Editing Cookbook (section)

==Types of cookbooks==
[[File:Betty Crocker's Cook Book for Boys and Girls.djvu|thumb|upright|''Betty Crocker's Cook Book for Boys and Girls'', 1957]]

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]]'' ([[Cuisine of the United States|USA]]), ''[[La bonne cuisine de Madame E. Saint-Ange]]'' ([[French cuisine|France]]), ''The [[Art of Cookery]]'' ([[British cuisine|UK]], USA), ''[[Il cucchiaio d'argento]]'' ([[Italian cuisine|Italy]]), and ''[[A Gift to Young Housewives]]'' ([[Russian cuisine|Russia]]) have served as references of record for national cuisines.

Cookbooks also tell stories of the writers themselves and reflect upon the era in which they are written. They often reveal notions of social, political, environmental or economic contexts. For example, during the era of industrialization, convenience foods were brought into many households and were integrated and present in cookbooks written in this time.<ref>Melissa Fuster (2015) Writing Cuisine in the Spanish Caribbean: A Comparative Analysis of Iconic Puerto Rican and Cuban cookbooks, Food, Culture & Society,
18:4, 659-680</ref> 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]].

While western cookbooks usually group recipes for main courses by the main ingredient of the dishes, [[Cuisine of Japan|Japanese]] cookbooks usually group them by cooking techniques (e.g., [[Frying|fried]] foods, [[Steaming|steam]]ed foods, and [[Grilling|grill]]ed foods). Both styles of cookbook have additional recipe groupings such as [[soup]]s or [[sweets]].

===International and ethnic===
[[File:Norwegian immigrant cookbook 1899.jpg|thumb|upright|Norwegian immigrant cookbook in Norwegian, published in the United States in 1899.]]
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. Popular Puerto Rican cookbook, Cocina Criolla, written by Carmen Aboy Valldejuli, includes recipes that are typically of traditional Puerto Rican cuisine such as [[mofongo]] and [[pasteles]]. Valldejuli's cookbook was not only important to Puerto Ricans, but also very popular in the United States where her original cookbook has since been published in several editions, including English versions. These include The Art of Caribbean Cookery - Doubleday, 1957; Puerto Rican Cookery - Pelican Publishing, 1983; and, Juntos en la Cocina (co-authored with her husband, Luis F. Valldejuli) - Pelican Publishing, 1986.<ref>Melissa Fuster (2015) Writing Cuisine in the Spanish Caribbean: A Comparative Analysis of Iconic Puerto Rican and Cuban cookbooks, Food, Culture & Society, 18:4, 659-680</ref>

===Professional cookbooks===
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. Many such books deal in substantially larger quantities than home cookbooks, such as making sauces by the liter or preparing dishes for large numbers of people in a [[catering]] setting. While the most famous of such books today are books like ''[[Le guide culinaire]]'' by [[Escoffier]] or ''The Professional Chef'' by the [[Culinary Institute of America]], such books go at least back to medieval times, represented then by works such as [[Taillevent]]'s ''[[Viandier]]'' and Chiquart d'Amiço's ''Du fait de cuisine''.

===Single-subject===
Single-subject books, usually dealing with a specific ingredient, technique, class of dishes or target group (e.g. for kids), are quite common as well. [[Jack Monroe]] for example features [[Jack Monroe#Cookery books|low budget recipes]].  Some imprints such as [[Chronicle Books]] have specialized in this sort of book, with books on dishes like [[curry|curries]], [[pizza]], and simplified [[ethnic food]]. Popular subjects for narrow-subject books on technique include [[grilling]]/[[barbecue]], [[baking]], [[outdoor cooking]], and even recipe cloning (Recipe cloning is copying commercial recipes where the original is a [[trade secret]]).<ref>{{Cite web|url=https://www.food.com/ideas/top-copycat-restaurant-recipes-6021|title=Top Copycat Restaurant Recipes Revealed! - Food.com|website=www.food.com|access-date=2019-11-08|archive-date=2019-11-08|archive-url=https://web.archive.org/web/20191108165913/https://www.food.com/ideas/top-copycat-restaurant-recipes-6021|url-status=live}}</ref>

