Apicius, De re culinaria, an early on number of recipes.
The earliest identified published recipes day to 1730 BC and were recorded on cuneiform capsules found in Mesopotamia.
Other early written recipes date from approximately 1600 BC and come from an Akkadian pill from southern Babylonia. Additionally, there are works in old Egyptian hieroglyphs depicting the preparation of food.
Many ancient Greek recipes are known. Mithaecus’s cookbook was an earlier one, but most of it has been missing; Athenaeus estimates one small menu in his Deipnosophistae. Athenaeus says a number of other cookbooks, these lost.
Roman recipes are known beginning in the second century BCE with Cato the Elder’s Delaware Agri Cultura. Several writers with this period explained eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.
The large collection of recipes De re coquinaria, conventionally entitled Apicius, appeared in the 4th or 5th century and is the only complete remaining cook book from the established world. It lists the classes served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin order “Take…,” “Recipe….”
Arabic recipes are reported beginning in the 10th century; see al-Warraq and al-Baghdadi.
The earliest menu in Persian times from the 14th century. Several recipes have lasted from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking instruction of more than 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula publications from the Qajar era are numerous, probably the most notable being Khorak-ha-ye Irani by prince Nader Mirza.
Master Richard II of England commissioned a formula guide called Forme of Cury in 1390, and around the same time frame, still another book was printed entitled Curye on Inglish, “cury” meaning cooking. Both books provide an impression of how food for the noble lessons was prepared and offered in England at that time. The magnificent taste of the aristocracy in the Early Modern Time brought with it the start of so what can be named the modern formula book. By the 15th century, numerous manuscripts were showing detailing the recipes of the day. Many of these manuscripts give very good data and history the re-discovery of several herbs and spices including coriander, parsley, basil and rosemary, several which had been brought back from the Crusades.