Early instances
Apicius, De re culinaria, an early assortment of recipes.

The initial known prepared recipes time to 1730 BC and were noted on cuneiform pills found in Mesopotamia.

Other early written recipes date from approximately 1600 BC and originate from an Akkadian tablet from southern Babylonia. There’s also operates in historical Egyptian hieroglyphs depicting the preparation of food.

Many ancient Greek recipes are known. Mithaecus’s cook book was an early on one, but nearly all of it has been lost; Athenaeus estimates one short menu in his Deipnosophistae. Athenaeus says a great many other cookbooks, these lost.

Roman recipes are known beginning in the 2nd century BCE with Cato the Elder’s P Agri Cultura. Several writers of this period defined western Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The large assortment of recipes Delaware re coquinaria, conventionally named Apicius, appeared in the 4th or 5th century and is the only total remaining cook book from the established world. It provides the courses offered in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin command “Take…,” “Recipe….”

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

The first formula in Persian dates from the 14th century. Many recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the preparing instruction in excess of 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe publications from the Qajar age are numerous, probably the most notable being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of England commissioned a recipe book called Forme of Cury in 1390, and around the same time frame, yet another book was printed titled Curye on Inglish, “cury” meaning cooking. Both books provide the feeling of how food for the noble courses was organized and served in Britain at that time. The magnificent taste of the aristocracy in the Early Modern Period brought with it the start of what can be named the current formula book. By the 15th century, numerous manuscripts were showing detailing the recipes of the day. A number of these manuscripts provide great information and report the re-discovery of many herbs and herbs including coriander, parsley, basil and rosemary, many of which have been cut back from the Crusades.