Early cases
Apicius, De re culinaria, an early on collection of recipes.

The earliest known written recipes date to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia.

Different early prepared recipes time from approximately 1600 BC and result from an Akkadian pill from southern Babylonia. There’s also works in historical Egyptian hieroglyphs depicting the preparation of food.

Several ancient Greek recipes are known. Mithaecus’s cook book was an early on one, but nearly all of it’s been lost; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus mentions a number of other cookbooks, all of them lost.

Roman recipes are known beginning in the next century BCE with Cato the Elder’s De Agri Cultura. Many authors of the time defined western Mediterranean preparing in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The large collection of recipes P re coquinaria, conventionally titled Apicius, appeared in the 4th or 5th century and is the only complete surviving cookbook from the classical world. It provides the programs served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu begins with the Latin order “Take…,” “Recipe….”

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

The initial recipe in Persian days from the 14th century. A few recipes have lasted from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking instruction greater than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books from the Qajar time are numerous, the most notable being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of England commissioned a menu guide called Forme of Cury in 1390, and around the same time, yet another book was printed entitled Curye on Inglish, “cury” indicating cooking. Both publications provide an impression of how food for the respectable lessons was prepared and offered in Britain at that time. The magnificent style of the aristocracy in the Early Modern Time brought with it the begin of what can be named the present day recipe book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Several manuscripts provide great information and history the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, several which have been cut back from the Crusades.