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

The first known published recipes date to 1730 BC and were noted on cuneiform capsules within Mesopotamia.

Other early prepared recipes date from around 1600 BC and originate from an Akkadian pill from southern Babylonia. There’s also works in historical Egyptian hieroglyphs depicting the preparation of food.

Several ancient Greek recipes are known. Mithaecus’s cook book was an early on one, but nearly all of it has been missing; Athenaeus estimates one small formula in his Deipnosophistae. Athenaeus says a great many other cookbooks, these lost.

Roman recipes are identified beginning in the next century BCE with Cato the Elder’s De Agri Cultura. Several authors of this time defined eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large collection of recipes De re coquinaria, conventionally called Apicius, appeared in the 4th or 5th century and is the only real total remaining cook book from the established world. It lists the programs served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin order “Take…,” “Recipe….”

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

The initial recipe in Persian days from the 14th century. A few recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking instruction in excess of 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar age are numerous, the most notable being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of England commissioned a formula book called Forme of Cury in 1390, and about the same time, still another book was published named Curye on Inglish, “cury” indicating cooking. Equally books give an impression of how food for the noble lessons was prepared and served in Britain at that time. The lavish taste of the aristocracy in the Early Contemporary Time produced with it the begin of what can be called the current recipe book. By the 15th century, numerous manuscripts were appearing outlining the recipes of the day. Several manuscripts give very good information and history the re-discovery of many herbs and spices including coriander, parsley, basil and peppermint, several that had been brought back from the Crusades.