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Some Punic recipes are understood in Greek and Latin translation. The large collection of dishes De re coquinaria, conventionally entitled Apicius, appeared in the fourth or fifth century and is the only complete surviving cookbook from the classical world. It notes the courses served in a meal as Gustatio (appetizer), Primae Mensae (main dish) and Secundae Mensae (dessert).

The earliest dish in Persian dates from the 14th century. Several dishes have actually made it through from the time of Safavids, consisting of Karnameh (1521) by Mohammad Ali Bavarchi, which consists of the cooking instruction of more than 130 various meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar era are various, the most noteworthy being Khorak-ha-ye Irani by prince Nader Mirza.

Both books offer 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 modern-day dish book. By the 15th century, various manuscripts were appearing detailing the recipes of the day.

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Modern recipes and cooking advice [modify] from Modern Cookery 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, many books were composed on how to handle households and prepare food. In Holland and England competitors grew in between the worthy households as to who might prepare the most extravagant banquet.

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Numerous of them published their own books detailing their dishes in competitors with their rivals. Much of these books have been translated and are offered online. By the 19th century, the Victorian preoccupation for domestic respectability caused the introduction of culinary writing in its modern form. Although eclipsed in fame and regard by Isabella Beeton, the first contemporary culinary writer and compiler of recipes for the house was Eliza Acton.

This was exceptionally influential, developing the format for modern writing about cookery. It presented the now-universal practice of noting the ingredients and suggested cooking times with each recipe. It consisted of the first recipe for Brussels sprouts. Contemporary chef Delia Smith called Acton "the very best writer of recipes in the English language." Modern Culinary long made it through Acton, remaining in print up until 1914 and readily available more just recently in facsimile.