Early instances
Apicius, Delaware re culinaria, an earlier collection of recipes.

The earliest known prepared recipes date to 1730 BC and were noted on cuneiform tablets present in Mesopotamia.

Other early prepared recipes time from around 1600 BC and come from an Akkadian tablet from southern Babylonia. There are also performs in old Egyptian hieroglyphs depicting the planning of food.

Many historical Greek recipes are known. Mithaecus’s cook book was an early one, but most of it’s been lost; Athenaeus quotes one small formula in his Deipnosophistae. Athenaeus says a number of other cookbooks, these lost.

Roman recipes are known beginning in the 2nd century BCE with Cato the Elder’s Delaware Agri Cultura. Several experts of the time explained eastern Mediterranean cooking 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, seemed in the 4th or fifth century and is the only real total surviving cook book from the traditional world. It provides the programs offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula starts with the Latin order “Take…,” “Recipe….”

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

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

Master Richard II of England commissioned a menu book named Forme of Cury in 1390, and around the same time frame, yet another guide was printed entitled Curye on Inglish, “cury” meaning cooking. Equally publications provide the feeling of how food for the noble lessons was prepared and offered in Britain at that time. The lavish taste of the aristocracy in the Early Modern Time produced with it the start of exactly what do be called the modern recipe book. By the 15th century, numerous manuscripts were showing detailing the recipes of the day. A number of these manuscripts provide excellent information and record the re-discovery of many herbs and spices including coriander, parsley, basil and peppermint, many that have been brought back from the Crusades.