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

The first identified written recipes time to 1730 BC and were recorded on cuneiform capsules present in Mesopotamia.

Different early written recipes date from approximately 1600 BC and originate from an Akkadian tablet from southern Babylonia. There are also works in old Egyptian hieroglyphs depicting the preparation of food.

Many ancient Greek recipes are known. Mithaecus’s cook book was an early one, but nearly all of it has been missing; Athenaeus quotes one short formula in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, all of them lost.

Roman recipes are known starting in the next century BCE with Cato the Elder’s De Agri Cultura. Many writers of the time explained western Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The big collection of recipes Delaware re coquinaria, conventionally titled Apicius, appeared in the 4th or 5th century and is the sole total remaining cookbook from the traditional world. It provides the courses served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu begins with the Latin order “Take…,” “Recipe….”

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

The initial formula in Persian times from the 14th century. A few recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking training greater than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar time are numerous, the most notable being Khorak-ha-ye Irani by king Nader Mirza.

Master Richard II of England commissioned a menu guide named Forme of Cury in 1390, and around once, yet another book was printed named Curye on Inglish, “cury” meaning cooking. Both books give an impression of how food for the respectable classes was prepared and served in Britain at that time. The lavish taste of the aristocracy in the Early Modern Time brought with it the begin of exactly what do be named the modern formula book. By the 15th century, numerous manuscripts were appearing explaining the recipes of the day. Many of these manuscripts provide great information and record the re-discovery of many herbs and herbs including coriander, parsley, basil and peppermint, many of which have been brought back from the Crusades.