The inaugural U.S. cookbook, "American Cookery" by Amelia Simmons, aimed to uplift the new generation of American women during its publication in the late 18th century. Elias observes that post-Civil War cookbooks witnessed increased diversity, with writers exploring regional foods and customs. Southern cookbooks, for instance, sought to present an idealized version of the pre-war South, attempting to heal the wounds of the Civil War through culinary representation. Group cookbooks, often created to raise funds for communities, provide a unique window into the culinary habits of the American middle class throughout various periods. These collective works serve as historical records, preserving the culinary traditions and interests of diverse neighborhoods and social groups.

Over the years, cookbooks have mirrored humanity's evolving knowledge, reflecting trends and innovations. For instance, the late 19th century saw recipes informed by concerns about foodborne bacteria, while the widespread availability of refrigerators in the 1930s spurred new recipes and cookbooks. However, Elias cautions that while cookbooks offer glimpses into American life, they are not comprehensive reflections. Publishing companies, driven by profit motives, largely control cookbook content, resulting in a representation that tends to be upper-middle-class, white, and Northeastern. In the 21st century, the landscape has shifted with the rise of social media and food websites, challenging traditional publishing control. This democratization of recipe-sharing fosters open discussions about food and cooking, giving the public more choices and influence.

Despite the digital age, physical cookbooks remain highly desirable. Bentley notes their popularity as gifts, citing their neutral appeal and the enduring allure of beautifully designed pages. While digital platforms offer unprecedented access, the tangible charm of a cookbook persists in the hearts of many culinary enthusiasts.