Apicius, De re culinaria, an early on collection of recipes.
The first identified published recipes time to 1730 BC and were noted on cuneiform pills present in Mesopotamia.
Different early prepared recipes date from around 1600 BC and come from an Akkadian tablet from southern Babylonia. There are also works in old Egyptian hieroglyphs depicting the planning of food.
Several historical Greek recipes are known. Mithaecus’s cookbook was an early on one, but most of it’s been lost; Athenaeus estimates one short menu in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, all of them lost.
Roman recipes are known beginning in the 2nd century BCE with Cato the Elder’s Delaware Agri Cultura. Several writers with this time defined western Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.
The large assortment of recipes De re coquinaria, conventionally entitled Apicius, seemed in the 4th or 5th century and is the only complete remaining cook book from the conventional world. It lists the classes offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula starts with the Latin order “Take…,” “Recipe….”
Arabic recipes are noted starting in the 10th century; see al-Warraq and al-Baghdadi.
The earliest menu in Persian times from the 14th century. Many recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking training greater than 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books from the Qajar period are numerous, the absolute most notable being Khorak-ha-ye Irani by king Nader Mirza.
King Richard II of England commissioned a menu book called Forme of Cury in 1390, and around the same time frame, yet another guide was published called Curye on Inglish, “cury” indicating cooking. Equally publications provide an impression of how food for the noble courses was organized and offered in England at that time. The luxurious style of the aristocracy in the Early Contemporary Period brought with it the start of so what can be named the current recipe book. By the 15th century, numerous manuscripts were showing describing the recipes of the day. Many of these manuscripts provide great information and report the re-discovery of numerous herbs and herbs including coriander, parsley, basil and peppermint, many which have been brought back from the Crusades.