Apicius, P re culinaria, an earlier number of recipes.
The earliest identified written recipes time to 1730 BC and were noted on cuneiform pills found in Mesopotamia.
Other early prepared recipes date from around 1600 BC and result from an Akkadian tablet from southern Babylonia. Additionally there are operates in historical Egyptian hieroglyphs depicting the planning of food.
Several old Greek recipes are known. Mithaecus’s cookbook was an early one, but most of it’s been lost; Athenaeus estimates one small menu in his Deipnosophistae. Athenaeus describes a great many other cookbooks, them all lost.
Roman recipes are identified beginning in the second century BCE with Cato the Elder’s De Agri Cultura. Many writers of this period explained western Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.
The big collection of recipes De re coquinaria, conventionally titled Apicius, seemed in the 4th or 5th century and is the only real total surviving cookbook from the classical world. It lists the courses served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula starts with the Latin order “Take…,” “Recipe….”
Arabic recipes are recorded starting in the 10th century; see al-Warraq and al-Baghdadi.
The earliest menu in Persian days from the 14th century. Several recipes have lasted from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the preparing instruction in excess of 130 various recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar era are numerous, probably the most notable being Khorak-ha-ye Irani by king Nader Mirza.
Master Richard II of Britain commissioned a recipe book called Forme of Cury in 1390, and around once, another book was printed entitled Curye on Inglish, “cury” meaning cooking. Both books give an impact of how food for the respectable courses was prepared and served in Britain at that time. The magnificent style of the aristocracy in the Early Modern Time brought with it the start of what can be called the present day formula book. By the 15th century, numerous manuscripts were showing detailing the recipes of the day. A number of these manuscripts give very good information and report the re-discovery of several herbs and spices including coriander, parsley, basil and peppermint, several that had been brought back from the Crusades.