Early examples
Apicius, P re culinaria, an earlier collection of recipes.

The earliest identified written recipes day to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia.

Other early written recipes time from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. There’s also performs in ancient Egyptian hieroglyphs depicting the planning of food.

Several historical Greek recipes are known. Mithaecus’s cook book was an early one, but most of it’s been lost; Athenaeus quotes one small recipe in his Deipnosophistae. Athenaeus says a great many other cookbooks, these lost.

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

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

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

The earliest formula in Persian dates from the 14th century. Many recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking instruction in excess of 130 various dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula publications from the Qajar time are numerous, the most significant being Khorak-ha-ye Irani by king Nader Mirza.

Master Richard II of England commissioned a recipe book called Forme of Cury in 1390, and about the same time frame, still another book was published entitled Curye on Inglish, “cury” indicating cooking. Equally publications provide the feeling of how food for the respectable lessons was organized and offered in England at that time. The lavish style of the aristocracy in the Early Modern Time brought with it the start of what can be named the modern menu book. By the 15th century, numerous manuscripts were appearing outlining the recipes of the day. Many of these manuscripts give excellent data and report the re-discovery of many herbs and herbs including coriander, parsley, basil and rosemary, many that had been cut back from the Crusades.