Apicius, P re culinaria, an early number of recipes.
The earliest identified prepared recipes date to 1730 BC and were recorded on cuneiform capsules present in Mesopotamia.
Other early published recipes time from approximately 1600 BC and result from an Akkadian tablet from southern Babylonia. Additionally there are works in ancient 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 small recipe in his Deipnosophistae. Athenaeus says a number of other cookbooks, these lost.
Roman recipes are known starting in the next century BCE with Cato the Elder’s P Agri Cultura. Several authors with this time described eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.
The big number of recipes Delaware re coquinaria, conventionally titled Apicius, appeared in the 4th or fifth century and is the sole complete surviving cookbook from the classical world. It lists the programs offered 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 recorded beginning in the 10th century; see al-Warraq and al-Baghdadi.
The first recipe in Persian times from the 14th century. Several recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking instruction of more than 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu publications from the Qajar era are numerous, the most significant being Khorak-ha-ye Irani by prince Nader Mirza.
Master Richard II of Britain commissioned a menu guide named Forme of Cury in 1390, and about once, yet another book was printed called Curye on Inglish, “cury” meaning cooking. Both publications provide an impact of how food for the respectable lessons was prepared and served in Britain at that time. The lavish taste of the aristocracy in the Early Contemporary Period brought with it the start of what can be called the present day recipe book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Many of these manuscripts give excellent information and history the re-discovery of several herbs and spices including coriander, parsley, basil and rosemary, many that had been cut back from the Crusades.