Early cases
Apicius, P re culinaria, an earlier assortment of recipes.

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

Different early prepared recipes date from approximately 1600 BC and originate from an Akkadian pill from southern Babylonia. There’s also works in ancient Egyptian hieroglyphs depicting the planning of food.

Many historical Greek recipes are known. Mithaecus’s cookbook was an early one, but nearly all of it has been missing; Athenaeus quotes one short menu in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, all of them lost.

Roman recipes are known starting in the 2nd century BCE with Cato the Elder’s De Agri Cultura. Many writers of the time defined western Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The big number of recipes De re coquinaria, conventionally entitled Apicius, seemed in the 4th or fifth century and is the sole complete surviving cookbook from the conventional world. It provides the courses served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin order “Take…,” “Recipe….”

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

The earliest menu in Persian dates from the 14th century. A few recipes have survived from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking training in excess of 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula publications from the Qajar period are numerous, the most notable being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of Britain commissioned a menu book called Forme of Cury in 1390, and around the same time, yet another guide was published entitled Curye on Inglish, “cury” meaning cooking. Equally books provide the feeling of how food for the respectable courses was prepared and served in England at that time. The lavish taste of the aristocracy in the Early Contemporary Period brought with it the begin of so what can be called the present day formula book. By the 15th century, numerous manuscripts were showing detailing the recipes of the day. Many of these manuscripts provide very good information and report the re-discovery of numerous herbs and herbs including coriander, parsley, basil and rosemary, many that have been brought back from the Crusades.