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Early examples
Apicius, De re culinaria, an early collection of recipes.

The initial known prepared recipes time to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia.

Different early prepared recipes date from around 1600 BC and originate from an Akkadian tablet from southern Babylonia. There’s also performs in ancient Egyptian hieroglyphs depicting the preparation of food.

Many ancient Greek recipes are known. Mithaecus’s cookbook was an early one, but most of it has been lost; Athenaeus quotes one small recipe in his Deipnosophistae. Athenaeus describes a number of other cookbooks, them all lost.

Roman recipes are known beginning in the second century BCE with Cato the Elder’s De Agri Cultura. Several authors with this period described eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The large assortment of recipes P re coquinaria, conventionally titled Apicius, seemed in the 4th or 5th century and is the only total surviving cook book from the classical world. It provides the classes offered in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe starts with the Latin command “Take…,” “Recipe….”

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

The earliest recipe 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 includes the preparing instruction greater than 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar time are numerous, probably the most notable being Khorak-ha-ye Irani by king Nader Mirza.

Master Richard II of Britain commissioned a menu guide named Forme of Cury in 1390, and about the same time frame, still another book was published called Curye on Inglish, “cury” meaning cooking. Both publications give the feeling of how food for the respectable lessons was prepared and served in Britain at that time. The lavish taste of the aristocracy in the Early Contemporary Time produced with it the begin of so what can be named the current recipe book. By the 15th century, numerous manuscripts were appearing outlining the recipes of the day. A number of these manuscripts provide very good information and history the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, many that had been cut back from the Crusades.