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Early cases
Apicius, Delaware re culinaria, an early collection of recipes.

The earliest known prepared recipes day to 1730 BC and were noted on cuneiform tablets found in Mesopotamia.

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

Several ancient Greek recipes are known. Mithaecus’s cook book was an early on one, but nearly all of it has been missing; Athenaeus quotes one short menu in his Deipnosophistae. Athenaeus describes a great many other cookbooks, all of them lost.

Roman recipes are known beginning in the second century BCE with Cato the Elder’s De Agri Cultura. Several writers of this period defined eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The large collection of recipes Delaware re coquinaria, conventionally named Apicius, appeared in the 4th or 5th century and is the only real total surviving cookbook from the classical world. It provides the classes 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 documented starting in the 10th century; see al-Warraq and al-Baghdadi.

The initial recipe in Persian dates from the 14th century. A few recipes have survived from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking training of more than 130 various dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar age are numerous, the absolute most notable being Khorak-ha-ye Irani by king Nader Mirza.

King Richard II of Britain commissioned a recipe book called Forme of Cury in 1390, and around the same time frame, another guide was published entitled Curye on Inglish, “cury” meaning cooking. Both publications give an impression of how food for the respectable lessons was organized and offered in Britain at that time. The magnificent taste of the aristocracy in the Early Contemporary Period brought with it the start of what can be called the modern recipe book. By the 15th century, numerous manuscripts were showing explaining the recipes of the day. A number of these manuscripts give great data and report the re-discovery of many herbs and herbs including coriander, parsley, basil and peppermint, several that have been cut back from the Crusades.