Women in the Kitchen

Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today

De: Anne Willan

Narrado por: Imogen Church

Culinary historian Anne Willan “has melded her passions for culinary history, writing, and teaching into her fascinating new book” (Chicago Tribune) that traces the origins of American cooking through profiles of 12 influential women - from Hannah Woolley in the mid-1600s to Fannie Farmer, Julia Child, and Alice Waters - whose recipes and ideas changed the way we eat.

Anne Willan, multi-award-winning culinary historian, cookbook writer, teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors whose essential books have defined cooking over the past 300 years. Beginning with the first published cookbook by Hannah Woolley in 1661 to the early colonial days to the transformative popular works by Fannie Farmer, Irma Rombauer, Julia Child, Edna Lewis, Marcella Hazan, and up to Alice Waters working today.

Willan offers a brief biography of each influential woman, highlighting her key contributions, seminal books, and representative dishes. The book features 50 original recipes - as well as updated versions Willan has tested and modernized for the contemporary kitchen.

Women in the Kitchen is an engaging narrative moves seamlessly moves through the centuries to help readers understand the ways cookbook authors inspire one another, that they in part owe their places in history to those who came before them, and how they forever change the culinary landscape. This “informative and inspiring book is a reminder that the love of delicious food and the care and preparation that goes into it can create a common bond” (Booklist).

©2020 Anne Willan, Inc. All rights reserved. (P)2020 Simon & Schuster, Inc. All rights reserved.

Book review

A good read , very Knowledgeable . And interesting. I recommend it. I am a chef myself so I relate to this book and always looking for good chef books to read/listen.

a glancing survey of cookbooks and their authors

There were some interesting facts and a few recipes that might be fun to try, but I felt the history was superficial--this felt less like a book and more like a glossy magazine article (which may be just what the publisher wants). Anne Willan is an expert in historic cookbooks ("The Cookbook Library" which she also wrote is far better) and I would have liked a more in depth history of these cookbooks and their writers. Whatever shortcomings the writing has, the reader was worse. Her chirpy delivery and forced enthusiasm--at some points she was almost giggling--was at best distracting and more often annoying. I think I will avoid any book she narrates in the future.