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

The earliest identified written recipes time to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia.

Other early published recipes date from approximately 1600 BC and originate from an Akkadian tablet from southern Babylonia. There are also performs in historical Egyptian hieroglyphs depicting the preparation of food.

Many historical Greek recipes are known. Mithaecus’s cookbook was an earlier one, but nearly all of it has been lost; Athenaeus estimates one small formula in his Deipnosophistae. Athenaeus describes a great many other cookbooks, these lost.

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

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

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

The first formula in Persian times from the 14th century. Several recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the preparing training of more than 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar age are numerous, the absolute most notable being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of Britain commissioned a formula book called Forme of Cury in 1390, and around the same time frame, still another book was published titled Curye on Inglish, “cury” indicating cooking. Equally books provide an impression of how food for the respectable courses was organized and served in England at that time. The lavish style of the aristocracy in the Early Contemporary Time produced with it the begin of so what can be called the present day menu book. By the 15th century, numerous manuscripts were showing describing the recipes of the day. A number of these manuscripts provide great data and record the re-discovery of many herbs and spices including coriander, parsley, basil and peppermint, many which have been cut back from the Crusades.