Apicius, P re culinaria, an early on assortment of recipes.
The initial known published recipes day to 1730 BC and were noted on cuneiform pills present in Mesopotamia.
Different early published recipes date from approximately 1600 BC and result 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 cookbook was an earlier one, but nearly all of it has been missing; Athenaeus quotes one small formula in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, them all lost.
Roman recipes are known starting in the next century BCE with Cato the Elder’s De Agri Cultura. Many authors of this period explained eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.
The large number of recipes De re coquinaria, conventionally named Apicius, appeared in the 4th or 5th century and is the only total surviving cook book from the classical world. It lists the courses served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin command “Take…,” “Recipe….”
Arabic recipes are documented beginning in the 10th century; see al-Warraq and al-Baghdadi.
The earliest formula in Persian appointments from the 14th century. A few recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the preparing instruction greater than 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula publications from the Qajar era are numerous, probably the most significant being Khorak-ha-ye Irani by king Nader Mirza.
Master Richard II of England commissioned a formula book called Forme of Cury in 1390, and about the same time frame, yet another guide was published named Curye on Inglish, “cury” indicating cooking. Equally publications provide an impression of how food for the respectable classes was organized and served in Britain at that time. The magnificent style of the aristocracy in the Early Contemporary Period brought with it the begin of what can be named the current recipe book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. A number of these manuscripts give great data and report the re-discovery of numerous herbs and herbs including coriander, parsley, basil and peppermint, many of which had been cut back from the Crusades.