Crock pot teriyaki chicken recipe is so easy and the perfect weeknight dinner idea. The sauce is flavor packed and amazing served over rice.

Early cases
Apicius, De re culinaria, an earlier assortment of recipes.

The first known written recipes day to 1730 BC and were noted on cuneiform capsules found in Mesopotamia.

Different early prepared recipes time from around 1600 BC and come from an Akkadian pill from southern Babylonia. Additionally, there are works in historical Egyptian hieroglyphs depicting the preparation of food.

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

Roman recipes are known beginning in the 2nd century BCE with Cato the Elder’s Delaware Agri Cultura. Several authors of the period defined eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The big collection of recipes Delaware re coquinaria, conventionally named Apicius, seemed in the 4th or 5th century and is the sole complete remaining cook book from the conventional world. It provides the classes served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu begins with the Latin command “Take…,” “Recipe….”

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

The initial formula in Persian days from the 14th century. Many recipes have lasted from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the preparing training of more than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books from the Qajar age are numerous, the absolute most significant being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of England commissioned a recipe guide named Forme of Cury in 1390, and around the same time frame, another guide was published titled Curye on Inglish, “cury” meaning cooking. Equally books give an impression of how food for the noble lessons was organized and offered in England at that time. The lavish taste of the aristocracy in the Early Contemporary Period produced with it the start of what can be called the modern menu book. By the 15th century, numerous manuscripts were appearing explaining the recipes of the day. Several manuscripts provide very good information and history the re-discovery of many herbs and herbs including coriander, parsley, basil and peppermint, many of which had been brought back from the Crusades.