The definition of cookbook reads: "a collection of recipes, instructions and information about the preparation and serving of food." At its best, a cookbook is also a chronicle and treasury of the fine art of cooking, an art whose masterpieces, created to be consumed, would otherwise be lost. But let us not forget the collection of recipes, hand-written, clipped or copied, the ones you find stuffed in boxes or pasted in binders. They are books within themselves, books with many authors and are real treasures. These recipe collections are usually those that have been passed from generation to generation; reading them brings many moments of nostalgia.
A clay tablet from Babylon, dating to c. 1500 B.C., contains recipes for some elegant meals. An apietus came to designate a book of recipes. The current text appears to have been compiled in the 4th century. The first printed edition is from 1483. Over the years, other countries have records of books of recipes but few contain details on preparation and cooking. In the 15th century, the printing press revolutionized the culinary arts by making cookbooks widely available.