FAVE BUSY NIGHT DINNER! This Slow Cooker Tuscan Chicken is a grand slam on flavor. It is so delicious and so beautiful it is hard to believe it came out of a crock pot! Packed with chicken breast, sun dried tomatoes, spinach, and herbs, this dish is as easy as it is delicious. If you need a healthy veggie packed meal, this is it! Bonus- it is gluten free too!

Early examples
Apicius, Delaware re culinaria, an earlier number of recipes.

The first known written recipes day to 1730 BC and were recorded on cuneiform pills within Mesopotamia.

Different early published recipes day from approximately 1600 BC and come from an Akkadian pill from southern Babylonia. Additionally, there are operates in ancient Egyptian hieroglyphs depicting the planning of food.

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

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

The big number of recipes P re coquinaria, conventionally entitled Apicius, seemed in the 4th or fifth century and is the only complete remaining cookbook from the established world. It provides the programs offered in a meal 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 earliest menu in Persian appointments from the 14th century. Several recipes have lasted from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the preparing instruction in excess of 130 various dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar age are numerous, the most notable being Khorak-ha-ye Irani by king Nader Mirza.

King Richard II of England commissioned a menu guide called Forme of Cury in 1390, and about the same time frame, still another guide was printed named Curye on Inglish, “cury” indicating cooking. Equally publications give an impression of how food for the respectable courses was prepared and served in Britain at that time. The magnificent taste of the aristocracy in the Early Contemporary Period brought with it the start of so what can be called the current formula book. By the 15th century, numerous manuscripts were appearing describing the recipes of the day. Many of these manuscripts give excellent information and record the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, many that have been cut back from the Crusades.