Early examples
Apicius, De re culinaria, an early assortment of recipes.

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

Different early written recipes date from around 1600 BC and come from an Akkadian pill from southern Babylonia. Additionally, there are operates in historical Egyptian hieroglyphs depicting the preparation of food.

Many old Greek recipes are known. Mithaecus’s cookbook was an earlier one, but most of it has been missing; Athenaeus estimates one short menu in his Deipnosophistae. Athenaeus mentions many other cookbooks, them all lost.

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

The large number of recipes Delaware re coquinaria, conventionally named Apicius, seemed in the 4th or 5th century and is the only real complete surviving cookbook from the conventional world. It lists the courses offered in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin order “Take…,” “Recipe….”

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

The first menu in Persian dates from the 14th century. Many recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the preparing instruction in excess of 130 various dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe publications 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 guide called Forme of Cury in 1390, and about the same time, yet another book was printed entitled Curye on Inglish, “cury” meaning cooking. Both publications give an impression of how food for the noble courses was prepared and offered in England at that time. The luxurious taste of the aristocracy in the Early Modern Period produced with it the start of so what can be named the present day recipe book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Many of these manuscripts give excellent data and report the re-discovery of numerous herbs and herbs including coriander, parsley, basil and rosemary, several which have been cut back from the Crusades.