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Culinary Biographies. Yes 2006. 432p. ed. by Alice Arndt. illus. index. ISBN 0-9718322-1-8 [ISBN 978-0-9718322-1-3]. $48. REF
Historic individuals who have contributed to the world of food and cooking are the subject of food historian Arndt's (Seasoning Savvy: How To Cook with Herbs, Spices, and Other Flavors) unique and useful reference book, in which 88 distinguished culinary scholars, food writers, and cooking professionals contribute 190 succinct yet thorough biographical essays on culinary figures ranging from Betty Crocker to Amelia Simmons. Included are all of the expected names like Elizabeth David, Isabella Beeton, and Fannie Merritt Farmer, and the book is particularly valuable for its selection of essays devoted to less famous but equally important individuals such as Abby Fisher and those from countries other than the United States, including Norway's first culinary star, Henriette Schönberg Erken, and German cookbook author Erna Horn. Bottom Line While biographical information on some of the individuals covered in this book can also be found in other sources, such as the Encyclopedia of Kitchen History, this work contains enough unique and valuable information to merit its own place in culinary reference collections. Highly recommended for academic and large public libraries, especially those with a demand for resources on the culinary arts.—John Charles, Scottsdale P.L., AZ
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