During the 19th century cookery books became enormously popular. Authors like Mrs Beeton were catering for a rapidly growing middle class. Published initially in affordable monthly parts, Beeton's 'Household Management' advised readers on a vast range of 'essential' subjects, such as how to fold napkins, how to entertain guests, how to create the perfect Christmas dinner, or how to organise the duties of different staff members.

For the first time, the country was intrigued by the stars of the kitchen - what we would now call 'celebrity chefs'. Alexis Soyer, famous head chef at the Reform Club, produced numerous books, while also manufacturing a range of sauces and numerous kitchen implements, and advising the army on the dietary needs of soldiers. Much of his work, including his book A Shilling Cookery for the People, was directed at the lower classes, showing an attempt to improve the eating habits of those living on a tight budget; a Victorian Jamie Oliver perhaps?http://www.bl.uk/learning/langlit/booksforcooks/1800s/1800sfood.html

In 1800s europe fame spread to the culinary arts as well. Due to changes in food prices and class sizes chefs began making cook books relative to citizens economic lifestyle.