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

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

Other early published recipes time from around 1600 BC and originate from an Akkadian tablet from southern Babylonia. Additionally there are operates in historical Egyptian hieroglyphs depicting the planning of food.

Many old Greek recipes are known. Mithaecus’s cook book was an early on one, but most of it has been missing; Athenaeus quotes one short menu in his Deipnosophistae. Athenaeus mentions many other cookbooks, all of them lost.

Roman recipes are known starting in the 2nd century BCE with Cato the Elder’s Delaware Agri Cultura. Several authors with this time explained eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The big collection of recipes P re coquinaria, conventionally named Apicius, appeared in the 4th or 5th century and is the only real total remaining cookbook from the conventional world. It lists the programs offered in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin order “Take…,” “Recipe….”

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

The first menu in Persian days from the 14th century. Many recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking instruction in excess of 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu publications from the Qajar period are numerous, the most significant being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of Britain commissioned a menu guide called Forme of Cury in 1390, and about the same time frame, another guide was published named Curye on Inglish, “cury” meaning cooking. Equally books provide an impression of how food for the noble lessons was organized and offered in Britain at that time. The magnificent style of the aristocracy in the Early Modern Time produced with it the start of what can be named the current recipe book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. A number of these manuscripts provide very good information and record the re-discovery of numerous herbs and herbs including coriander, parsley, basil and rosemary, several which had been brought back from the Crusades.