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

The initial known published recipes day to 1730 BC and were noted on cuneiform capsules found in Mesopotamia.

Different early published recipes date from around 1600 BC and come from an Akkadian tablet from southern Babylonia. There are also works in ancient Egyptian hieroglyphs depicting the planning of food.

Several ancient Greek recipes are known. Mithaecus’s cookbook was an earlier one, but nearly all of it’s been missing; Athenaeus estimates one small recipe in his Deipnosophistae. Athenaeus describes a great many other cookbooks, these lost.

Roman recipes are known starting in the 2nd century BCE with Cato the Elder’s P Agri Cultura. Many authors of this period defined western 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, appeared in the 4th or fifth century and is the sole complete surviving cook book from the established world. It lists the classes offered 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 recorded beginning in the 10th century; see al-Warraq and al-Baghdadi.

The earliest recipe in Persian times from the 14th century. A few recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking instruction in excess of 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar period are numerous, the most significant being Khorak-ha-ye Irani by king Nader Mirza.

Master Richard II of Britain commissioned a menu book named Forme of Cury in 1390, and about once, another guide was printed called Curye on Inglish, “cury” indicating cooking. Equally books 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 Time produced with it the begin of exactly what do be named the present day recipe book. By the 15th century, numerous manuscripts were appearing explaining the recipes of the day. A number of these manuscripts provide great data and record the re-discovery of several herbs and spices including coriander, parsley, basil and peppermint, several which had been cut back from the Crusades.