Editing Recipe (section)

===Modern recipes and cooking advice===
[[Image:ActonFish.jpg|thumb|from ''Modern Cookery for Private Families'' by Eliza Acton (London: Longmans, Green, Reader, and Dyer, 1871. p.48.)]]
With the advent of the [[printing press]] in the 16th and 17th centuries, numerous books were written on managing households and preparing food. In Holland<ref>{{cite book | last = Sieben | first = Ria Jansen | title = Een notable boecxtken van cokeryen | year = 1588}}</ref> and England<ref>{{cite book | title = The good Huswifes handmaid for Cookerie | year = 1588 }}</ref> competition grew between the noble families as to who could prepare the most lavish banquet. By the 1660s, cookery had progressed to an art form, and good cooks were in demand. Many of them published their own books, detailing their recipes in competition with their rivals.<ref>{{cite book | last = May | first = Robert | title = The accomplisht Cook |  year = 1685}}</ref> Many of these books have been translated and are available online.<ref>{{cite web | title = Medieval Cookbooks | author = Judy Gerjuoy | access-date = 2007-06-15 | url = http://www.pbm.com/~lindahl/articles/food_bibliography.html | archive-date = 2007-06-09 | archive-url = https://web.archive.org/web/20070609120850/http://www.pbm.com/~lindahl/articles/food_bibliography.html | url-status = live }}</ref>

By the 19th century, the Victorian preoccupation for domestic respectability brought about the emergence of cookery writing in its modern form. Although eclipsed in fame and regard by [[Isabella Beeton]], the first modern cookery writer and compiler of recipes for the home was [[Eliza Acton]]. Her pioneering cookbook, ''Modern Cookery for Private Families'' published in 1845, was aimed at the domestic reader rather than the professional cook or chef. This was immensely influential, establishing the format for modern writing about cookery. It introduced the now-universal practice of listing the ingredients and suggested cooking times with each recipe. It included the first recipe for [[Brussels sprouts]].<ref>Pearce, ''Food For Thought: Extraordinary Little Chronicles of the World'', (2004) pg 144</ref> Contemporary chef [[Delia Smith]] called Acton "the best writer of recipes in the English language."<ref>[http://www.hub-uk.com/interesting/delia-british-library.htm Interview] {{Webarchive|url=https://web.archive.org/web/20140606233640/http://www.hub-uk.com/interesting/delia-british-library.htm |date=2014-06-06 }}.</ref> ''Modern Cookery'' long survived Acton, remaining in print until 1914 and available more recently in facsimile.

[[File:Runebergsbakelse i Fredrika Runeberg receptbok, 1850-talet.jpg|thumb|left|[[Fredrika Runeberg]]'s original recipe from 1850s for "[[Runebergsbakelse]]"]] 
[[File:Isabella Beeton - Mrs Beeton's Book of Household Management - title page.jpg|thumb|left|270x270px|Titlepage of ''Beeton's Book of Household Management'']]
Acton's work was an important influence on Isabella Beeton,<ref name=Acton>{{cite book|chapter=Acton, Eliza (1799–1859)|url=http://www.highbeam.com/doc/1G2-2591300080.html|archive-url=https://web.archive.org/web/20130518003547/http://www.highbeam.com/doc/1G2-2591300080.html|url-status=dead|archive-date=2013-05-18|title=Women in World History: A Biographical Encyclopedia|publisher=Gale Research Inc.|access-date=8 January 2013|date=January 2002}}{{subscription required}}</ref> who published ''[[Mrs Beeton's Book of Household Management]]'' in 24 monthly parts between 1857 and 1861. This was a guide to running a [[Victorian era|Victorian]] household, with advice on fashion, [[child care]], [[animal husbandry]], [[poison]]s, the management of [[Domestic worker|servants]], science, religion, and industrialism.<ref>[https://web.archive.org/web/20080729181249/http://ebooks.adelaide.edu.au/b/beeton/isabella/household/chapter16.html ''General Observations on the Common Hog'']</ref><ref>{{Cite web |url=http://www.tracingpaper.org.uk/2007/04/21/food-in-season-in-1861/ |title=in season in April 1861 |access-date=2014-06-02 |archive-date=2013-11-19 |archive-url=https://web.archive.org/web/20131119013243/http://www.tracingpaper.org.uk/2007/04/21/food-in-season-in-1861/ |url-status=dead }}</ref> Of the 1,112 pages, over 900 contained recipes. Most were illustrated with coloured engravings. It is said that many of the recipes were plagiarised from earlier writers such as Acton, but the Beetons never claimed that the book's contents were original. It was intended as a reliable guide for the aspirant middle classes.

The American cook [[Fannie Farmer]] (1857–1915) published in 1896 her famous work ''The Boston Cooking School Cookbook'' which contained some 1,849 recipes.<ref>{{cite book | last = Cunningham | first = Marion | title = The Fannie Farmer Cookbook (revised) | publisher = Bantam Books, New York | year = 1979 | isbn = 978-0-553-56881-3}}</ref>