How Revolutionary Cookbooks aren’t as Bad as You Think


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As we all know cookbooks are all fairly similar in that they offer photos of the food and the text discribing the recipe.  Not to long ago, drawings had to suffice, making these recipe collections far more artistic.  There Is one Cookbook that was revolutionary in its format, particularly in the author’s decision to list the ingredients first, setting the standard for cookbooks in years to come.

Cookbook publishing Goes Back Centuries, and so far has been surprisingly little altered by the digital transformation that has shaken up other areas of publishing. Cookbooks continue to see strong print sales, not least due to their popularity as gifts, and remain a bright spot on many publishers’ financial reports. Despite this, the limitations and inconvenience of physical books for practical use in the kitchen are clear—they aren’t searchable, they take up lots of space, they can’t easily be wiped clean, and they are not easy to share with others.


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 Beeton’s Book of Household Management

Originally published in 24 parts between 1859 and 1861, the complete set was bound together for sale in 1861.  In the first year selling over 60,000 copies and almost two million before 1868.  Mrs. Beeton did not enjoy the spoils of her success very long as she Unfortunately died in childbirth in 1865.  Mr. Beeton her husband soon sold off the rights to the book, and over the years it has been changed repeatedly to the point where the last edition, published in 1960 barely shows any resemblance to the original.


  


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