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Apicius, P re culinaria, an earlier number of recipes.
The earliest identified prepared recipes day to 1730 BC and were recorded on cuneiform pills found in Mesopotamia.
Other early published recipes date from around 1600 BC and originate from an Akkadian tablet from southern Babylonia. Additionally there are performs in ancient 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 estimates one small recipe in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, them all lost.
Roman recipes are known beginning in the 2nd century BCE with Cato the Elder’s De Agri Cultura. Many experts of the period explained western Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.
The large assortment of recipes P re coquinaria, conventionally called Apicius, seemed in the 4th or 5th century and is the only real complete remaining cook book from the traditional world. It provides the classes 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 documented starting in the 10th century; see al-Warraq and al-Baghdadi.
The first menu in Persian times from the 14th century. Many recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking instruction of more than 130 various meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar period are numerous, probably the most notable being Khorak-ha-ye Irani by king Nader Mirza.
King Richard II of Britain commissioned a recipe book named Forme of Cury in 1390, and about once, another book was printed named Curye on Inglish, “cury” indicating cooking. Equally books give an impression of how food for the noble lessons was organized and served in Britain at that time. The lavish style of the aristocracy in the Early Contemporary Period produced with it the start of what can be called the modern recipe book. By the 15th century, numerous manuscripts were appearing outlining the recipes of the day. Many of these manuscripts give very good data and record the re-discovery of numerous herbs and herbs including coriander, parsley, basil and peppermint, many which had been brought back from the Crusades.