Apicius, De re culinaria, an earlier collection of recipes.
The initial identified written recipes date to 1730 BC and were recorded on cuneiform capsules within Mesopotamia.
Different early prepared recipes day from approximately 1600 BC and come from an Akkadian pill from southern Babylonia. There are also works in ancient Egyptian hieroglyphs depicting the preparation of food.
Several ancient Greek recipes are known. Mithaecus’s cookbook was an early one, but nearly all of it’s been missing; Athenaeus quotes one short menu in his Deipnosophistae. Athenaeus describes many other cookbooks, them all lost.
Roman recipes are known beginning in the 2nd century BCE with Cato the Elder’s De Agri Cultura. Many authors with this period explained eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.
The large number of recipes P re coquinaria, conventionally titled Apicius, seemed in the 4th or fifth century and is the sole total remaining cook book from the traditional world. It provides the classes served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin order “Take…,” “Recipe….”
Arabic recipes are noted beginning in the 10th century; see al-Warraq and al-Baghdadi.
The initial menu in Persian appointments from the 14th century. Many recipes have lasted from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking training in excess of 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe publications from the Qajar era are numerous, the most notable being Khorak-ha-ye Irani by prince Nader Mirza.
King Richard II of England commissioned a recipe guide named Forme of Cury in 1390, and about the same time frame, another guide was printed called Curye on Inglish, “cury” meaning cooking. Both publications give an impact of how food for the noble classes was organized and offered in Britain at that time. The magnificent taste of the aristocracy in the Early Modern Period produced with it the begin of exactly what do be named the present day formula book. By the 15th century, numerous manuscripts were appearing outlining the recipes of the day. A number of these manuscripts give great data and report the re-discovery of several herbs and herbs including coriander, parsley, basil and peppermint, many that have been cut back from the Crusades.