Apicius, P re culinaria, an earlier assortment of recipes.
The earliest identified published recipes date to 1730 BC and were noted on cuneiform tablets found in Mesopotamia.
Other early written 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 preparation of food.
Many historical Greek recipes are known. Mithaecus’s cook book was an earlier one, but most of it’s been lost; Athenaeus quotes one small formula in his Deipnosophistae. Athenaeus says many other cookbooks, them all lost.
Roman recipes are known beginning in the 2nd century BCE with Cato the Elder’s P Agri Cultura. Several authors of this time defined western Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.
The big number of recipes Delaware re coquinaria, conventionally called Apicius, seemed in the 4th or fifth century and is the only real total surviving cook book from the conventional world. It provides the courses offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin command “Take…,” “Recipe….”
Arabic recipes are documented beginning in the 10th century; see al-Warraq and al-Baghdadi.
The earliest menu in Persian times from the 14th century. Several recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking training greater than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe publications from the Qajar time are numerous, the absolute most notable being Khorak-ha-ye Irani by king Nader Mirza.
King Richard II of England commissioned a menu book called Forme of Cury in 1390, and around the same time, still another guide was published entitled Curye on Inglish, “cury” meaning cooking. Both publications give an impact of how food for the respectable classes was prepared and served in England at that time. The luxurious taste of the aristocracy in the Early Modern Time brought with it the begin of what can be called the modern menu book. By the 15th century, numerous manuscripts were showing describing the recipes of the day. Many of these manuscripts provide very good data and history the re-discovery of several herbs and herbs including coriander, parsley, basil and rosemary, several that have been cut back from the Crusades.