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

The earliest known prepared recipes day to 1730 BC and were recorded on cuneiform capsules present in Mesopotamia.

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

Many historical Greek recipes are known. Mithaecus’s cook book was an early on one, but most of it’s been missing; Athenaeus quotes one small recipe in his Deipnosophistae. Athenaeus says many other cookbooks, them all lost.

Roman recipes are known beginning in the 2nd century BCE with Cato the Elder’s Delaware Agri Cultura. Several experts of the period defined western Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large collection of recipes De re coquinaria, conventionally entitled Apicius, appeared in the 4th or 5th century and is the sole total surviving cook book from the classical world. It provides the courses offered in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe starts with the Latin command “Take…,” “Recipe….”

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

The first recipe in Persian times from the 14th century. Several recipes have survived from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking instruction of more than 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe publications from the Qajar era are numerous, the most significant being Khorak-ha-ye Irani by king Nader Mirza.

Master Richard II of Britain commissioned a recipe book called Forme of Cury in 1390, and about the same time frame, still another book was published named Curye on Inglish, “cury” indicating cooking. Equally books give an impact of how food for the respectable classes was prepared and offered in England at that time. The luxurious style of the aristocracy in the Early Modern Time brought with it the start of so what can be named the modern menu book. By the 15th century, numerous manuscripts were showing describing the recipes of the day. Several manuscripts give great data and record the re-discovery of numerous herbs and spices including coriander, parsley, basil and peppermint, several that had been brought back from the Crusades.