Apicius, De re culinaria, an early on assortment of recipes.
The earliest known prepared recipes date to 1730 BC and were recorded on cuneiform pills found in Mesopotamia.
Other early prepared recipes day from approximately 1600 BC and come from an Akkadian pill from southern Babylonia. Additionally, there are operates in historical Egyptian hieroglyphs depicting the planning of food.
Many ancient Greek recipes are known. Mithaecus’s cookbook was an early on one, but most of it has been missing; Athenaeus estimates one short formula 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 De Agri Cultura. Many writers with this period explained eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.
The big collection of recipes Delaware re coquinaria, conventionally called Apicius, seemed in the 4th or fifth century and is the sole complete surviving cookbook from the traditional world. It lists the programs offered in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu begins with the Latin command “Take…,” “Recipe….”
Arabic recipes are recorded beginning in the 10th century; see al-Warraq and al-Baghdadi.
The initial menu in Persian times from the 14th century. Several recipes have lasted from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking instruction of more than 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar era are numerous, probably the most significant being Khorak-ha-ye Irani by king Nader Mirza.
King Richard II of England commissioned a formula guide called Forme of Cury in 1390, and around the same time, another guide was printed titled Curye on Inglish, “cury” indicating cooking. Both books provide the feeling of how food for the noble courses was prepared and served in England at that time. The lavish style of the aristocracy in the Early Modern Time produced with it the start of so what can be called the modern menu book. By the 15th century, numerous manuscripts were appearing describing the recipes of the day. Many of these manuscripts provide great information and record the re-discovery of numerous herbs and herbs including coriander, parsley, basil and rosemary, several of which had been brought back from the Crusades.