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

The first identified prepared recipes time to 1730 BC and were recorded on cuneiform pills found in Mesopotamia.

Different early published recipes day from around 1600 BC and result from an Akkadian tablet from southern Babylonia. Additionally there are works in ancient Egyptian hieroglyphs depicting the planning of food.

Several old Greek recipes are known. Mithaecus’s cook book was an earlier one, but most of it’s been lost; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus says many other cookbooks, them all lost.

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

The big number of recipes Delaware re coquinaria, conventionally titled Apicius, appeared in the 4th or 5th century and is the only complete surviving cook book from the conventional world. It provides the programs offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin command “Take…,” “Recipe….”

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

The initial recipe in Persian days from the 14th century. Several recipes have lasted from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking training of more than 130 various recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar era are numerous, probably the most significant being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of England commissioned a menu guide named Forme of Cury in 1390, and around the same time frame, yet another guide was published named Curye on Inglish, “cury” meaning cooking. Both books give an impact of how food for the noble courses was prepared and served in England at that time. The lavish style of the aristocracy in the Early Modern Time brought with it the start of what can be called the modern recipe book. By the 15th century, numerous manuscripts were showing describing the recipes of the day. Many of these manuscripts provide very good data and report the re-discovery of numerous herbs and spices including coriander, parsley, basil and peppermint, many which have been cut back from the Crusades.