Apicius, P re culinaria, an early on assortment of recipes.
The initial identified published recipes time to 1730 BC and were noted on cuneiform capsules found in Mesopotamia.
Other early written recipes day from around 1600 BC and come from an Akkadian tablet from southern Babylonia. There’s also operates in historical Egyptian hieroglyphs depicting the planning of food.
Several historical Greek recipes are known. Mithaecus’s cook book was an early on one, but most of it’s been lost; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus describes a great many other cookbooks, all of them lost.
Roman recipes are known starting in the next century BCE with Cato the Elder’s P Agri Cultura. Several authors of the time defined eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.
The large assortment of recipes De re coquinaria, conventionally titled Apicius, appeared in the 4th or 5th century and is the sole total remaining cook book from the classical world. It lists the courses 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 documented beginning in the 10th century; see al-Warraq and al-Baghdadi.
The earliest menu in Persian times from the 14th century. A few recipes have survived from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the preparing training greater than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar era are numerous, the absolute most notable being Khorak-ha-ye Irani by king Nader Mirza.
Master Richard II of England commissioned a recipe guide called Forme of Cury in 1390, and about the same time, still another guide was printed called Curye on Inglish, “cury” indicating cooking. Equally books provide an impression of how food for the noble classes was prepared and served in Britain at that time. The luxurious style of the aristocracy in the Early Contemporary Period brought with it the start of what can be called the present day recipe book. By the 15th century, numerous manuscripts were appearing describing the recipes of the day. Many of these manuscripts provide very good data and record the re-discovery of numerous herbs and spices including coriander, parsley, basil and peppermint, several which had been brought back from the Crusades.