Early cases
Apicius, P re culinaria, an earlier number of recipes.

The initial known published recipes time to 1730 BC and were recorded on cuneiform capsules found in Mesopotamia.

Different early published recipes date from around 1600 BC and originate from an Akkadian pill from southern Babylonia. There’s also works in historical Egyptian hieroglyphs depicting the preparation of food.

Several old Greek recipes are known. Mithaecus’s cookbook was an earlier one, but most of it’s been lost; Athenaeus estimates one small recipe in his Deipnosophistae. Athenaeus describes a number of other cookbooks, them all lost.

Roman recipes are known beginning in the 2nd century BCE with Cato the Elder’s De Agri Cultura. Many experts with this period defined eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large number of recipes De re coquinaria, conventionally entitled Apicius, seemed in the 4th or 5th century and is the only complete surviving cook book 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 starts with the Latin command “Take…,” “Recipe….”

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

The earliest recipe in Persian dates from the 14th century. Many recipes have lasted from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking training of more than 130 different meals 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 England commissioned a recipe book called Forme of Cury in 1390, and about the same time, still another book was published entitled Curye on Inglish, “cury” indicating cooking. Both books give the feeling of how food for the noble classes was prepared and served in England at that time. The magnificent style of the aristocracy in the Early Contemporary Time brought with it the start of exactly what do be called the present day recipe book. By the 15th century, numerous manuscripts were showing explaining the recipes of the day. Several manuscripts provide great data and history the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, several that had been cut back from the Crusades.