Early cases
Apicius, P re culinaria, an early on assortment of recipes.

The earliest known prepared recipes date to 1730 BC and were recorded on cuneiform tablets within Mesopotamia.

Other early prepared recipes time from approximately 1600 BC and originate from an Akkadian tablet from southern Babylonia. There’s also performs in old Egyptian hieroglyphs depicting the planning of food.

Several ancient Greek recipes are known. Mithaecus’s cook book was an earlier one, but nearly all of it’s been lost; Athenaeus estimates one short menu in his Deipnosophistae. Athenaeus mentions many other cookbooks, them all lost.

Roman recipes are identified beginning in the 2nd century BCE with Cato the Elder’s De Agri Cultura. Several experts with this time explained 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 fifth century and is the only total surviving cook book from the conventional world. It lists the programs offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula starts with the Latin order “Take…,” “Recipe….”

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

The initial formula in Persian days from the 14th century. Several recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking instruction greater than 130 various recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu publications from the Qajar period are numerous, probably the most notable being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of Britain commissioned a menu guide named Forme of Cury in 1390, and about the same time, still another guide was published named Curye on Inglish, “cury” meaning cooking. Equally books give the feeling of how food for the respectable lessons was prepared and served in Britain at that time. The magnificent taste of the aristocracy in the Early Modern Period produced with it the start of so what can be called the present day menu book. By the 15th century, numerous manuscripts were showing describing the recipes of the day. Several manuscripts provide great data and record the re-discovery of several herbs and spices including coriander, parsley, basil and rosemary, several of which had been brought back from the Crusades.