Now you can have juicy chicken with a crispy parmesan crust without the oil! Thanks to the Air Fryer, this main dish recipe has everything you love about the original but healthier. Plus, 6 ingredients are all you need to make this quick and easy dinner for your family!

Early examples
Apicius, Delaware re culinaria, an earlier collection of recipes.

The initial identified published recipes date to 1730 BC and were recorded on cuneiform pills within Mesopotamia.

Different early published recipes time from around 1600 BC and originate from an Akkadian tablet from southern Babylonia. Additionally there are works in historical Egyptian hieroglyphs depicting the preparation of food.

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

Roman recipes are known starting in the 2nd century BCE with Cato the Elder’s P Agri Cultura. Several authors of the period identified western Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The big collection of recipes De re coquinaria, conventionally entitled Apicius, appeared in the 4th or fifth century and is the only complete surviving cookbook from the classical world. It lists the programs offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula begins with the Latin order “Take…,” “Recipe….”

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

The initial formula in Persian appointments from the 14th century. Many recipes have lasted from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the preparing training of more than 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar age are numerous, probably the most notable being Khorak-ha-ye Irani by king Nader Mirza.

King Richard II of Britain commissioned a recipe guide named Forme of Cury in 1390, and about the same time frame, still another book was printed titled Curye on Inglish, “cury” indicating cooking. Both publications provide the feeling of how food for the noble lessons was prepared and offered in Britain at that time. The lavish style of the aristocracy in the Early Modern Time produced with it the begin of exactly what do be called the modern menu book. By the 15th century, numerous manuscripts were appearing outlining the recipes of the day. Many of these manuscripts give excellent data and report the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, many that had been brought back from the Crusades.