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

The initial known published recipes date to 1730 BC and were noted on cuneiform pills present in Mesopotamia.

Other early written recipes date from around 1600 BC and result from an Akkadian tablet from southern Babylonia. There are also works in ancient Egyptian hieroglyphs depicting the preparation of food.

Several historical Greek recipes are known. Mithaecus’s cookbook was an earlier one, but nearly all of it’s been lost; Athenaeus quotes one small recipe in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, them all lost.

Roman recipes are identified starting in the second century BCE with Cato the Elder’s Delaware Agri Cultura. Several experts of the time described eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The big collection of recipes P re coquinaria, conventionally titled Apicius, seemed in the 4th or 5th century and is the sole complete remaining cookbook from the classical world. It provides the programs offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula starts with the Latin command “Take…,” “Recipe….”

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

The earliest recipe in Persian times from the 14th century. A few 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. Recipe books from the Qajar time are numerous, probably the most significant being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of England commissioned a menu guide named Forme of Cury in 1390, and around the same time, still another guide was printed named Curye on Inglish, “cury” meaning cooking. Equally books provide an impact of how food for the noble classes was organized and offered in England at that time. The magnificent style of the aristocracy in the Early Modern Time produced with it the start of exactly what do be called the present day formula book. By the 15th century, numerous manuscripts were showing outlining the recipes of the day. Several manuscripts give excellent data and history the re-discovery of several herbs and spices including coriander, parsley, basil and rosemary, many of which have been brought back from the Crusades.