Apicius, P re culinaria, an earlier assortment of recipes.
The earliest identified written recipes date to 1730 BC and were noted on cuneiform tablets present in Mesopotamia.
Other early written recipes date from approximately 1600 BC and come from an Akkadian pill from southern Babylonia. Additionally, there are works in old Egyptian hieroglyphs depicting the planning of food.
Many ancient Greek recipes are known. Mithaecus’s cook book was an earlier one, but most of it has been missing; Athenaeus quotes one small formula in his Deipnosophistae. Athenaeus says a great many other cookbooks, them all lost.
Roman recipes are identified starting in the 2nd century BCE with Cato the Elder’s Delaware Agri Cultura. Many experts of the time identified western Mediterranean preparing in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.
The big number of recipes P re coquinaria, conventionally entitled Apicius, seemed in the 4th or fifth century and is the sole complete surviving cook book from the traditional world. It lists the courses served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula starts with the Latin command “Take…,” “Recipe….”
Arabic recipes are documented starting in the 10th century; see al-Warraq and al-Baghdadi.
The first recipe in Persian days from the 14th century. Many recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking instruction in excess of 130 various dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu publications from the Qajar era are numerous, the absolute most notable being Khorak-ha-ye Irani by prince Nader Mirza.
King Richard II of Britain commissioned a menu book named Forme of Cury in 1390, and about the same time frame, still another guide was published called Curye on Inglish, “cury” meaning cooking. Equally books provide an impression of how food for the respectable lessons was organized and offered in England at that time. The magnificent style of the aristocracy in the Early Modern Period brought with it the begin of so what can be called the modern recipe book. By the 15th century, numerous manuscripts were appearing describing the recipes of the day. A number of these manuscripts give excellent data and record the re-discovery of several herbs and herbs including coriander, parsley, basil and peppermint, many which have been brought back from the Crusades.