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

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

Different early written recipes day from approximately 1600 BC and result from an Akkadian pill from southern Babylonia. There are also works in ancient Egyptian hieroglyphs depicting the preparation of food.

Several historical Greek recipes are known. Mithaecus’s cookbook was an early one, but most of it has been missing; Athenaeus estimates one small formula in his Deipnosophistae. Athenaeus says many other cookbooks, them all lost.

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

The large assortment of recipes P re coquinaria, conventionally called Apicius, seemed in the 4th or fifth century and is the sole total remaining cook book from the established world. It provides the programs offered in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu begins with the Latin order “Take…,” “Recipe….”

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

The first menu in Persian times from the 14th century. A few recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the preparing training of more than 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu publications from the Qajar era are numerous, probably the most significant being Khorak-ha-ye Irani by king Nader Mirza.

Master Richard II of England commissioned a recipe book called Forme of Cury in 1390, and around the same time, still another guide was published titled Curye on Inglish, “cury” meaning cooking. Equally publications give an impression of how food for the respectable lessons was organized and served in Britain at that time. The lavish taste of the aristocracy in the Early Modern Period brought with it the begin of exactly what do be called the modern recipe book. By the 15th century, numerous manuscripts were showing detailing the recipes of the day. A number of these manuscripts give great data and report the re-discovery of many herbs and spices including coriander, parsley, basil and peppermint, many of which have been brought back from the Crusades.