Apicius, P re culinaria, an earlier collection of recipes.
The first known written recipes time to 1730 BC and were recorded on cuneiform tablets present in Mesopotamia.
Other early published recipes date from around 1600 BC and result from an Akkadian tablet from southern Babylonia. There are also performs in ancient Egyptian hieroglyphs depicting the preparation of food.
Several ancient Greek recipes are known. Mithaecus’s cook book was an early one, but most of it’s been lost; Athenaeus estimates one small formula in his Deipnosophistae. Athenaeus mentions a number of other cookbooks, these lost.
Roman recipes are identified starting in the next century BCE with Cato the Elder’s P Agri Cultura. Many authors of the time described western Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.
The big collection of recipes Delaware re coquinaria, conventionally called Apicius, appeared in the 4th or 5th century and is the sole complete surviving cook book from the traditional world. It lists the classes offered in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe starts with the Latin order “Take…,” “Recipe….”
Arabic recipes are reported starting in the 10th century; see al-Warraq and al-Baghdadi.
The initial formula in Persian times from the 14th century. Many recipes have lasted from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the preparing training in excess of 130 various meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books from the Qajar era are numerous, the most significant being Khorak-ha-ye Irani by king Nader Mirza.
King Richard II of England commissioned a formula book named Forme of Cury in 1390, and around once, still another guide was printed entitled Curye on Inglish, “cury” meaning cooking. Both books provide the feeling of how food for the noble lessons was prepared and offered in England at that time. The luxurious style of the aristocracy in the Early Modern Time produced with it the begin of what can be called the present day recipe book. By the 15th century, numerous manuscripts were showing outlining the recipes of the day. A number of these manuscripts provide very good information and report the re-discovery of many herbs and herbs including coriander, parsley, basil and rosemary, several that had been cut back from the Crusades.