvin J. Taylor -- List of 101 classic cookbooks -- 101 classic cookbooks -- Laura Shapiro on Fannie Farmer and Marion Cunningham -- Jessica B. Harris on Rufus Estes -- Marion Nestle on the Early Nutritionists -- Anne Mendelson on Irma Rombauer and Marion Rombauer Becker -- Andrew F. Smith on Betty Crocker and her sisters -- William Grimes on Lüchow's -- Florence Fabricant on Craig Claiborne -- Judith Jones on Julia Child -- Mitchell Davis on James Beard -- Alice Waters on Richard Olney -- Scott Peacock on Edna Lewis -- Dalia Carmel Goldstein on the Women of Terezín -- 501 classic recipes -- A recipe roundtable -- Drinks, hors d'Oeuvre, and nibbles -- Soups, salads, and sandwiches -- Stews, casseroles, and one-pot dishes -- Vegetables and legumes -- Condiments, pickles, and jams -- Pasta, noodles, and rice -- Eggs, breakfast, and brunch -- Fish and seafood -- Fowl -- Stocks and sauces -- Meats -- Baked goods and desserts.

In this collection, some of the most respected figures in the food world have come together to choose 101 of the most important cookbooks of the twentieth century, the books that changed the way we eat over the years. From these 101 cookbooks, 501 signature recipes have been selected that reflect the author's unique viewpoint, codify a revolutionary new technique, or magically invoke a particular time and place. Also, the significance of each cookbook is explained in a capsule review alongside images of its first edition. In addition, interspersed throughout the collection are ten essays by culinary luminaries about the significance and legacy of the trailblazer chefs who came before them.

Taylor, Marvin J.

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