This Buffalo Chicken Grilled Cheese is the best lunch or quick diner! Ready in under 20 minutes and a perfect use for leftover chicken.

Early examples
Apicius, P re culinaria, an early on collection of recipes.

The earliest known published recipes time to 1730 BC and were noted on cuneiform tablets present in Mesopotamia.

Other early prepared recipes day from approximately 1600 BC and originate from an Akkadian pill 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 one, but nearly all of it’s been missing; Athenaeus estimates one short formula in his Deipnosophistae. Athenaeus mentions many other cookbooks, them all lost.

Roman recipes are known starting in the next century BCE with Cato the Elder’s Delaware Agri Cultura. Several authors of the period explained eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The large collection of recipes P re coquinaria, conventionally entitled Apicius, appeared in the 4th or 5th century and is the sole total surviving cook book from the established world. It provides the courses offered in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin command “Take…,” “Recipe….”

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

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

King Richard II of England commissioned a menu guide named Forme of Cury in 1390, and around once, another guide was printed entitled Curye on Inglish, “cury” indicating cooking. Both books give an impression of how food for the noble classes was prepared and offered in England at that time. The lavish style of the aristocracy in the Early Modern Time brought with it the start of exactly what do be named the current recipe book. By the 15th century, numerous manuscripts were appearing outlining the recipes of the day. Many of these manuscripts provide excellent information and record the re-discovery of numerous herbs and herbs including coriander, parsley, basil and peppermint, several that had been cut back from the Crusades.