Apicius, Delaware re culinaria, an earlier number of recipes.
The first known published recipes time to 1730 BC and were noted on cuneiform tablets present in Mesopotamia.
Other early written recipes time from around 1600 BC and come from an Akkadian pill from southern Babylonia. There’s also works in ancient Egyptian hieroglyphs depicting the preparation of food.
Several ancient Greek recipes are known. Mithaecus’s cook book was an early on one, but most of it has been missing; Athenaeus estimates one small menu in his Deipnosophistae. Athenaeus mentions a number of other cookbooks, all of them lost.
Roman recipes are identified beginning in the next century BCE with Cato the Elder’s P Agri Cultura. Several experts of this time explained eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.
The big assortment of recipes De re coquinaria, conventionally named Apicius, seemed in the 4th or fifth century and is the only total surviving cookbook from the traditional world. It lists the classes offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin order “Take…,” “Recipe….”
Arabic recipes are noted beginning in the 10th century; see al-Warraq and al-Baghdadi.
The first recipe in Persian dates from the 14th century. Many recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking instruction greater than 130 various dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books from the Qajar era are numerous, probably the most significant being Khorak-ha-ye Irani by prince Nader Mirza.
King Richard II of Britain commissioned a menu book called Forme of Cury in 1390, and around the same time frame, yet another guide was printed named Curye on Inglish, “cury” indicating cooking. Both books give an impression of how food for the noble courses was organized and offered in England at that time. The luxurious style of the aristocracy in the Early Modern Period produced with it the begin of what can be named the current menu book. By the 15th century, numerous manuscripts were showing explaining the recipes of the day. Several manuscripts provide excellent information and report the re-discovery of several herbs and spices including coriander, parsley, basil and rosemary, many which had been brought back from the Crusades.