Apicius, Delaware re culinaria, an early assortment of recipes.
The first identified written recipes date to 1730 BC and were recorded on cuneiform tablets present in Mesopotamia.
Different early written recipes day from approximately 1600 BC and originate from an Akkadian pill from southern Babylonia. Additionally there are works in old Egyptian hieroglyphs depicting the preparation of food.
Several historical Greek recipes are known. Mithaecus’s cookbook was an early on one, but nearly all of it’s been missing; Athenaeus estimates one small formula 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. Several writers of the time defined western Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.
The big collection of recipes De re coquinaria, conventionally named Apicius, seemed in the 4th or 5th century and is the only real complete remaining 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 formula begins with the Latin command “Take…,” “Recipe….”
Arabic recipes are recorded beginning in the 10th century; see al-Warraq and al-Baghdadi.
The first recipe in Persian dates from the 14th century. Several recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking instruction in excess of 130 various recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe publications from the Qajar period are numerous, probably the most notable being Khorak-ha-ye Irani by prince Nader Mirza.
Master Richard II of England commissioned a recipe guide named Forme of Cury in 1390, and around the same time, yet another book was printed titled Curye on Inglish, “cury” meaning cooking. Equally books give an impression of how food for the respectable courses was organized and offered in England at that time. The lavish style of the aristocracy in the Early Modern Period brought with it the begin of so what can be named the current recipe book. By the 15th century, numerous manuscripts were showing describing the recipes of the day. Several manuscripts give very good information and record the re-discovery of several herbs and herbs including coriander, parsley, basil and rosemary, several of which have been brought back from the Crusades.