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

The first identified published recipes day to 1730 BC and were noted on cuneiform pills present in Mesopotamia.

Other early published recipes date from around 1600 BC and originate from an Akkadian tablet from southern Babylonia. Additionally there are performs in old Egyptian hieroglyphs depicting the planning of food.

Many old Greek recipes are known. Mithaecus’s cook book was an earlier one, but nearly all of it has been lost; Athenaeus estimates one short menu in his Deipnosophistae. Athenaeus describes many other cookbooks, these lost.

Roman recipes are known beginning in the next century BCE with Cato the Elder’s Delaware Agri Cultura. Several experts of this time described western Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The big collection of recipes De re coquinaria, conventionally called Apicius, appeared in the 4th or 5th century and is the sole complete remaining cookbook from the traditional world. It provides the courses offered in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin order “Take…,” “Recipe….”

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

The initial menu in Persian times from the 14th century. Several recipes have lasted from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking instruction greater than 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar age are numerous, probably the most significant being Khorak-ha-ye Irani by king Nader Mirza.

Master Richard II of England commissioned a menu book named Forme of Cury in 1390, and around the same time frame, yet another guide was published called Curye on Inglish, “cury” indicating cooking. Both publications provide an impact of how food for the respectable courses was prepared and served in Britain at that time. The luxurious style of the aristocracy in the Early Contemporary Period produced with it the start of so what can be called the modern menu book. By the 15th century, numerous manuscripts were showing detailing the recipes of the day. A number of these manuscripts give very good information and history the re-discovery of several herbs and spices including coriander, parsley, basil and rosemary, several that have been brought back from the Crusades.