Apicius, De re culinaria, an earlier collection of recipes.
The first identified written recipes date to 1730 BC and were recorded on cuneiform pills present in Mesopotamia.
Different early prepared recipes time from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. There are also works in old Egyptian hieroglyphs depicting the preparation of food.
Many ancient Greek recipes are known. Mithaecus’s cookbook was an early on one, but nearly all of it’s been missing; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus mentions a number of other cookbooks, them all lost.
Roman recipes are known starting in the next century BCE with Cato the Elder’s P Agri Cultura. Several authors with this time described western Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.
The large number of recipes De re coquinaria, conventionally titled Apicius, seemed in the 4th or fifth century and is the only real complete remaining cookbook from the classical world. It provides the courses served in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula starts with the Latin command “Take…,” “Recipe….”
Arabic recipes are recorded starting in the 10th century; see al-Warraq and al-Baghdadi.
The initial menu in Persian days from the 14th century. Many recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking instruction in excess of 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe publications from the Qajar period are numerous, probably the most notable being Khorak-ha-ye Irani by king Nader Mirza.
Master Richard II of Britain commissioned a menu book named Forme of Cury in 1390, and around the same time frame, another book was printed titled Curye on Inglish, “cury” indicating cooking. Both books provide an impact of how food for the noble courses was organized and served in England at that time. The magnificent taste of the aristocracy in the Early Modern Time produced with it the start of exactly what do be called the present day recipe book. By the 15th century, numerous manuscripts were showing outlining the recipes of the day. A number of these manuscripts give very good information and report the re-discovery of several herbs and herbs including coriander, parsley, basil and rosemary, several which have been brought back from the Crusades.