Easy Homemade Cherry Pie Bars from The Food Charlatan. These Cherry Pie Bars are a dream come true! A thick homemade shortbread crust, spread with cherry pie filling, then topped with thick pieces of more buttery shortbread! A vanilla glaze drizzled on top makes them irresistible. An easy way to serve pie when you’re feeding a crowd! #pie #cherry

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

The first identified written recipes time to 1730 BC and were noted on cuneiform capsules within Mesopotamia.

Different early published recipes day from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. There’s also works in historical Egyptian hieroglyphs depicting the preparation of food.

Many old Greek recipes are known. Mithaecus’s cook book was an earlier one, but most of it’s been lost; Athenaeus estimates one short formula in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, all of them lost.

Roman recipes are known starting in the 2nd century BCE with Cato the Elder’s Delaware Agri Cultura. Many experts with this period identified eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The big assortment of recipes De re coquinaria, conventionally called Apicius, appeared in the 4th or 5th century and is the only real total remaining cook book from the classical world. It provides the courses served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin order “Take…,” “Recipe….”

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

The first menu in Persian dates from the 14th century. Many recipes have survived from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking training greater than 130 various recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar period are numerous, the absolute most significant being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of England commissioned a recipe book named Forme of Cury in 1390, and about the same time frame, yet another book was printed called Curye on Inglish, “cury” meaning cooking. Equally books give an impact of how food for the respectable classes was organized and offered in Britain at that time. The magnificent style of the aristocracy in the Early Modern Time brought with it the start of exactly what do be named the current formula book. By the 15th century, numerous manuscripts were showing detailing the recipes of the day. Many of these manuscripts provide great information and history the re-discovery of several herbs and spices including coriander, parsley, basil and rosemary, several which have been cut back from the Crusades.