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

The first known written recipes day to 1730 BC and were noted on cuneiform tablets within Mesopotamia.

Different early prepared recipes day from approximately 1600 BC and result from an Akkadian tablet from southern Babylonia. There are also operates in old Egyptian hieroglyphs depicting the planning of food.

Many historical Greek recipes are known. Mithaecus’s cook book was an earlier one, but most of it’s been lost; Athenaeus estimates one small recipe in his Deipnosophistae. Athenaeus mentions a number of other cookbooks, these lost.

Roman recipes are known starting in the second century BCE with Cato the Elder’s Delaware Agri Cultura. Several writers with this time explained eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The big number of recipes De re coquinaria, conventionally called Apicius, appeared in the 4th or fifth century and is the sole complete surviving cook book from the conventional world. It lists the courses offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin order “Take…,” “Recipe….”

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

The earliest recipe in Persian times from the 14th century. Many recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking instruction in excess of 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar period are numerous, probably the most significant being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of Britain commissioned a recipe guide named Forme of Cury in 1390, and about the same time, another book was published named Curye on Inglish, “cury” meaning cooking. Equally publications provide the feeling of how food for the noble lessons was prepared and served in England at that time. The luxurious taste of the aristocracy in the Early Modern Period produced with it the start of so what can be called the current formula book. By the 15th century, numerous manuscripts were appearing outlining the recipes of the day. A number of these manuscripts provide excellent data and record the re-discovery of many herbs and spices including coriander, parsley, basil and peppermint, several of which had been brought back from the Crusades.