A good collection of cookbooks can offer a fascinating insight into the development of cooking. They also will hold their value if the original dust jacket is still present, as there is a premium for a fine jacketed copy, rather than a worn one. General cookbooks were practical, but many were dedicated to certain areas, and described foods that are no longer eaten. Manufacturers of ingredients and kitchen equipment, saw the cookbook as a way of promoting their products.
The earliest collection of recipes were first compiled by Apicius in 1st century Roman Britain. Significant sections such as peasant food were left out though, as the dishes didn't justify a recipe. The first cookbooks, were written mostly by men who had served apprenticeships or who had worked at court. Subsequently many of them were elaborate and involved expensive ingredients. They served as a reference and often included medical recipes, wine making and brewing. They became popular as they aspired to a higher standard of living.
In the early 16th century, cookbooks were being published on a regular basis. At that time only between five to ten percent of women were literate, so books were an expensive commodity as well as the ingredients. By the middle of the 17th century many women were only taught to read and not write, so most of the cookbooks at that time were still written by men, but the recipes were devised by women.
This increase in literacy, created a need for knowledge, so there was an increase in the demand for cookbooks during the 18th century. With the growth of the middle classes, these books were designed to save the lady of the house from the duty of instructing her kitchen maids. Recipes were directed at the servants, rather than the mistress of the house, but unknowingly were written in a plain and accessible language. Cookbooks written by women such as Eliza Smith in 1727, Hannah Glasse in 1747 and Elizabeth Raffald in 1769 were more detailed, clear and precise.
During the 19th century, cookbooks became enormously popular and they were published in large numbers. Many had diagrams of dinner table layouts which varied from modest to the most lavish. For the first time the country was trapped by the stars of the kitchen, what we now call the celebrity chef.
Some cookbooks began with Basic British Cookery, which at one time was thought to be a huge joke. Recently, we have seen a revival of Traditional British Dishes, but some are still unsuited to the novice cook.
Television programmes on cooking now have a book to accompany each series. Glossy food magazines have appeared, discussing the latest trends and giving advice. Cookbooks are also now designed for working chefs and students, doubling as text books for culinary schools.
There are cookbooks written by less well-known authors that are fun to collect and can be found for little money, here are just a few:
My Home, Why Not Yours? 1915
The Radiation Recipe Book 1940
Dainty Desserts for Dainty People 1916
Sweet making for Children 1972
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