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[[File:‘A Treatise on Adulterations of Food, and Culinary Poisons’ by Friedrich Chritisan Accum.jpg|thumb|''A Treatise on Adulterations of Food, and Culinary Poisons'' by Friedrich Christian Accum]]
In the Cookery Collection there are multiple copies of one of the earliest health and safety conscious food books, Friedrich Christian Accum’s ''A Treatise on Adulterations of Food and Culinary Poisons'' (1822).<ref>{{cite web|title=Copies of A Treatise on Adulterations of Food|url=http://lib.leeds.ac.uk/record=b1805634|website=Special Collections|publisher=Leeds University Library|accessdate=5 April 2017}}</ref> The text provides instructions about how to identify dangerous additives in common foods and raises awareness about the dishonest practices of food sellers who
[[Eliza Acton]]’s ''[[Modern Cookery for Private Families|Modern Cookery, in all its Branches ]]'': ''Reduced to a System of Easy Practice, for the use of Private Families'' was first published in 1845 and a number of editions are in the Cookery Collection at Leeds.<ref>{{cite web|title=Copies of Modern Cookery|url=https://library.leeds.ac.uk/special-collections-explore?query=b1829607|website=Special Collections|publisher=Leeds University Library|accessdate=5 April 2017}}</ref> Acton was extremely influential because she was the first cookery book writer to list the ingredients needed in a recipe and to note how long a dish takes to cook - an innovation which has become a standard feature of modern recipes.<ref>{{cite web|title=Biography of Acton, Eliza|url=http://www.oxforddnb.com/view/article/73|website=ODNB|publisher=Oxford Dictionary of National Biography|accessdate=5 April 2017}}</ref>
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