Apicius, De re culinaria, an early number of recipes.
The earliest known prepared recipes time to 1730 BC and were recorded on cuneiform tablets within Mesopotamia.
Other early published recipes day from approximately 1600 BC and originate from an Akkadian pill from southern Babylonia. There are also operates in old Egyptian hieroglyphs depicting the preparation of food.
Many old Greek recipes are known. Mithaecus’s cookbook was an earlier one, but nearly all of it’s been missing; Athenaeus quotes one small formula in his Deipnosophistae. Athenaeus describes many other cookbooks, all of them lost.
Roman recipes are known starting in the second century BCE with Cato the Elder’s De Agri Cultura. Several writers of the period identified eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.
The large number of recipes De re coquinaria, conventionally titled Apicius, appeared in the 4th or 5th century and is the sole complete surviving cookbook from the conventional world. It provides the courses offered in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula starts with the Latin command “Take…,” “Recipe….”
Arabic recipes are reported starting in the 10th century; see al-Warraq and al-Baghdadi.
The initial menu in Persian dates from the 14th century. Several recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the preparing training in excess of 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu publications from the Qajar time are numerous, the most notable being Khorak-ha-ye Irani by prince Nader Mirza.
Master Richard II of Britain commissioned a formula guide called Forme of Cury in 1390, and about the same time frame, still another book was printed titled Curye on Inglish, “cury” indicating cooking. Equally publications give an impression of how food for the respectable classes was prepared and offered in England at that time. The magnificent taste of the aristocracy in the Early Modern Time brought with it the begin of what can be named the modern menu book. By the 15th century, numerous manuscripts were showing outlining the recipes of the day. Several manuscripts provide very good information and record the re-discovery of numerous herbs and herbs including coriander, parsley, basil and rosemary, several that have been brought back from the Crusades.