Apicius, De re culinaria, an early on number of recipes.
The earliest identified written recipes time to 1730 BC and were noted on cuneiform tablets within Mesopotamia.
Different early written recipes day from approximately 1600 BC and come from an Akkadian pill from southern Babylonia. There are also works in ancient Egyptian hieroglyphs depicting the planning of food.
Many ancient Greek recipes are known. Mithaecus’s cook book was an early one, but most of it has been lost; Athenaeus estimates one small formula in his Deipnosophistae. Athenaeus describes a great many other cookbooks, all of them lost.
Roman recipes are identified beginning in the next century BCE with Cato the Elder’s Delaware Agri Cultura. Many experts of the period explained western 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 entitled Apicius, seemed in the 4th or fifth century and is the only total surviving cook book from the classical world. It lists the programs served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin order “Take…,” “Recipe….”
Arabic recipes are documented starting in the 10th century; see al-Warraq and al-Baghdadi.
The first formula in Persian days from the 14th century. Several recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking instruction in excess of 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula publications from the Qajar age are numerous, the absolute most significant being Khorak-ha-ye Irani by prince Nader Mirza.
King Richard II of England commissioned a menu book named Forme of Cury in 1390, and about once, yet another guide was published called Curye on Inglish, “cury” meaning cooking. Equally publications give an impression of how food for the noble lessons was prepared and served in England at that time. The lavish style of the aristocracy in the Early Modern Period brought with it the start of what can be named the present day menu book. By the 15th century, numerous manuscripts were showing explaining the recipes of the day. Many of these manuscripts provide very good information and report the re-discovery of numerous herbs and spices including coriander, parsley, basil and rosemary, many of which had been brought back from the Crusades.