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

The earliest identified prepared recipes time to 1730 BC and were noted on cuneiform pills found in Mesopotamia.

Other early published recipes day from approximately 1600 BC and come from an Akkadian pill from southern Babylonia. Additionally there are works in old 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 quotes one short recipe in his Deipnosophistae. Athenaeus mentions a number of other cookbooks, all of them lost.

Roman recipes are identified starting in the next century BCE with Cato the Elder’s De Agri Cultura. Several authors with this period described western Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The big assortment of recipes De re coquinaria, conventionally called Apicius, appeared in the 4th or 5th century and is the sole total remaining cook book from the classical world. It provides the programs served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin command “Take…,” “Recipe….”

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

The initial formula in Persian times from the 14th century. Several recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking instruction in excess of 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula publications from the Qajar era are numerous, probably the most significant being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of Britain commissioned a formula book called Forme of Cury in 1390, and around once, another book was published entitled Curye on Inglish, “cury” meaning cooking. Both books provide an impression of how food for the noble classes was organized and served in Britain at that time. The lavish taste of the aristocracy in the Early Modern Time brought with it the start of so what can be named the modern recipe book. By the 15th century, numerous manuscripts were showing explaining the recipes of the day. Many of these manuscripts provide excellent information and report the re-discovery of numerous herbs and spices including coriander, parsley, basil and peppermint, many that had been brought back from the Crusades.