Description: In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Examining a wealth of fascinating archival material, Elias explores the role words play in the creation of taste on both a personal and a national level.
Review Quotes: "Cookbooks tell us who we are and aspire to be, and in this useful, deeply researched and witty guide to American cooking instruction, Megan Elias illuminates little-known facts and limns the evolution of our tastes-from Amelia Simmons's American Cookery of 1796 to the reality TV chefs and food bloggers of today."-- "Alex Prud'homme, author of The French Chef in America: Julia Child's Second Act"