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September 15, 2019

One Of A Kind Cookbook That Needs To Be Baked


Cookbooks that serve as basic kitchen references (sometimes known as “kitchen bibles”) began to appear in the early modern period. They provided not just recipes but overall instruction for both kitchen technique and household management.

Such books were written primarily for housewives and occasionally domestic servants as opposed to professional cooks, and at times books such as The Joy of Cooking (USA), La bonne cuisine de Madame E. Saint-Ange (France), The Art of Cookery (UK, USA), Il cucchiaio d’argento (Italy), and A Gift to Young Housewives (Russia) have served as references of record for national cuisines. Related to this class are instructional cookbooks, which combine recipes with in-depth, step-by-step recipes to teach beginning cooks basic concepts and techniques. In vernacular literature, people may collect traditional recipes in family cookbooks.


International and ethnic cookbooks fall into two categories: the kitchen references of other cultures, translated into other languages; and books translating the recipes of another culture into the languages, techniques, and ingredients of a new audience. The latter style often doubles as a sort of culinary travelogue, giving background and context to a recipe that the first type of book would assume its audience is already familiar with.

Professional cookbooks are designed for the use of working chefs and culinary students and sometimes double as textbooks for culinary schools. Such books deal not only in recipes and techniques, but often service and kitchen workflow matters.

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