Apicius, P re culinaria, an earlier assortment of recipes.
The first known published recipes day to 1730 BC and were recorded on cuneiform pills found in Mesopotamia.
Different early published recipes day from around 1600 BC and come from an Akkadian pill from southern Babylonia. There are also works in historical Egyptian hieroglyphs depicting the preparation of food.
Many old Greek recipes are known. Mithaecus’s cookbook was an earlier one, but most of it has been lost; Athenaeus quotes one small formula in his Deipnosophistae. Athenaeus describes many other cookbooks, all of them lost.
Roman recipes are identified beginning in the second century BCE with Cato the Elder’s De Agri Cultura. Several experts with this period identified western Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.
The large assortment of recipes De re coquinaria, conventionally titled Apicius, seemed in the 4th or 5th century and is the sole complete surviving cookbook from the classical world. It lists the programs served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin order “Take…,” “Recipe….”
Arabic recipes are recorded starting in the 10th century; see al-Warraq and al-Baghdadi.
The first menu in Persian times from the 14th century. Several recipes have survived from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking instruction in excess of 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books from the Qajar era are numerous, the absolute most notable being Khorak-ha-ye Irani by prince Nader Mirza.
Master Richard II of England commissioned a recipe guide called Forme of Cury in 1390, and about the same time, yet another book was printed called Curye on Inglish, “cury” meaning cooking. Equally books provide the feeling of how food for the respectable lessons was organized and served in England at that time. The luxurious taste of the aristocracy in the Early Modern Period produced with it the begin of so what can be named the current formula book. By the 15th century, numerous manuscripts were appearing explaining 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, many which have been brought back from the Crusades.