Apicius, De re culinaria, an earlier number of recipes.
The first identified prepared recipes day to 1730 BC and were noted on cuneiform tablets found in Mesopotamia.
Other early prepared recipes date from approximately 1600 BC and originate from an Akkadian tablet from southern Babylonia. There are also operates in historical Egyptian hieroglyphs depicting the planning of food.
Several ancient Greek recipes are known. Mithaecus’s cookbook was an earlier one, but nearly all of it’s been lost; Athenaeus estimates one small recipe in his Deipnosophistae. Athenaeus describes many other cookbooks, these lost.
Roman recipes are known starting in the next century BCE with Cato the Elder’s De Agri Cultura. Several writers with this period defined eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.
The big number of recipes P re coquinaria, conventionally named Apicius, seemed in the 4th or fifth century and is the only complete surviving cookbook from the classical world. It lists the programs served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin command “Take…,” “Recipe….”
Arabic recipes are documented starting in the 10th century; see al-Warraq and al-Baghdadi.
The earliest formula in Persian times from the 14th century. Several recipes have survived from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking training greater than 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula publications from the Qajar era are numerous, the most notable being Khorak-ha-ye Irani by prince Nader Mirza.
Master Richard II of England commissioned a formula guide called Forme of Cury in 1390, and about the same time frame, still another book was printed entitled Curye on Inglish, “cury” indicating cooking. Equally publications provide an impression of how food for the respectable courses was prepared and offered in Britain at that time. The lavish taste of the aristocracy in the Early Contemporary Time produced with it the start of so what can be named the present day menu book. By the 15th century, numerous manuscripts were showing outlining the recipes of the day. A number of these manuscripts provide excellent information and report the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, several that have been brought back from the Crusades.