Apicius, De re culinaria, an early on number of recipes.
The earliest identified written recipes time to 1730 BC and were noted on cuneiform tablets found in Mesopotamia.
Other early written recipes day from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. Additionally, there are works in historical Egyptian hieroglyphs depicting the planning of food.
Several historical Greek recipes are known. Mithaecus’s cookbook was an early one, but nearly all of it has been missing; Athenaeus quotes one small formula in his Deipnosophistae. Athenaeus mentions a number of other cookbooks, all of them lost.
Roman recipes are known beginning in the next century BCE with Cato the Elder’s De Agri Cultura. Many experts of this period described western Mediterranean preparing in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.
The large number of recipes De re coquinaria, conventionally entitled Apicius, appeared in the 4th or fifth century and is the only real total remaining cook book from the classical world. It provides the classes served in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin order “Take…,” “Recipe….”
Arabic recipes are recorded beginning in the 10th century; see al-Warraq and al-Baghdadi.
The earliest recipe in Persian days from the 14th century. Many recipes have lasted from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking instruction greater than 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula publications from the Qajar period are numerous, probably the most significant being Khorak-ha-ye Irani by king Nader Mirza.
King Richard II of Britain commissioned a recipe guide named Forme of Cury in 1390, and around the same time, yet another book was published titled Curye on Inglish, “cury” indicating cooking. Equally books give an impact of how food for the respectable classes was prepared and offered in Britain at that time. The magnificent style of the aristocracy in the Early Contemporary Period brought with it the begin of exactly what do be called the modern formula book. By the 15th century, numerous manuscripts were appearing outlining the recipes of the day. Several manuscripts provide great information and report the re-discovery of several herbs and herbs including coriander, parsley, basil and rosemary, many of which had been cut back from the Crusades.