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Early cases
Apicius, Delaware re culinaria, an earlier assortment of recipes.

The initial known published recipes time to 1730 BC and were recorded on cuneiform tablets within Mesopotamia.

Different early written recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. There are also works in historical Egyptian hieroglyphs depicting the preparation of food.

Many old Greek recipes are known. Mithaecus’s cook book was an earlier one, but nearly all of it’s been missing; Athenaeus estimates one short menu in his Deipnosophistae. Athenaeus describes a number of other cookbooks, all of them lost.

Roman recipes are known beginning in the second century BCE with Cato the Elder’s De Agri Cultura. Several writers of the time identified western Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The large assortment of recipes Delaware re coquinaria, conventionally entitled Apicius, seemed in the 4th or 5th century and is the sole complete remaining cookbook from the established world. It lists the courses served in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin order “Take…,” “Recipe….”

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

The first formula in Persian times from the 14th century. Many recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the preparing training greater than 130 various meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books from the Qajar time are numerous, probably the most notable 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, yet another guide was published named Curye on Inglish, “cury” indicating cooking. Both books provide an impression of how food for the noble classes was prepared and served in Britain at that time. The lavish style of the aristocracy in the Early Contemporary Time brought with it the start of what can be named the current menu book. By the 15th century, numerous manuscripts were showing outlining the recipes of the day. Several manuscripts provide excellent information and record the re-discovery of many herbs and herbs including coriander, parsley, basil and rosemary, several which have been brought back from the Crusades.