With the arrival of the Internet, one might fear that the object of the book will disappear in the attic, but this is not the case. On the contrary, the arrival of a cooking blog and specialized websites has contributed to the development of culinary culture around the world. Today, recipes are shared through simple, accessible tools like the one on Wix, for example, and each of these food bloggers enriches the other’s culture by sharing their culinary secrets.
The cookbook is as old as the world
Until the advent of the Internet and the development of social networks, the cookbook was one of the essential tools in our kitchens. The first recipes, written on clay tablets, date back to 1700 BC. JC and “Le Viandier” by Taillevent was the first French recipe book published in the 14th century.
However, in recent years, the cookbook has been set aside or even forgotten. He spent more time closed in the tray than open on the plate.
With the explosion of social media, the return of food offerings, and the rise of specialty TV channels, our cookbooks are starting to lose their staple and seem almost in danger of disappearing forever.
However, the numbers are clear. Over the past ten years, the trend has reversed. The cookbook is back on our job boards and with publishers. Sales and publications also increased. And the reasons are many.
Cooking back home
In recent years, the desire to rediscover the taste of good products has been increasingly present in our daily lives. Just like the need to cook for special diets like allergies, gluten intolerances, vegetarians and vegans. Similarly, the development of remote work has encouraged foodies to return to their kitchens to prepare homemade dishes. The numerous online exchanges via sharing sites and gourmet blogs have certainly contributed to the cookbook’s revival.
Just as the discovery of one’s own talents thanks to television competitions such as Tous en Cuisine has also allowed writers to return to prominence.
Recipe sites and other online videos can sometimes be practical with their instant and quickly accessible side, but nothing beats a good specialist book when you decide to make your own baguette. And there’s nothing quite like discovering the great recipes of your favorite pastry chef in a book whose pictures are sometimes enough to make your mouth water.
Diversity of culinary edition
Before the invasion of social networks and television screens, chefs were already sharing their recipes in bookstores. One of the first marketing elements to promote their kitchen. Then, new eating habits, trips back with cravings for world cuisine, TV shows starring chefs, all these elements led to a new interest in chefs and haute cuisine.
There are countless books for these professionals who reveal their personal recipes. We test it, take inspiration from it, share it on our personal blog.
Unlike online recipes that you will have to search for one by one, the book allows you to find all the recipes of your favorite pastry chef in the same place; And the fun doubles if the copy is of quality.
Not to mention all these small thematic editions on increasingly diverse topics. Visiting an online bookstore site gives an idea of the variety of books available, some of which are real art books.
A cookbook is an art and literary genre book
All you have to do is browse a few pages from “La Cuette Provençale,” the famous collection of recipes by Jean-Baptiste Ripoll, to realize that a cookbook can also be a literary genre. The first edition of his cookbook dates back to 1897 and is still published today in 24 languages. The tone used by the Provencal chef is so colorful that you can enjoy reading the recipes without wanting to make it.
As for the visual part, it is often designed by real designers. These culinary photographers, whose artistic creations look like real feats, put all their talents at the service of the beauty of the dish. So much so that there has been a culinary photography festival for twelve years now, showcasing these professionals with image and taste.
And if the oldest recipe book is more than 3,600 years old, surely the most recent book was printed yesterday and others will continue to be printed tomorrow. A sign that the cookbook and the recipes it contains still have a bright future ahead and that their place in culture and human heritage is still justified.