Apicius, De re culinaria, an early number of recipes.
The earliest identified prepared recipes time to 1730 BC and were recorded on cuneiform pills present in Mesopotamia.
Different early written recipes date from approximately 1600 BC and originate from an Akkadian pill from southern Babylonia. Additionally, there are performs in historical Egyptian hieroglyphs depicting the planning of food.
Several historical Greek recipes are known. Mithaecus’s cook book was an early one, but nearly all of it’s been lost; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, them all lost.
Roman recipes are identified beginning in the next century BCE with Cato the Elder’s Delaware Agri Cultura. Several authors of this period identified eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.
The large assortment of recipes P re coquinaria, conventionally named Apicius, appeared in the 4th or 5th century and is the sole complete surviving cook book from the established world. It provides the courses served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu begins with the Latin order “Take…,” “Recipe….”
Arabic recipes are noted starting in the 10th century; see al-Warraq and al-Baghdadi.
The first formula in Persian times from the 14th century. A few recipes have survived from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking training in excess of 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu publications from the Qajar age are numerous, probably the most significant being Khorak-ha-ye Irani by prince Nader Mirza.
Master Richard II of England commissioned a formula guide called Forme of Cury in 1390, and around the same time, still another book was printed called Curye on Inglish, “cury” meaning cooking. Both books provide an impression of how food for the noble courses was organized and served in Britain at that time. The magnificent style of the aristocracy in the Early Modern Period brought with it the begin of what can be named the present day formula book. By the 15th century, numerous manuscripts were appearing explaining the recipes of the day. Many of these manuscripts give excellent information and history the re-discovery of numerous herbs and spices including coriander, parsley, basil and peppermint, many that have been cut back from the Crusades.