Roasted broccolini is impressive with little effort! A hot oven is the best way to cook this veggie: it comes out even more delicious than its cousin broccoli. #roasted #broccolini #broccolinirecipe

Early instances
Apicius, P re culinaria, an earlier number of recipes.

The initial identified prepared recipes date to 1730 BC and were noted on cuneiform tablets found in Mesopotamia.

Other early prepared recipes day from approximately 1600 BC and originate from an Akkadian tablet from southern Babylonia. Additionally there are works in old Egyptian hieroglyphs depicting the preparation of food.

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

Roman recipes are known starting in the 2nd century BCE with Cato the Elder’s P Agri Cultura. Many writers of the period defined western Mediterranean preparing in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The large number of recipes Delaware re coquinaria, conventionally entitled Apicius, seemed in the 4th or 5th century and is the only complete remaining cookbook from the traditional world. It lists the courses offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula begins with the Latin order “Take…,” “Recipe….”

Arabic recipes are noted starting 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 full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking instruction in excess of 130 various recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu publications from the Qajar age are numerous, probably the most significant being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of Britain commissioned a recipe guide called Forme of Cury in 1390, and around the same time frame, yet another book was printed entitled Curye on Inglish, “cury” indicating cooking. Equally publications provide the feeling of how food for the respectable courses was organized and offered in England at that time. The luxurious style of the aristocracy in the Early Modern Time brought with it the begin of what can be called the current formula book. By the 15th century, numerous manuscripts were appearing explaining the recipes of the day. A number of these manuscripts give great data and history the re-discovery of several herbs and herbs including coriander, parsley, basil and peppermint, several of which had been cut back from the Crusades.