Early cases
Apicius, De re culinaria, an early collection of recipes.

The earliest identified published recipes date to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia.

Other early prepared recipes date from around 1600 BC and come from an Akkadian pill from southern Babylonia. There are also works in old 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 describes a number of other cookbooks, all of them lost.

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

The big assortment of recipes Delaware re coquinaria, conventionally named Apicius, seemed in the 4th or 5th century and is the sole total surviving cook book from the traditional world. It lists the courses 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 documented beginning in the 10th century; see al-Warraq and al-Baghdadi.

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

Master Richard II of Britain commissioned a formula book called Forme of Cury in 1390, and about once, still another book was published named Curye on Inglish, “cury” meaning cooking. Equally books give the feeling of how food for the noble courses was organized and served in Britain at that time. The lavish taste of the aristocracy in the Early Modern Time produced with it the begin of exactly what do be called the current menu book. By the 15th century, numerous manuscripts were showing outlining the recipes of the day. Many of these manuscripts give great data and record the re-discovery of several herbs and spices including coriander, parsley, basil and peppermint, many of which have been cut back from the Crusades.