Early instances
Apicius, De re culinaria, an earlier number of recipes.

The first identified prepared recipes time to 1730 BC and were recorded on cuneiform tablets present in Mesopotamia.

Other early published recipes date from around 1600 BC and result from an Akkadian tablet from southern Babylonia. There are also performs in historical Egyptian hieroglyphs depicting the planning of food.

Several ancient Greek recipes are known. Mithaecus’s cook book was an early on one, but most of it’s been lost; Athenaeus quotes one small menu in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, all of them lost.

Roman recipes are identified starting in the 2nd century BCE with Cato the Elder’s Delaware Agri Cultura. Several authors of this period identified eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large collection of recipes P re coquinaria, conventionally entitled Apicius, seemed in the 4th or fifth century and is the sole complete surviving cook book from the classical world. It provides the courses offered in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe starts with the Latin command “Take…,” “Recipe….”

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

The initial recipe in Persian dates from the 14th century. Several recipes have lasted from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking training greater than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe publications from the Qajar age are numerous, probably the most significant being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of Britain commissioned a recipe book called Forme of Cury in 1390, and about once, yet another book was published entitled Curye on Inglish, “cury” indicating cooking. Both books give an impression of how food for the respectable lessons was prepared and served in Britain at that time. The lavish taste of the aristocracy in the Early Modern Period brought with it the start of so what can be named the present day formula book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Several manuscripts give excellent data and history the re-discovery of many herbs and herbs including coriander, parsley, basil and rosemary, several that have been brought back from the Crusades.