Early examples
Apicius, De re culinaria, an earlier assortment of recipes.

The first identified prepared recipes time to 1730 BC and were recorded on cuneiform capsules within Mesopotamia.

Different early prepared recipes date from around 1600 BC and result from an Akkadian pill from southern Babylonia. There are also operates in old Egyptian hieroglyphs depicting the planning of food.

Many historical Greek recipes are known. Mithaecus’s cook book was an early on one, but nearly all of it has been lost; Athenaeus quotes one short formula in his Deipnosophistae. Athenaeus describes a number of other cookbooks, all of them lost.

Roman recipes are identified starting in the 2nd century BCE with Cato the Elder’s P Agri Cultura. Many experts of this time explained eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large number of recipes P re coquinaria, conventionally entitled Apicius, seemed in the 4th or 5th century and is the sole complete remaining cook book from the traditional world. It lists the programs offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula begins with the Latin command “Take…,” “Recipe….”

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

The first formula in Persian dates from the 14th century. Several recipes have survived from the full 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 era are numerous, the most notable being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of Britain commissioned a formula book called Forme of Cury in 1390, and around the same time frame, yet another book was printed named Curye on Inglish, “cury” meaning cooking. Both publications provide the feeling of how food for the noble classes was prepared and offered in England at that time. The lavish taste of the aristocracy in the Early Modern Time produced with it the start of what can be named the modern menu book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Several manuscripts provide very good data and report the re-discovery of numerous herbs and spices including coriander, parsley, basil and peppermint, many of which had been brought back from the Crusades.