Apicius, Delaware re culinaria, an earlier collection of recipes.
The earliest identified written recipes day to 1730 BC and were noted on cuneiform tablets found in Mesopotamia.
Other early published recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. Additionally, there are performs in ancient Egyptian hieroglyphs depicting the preparation of food.
Several old Greek recipes are known. Mithaecus’s cookbook was an earlier one, but nearly all of it has been missing; Athenaeus quotes one small menu in his Deipnosophistae. Athenaeus describes a great many other cookbooks, these lost.
Roman recipes are identified beginning in the next century BCE with Cato the Elder’s P Agri Cultura. Several writers of this period identified western Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.
The large number of recipes P re coquinaria, conventionally called Apicius, appeared in the 4th or 5th century and is the only total remaining cook book from the established 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 survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the preparing instruction greater than 130 various recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe publications from the Qajar time are numerous, probably 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, yet another book was printed called Curye on Inglish, “cury” meaning cooking. Both publications provide an impression of how food for the noble courses was prepared and served in Britain at that time. The luxurious style of the aristocracy in the Early Contemporary Period produced with it the start of what can be named the modern recipe book. By the 15th century, numerous manuscripts were showing outlining the recipes of the day. Many of these manuscripts provide great data and history the re-discovery of several herbs and spices including coriander, parsley, basil and rosemary, many that had been cut back from the Crusades.