Apicius, P re culinaria, an earlier number of recipes.
The earliest known written recipes time to 1730 BC and were recorded on cuneiform capsules within Mesopotamia.
Other early prepared recipes date from approximately 1600 BC and originate from an Akkadian pill from southern Babylonia. Additionally there are works in historical Egyptian hieroglyphs depicting the planning of food.
Many old Greek recipes are known. Mithaecus’s cookbook was an early on one, but most of it’s been missing; Athenaeus estimates one short menu in his Deipnosophistae. Athenaeus says a number of other cookbooks, all of them lost.
Roman recipes are known beginning in the second century BCE with Cato the Elder’s Delaware Agri Cultura. Many experts of this time described western Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.
The big assortment of recipes Delaware re coquinaria, conventionally titled Apicius, seemed in the 4th or 5th century and is the only real total surviving cookbook from the traditional world. It lists the classes offered in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu begins with the Latin command “Take…,” “Recipe….”
Arabic recipes are recorded beginning in the 10th century; see al-Warraq and al-Baghdadi.
The first menu in Persian days from the 14th century. Several recipes have survived from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the preparing instruction of more than 130 various recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula publications from the Qajar era are numerous, the absolute most significant being Khorak-ha-ye Irani by prince Nader Mirza.
King Richard II of England commissioned a formula book named Forme of Cury in 1390, and about once, yet another book was published named Curye on Inglish, “cury” indicating cooking. Both publications provide an impression of how food for the noble classes was prepared and offered in England at that time. The lavish taste of the aristocracy in the Early Contemporary Period produced with it the start of so what can be called the modern menu book. By the 15th century, numerous manuscripts were appearing outlining the recipes of the day. Many of these manuscripts provide great information and report the re-discovery of several herbs and herbs including coriander, parsley, basil and rosemary, many which have been brought back from the Crusades.