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Some Punic recipes are known in Greek and Latin translation. The big collection of dishes De re coquinaria, conventionally titled Apicius, appeared in the fourth or 5th century and is the only total surviving cookbook from the classical world. It notes the courses served in a meal as Gustatio (appetiser), Primae Mensae (main dish) and Secundae Mensae (dessert).

The earliest recipe in Persian dates from the 14th century. A number of recipes have made it through from the time of Safavids, consisting of Karnameh (1521) by Mohammad Ali Bavarchi, which consists of the cooking guideline of more than 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz.  More In-Depth  from the Qajar period are numerous, the most noteworthy being Khorak-ha-ye Irani by prince Nader Mirza.

Both books provide an impression of how food for the noble classes was prepared and served in England at that time. The luxurious taste of the aristocracy in the Early Modern Duration brought with it the start of what can be called the contemporary dish book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day.

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Modern recipes and cooking suggestions [modify] from Modern Culinary for Personal Households by Eliza Acton (London: Longmans, Green, Reader, and Dyer, 1871. p. 48.) With the development of the printing press in the 16th and 17th centuries, various books were written on how to handle homes and prepare food. In Holland and England competition grew between the honorable households as to who might prepare the most luxurious banquet.

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A lot of them released their own books detailing their recipes in competitors with their competitors. Numerous of these books have been translated and are available online. By the 19th century, the Victorian fixation for domestic respectability brought about the development of culinary writing in its modern-day form. Although eclipsed in fame and regard by Isabella Beeton, the first contemporary cookery author and compiler of recipes for the house was Eliza Acton.

This was exceptionally influential, developing the format for contemporary blogging about cookery. It presented the now-universal practice of listing the active ingredients and recommended cooking times with each recipe. It included the first recipe for Brussels sprouts. Contemporary chef Delia Smith called Acton "the finest writer of recipes in the English language." Modern Culinary long endured Acton, staying in print till 1914 and available more just recently in facsimile.