Early instances
Apicius, Delaware re culinaria, an early on number of recipes.

The initial known published recipes time to 1730 BC and were noted on cuneiform tablets within Mesopotamia.

Other early prepared recipes day from approximately 1600 BC and result from an Akkadian tablet from southern Babylonia. Additionally, there are works in old Egyptian hieroglyphs depicting the planning of food.

Many old Greek recipes are known. Mithaecus’s cook book was an earlier one, but nearly all of it has been lost; Athenaeus quotes one small recipe in his Deipnosophistae. Athenaeus mentions many other cookbooks, them all lost.

Roman recipes are identified starting in the second century BCE with Cato the Elder’s P Agri Cultura. Several authors with this time defined western Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large collection of recipes De re coquinaria, conventionally named Apicius, seemed in the 4th or 5th century and is the sole total remaining cook book from the established 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 earliest menu in Persian times from the 14th century. A few recipes have survived from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking training greater than 130 various recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar period are numerous, probably the most notable being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of England commissioned a formula guide called Forme of Cury in 1390, and about the same time, yet another book was printed called Curye on Inglish, “cury” indicating cooking. Both books give an impression of how food for the noble classes was prepared and offered in Britain at that time. The magnificent style of the aristocracy in the Early Modern Period produced with it the begin of what can be named the present day recipe book. By the 15th century, numerous manuscripts were showing detailing the recipes of the day. Many of these manuscripts provide very good data and history the re-discovery of several herbs and spices including coriander, parsley, basil and rosemary, many which had been brought back from the Crusades.