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

The initial known written recipes day to 1730 BC and were noted on cuneiform capsules present in Mesopotamia.

Different early prepared recipes date from around 1600 BC and come from an Akkadian tablet from southern Babylonia. Additionally, there are operates in old Egyptian hieroglyphs depicting the planning of food.

Several ancient Greek recipes are known. Mithaecus’s cookbook was an earlier one, but most of it has been lost; Athenaeus quotes one short menu in his Deipnosophistae. Athenaeus describes a number of other cookbooks, these lost.

Roman recipes are known beginning in the 2nd century BCE with Cato the Elder’s Delaware Agri Cultura. Many writers with this time identified western Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The big number of recipes P re coquinaria, conventionally called Apicius, seemed in the 4th or 5th century and is the only real complete surviving cook book from the classical world. It lists the classes served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe starts with the Latin order “Take…,” “Recipe….”

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

The earliest menu in Persian appointments from the 14th century. Several recipes have survived 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 books from the Qajar time are numerous, probably the most significant being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of Britain commissioned a recipe book named Forme of Cury in 1390, and about the same time frame, yet another book was published called Curye on Inglish, “cury” meaning cooking. Both books give an impression of how food for the noble courses was organized and served in England at that time. The lavish taste of the aristocracy in the Early Modern Period brought with it the begin of so what can be called the current recipe book. By the 15th century, numerous manuscripts were appearing explaining the recipes of the day. A number of these manuscripts give excellent information and report the re-discovery of several herbs and herbs including coriander, parsley, basil and rosemary, several that have been brought back from the Crusades.