===Community===
Community cookbooks (also known as compiled, regional, charitable, and fund-raising cookbooks) are a unique genre of culinary literature. Community cookbooks focus on home cooking, often documenting regional, ethnic, family, and societal traditions, as well as local history.<ref>{{Cite web |url=http://www.answers.com/topic/community-cookbooks |title=Answers.com |website=[[Answers.com]] |access-date=2010-04-03 |archive-date=2011-09-22 |archive-url=https://web.archive.org/web/20110922045532/http://www.answers.com/topic/community-cookbooks |url-status=live }}</ref><ref>{{cite book|last=Bowers|first=Anne|title=Recipes for Reading: Community Cookbooks, Stories, Histories|year=1997|publisher=University of Massachusetts Press|location=Amherst|isbn=978-1-55849-089-5|url=http://www.umass.edu/umpress/title/recipes-reading|access-date=2013-03-15|archive-date=2013-12-28|archive-url=https://web.archive.org/web/20131228103744/http://www.umass.edu/umpress/title/recipes-reading|url-status=live}}</ref> [[Sondra Gotlieb]], for example, wrote her cookbooks on Canadian food culture by visiting people and homes by region. She gathered recipes, observed the foodways, observed the people and their traditions of each region by being in their own homes. Gotlieb did this so that she could put together a comprehensive cookbook based on the communities and individuals that make up Canada.<ref>Keneally, Rhona Richman. There is a Canadian Cuisine, and it is unique in all the world: Crafting National Food Culture during the Long 1960s.</ref> [[Gooseberry Patch]] has been publishing community-style cookbooks since 1992 and built their brand on this community.

Community cookbooks have sometimes been created to offer a counter-narrative of historical events or sustain a community through difficult times. ''The Historical Cookbook of the American Negro'', published in 1958 by the [[National Council of Negro Women]], includes recipes that illuminate histories of Black resistance, including "[[Nat Turner's slave rebellion|Nat Turner]] Crackling Bread."<ref>{{Cite book|last=scientifique.|first=Bower, Anne. Éditeur|url=http://worldcat.org/oclc/758887232|title=Recipes for reading : community cookbooks, stories, histories|date=1997|publisher=University of Massachusetts Press|isbn=1-55849-088-4|oclc=758887232}}</ref> The 1976 ''People's Philadelphia Cookbook'', published by grassroots organization The People's Fund, includes recipes from members of the [[Black Panther Party]], [[United Farm Workers|The United Farm Workers]], and the Gay Activist Alliance of Philadelphia.<ref>{{Cite web|last=Gattuso|first=Reina|date=2020-01-24|title=Eat Like a 1970s Radical With 'The People's Philadelphia Cookbook'|url=http://www.atlasobscura.com/articles/philadelphia-food-history|access-date=2021-02-26|website=Atlas Obscura|language=en|archive-date=2021-01-23|archive-url=https://web.archive.org/web/20210123082846/https://www.atlasobscura.com/articles/philadelphia-food-history|url-status=live}}</ref> For ''In Memory's Kitchen'', written in the 1940s by Jewish women interned at the Theresienstadt concentration camp in Czechoslovakia, women drew on their memories to contribute recipes.<ref>{{Cite book|first=Janet|last=Theophano|url=http://worldcat.org/oclc/965713058|title=Eat my words: reading women's lives through the cookbooks they wrote|date=2016|publisher=St. Martin's Press|isbn=978-1-250-11194-4|oclc=965713058}}</ref>

===Chefs===
Cookbooks can also document the food of a specific chef (particularly in conjunction with a [[cooking show]]) or restaurant. Many of these books, particularly those written by or for a well-established cook with a long-running TV show or popular restaurant, become part of extended series of books that can be released over the course of many years. Popular chef-authors throughout history include people such as [[Delia Smith]], [[Julia Child]], [[James Beard]], [[Nigella Lawson]], [[Edouard de Pomiane]], [[The Frugal Gourmet|Jeff Smith]], [[Emeril Lagasse]], [[Claudia Roden]], [[Madhur Jaffrey]], [[Katsuyo Kobayashi]], and possibly even [[Apicius]], the semi-pseudonymous author of the Roman cookbook [[De re coquinaria]], who shared a name with at least [[Marcus Gavius Apicius|one other famous food figure]] of the ancient world.