Apicius, De re culinaria, an early number of recipes.
The initial known written recipes day to 1730 BC and were recorded on cuneiform capsules found in Mesopotamia.
Other early written recipes date from around 1600 BC and originate from an Akkadian tablet from southern Babylonia. There are also operates in historical Egyptian hieroglyphs depicting the preparation of food.
Several historical Greek recipes are known. Mithaecus’s cookbook was an early on one, but most of it’s been lost; Athenaeus estimates one short formula in his Deipnosophistae. Athenaeus describes many other cookbooks, all of them lost.
Roman recipes are identified starting in the next century BCE with Cato the Elder’s Delaware Agri Cultura. Many writers with this period identified western Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.
The big collection of recipes P re coquinaria, conventionally named Apicius, seemed in the 4th or 5th century and is the only total surviving cook book from the classical world. It provides the courses offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin command “Take…,” “Recipe….”
Arabic recipes are noted starting in the 10th century; see al-Warraq and al-Baghdadi.
The initial menu in Persian times from the 14th century. Several recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking instruction in excess of 130 various recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books 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 menu guide named Forme of Cury in 1390, and about the same time frame, still another guide was published titled Curye on Inglish, “cury” meaning cooking. Equally publications give the feeling of how food for the noble courses was organized and served in Britain at that time. The lavish style of the aristocracy in the Early Modern Period brought with it the start of so what can be called the modern formula book. By the 15th century, numerous manuscripts were showing describing the recipes of the day. A number of these manuscripts give great data and report the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, several of which have been cut back from the Crusades.