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

The earliest known written recipes time to 1730 BC and were noted on cuneiform pills present in Mesopotamia.

Other early written recipes time from around 1600 BC and come from an Akkadian pill from southern Babylonia. There’s also operates in old Egyptian hieroglyphs depicting the planning of food.

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

Roman recipes are identified starting in the second century BCE with Cato the Elder’s P Agri Cultura. Several authors of the time described eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The big assortment of recipes De re coquinaria, conventionally called Apicius, appeared in the 4th or 5th century and is the only total surviving cook book from the established world. It lists 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 reported starting in the 10th century; see al-Warraq and al-Baghdadi.

The initial formula in Persian days from the 14th century. A few recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking training greater than 130 various meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula publications from the Qajar era are numerous, the absolute most significant being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of England commissioned a recipe guide named Forme of Cury in 1390, and around once, yet another guide was printed named Curye on Inglish, “cury” indicating cooking. Both publications give an impression of how food for the noble classes was prepared and offered in Britain at that time. The luxurious style of the aristocracy in the Early Contemporary Period brought with it the start of exactly what do be named the present day menu book. By the 15th century, numerous manuscripts were appearing outlining the recipes of the day. A number of these manuscripts provide very good data and report the re-discovery of numerous herbs and spices including coriander, parsley, basil and peppermint, many which had been brought back from the Crusades.