Any cook will tell you that in every cookbook there are a handful of recipes that rise to the top—the earmarked and most-stained pages.
Like a hall of fame for cookbooks, the Fales Library’s 101 Classic Cookbooks features 501 of these recipes from 101 great cookbooks of the twentieth century, carefully selected by an expert advisory committee. Join members of the selection committee and authors of selected tomes for a conversation on how these books and recipes revolutionized the way we eat. It is a fascinating culinary tour that in whole tells much of the story of American culture at large.
Madhur Jaffrey, regarded by many as the world authority on Indian food, is an award-winning actress and bestselling cookbook author. Her first book, An Invitation to Indian Cookery, was published in 1973 and her series for BBC television Madhur Jaffrey’s Indian Cookery made her a household name. She has appeared in over 20 films, including Merchant Ivory’s Heat and Dust, and written over 15 cookbooks. She is currently working on her next book, Curry Nation, which will be coming out in October along with a brand new TV series.
Marion Nestle, professor in the Department of Nutrition, Food Studies, and Public Health at NYU and author of several books including Food Politics.
Rose Levy Beranbaum, award-winning author of nine cookbooks, including The Cake Bible, the International Association of Culinary Professionals Cookbook of the Year for 1988. It was also listed by the James Beard Foundation as one of the top 13 baking books on "the Essential Book List." Rose also won a James Beard Foundation Award in 1998 for Rose's Christmas Cookies, and her book, The Bread Bible, was an IACP and James Beard Foundation nominee and was listed as one of the Top Ten Books of 2003 by Publishers Weekly and Food & Wine.
Marvin J. Taylor, director of the Fales Library and Special Collections at NYU.
Clark Wolf, special advisor to the Food Studies Collection at the Fales Library and host of the Critical Topics in Food series.