Apicius, P re culinaria, an earlier number of recipes.
The first identified prepared recipes time to 1730 BC and were noted on cuneiform capsules present in Mesopotamia.
Other early published recipes day from around 1600 BC and result from an Akkadian tablet from southern Babylonia. There are also works in historical Egyptian hieroglyphs depicting the planning of food.
Several ancient Greek recipes are known. Mithaecus’s cookbook was an earlier one, but nearly all of it’s been missing; Athenaeus quotes one small recipe in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, all of them lost.
Roman recipes are known starting in the 2nd century BCE with Cato the Elder’s De Agri Cultura. Many authors of the period explained western Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.
The large number of recipes P re coquinaria, conventionally entitled Apicius, seemed in the 4th or 5th century and is the only complete surviving cookbook from the classical world. It provides the programs served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula begins with the Latin command “Take…,” “Recipe….”
Arabic recipes are reported starting in the 10th century; see al-Warraq and al-Baghdadi.
The first recipe in Persian appointments from the 14th century. Many recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the preparing instruction in excess of 130 various recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books from the Qajar time are numerous, the most notable being Khorak-ha-ye Irani by prince Nader Mirza.
King Richard II of Britain commissioned a formula guide called Forme of Cury in 1390, and around the same time frame, yet another guide was printed entitled Curye on Inglish, “cury” meaning cooking. Equally books give an impact of how food for the respectable classes was prepared and offered in Britain at that time. The lavish style of the aristocracy in the Early Contemporary Period produced with it the start of what can be called the modern formula book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Several manuscripts provide excellent data and report the re-discovery of numerous herbs and herbs including coriander, parsley, basil and rosemary, many that have been brought back from the Crusades.