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Early examples
Apicius, P re culinaria, an early on collection of recipes.

The earliest known written recipes time to 1730 BC and were noted on cuneiform capsules present in Mesopotamia.

Other early published recipes date from around 1600 BC and result from an Akkadian pill from southern Babylonia. Additionally there are operates in ancient Egyptian hieroglyphs depicting the preparation of food.

Many old Greek recipes are known. Mithaecus’s cook book was an early one, but nearly all of it’s been missing; Athenaeus quotes one small recipe in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, all of them lost.

Roman recipes are identified beginning in the next century BCE with Cato the Elder’s P Agri Cultura. Many writers of the time described western Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The big assortment of recipes P re coquinaria, conventionally called Apicius, seemed in the 4th or fifth century and is the sole total remaining cook book from the classical world. It provides the programs offered in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula 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 days from the 14th century. Several recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking instruction of more than 130 various recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe publications from the Qajar age are numerous, probably the most significant being Khorak-ha-ye Irani by king Nader Mirza.

Master Richard II of Britain commissioned a recipe book named Forme of Cury in 1390, and around the same time frame, yet another guide was published named Curye on Inglish, “cury” indicating cooking. Both publications provide 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 Modern Time produced with it the start of so what can be called the present day formula book. By the 15th century, numerous manuscripts were showing explaining the recipes of the day. Several manuscripts give great information and history the re-discovery of many herbs and herbs including coriander, parsley, basil and peppermint, several which had been cut back from the Crusades.