Apicius, P re culinaria, an early on collection of recipes.
The first identified prepared recipes time to 1730 BC and were noted on cuneiform tablets within Mesopotamia.
Other early written recipes day from approximately 1600 BC and originate from an Akkadian tablet from southern Babylonia. There are also performs in old Egyptian hieroglyphs depicting the preparation of food.
Many ancient Greek recipes are known. Mithaecus’s cook book was an earlier one, but most of it has been missing; Athenaeus estimates one small menu in his Deipnosophistae. Athenaeus describes a number of other cookbooks, these lost.
Roman recipes are identified starting in the 2nd century BCE with Cato the Elder’s De Agri Cultura. Many authors of the period described eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.
The large number of recipes De re coquinaria, conventionally entitled Apicius, seemed in the 4th or fifth century and is the only real total surviving cookbook from the established world. It lists the courses served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin command “Take…,” “Recipe….”
Arabic recipes are documented beginning in the 10th century; see al-Warraq and al-Baghdadi.
The earliest formula in Persian times from the 14th century. Several 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 recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe publications from the Qajar time are numerous, probably the most notable being Khorak-ha-ye Irani by prince Nader Mirza.
Master Richard II of England commissioned a recipe guide named Forme of Cury in 1390, and around the same time, another guide was published called Curye on Inglish, “cury” indicating cooking. Both books provide an impression of how food for the respectable courses was prepared and served in England at that time. The magnificent taste of the aristocracy in the Early Modern Time produced with it the begin of so what can be named the modern recipe book. By the 15th century, numerous manuscripts were showing describing the recipes of the day. A number of these manuscripts provide great information and history the re-discovery of many herbs and spices including coriander, parsley, basil and peppermint, several which have been brought back from the Crusades.