Apicius, P re culinaria, an early on collection of recipes.
The initial known published recipes time to 1730 BC and were noted on cuneiform tablets found in Mesopotamia.
Other early published recipes date from around 1600 BC and result from an Akkadian pill from southern Babylonia. Additionally, there are operates in historical Egyptian hieroglyphs depicting the preparation of food.
Many ancient Greek recipes are known. Mithaecus’s cookbook was an earlier one, but nearly all of it has been lost; Athenaeus estimates one short menu in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, all of them lost.
Roman recipes are known starting in the 2nd century BCE with Cato the Elder’s Delaware Agri Cultura. Several writers with this period explained western Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.
The large number of recipes De re coquinaria, conventionally named Apicius, appeared in the 4th or 5th century and is the sole complete surviving cook book from the traditional world. It provides the classes offered in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe starts with the Latin order “Take…,” “Recipe….”
Arabic recipes are reported starting in the 10th century; see al-Warraq and al-Baghdadi.
The initial menu in Persian times from the 14th century. Several recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the preparing training in excess of 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar era are numerous, probably the most notable being Khorak-ha-ye Irani by prince Nader Mirza.
King Richard II of Britain commissioned a menu book called Forme of Cury in 1390, and around the same time, yet another book was printed entitled Curye on Inglish, “cury” meaning cooking. Equally publications give the feeling of how food for the noble lessons was organized and offered in Britain at that time. The luxurious style of the aristocracy in the Early Modern Period brought with it the begin of exactly what do be named the current menu book. By the 15th century, numerous manuscripts were showing outlining the recipes of the day. Many of these manuscripts give very good data and record the re-discovery of several herbs and spices including coriander, parsley, basil and rosemary, several which have been brought back from the Crusades.