Great Cooks and Their Recipes (Pavilion, 2000, paperback; McGraw-Hill, 1977, hardcover) introduces you to six centuries of culinary masters.  Learn about the life and times of fourteen great chefs (from France, Italy, America and Britain) who have raised Western civilization’s culinary skills to the highest level, from Taillevent, Scappi, Martino, Escoffier to Fannie Farmer, there are 100 recipes demonstrating the specialties of each cook and  illustrated with 250 photographs and works of art.