Just like other types of literature, our colourful modern cookery books have a long history. That is what Henry Notaker has unearthed and presents for us in this entertaining, knowledgeable and engaging book about the history of gastronomic literature.
The Cook and the Writer contains stories about the discoveries of food artists, how individual dishes have acquired their names, female housekeepers in conflict with royal chefs, theft and plagiarism, as well as philosophers, politicians, doctors and astrologers’ attempts at influencing people’s diets. Cookery books reflect the age in which they were written and the prevailing circumstances of the society in which they were produced: they have always recorded what is happening around us in every era.
‘If there were such a thing as a Michelin Guide of gastronomic writers, Henry Notaker would gain Michelin stardom.’