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Early instances
Apicius, De re culinaria, an early on collection of recipes.

The first identified written recipes time to 1730 BC and were noted on cuneiform tablets present in Mesopotamia.

Other early published recipes day from around 1600 BC and originate from an Akkadian tablet from southern Babylonia. Additionally, there are works in ancient Egyptian hieroglyphs depicting the planning of food.

Several historical Greek recipes are known. Mithaecus’s cookbook was an earlier one, but most of it’s been lost; Athenaeus quotes one small recipe in his Deipnosophistae. Athenaeus says 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. Several authors of the time defined eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The big number of recipes Delaware re coquinaria, conventionally entitled Apicius, seemed in the 4th or fifth century and is the only total surviving cook book from the conventional world. It provides the classes served 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 noted beginning in the 10th century; see al-Warraq and al-Baghdadi.

The first menu in Persian days from the 14th century. Many recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the preparing instruction in excess of 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu publications from the Qajar age are numerous, the absolute most notable being Khorak-ha-ye Irani by king Nader Mirza.

King Richard II of Britain commissioned a menu book called Forme of Cury in 1390, and about the same time, another book was printed called Curye on Inglish, “cury” indicating cooking. Both publications provide the feeling of how food for the noble courses was organized and served in Britain at that time. The magnificent style of the aristocracy in the Early Modern Period produced with it the start of what can be called the modern formula book. By the 15th century, numerous manuscripts were appearing describing the recipes of the day. A number of these manuscripts give very good data and history the re-discovery of numerous herbs and spices including coriander, parsley, basil and peppermint, several of which have been brought back from the Crusades.