Early cases
Apicius, De re culinaria, an earlier number of recipes.

The first known prepared recipes day to 1730 BC and were noted on cuneiform capsules within Mesopotamia.

Different early written recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. There’s also works in old Egyptian hieroglyphs depicting the preparation of food.

Several old Greek recipes are known. Mithaecus’s cook book was an earlier one, but most of it’s been lost; Athenaeus estimates one short formula in his Deipnosophistae. Athenaeus mentions many other cookbooks, all of them lost.

Roman recipes are known beginning in the 2nd century BCE with Cato the Elder’s P Agri Cultura. Several authors of the time explained eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The big assortment of recipes P re coquinaria, conventionally called Apicius, seemed in the 4th or 5th century and is the sole total remaining cookbook from the conventional world. It provides the programs served 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 recorded beginning in the 10th century; see al-Warraq and al-Baghdadi.

The first formula in Persian appointments from the 14th century. A few recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the preparing instruction of more than 130 various dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu publications from the Qajar era are numerous, probably the most significant being Khorak-ha-ye Irani by king Nader Mirza.

Master Richard II of England commissioned a recipe book called Forme of Cury in 1390, and about the same time frame, still another guide was printed entitled Curye on Inglish, “cury” indicating cooking. Both publications give an impression of how food for the noble classes was organized and served in Britain at that time. The magnificent style of the aristocracy in the Early Modern Time produced with it the start of what can be named the current recipe book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. A number of these manuscripts provide great data and record the re-discovery of many herbs and herbs including coriander, parsley, basil and peppermint, several which had been cut back from the Crusades.