Early examples
Apicius, Delaware re culinaria, an early collection of recipes.

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

Different early prepared recipes time from around 1600 BC and result from an Akkadian pill from southern Babylonia. There are also operates in old Egyptian hieroglyphs depicting the planning of food.

Several old Greek recipes are known. Mithaecus’s cookbook was an early one, but nearly all of it has been missing; Athenaeus quotes one short menu in his Deipnosophistae. Athenaeus describes a great many other cookbooks, all of them lost.

Roman recipes are known starting in the 2nd century BCE with Cato the Elder’s P Agri Cultura. Several authors of the period defined eastern 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 called Apicius, appeared in the 4th or fifth century and is the only complete surviving cookbook from the established world. It provides the programs served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin command “Take…,” “Recipe….”

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

The initial recipe in Persian dates from the 14th century. Many recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the preparing instruction of more than 130 various meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula publications from the Qajar age are numerous, probably the most notable being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of England commissioned a menu guide called Forme of Cury in 1390, and about once, another guide was published called Curye on Inglish, “cury” meaning cooking. Equally books provide an impact of how food for the noble classes was organized and served in Britain at that time. The lavish taste of the aristocracy in the Early Contemporary Period brought with it the start of so what can be named the present day recipe book. By the 15th century, numerous manuscripts were showing describing 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 peppermint, many of which have been brought back from the Crusades.