This Garlic Parmesan Pasta is an easy dinner recipe that takes less than 30 minutes! Serve it with chicken, shrimp, steak, or as a meatless meal!

Early instances
Apicius, De re culinaria, an early on collection of recipes.

The first identified written recipes date to 1730 BC and were recorded on cuneiform capsules found in Mesopotamia.

Different early written recipes day from around 1600 BC and result from an Akkadian tablet from southern Babylonia. Additionally there are performs in old Egyptian hieroglyphs depicting the planning of food.

Several old Greek recipes are known. Mithaecus’s cookbook was an earlier one, but nearly all of it’s been lost; Athenaeus quotes one small formula in his Deipnosophistae. Athenaeus describes a number of other cookbooks, them all lost.

Roman recipes are known starting in the second century BCE with Cato the Elder’s P Agri Cultura. Several experts with this time described eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large number of recipes Delaware re coquinaria, conventionally titled Apicius, seemed in the 4th or 5th century and is the only complete surviving cookbook from the traditional world. It provides the classes offered in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula starts with the Latin command “Take…,” “Recipe….”

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

The first recipe in Persian times from the 14th century. Several recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the preparing training of more than 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu publications from the Qajar time are numerous, probably the most notable being Khorak-ha-ye Irani by king Nader Mirza.

King Richard II of Britain commissioned a formula guide called Forme of Cury in 1390, and around once, another guide was published called Curye on Inglish, “cury” meaning cooking. Equally publications provide an impression of how food for the respectable lessons was prepared and offered in Britain at that time. The lavish style of the aristocracy in the Early Modern Time brought with it the begin of so what can be named the present day recipe book. By the 15th century, numerous manuscripts were showing detailing the recipes of the day. Several manuscripts provide excellent information and record the re-discovery of several herbs and spices including coriander, parsley, basil and rosemary, several that had been brought back from the Crusades.