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

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

Other early published recipes time from approximately 1600 BC and result from an Akkadian tablet from southern Babylonia. Additionally, there are works in historical Egyptian hieroglyphs depicting the preparation of food.

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

Roman recipes are known starting in the 2nd century BCE with Cato the Elder’s De Agri Cultura. Several experts of the time identified western Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The big collection of recipes De re coquinaria, conventionally named Apicius, seemed in the 4th or 5th century and is the only real complete remaining cook book from the classical world. It provides the programs offered in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin order “Take…,” “Recipe….”

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

The initial menu in Persian dates from the 14th century. A few recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the preparing training in excess of 130 various recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe publications from the Qajar time are numerous, 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 around the same time, another book was published named Curye on Inglish, “cury” indicating cooking. Both books give the feeling of how food for the respectable lessons was organized and offered in Britain at that time. The luxurious style of the aristocracy in the Early Contemporary Time brought with it the begin of exactly what do be named the present day menu book. By the 15th century, numerous manuscripts were showing describing the recipes of the day. A number of these manuscripts give very good information and report the re-discovery of several herbs and herbs including coriander, parsley, basil and rosemary, many of which have been brought back from the Crusades.