Early examples
Apicius, De re culinaria, an early on number of recipes.

The initial known written recipes day to 1730 BC and were noted on cuneiform capsules present in Mesopotamia.

Different early written recipes time from around 1600 BC and come from an Akkadian pill from southern Babylonia. Additionally, there are operates in ancient Egyptian hieroglyphs depicting the planning of food.

Several old Greek recipes are known. Mithaecus’s cook book was an early on one, but most of it has been lost; Athenaeus estimates one small menu 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 P Agri Cultura. Several authors with this period defined eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large assortment of recipes De re coquinaria, conventionally named Apicius, appeared in the 4th or fifth century and is the only total surviving 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 begins with the Latin command “Take…,” “Recipe….”

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

The initial menu in Persian days from the 14th century. Many recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking instruction of more than 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula publications from the Qajar time are numerous, the most significant being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of Britain commissioned a recipe book called Forme of Cury in 1390, and about the same time frame, yet another book was published called Curye on Inglish, “cury” meaning cooking. Both books provide an impression of how food for the respectable classes was organized and served in England at that time. The magnificent style of the aristocracy in the Early Contemporary Period produced with it the begin of so what can be called the current formula book. By the 15th century, numerous manuscripts were appearing describing the recipes of the day. A number of these manuscripts give very good data and record the re-discovery of several herbs and spices including coriander, parsley, basil and peppermint, several which have been cut back from the Crusades.