Frozen-Chocolate-Banana-Treats

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

The initial identified prepared recipes date to 1730 BC and were noted on cuneiform capsules within Mesopotamia.

Different early prepared recipes date from approximately 1600 BC and originate from an Akkadian pill from southern Babylonia. There’s also works in historical Egyptian hieroglyphs depicting the preparation of food.

Many historical Greek recipes are known. Mithaecus’s cookbook was an early one, but most of it has been lost; Athenaeus quotes one small menu in his Deipnosophistae. Athenaeus says a number of other cookbooks, them all lost.

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

The large collection of recipes De re coquinaria, conventionally named Apicius, appeared in the 4th or fifth century and is the only real complete surviving cook book from the established world. It provides the classes served in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula starts with the Latin order “Take…,” “Recipe….”

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

The first menu in Persian dates from the 14th century. A few recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the preparing training in excess of 130 various recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar era are numerous, the 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, still another guide was printed called Curye on Inglish, “cury” meaning cooking. Both publications give the feeling of how food for the respectable classes was prepared and offered in Britain at that time. The luxurious taste of the aristocracy in the Early Modern Period brought with it the begin of so what can be named the modern menu book. By the 15th century, numerous manuscripts were showing outlining the recipes of the day. A number of these manuscripts give excellent information and report the re-discovery of several herbs and herbs including coriander, parsley, basil and rosemary, several which have been brought back from the Crusades.