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

The initial identified prepared recipes date to 1730 BC and were noted on cuneiform pills found in Mesopotamia.

Different early published recipes day from approximately 1600 BC and originate from an Akkadian pill from southern Babylonia. There are also performs in old Egyptian hieroglyphs depicting the planning of food.

Many historical Greek recipes are known. Mithaecus’s cookbook was an early on one, but most of it has been lost; Athenaeus estimates one small menu in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, these lost.

Roman recipes are identified beginning in the next century BCE with Cato the Elder’s P Agri Cultura. Many experts of the 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 named Apicius, appeared in the 4th or fifth century and is the only real complete remaining cook book from the classical world. It provides the classes served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin command “Take…,” “Recipe….”

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

The first recipe in Persian dates from the 14th century. A few recipes have lasted from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the preparing training in excess of 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula publications from the Qajar period are numerous, the most significant being Khorak-ha-ye Irani by king Nader Mirza.

King Richard II of England commissioned a formula guide named Forme of Cury in 1390, and about the same time, another book was published entitled Curye on Inglish, “cury” indicating cooking. Equally books provide an impact of how food for the noble classes was organized and offered in England at that time. The lavish style of the aristocracy in the Early Modern Period brought with it the begin of so what can be called the present day menu book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Many of these manuscripts give excellent information and record the re-discovery of several herbs and herbs including coriander, parsley, basil and peppermint, many which have been cut back from the Crusades.