This creamy and delicious No-Bake Chocolate Cheesecake Pie is quick and easy to make.

Early cases
Apicius, P re culinaria, an early number of recipes.

The first known prepared recipes time to 1730 BC and were recorded on cuneiform capsules present in Mesopotamia.

Other early written recipes day from around 1600 BC and result from an Akkadian pill from southern Babylonia. Additionally there are works in ancient Egyptian hieroglyphs depicting the planning of food.

Several old Greek recipes are known. Mithaecus’s cookbook was an early on one, but nearly all of it’s been lost; Athenaeus estimates one small formula in his Deipnosophistae. Athenaeus describes many other cookbooks, them all lost.

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

The big assortment of recipes Delaware re coquinaria, conventionally named Apicius, appeared in the 4th or fifth century and is the only complete remaining cook book from the traditional world. It provides the programs offered in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu begins with the Latin order “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. Many recipes have lasted from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking instruction of more than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula publications from the Qajar period are numerous, the most notable being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of England commissioned a formula book named Forme of Cury in 1390, and around once, still another book was printed entitled Curye on Inglish, “cury” meaning cooking. Both publications give an impression of how food for the respectable classes was prepared and offered in Britain at that time. The luxurious taste of the aristocracy in the Early Modern Period produced with it the start of what can be called the modern formula book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Many of these manuscripts give excellent data and record the re-discovery of numerous herbs and herbs including coriander, parsley, basil and rosemary, many of which have been brought back from the Crusades.