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Early instances
Apicius, De re culinaria, an early number of recipes.

The initial identified written recipes time to 1730 BC and were noted on cuneiform tablets within Mesopotamia.

Other early published recipes date from around 1600 BC and result from an Akkadian tablet from southern Babylonia. There’s 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 nearly all of it has been lost; Athenaeus quotes one small recipe in his Deipnosophistae. Athenaeus says a great many other cookbooks, these lost.

Roman recipes are known starting in the 2nd century BCE with Cato the Elder’s De Agri Cultura. Several experts of this period identified western Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large collection of recipes Delaware re coquinaria, conventionally entitled Apicius, seemed in the 4th or 5th century and is the only real total surviving 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 formula begins with the Latin command “Take…,” “Recipe….”

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

The earliest formula in Persian dates from the 14th century. Many recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking training of more than 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula 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 formula book called Forme of Cury in 1390, and around the same time frame, yet another guide was printed titled Curye on Inglish, “cury” meaning cooking. Both books provide an impression of how food for the respectable classes was prepared and served in England at that time. The lavish taste of the aristocracy in the Early Modern Period produced with it the begin of exactly what do be called the modern recipe book. By the 15th century, numerous manuscripts were appearing explaining the recipes of the day. A number of these manuscripts give very good data and history the re-discovery of many herbs and spices including coriander, parsley, basil and peppermint, many of which had been brought back from the Crusades.