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

The first known written recipes date to 1730 BC and were recorded on cuneiform pills found in Mesopotamia.

Other early published recipes day from around 1600 BC and result from an Akkadian tablet from southern Babylonia. Additionally, there are operates in ancient Egyptian hieroglyphs depicting the preparation of food.

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

Roman recipes are identified beginning in the second century BCE with Cato the Elder’s Delaware Agri Cultura. Many writers of the time explained western Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The big collection of recipes Delaware re coquinaria, conventionally titled Apicius, appeared in the 4th or fifth century and is the only complete surviving cookbook from the classical world. It provides the classes served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu begins with the Latin command “Take…,” “Recipe….”

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

The earliest menu in Persian dates from the 14th century. A few recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking instruction greater than 130 various dishes 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 formula guide called Forme of Cury in 1390, and around the same time, still another book was printed called Curye on Inglish, “cury” meaning cooking. Both books give an impression of how food for the respectable lessons was prepared and served in England at that time. The lavish taste of the aristocracy in the Early Modern Time brought with it the begin of so what can be named the modern recipe book. By the 15th century, numerous manuscripts were showing outlining the recipes of the day. A number of these manuscripts give very good data and record the re-discovery of several herbs and spices including coriander, parsley, basil and peppermint, many of which have been brought back from the Crusades.