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

The initial known prepared recipes date to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia.

Other early written recipes date from approximately 1600 BC and originate from an Akkadian tablet from southern Babylonia. Additionally there are operates in ancient Egyptian hieroglyphs depicting the preparation of food.

Several ancient Greek recipes are known. Mithaecus’s cookbook was an earlier one, but most of it has been lost; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus mentions many other cookbooks, them all lost.

Roman recipes are identified starting in the next century BCE with Cato the Elder’s Delaware Agri Cultura. Many writers of the period identified eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large collection of recipes De re coquinaria, conventionally entitled Apicius, seemed in the 4th or 5th century and is the only real total remaining cook book from the traditional world. It lists the classes served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin command “Take…,” “Recipe….”

Arabic recipes are recorded beginning in the 10th century; see al-Warraq and al-Baghdadi.

The first recipe in Persian dates from the 14th century. Several recipes have lasted from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the preparing instruction in excess of 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe publications from the Qajar time are numerous, probably the most notable being Khorak-ha-ye Irani by king Nader Mirza.

King Richard II of England commissioned a formula book named Forme of Cury in 1390, and around once, still another book was published named Curye on Inglish, “cury” indicating cooking. Both publications provide an impression of how food for the respectable courses was prepared and served in England at that time. The lavish taste of the aristocracy in the Early Contemporary Period brought with it the start of so what can be named the modern recipe book. By the 15th century, numerous manuscripts were appearing explaining the recipes of the day. Many of these manuscripts give very good data and history the re-discovery of many herbs and herbs including coriander, parsley, basil and peppermint, several which had been brought back from the Crusades.