Apicius, P re culinaria, an early on number of recipes.
The initial known prepared recipes time to 1730 BC and were recorded on cuneiform capsules within Mesopotamia.
Different early prepared recipes date from around 1600 BC and result from an Akkadian pill from southern Babylonia. There are also works in ancient Egyptian hieroglyphs depicting the preparation of food.
Many ancient Greek recipes are known. Mithaecus’s cook book was an early one, but nearly all of it’s been lost; Athenaeus quotes one short menu in his Deipnosophistae. Athenaeus describes many other cookbooks, them all lost.
Roman recipes are known beginning in the 2nd century BCE with Cato the Elder’s P Agri Cultura. Several experts of the period described 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 called Apicius, appeared in the 4th or fifth century and is the only complete remaining cook book from the established world. It lists the programs offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula starts with the Latin order “Take…,” “Recipe….”
Arabic recipes are documented starting in the 10th century; see al-Warraq and al-Baghdadi.
The earliest menu in Persian times from the 14th century. A few recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking instruction in excess of 130 various dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula publications from the Qajar period are numerous, the most significant being Khorak-ha-ye Irani by prince Nader Mirza.
King Richard II of Britain commissioned a menu guide named Forme of Cury in 1390, and around the same time frame, yet another guide was printed entitled Curye on Inglish, “cury” meaning cooking. Equally publications provide an impression of how food for the respectable classes was prepared and offered in England at that time. The luxurious taste of the aristocracy in the Early Modern Time brought with it the begin of so what can be called the present day recipe book. By the 15th century, numerous manuscripts were showing describing the recipes of the day. Many of these manuscripts provide very good data and report the re-discovery of many herbs and herbs including coriander, parsley, basil and peppermint, several of which have been brought back from the Crusades.