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

The first identified prepared recipes date to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia.

Other early published recipes date from around 1600 BC and originate from an Akkadian pill from southern Babylonia. Additionally there are operates in historical Egyptian hieroglyphs depicting the planning of food.

Many historical Greek recipes are known. Mithaecus’s cook book was an early one, but most of it has been missing; Athenaeus estimates one small menu in his Deipnosophistae. Athenaeus describes many other cookbooks, them all lost.

Roman recipes are identified beginning in the next century BCE with Cato the Elder’s Delaware Agri Cultura. Many authors of this time defined western Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large assortment of recipes De re coquinaria, conventionally entitled Apicius, appeared in the 4th or 5th century and is the sole complete remaining cookbook from the established world. It lists the classes offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula starts with the Latin order “Take…,” “Recipe….”

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

The initial recipe in Persian times from the 14th century. A few recipes have survived from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking instruction in excess of 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu publications from the Qajar period are numerous, the most significant being Khorak-ha-ye Irani by king Nader Mirza.

King Richard II of England commissioned a formula book called Forme of Cury in 1390, and around the same time frame, yet another book was published titled Curye on Inglish, “cury” indicating cooking. Both publications provide an impression of how food for the respectable lessons was prepared and served in England at that time. The magnificent taste of the aristocracy in the Early Contemporary Time brought with it the begin of so what can be called the modern formula book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. A number of these manuscripts give great data and report the re-discovery of numerous herbs and herbs including coriander, parsley, basil and peppermint, many that had been cut back from the Crusades.