Cookbooks have been part of American life since the nation’s earliest days. Among the thousands published over the past 250 years, a select few have transformed the way Americans cook, eat, and think about food. Cultural historian Leslie Goddard explores 10 landmark cookbooks that helped shape the nation’s culinary identity. From the groundbreaking guidance of Fannie Farmer and Irma Rombauer to the sophisticated influence of Julia Child and Craig Claiborne, these best-selling volumes introduced new techniques, flavors, and ideas to generations of home cooks. Along the way, they reflected changing tastes, social customs, and cultural aspirations. Goddard journeys through the pages of some of America’s most influential cookbooks and uncovers what they reveal about the evolution of American food culture.

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