Apicius, De re culinaria, an early on number of recipes.
The first identified prepared recipes day to 1730 BC and were recorded on cuneiform pills found in Mesopotamia.
Other early written recipes date from around 1600 BC and originate from an Akkadian pill from southern Babylonia. Additionally there are works in ancient Egyptian hieroglyphs depicting the preparation of food.
Many ancient Greek recipes are known. Mithaecus’s cook book was an earlier one, but nearly all of it has been lost; Athenaeus quotes one short formula in his Deipnosophistae. Athenaeus says many other cookbooks, these lost.
Roman recipes are identified starting in the next century BCE with Cato the Elder’s P Agri Cultura. Several writers of the time explained 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, appeared in the 4th or fifth century and is the only real complete surviving cookbook from the traditional world. It provides the programs offered in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe starts with the Latin command “Take…,” “Recipe….”
Arabic recipes are noted beginning in the 10th century; see al-Warraq and al-Baghdadi.
The earliest recipe in Persian days from the 14th century. A few recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking training in excess of 130 various meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar age are numerous, the most notable being Khorak-ha-ye Irani by prince Nader Mirza.
Master Richard II of England commissioned a recipe book called Forme of Cury in 1390, and around the same time, another book was printed titled Curye on Inglish, “cury” indicating cooking. Both publications provide an impression of how food for the respectable classes was organized and offered in England at that time. The luxurious taste of the aristocracy in the Early Modern Period produced with it the begin of what can be named the current recipe book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. A number of these manuscripts provide great data and record the re-discovery of numerous herbs and herbs including coriander, parsley, basil and peppermint, several which had been cut back from the Crusades.