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

The first identified written recipes time to 1730 BC and were noted on cuneiform tablets within Mesopotamia.

Different early written recipes date from around 1600 BC and come from an Akkadian tablet from southern Babylonia. Additionally, there are works in historical 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 has been lost; Athenaeus estimates one small formula in his Deipnosophistae. Athenaeus describes a number of other cookbooks, them all lost.

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

The large collection of recipes Delaware re coquinaria, conventionally titled Apicius, appeared in the 4th or fifth century and is the only complete surviving cookbook from the established world. It lists the programs offered in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula begins with the Latin order “Take…,” “Recipe….”

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

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

King Richard II of Britain commissioned a menu book called Forme of Cury in 1390, and around once, yet another guide was published titled Curye on Inglish, “cury” meaning cooking. Both publications provide the feeling of how food for the noble lessons was organized and offered in Britain at that time. The luxurious taste of the aristocracy in the Early Contemporary Time produced with it the begin of what can be named the current formula book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Many of these manuscripts provide excellent data and history the re-discovery of many herbs and herbs including coriander, parsley, basil and peppermint, many of which have been brought back from the Crusades.