Early examples
Apicius, Delaware re culinaria, an early on number of recipes.

The first identified written recipes date to 1730 BC and were recorded on cuneiform tablets present in Mesopotamia.

Different early prepared recipes time from approximately 1600 BC and originate from an Akkadian tablet from southern Babylonia. Additionally, there are works in old Egyptian hieroglyphs depicting the preparation of food.

Many historical Greek recipes are known. Mithaecus’s cookbook was an earlier one, but most of it has been lost; Athenaeus quotes one small menu in his Deipnosophistae. Athenaeus says many other cookbooks, them all lost.

Roman recipes are identified starting in the second century BCE with Cato the Elder’s De Agri Cultura. Many authors with this time described eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large collection of recipes Delaware re coquinaria, conventionally called Apicius, appeared in the 4th or fifth century and is the only real total surviving cookbook from the traditional world. It provides the courses served in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe starts with the Latin command “Take…,” “Recipe….”

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

The earliest menu in Persian appointments from the 14th century. Many recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the preparing instruction of more than 130 various recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books 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, still another book was published named Curye on Inglish, “cury” indicating cooking. Both publications provide an impact of how food for the noble courses was organized and served in Britain at that time. The magnificent style of the aristocracy in the Early Modern Period brought with it the start of exactly what do be called the present day recipe book. By the 15th century, numerous manuscripts were appearing outlining the recipes of the day. Several manuscripts provide very good data and record the re-discovery of numerous herbs and spices including coriander, parsley, basil and peppermint, many of which had been cut back from the Crusades.