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Early cases
Apicius, P re culinaria, an early on number of recipes.

The earliest known published recipes date to 1730 BC and were noted on cuneiform pills within Mesopotamia.

Different early prepared recipes date from approximately 1600 BC and result from an Akkadian tablet from southern Babylonia. There are also works in historical Egyptian hieroglyphs depicting the planning of food.

Many historical Greek recipes are known. Mithaecus’s cookbook was an early one, but nearly all of it has been lost; Athenaeus quotes one small menu in his Deipnosophistae. Athenaeus describes a number of other cookbooks, them all lost.

Roman recipes are identified beginning in the next century BCE with Cato the Elder’s De Agri Cultura. Several experts of the period described western Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The big number of recipes De re coquinaria, conventionally named Apicius, seemed in the 4th or fifth century and is the only real total surviving cook book from the established world. It lists the programs offered in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin order “Take…,” “Recipe….”

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

The first formula in Persian days from the 14th century. Several recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking training in excess of 130 various dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books from the Qajar age are numerous, the absolute most significant being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of Britain commissioned a menu guide named Forme of Cury in 1390, and around the same time, still another guide was printed titled Curye on Inglish, “cury” meaning cooking. Both books provide an impression of how food for the respectable lessons was prepared and served in England at that time. The lavish style of the aristocracy in the Early Modern Period produced with it the start of so what can be called the current recipe book. By the 15th century, numerous manuscripts were showing outlining the recipes of the day. Many of these manuscripts give great information and record the re-discovery of several herbs and spices including coriander, parsley, basil and rosemary, many that have been cut back from the Crusades.