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Early cases
Apicius, De re culinaria, an earlier assortment of recipes.

The initial known written recipes date to 1730 BC and were noted on cuneiform pills within Mesopotamia.

Other early prepared recipes date from approximately 1600 BC and result from an Akkadian pill from southern Babylonia. There are also works in ancient Egyptian hieroglyphs depicting the planning of food.

Many old Greek recipes are known. Mithaecus’s cook book was an earlier one, but most of it’s been lost; Athenaeus estimates one small formula in his Deipnosophistae. Athenaeus describes many other cookbooks, all of them lost.

Roman recipes are known beginning in the second century BCE with Cato the Elder’s P Agri Cultura. Several experts of the time explained western Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large collection of recipes P re coquinaria, conventionally entitled Apicius, appeared in the 4th or fifth century and is the sole complete remaining cook book from the conventional world. It lists the programs served in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin order “Take…,” “Recipe….”

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

The initial recipe in Persian dates from the 14th century. Many recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking training in excess of 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar period are numerous, the most significant being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of England commissioned a formula guide named Forme of Cury in 1390, and around the same time frame, yet another book was printed entitled Curye on Inglish, “cury” meaning cooking. Equally books give the feeling of how food for the noble classes was organized and served in Britain at that time. The luxurious style of the aristocracy in the Early Contemporary Period produced with it the begin of exactly what do be named the current recipe book. By the 15th century, numerous manuscripts were showing describing the recipes of the day. Several manuscripts provide very good data and report the re-discovery of many herbs and spices including coriander, parsley, basil and peppermint, several of which had been cut back from the Crusades.