Apicius, P re culinaria, an early collection of recipes.
The initial identified written recipes time to 1730 BC and were noted on cuneiform tablets present in Mesopotamia.
Different early prepared recipes date from around 1600 BC and result from an Akkadian tablet from southern Babylonia. There are also works in historical Egyptian hieroglyphs depicting the preparation of food.
Several historical Greek recipes are known. Mithaecus’s cookbook was an earlier one, but most of it’s been lost; Athenaeus quotes one small formula in his Deipnosophistae. Athenaeus describes many other cookbooks, these lost.
Roman recipes are identified beginning in the second century BCE with Cato the Elder’s De Agri Cultura. Several writers with this time described western Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.
The big collection of recipes P re coquinaria, conventionally named Apicius, appeared in the 4th or 5th century and is the only real complete remaining cook book from the conventional 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 command “Take…,” “Recipe….”
Arabic recipes are recorded beginning in the 10th century; see al-Warraq and al-Baghdadi.
The first recipe in Persian days from the 14th century. Several recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking training of more than 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books from the Qajar period are numerous, probably the most significant being Khorak-ha-ye Irani by prince Nader Mirza.
Master Richard II of Britain commissioned a recipe guide called Forme of Cury in 1390, and about once, yet another book was printed titled Curye on Inglish, “cury” meaning cooking. Equally books give an impression of how food for the noble courses was organized and served in Britain at that time. The luxurious style of the aristocracy in the Early Contemporary Time brought with it the begin of so what can be named the present day formula book. By the 15th century, numerous manuscripts were showing explaining the recipes of the day. Several manuscripts give great information and history the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, many which had been brought back from the Crusades.