101 Classic Cookbooks: 501 Classic Recipes
Edited by Marvin J. Taylor and Clark Wolf (Rizzoli, $50).
If anyone wants to get a thorough sense of the development of American gastronomy over the last 150 years, this is a book that will do it delectably, through more a a hundred cookbooks ranging from Fannie Farmer's seminal Boston Cooking School to The Joy of Cooking, from Alice Waters to Edna Lewis, some with essays by noted authorities like Jessica B. Harris, Judith Jones, and Marion Nestle. The repros of covers and pages from these cookbooks are a delight and will be a nostalgic trip for so many who bought these books when they were first published. This is followed by a comprehensive 501 classic recipes that go from Tomato Catsup and Thousand Island dressing to Cajun meatloaf and Tennessee corn pone. It's a beautifully put-together book, as is Rizzoli's style.
Online purchase here
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