Early cases
Apicius, De re culinaria, an early collection of recipes.

The first known written recipes date to 1730 BC and were noted on cuneiform pills found in Mesopotamia.

Different early published recipes date from approximately 1600 BC and result from an Akkadian tablet from southern Babylonia. Additionally, there are works in old Egyptian hieroglyphs depicting the preparation of food.

Several old Greek recipes are known. Mithaecus’s cook book was an early one, but nearly all of it has been lost; Athenaeus quotes one short menu in his Deipnosophistae. Athenaeus says many other cookbooks, them all lost.

Roman recipes are known starting in the second century BCE with Cato the Elder’s De Agri Cultura. Many experts of the period described western Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large assortment of recipes De re coquinaria, conventionally entitled Apicius, appeared in the 4th or 5th century and is the only total remaining cook book from the established world. It lists the classes offered in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin order “Take…,” “Recipe….”

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

The earliest recipe in Persian appointments from the 14th century. A few recipes have lasted from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the preparing training greater than 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu publications 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 formula book named Forme of Cury in 1390, and around the same time frame, another book was published entitled Curye on Inglish, “cury” indicating cooking. Both books provide an impression of how food for the noble classes was prepared and served in Britain at that time. The magnificent style of the aristocracy in the Early Contemporary Period brought with it the start of exactly what do be named the current formula book. By the 15th century, numerous manuscripts were showing explaining the recipes of the day. A number of these manuscripts provide excellent data and history the re-discovery of several herbs and spices including coriander, parsley, basil and peppermint, several that have been cut back from the Crusades.