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

The first known written recipes date to 1730 BC and were noted on cuneiform capsules found in Mesopotamia.

Different early prepared recipes day from around 1600 BC and come from an Akkadian tablet from southern Babylonia. There are also works in historical Egyptian hieroglyphs depicting the planning of food.

Many ancient Greek recipes are known. Mithaecus’s cookbook was an early one, but most of it’s been missing; Athenaeus quotes one short menu in his Deipnosophistae. Athenaeus mentions a number of other cookbooks, all of them lost.

Roman recipes are identified beginning in the next century BCE with Cato the Elder’s Delaware Agri Cultura. Several writers with this time described western Mediterranean preparing in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The big number of recipes P re coquinaria, conventionally named Apicius, seemed in the 4th or fifth century and is the only real complete remaining cookbook from the classical world. It provides the programs 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 reported beginning in the 10th century; see al-Warraq and al-Baghdadi.

The initial menu in Persian dates from the 14th century. Several recipes have lasted from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the preparing instruction of more than 130 various meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe publications from the Qajar era are numerous, the most significant being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of England commissioned a menu guide named Forme of Cury in 1390, and around the same time frame, yet another book was published entitled Curye on Inglish, “cury” meaning cooking. Both publications provide an impression of how food for the respectable classes was organized and served in Britain at that time. The magnificent style of the aristocracy in the Early Modern Time brought with it the start of what can be called the current recipe book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Many of these manuscripts give great information and report the re-discovery of many herbs and herbs including coriander, parsley, basil and rosemary, several that have been brought back from the Crusades.