Early examples
Apicius, P re culinaria, an early collection of recipes.

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

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

Many old Greek recipes are known. Mithaecus’s cook book was an early one, but most of it has been missing; Athenaeus estimates one short menu in his Deipnosophistae. Athenaeus describes a number of other cookbooks, these lost.

Roman recipes are identified beginning in the second century BCE with Cato the Elder’s P Agri Cultura. Many authors of the time identified western Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large collection of recipes Delaware re coquinaria, conventionally entitled Apicius, appeared in the 4th or fifth century and is the only real complete remaining cook book from the traditional world. It provides the classes 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 noted beginning in the 10th century; see al-Warraq and al-Baghdadi.

The initial recipe in Persian appointments from the 14th century. Several recipes have lasted from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the preparing training in excess of 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar period are numerous, the absolute most significant being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of Britain commissioned a recipe book named Forme of Cury in 1390, and around once, yet another guide was printed called Curye on Inglish, “cury” indicating cooking. Both books provide an impression of how food for the respectable courses was prepared and served in Britain at that time. The lavish taste of the aristocracy in the Early Contemporary Period brought with it the begin of what can be called the current menu book. By the 15th century, numerous manuscripts were appearing explaining the recipes of the day. Several manuscripts provide excellent information and record the re-discovery of numerous herbs and spices including coriander, parsley, basil and rosemary, several that had been cut back from the Crusades.