Early examples
Apicius, Delaware re culinaria, an early assortment of recipes.

The first known published recipes date to 1730 BC and were recorded on cuneiform tablets present in Mesopotamia.

Different early prepared recipes date from around 1600 BC and originate from an Akkadian pill from southern Babylonia. Additionally there are works in historical Egyptian hieroglyphs depicting the planning of food.

Several historical Greek recipes are known. Mithaecus’s cookbook was an early on one, but most of it has been missing; Athenaeus estimates one small menu in his Deipnosophistae. Athenaeus mentions many other cookbooks, them all lost.

Roman recipes are known beginning in the second century BCE with Cato the Elder’s P Agri Cultura. Many experts with this period described western Mediterranean preparing in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The large number of recipes De re coquinaria, conventionally named Apicius, appeared in the 4th or fifth century and is the only total remaining cookbook from the traditional world. It lists the courses offered in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu begins with the Latin command “Take…,” “Recipe….”

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

The initial menu in Persian days 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 various meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books from the Qajar era are numerous, probably the most notable being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of Britain commissioned a menu guide named Forme of Cury in 1390, and around the same time frame, yet another guide was printed titled Curye on Inglish, “cury” meaning cooking. Equally books give the feeling of how food for the noble lessons was organized and offered in Britain at that time. The luxurious style of the aristocracy in the Early Contemporary Time brought with it the start of so what can be named the modern formula book. By the 15th century, numerous manuscripts were appearing outlining the recipes of the day. Several manuscripts give great information and record the re-discovery of several herbs and spices including coriander, parsley, basil and peppermint, several of which had been cut back from the Crusades.