Apicius, P re culinaria, an early collection of recipes.
The earliest identified written recipes date to 1730 BC and were recorded on cuneiform pills within Mesopotamia.
Other early written recipes day from approximately 1600 BC and come from an Akkadian pill from southern Babylonia. Additionally, there are works in historical Egyptian hieroglyphs depicting the planning of food.
Many old Greek recipes are known. Mithaecus’s cook book was an early on one, but most of it has been missing; Athenaeus estimates one short menu in his Deipnosophistae. Athenaeus describes a great many other cookbooks, all of them lost.
Roman recipes are known starting in the next century BCE with Cato the Elder’s Delaware Agri Cultura. Several authors of the time explained eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.
The big number of recipes Delaware re coquinaria, conventionally entitled Apicius, seemed in the 4th or 5th century and is the only real total surviving cookbook from the conventional world. It lists the classes served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe starts with the Latin order “Take…,” “Recipe….”
Arabic recipes are recorded beginning in the 10th century; see al-Warraq and al-Baghdadi.
The initial menu in Persian dates from the 14th century. Many recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking instruction in excess of 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe publications from the Qajar era are numerous, the absolute most significant being Khorak-ha-ye Irani by king Nader Mirza.
King Richard II of England commissioned a formula guide called Forme of Cury in 1390, and about the same time frame, another guide was published entitled Curye on Inglish, “cury” indicating cooking. Both publications provide the feeling of how food for the respectable classes was organized and served in Britain at that time. The luxurious style of the aristocracy in the Early Modern Time brought with it the start of so what can be named the present day formula book. By the 15th century, numerous manuscripts were showing detailing the recipes of the day. A number of these manuscripts provide excellent data and history the re-discovery of numerous herbs and herbs including coriander, parsley, basil and peppermint, many which had been cut back from the Crusades.