Early cases
Apicius, Delaware re culinaria, an early on assortment of recipes.

The earliest known prepared recipes day to 1730 BC and were noted on cuneiform capsules within Mesopotamia.

Different early written recipes time from around 1600 BC and come from an Akkadian pill from southern Babylonia. Additionally there are works in historical Egyptian hieroglyphs depicting the planning of food.

Several old Greek recipes are known. Mithaecus’s cookbook was an early one, but most of it’s been missing; Athenaeus quotes one short formula in his Deipnosophistae. Athenaeus describes many other cookbooks, these lost.

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

The big collection of recipes De re coquinaria, conventionally named Apicius, seemed in the 4th or 5th century and is the only total remaining cook book from the traditional world. It lists the programs served in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula begins with the Latin order “Take…,” “Recipe….”

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

The initial formula in Persian times from the 14th century. A few recipes have lasted from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the preparing instruction of more than 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar period are numerous, 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 around the same time, another book was printed titled Curye on Inglish, “cury” indicating cooking. Both publications provide the feeling of how food for the respectable classes was prepared and served in England at that time. The luxurious taste of the aristocracy in the Early Contemporary Period produced with it the begin of what can be named the present day recipe book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Several manuscripts give very good information and report the re-discovery of several herbs and spices including coriander, parsley, basil and peppermint, many of which have been cut back from the Crusades.