> I am working on a bibliography (well, several, but right now one in
> particular). My main interest (for this, anyway) is US cookery. The
> question is what is a reasonable cut-off for European cookbooks as
> part of this. Obviously, folks brought European cookbooks to this
> country, and some of the European cookbooks were reprinted here (or
> there were new, somewhat modified editions for this country). When
> did such cookbooks stop being a significant factor in US cookery
> (aside from the obvious heritage aspect of recipes in general)?

I can't see many European countries managing to produce cookbooks for
the American market during WW1, so perhaps then?

Maybe you could look at adverts in newspapers to see what cookbooks
were being promoted?

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