Garlic Herb Parmesan Croutons

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

The initial identified published recipes date to 1730 BC and were recorded on cuneiform tablets present in Mesopotamia.

Other early published recipes time from around 1600 BC and originate from an Akkadian tablet from southern Babylonia. Additionally, there are operates in historical Egyptian hieroglyphs depicting the planning of food.

Many ancient Greek recipes are known. Mithaecus’s cook book was an early on one, but nearly all of it has been lost; Athenaeus estimates one small menu in his Deipnosophistae. Athenaeus mentions a number of other cookbooks, them all lost.

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

The big number of recipes De re coquinaria, conventionally called Apicius, seemed in the 4th or 5th century and is the sole total remaining cookbook from the established world. It lists the classes offered in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin order “Take…,” “Recipe….”

Arabic recipes are documented starting 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 enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking instruction greater than 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books from the Qajar time are numerous, the most significant being Khorak-ha-ye Irani by king Nader Mirza.

King Richard II of England commissioned a formula book called Forme of Cury in 1390, and about the same time, yet another guide was published titled Curye on Inglish, “cury” meaning cooking. Both books give an impact of how food for the noble courses was organized and offered in England at that time. The luxurious taste of the aristocracy in the Early Contemporary Period produced with it the begin of what can be called the present day recipe book. By the 15th century, numerous manuscripts were appearing explaining the recipes of the day. Several manuscripts provide very good information and record the re-discovery of many herbs and herbs including coriander, parsley, basil and peppermint, several which had been brought back from the Crusades.