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

The earliest known written recipes date to 1730 BC and were recorded on cuneiform capsules within Mesopotamia.

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

Several ancient Greek recipes are known. Mithaecus’s cook book was an earlier one, but most of it’s been lost; Athenaeus estimates one short menu in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, them all lost.

Roman recipes are known starting in the 2nd century BCE with Cato the Elder’s P Agri Cultura. Many writers of the period described eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The large assortment of recipes P re coquinaria, conventionally titled Apicius, appeared in the 4th or fifth century and is the sole complete remaining cookbook from the established world. It provides the courses served in dinner 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 initial menu in Persian appointments from the 14th century. Several recipes have survived from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking training in excess of 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books from the Qajar era are numerous, probably the most notable being Khorak-ha-ye Irani by king Nader Mirza.

King Richard II of England commissioned a formula book named Forme of Cury in 1390, and about the same time, another book was published called Curye on Inglish, “cury” meaning cooking. Equally books provide an impact of how food for the noble courses was organized and served in England at that time. The magnificent taste of the aristocracy in the Early Contemporary Time brought with it the start of what can be called the current menu book. By the 15th century, numerous manuscripts were appearing explaining the recipes of the day. Many of these manuscripts give excellent data and record the re-discovery of many herbs and spices including coriander, parsley, basil and peppermint, many which have been brought back from the Crusades.