Early instances
Apicius, Delaware re culinaria, an early collection of recipes.

The earliest identified published recipes date to 1730 BC and were recorded on cuneiform capsules found in Mesopotamia.

Different early written recipes day from around 1600 BC and originate from an Akkadian tablet from southern Babylonia. There’s also operates in old Egyptian hieroglyphs depicting the preparation of food.

Many old Greek recipes are known. Mithaecus’s cook book was an early one, but most of it’s been lost; Athenaeus estimates one short menu in his Deipnosophistae. Athenaeus describes a great many other cookbooks, all of them lost.

Roman recipes are known starting in the second century BCE with Cato the Elder’s P Agri Cultura. Several authors of the period defined eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large assortment of recipes Delaware re coquinaria, conventionally titled Apicius, seemed in the 4th or 5th century and is the only total remaining cook book from the conventional world. It lists the classes offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin order “Take…,” “Recipe….”

Arabic recipes are reported starting in the 10th century; see al-Warraq and al-Baghdadi.

The earliest formula in Persian times from the 14th century. Several recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the preparing training in excess of 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar time are numerous, the most significant being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of England commissioned a formula guide named Forme of Cury in 1390, and about the same time frame, another guide was published called Curye on Inglish, “cury” meaning cooking. Equally books provide the feeling of how food for the noble classes was prepared and served in Britain at that time. The magnificent taste of the aristocracy in the Early Modern Period brought with it the begin of so what can be called the current recipe book. By the 15th century, numerous manuscripts were showing outlining the recipes of the day. Many of these manuscripts give excellent information and report the re-discovery of many herbs and herbs including coriander, parsley, basil and peppermint, many of which have been brought back from the Crusades.