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

The earliest known published recipes time to 1730 BC and were recorded on cuneiform capsules within Mesopotamia.

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

Several old Greek recipes are known. Mithaecus’s cook book was an earlier one, but nearly all of it has been missing; Athenaeus estimates one short formula in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, these lost.

Roman recipes are known beginning in the second century BCE with Cato the Elder’s De Agri Cultura. Several authors with this period defined eastern Mediterranean cooking 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 only complete surviving cookbook from the established world. It provides the programs offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe starts with the Latin order “Take…,” “Recipe….”

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

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

King Richard II of England commissioned a recipe guide named Forme of Cury in 1390, and around the same time, still another guide was printed entitled Curye on Inglish, “cury” indicating cooking. Both books give the feeling of how food for the respectable classes was prepared and offered in Britain at that time. The magnificent style of the aristocracy in the Early Modern Period brought with it the begin of what can be called the current recipe book. By the 15th century, numerous manuscripts were showing explaining the recipes of the day. Several manuscripts provide great information and history the re-discovery of several herbs and herbs including coriander, parsley, basil and rosemary, many which have been cut back from the Crusades.