By purchasing cookbooks, consumers support authors and creators, contributing to the sustainability of the culinary book industry.
Image: Pexels/Rdne
As technology advances at an unprecedented pace, the culinary book industry finds itself at a critical juncture. With the meteoric rise of food blogs, YouTube cooking channels, and recipe apps, it begs the question: are cookbooks still relevant?
The culinary landscape has transformed dramatically over the last decade. Social media platforms, particularly Instagram and TikTok, have shifted the way home cooks seek inspiration, making food preparation more accessible than ever.
Yet, amidst this digital revolution, cookbooks retain their place in the hearts and kitchens of many. To explore the status of cookbooks today, chefs from the Capsicum Culinary Studio and other acclaimed culinary talents in South Africa answer the big question.
Cookbooks retain their place in the hearts and kitchens of many.
Image: Pexels/Yaroslav Shuraev
Chef Charl Botha believes that cookbooks will always hold relevance, even in their digital forms. “It just makes it easier when a lot of your favourites are grouped in one book. Cookbooks that focus on a specific cuisine help when planning themed occasions,” he explains.
For Botha, the trust built with classic cookbooks like “Huisgenoot Wenresepte” ensures that whatever recipe is attempted, the outcome is consistently delightful.
In contrast, chef Karsen Govender argues otherwise. “I don't think cookbooks are relevant these days as most recipes are available online and through YouTube guided videos,” he asserts.
Mentioning past experiences with a meat cookbook, he feels that visual learning is more beneficial in today's fast-paced environment where easy access trumps traditional book formats.
For others, nostalgia and tactile experiences play a vital role. Chef Jenny Morris, passionate about the art of cookbooks, comments, “For me, cookbooks will always be relevant. I love the themes and stories and collections of recipes between the covers of a book.”
Turning the pages, she finds joy in the physical connection - something digital screens simply cannot replicate.
By purchasing cookbooks, consumers support authors and creators, contributing to the sustainability of the culinary book industry.
Image: Pexels/Rdne
Similarly, chef Kyrnon Bierman presents a dual perspective, noting that while cookbooks may cater to home cooks seeking guidance, they are less relevant for professional chefs who have honed their palates and creative skills.
Despite not using a cookbook for three years, he fondly recollects the influence of “Larousse Gastronomique” on his culinary career.
Chef Tapiwa Guzha contends that the relevance of cookbooks depends on their writing style. “Straightforward recipe books face intense pressure from the digital space where the method of presentation is far more exciting,” he notes.
He prefers engaging anthologies that represent a more diverse culinary narrative, aligning with contemporary shifts in food storytelling.
Meanwhile, chef Melissa Collop highlights the educational aspect of cookbooks, seeing them as a channel for cultural exploration, with gems like “Cape Malay Cookbook” serving as practical guides imbued with cultural significance.
Chef Lebo Mamabolo echoes this sentiment, asserting that cookbooks remain inspirational and crucial in today’s cooking realm. Fly-out favourites like “The Art of Bread Making” continually guide her culinary adventures.
Contrastingly, chef Wayne Oosthuizen points out the intimate bond created with a well-loved cookbook, indicative of one’s culinary journey - a sentiment relatable to many home cooks.
Cookbooks retain their place in the hearts and kitchens of many.
Image: Pexels/Taryn Elliot
What shines through in these varied perspectives is the enduring essence of cookbooks. Despite the convenience yielded by digital resources, cookbooks offer: