Apicius, De re culinaria, an earlier assortment of recipes.
The first identified prepared recipes time to 1730 BC and were noted on cuneiform pills within Mesopotamia.
Other early written recipes day from around 1600 BC and come from an Akkadian pill from southern Babylonia. Additionally there are works in historical Egyptian hieroglyphs depicting the preparation of food.
Several historical Greek recipes are known. Mithaecus’s cookbook was an earlier one, but nearly all of it has been lost; Athenaeus estimates one short formula in his Deipnosophistae. Athenaeus describes a number of other cookbooks, them all lost.
Roman recipes are identified beginning in the next century BCE with Cato the Elder’s P Agri Cultura. Several experts with this period defined eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.
The big assortment of recipes De re coquinaria, conventionally called Apicius, appeared in the 4th or 5th century and is the only total surviving cookbook from the classical 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 order “Take…,” “Recipe….”
Arabic recipes are reported beginning in the 10th century; see al-Warraq and al-Baghdadi.
The first recipe in Persian appointments from the 14th century. Several recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking instruction greater than 130 various dishes 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 prince Nader Mirza.
Master Richard II of Britain commissioned a menu book called Forme of Cury in 1390, and about the same time frame, still another guide was published called Curye on Inglish, “cury” indicating cooking. Equally books provide an impact of how food for the noble lessons was prepared and offered in England at that time. The magnificent taste of the aristocracy in the Early Modern Time 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 provide great information and record the re-discovery of many herbs and spices including coriander, parsley, basil and peppermint, many of which have been brought back from the Crusades.