The New York Times Cooking No-Recipe Recipes by Sam Sifton: 9781984858474 | PenguinRandomHouse.com: Books (2024)

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The first recorded cookbook that is still in print today is Of Culinary Matters (originally, De Re Coquinaria), written by Apicius, in fourth century AD Rome. It contains more than 500 recipes, including many with Indian spices.

The earliest collection of recipes that has survived in Europe is De re coquinaria, written in Latin. An early version was first compiled sometime in the 1st century and has often been attributed to the Roman gourmet Marcus Gavius Apicius, though this has been cast in doubt by modern research.

The book has recipes dating from the mid 1850s, when The New York Times first began publishing topics about food and recipes. The book has been described by some sources as an update to the 1961 book The New York Times Cookbook that was authored by Craig Claiborne.

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Betty Crocker's Cookbook (originally called Betty Crocker's Picture Cook Book) by Betty Crocker (1950) – approx. 65 million copies. When the Betty Crocker Picture Cook Book was published by the fictional Betty Crocker in 1950, its sales actually rivaled those of the Bible.

Originating in 6000 BCE, England; it is the oldest dish of the world that's rich in nutrients. Nettle pudding is made with stinging nettles (wild leafy plant), breadcrumbs, suet, onions, and other herbs and spices. This dish is steam cooked until it attains a mousse-like consistency.

Older cookbooks tend to cover the basics

In fact, if you search the word "sugar" in the archived text, there are over 1,000 results. While vintage cookbooks may not always take health and wellness into consideration, Backdoor Survival notes that vintage cookbooks are a great way to learn how to cook from scratch.

The email alleged: “The most blatant case of cookbook plagiarism we've ever seen ... Elizabeth Haigh, in her 2021 book 'Makan' published by Bloomsbury Absolute, lifted 15 or more recipes from Sharon Wee's book, 'Growing up in a Nonya Kitchen,' published by Marshall Cavendish International (Asia) in 2012.”

What is the oldest book in the world? ›

The oldest extant printed book is a work of the Diamond Sutra and dates back to 868 CE, during the Tang Dynasty.

A recent study found what could be the earliest known evidence of ancient cooking: the leftovers of a fish dinner from 780,000 years ago. Cooking helped change our ancestors. It helped fuel our evolution and gave us bigger brains.

The Truncated History of Cookbooks and Class

The first recorded cookbook is said to be four clay tablets from 1700 BC in Ancient Mesopotamia, but by the 1300s, cookbooks were a norm for kings and nobles.

American Cookery, published by the “orphan” Amelia Simmons in 1796, was the first cookbook by an American to be published in the United States. Its 47 pages (in the first edition) contained fine recipes for roasts—stuffed goose, stuffed leg of veal, roast lamb. There were stews, too, and all manner of pies.

American Cookery, the very first American cookbook, was written by Amelia Simmons (more on this mysterious woman later). In it, she promised local food and a kind of socioculinary equality. The title page stated that the recipes were "adapted to this country and all grades of life."

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