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

The first identified prepared recipes date to 1730 BC and were noted on cuneiform tablets within Mesopotamia.

Different early prepared recipes date from approximately 1600 BC and result from an Akkadian pill from southern Babylonia. There’s also works 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’s been missing; Athenaeus estimates one short recipe in his Deipnosophistae. Athenaeus describes many other cookbooks, these lost.

Roman recipes are identified starting in the second century BCE with Cato the Elder’s Delaware Agri Cultura. Many authors of the period explained western Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The big number of recipes P re coquinaria, conventionally titled Apicius, appeared in the 4th or fifth century and is the sole total remaining cookbook from the traditional world. It lists the courses offered in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe starts with the Latin order “Take…,” “Recipe….”

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

The first recipe in Persian times from the 14th century. Several recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the preparing training greater than 130 various recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe publications from the Qajar age are numerous, probably the most notable being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of England commissioned a recipe guide named Forme of Cury in 1390, and about the same time, still another book was printed titled Curye on Inglish, “cury” meaning cooking. Equally books provide the feeling of how food for the respectable courses was prepared and offered in England at that time. The luxurious taste of the aristocracy in the Early Modern Time brought with it the start of exactly what do be named the modern menu book. By the 15th century, numerous manuscripts were appearing explaining the recipes of the day. A number of these manuscripts give great information and record the re-discovery of many herbs and herbs including coriander, parsley, basil and rosemary, many which had been cut back from the Crusades.