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

The earliest known published recipes day to 1730 BC and were noted on cuneiform pills present in Mesopotamia.

Other early written recipes date from around 1600 BC and result from an Akkadian tablet from southern Babylonia. Additionally there are operates in ancient Egyptian hieroglyphs depicting the preparation of food.

Many historical Greek recipes are known. Mithaecus’s cook book was an early one, but most of it’s been missing; Athenaeus estimates one small menu in his Deipnosophistae. Athenaeus says a number of other cookbooks, these lost.

Roman recipes are known starting in the second century BCE with Cato the Elder’s Delaware Agri Cultura. Many authors of the time explained eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The big assortment of recipes P re coquinaria, conventionally called Apicius, appeared in the 4th or fifth century and is the only real complete surviving cookbook from the conventional world. It provides the programs 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 reported starting in the 10th century; see al-Warraq and al-Baghdadi.

The earliest formula in Persian appointments from the 14th century. Several recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking training in excess of 130 various dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar period are numerous, probably the most significant being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of England commissioned a recipe book named Forme of Cury in 1390, and about the same time frame, still another book was printed named Curye on Inglish, “cury” meaning cooking. Both publications give an impression of how food for the noble classes was organized and offered in England at that time. The luxurious taste of the aristocracy in the Early Contemporary Period brought with it the begin of what can be called the current menu book. By the 15th century, numerous manuscripts were showing outlining the recipes of the day. Many of these manuscripts provide very good data and record the re-discovery of numerous herbs and spices including coriander, parsley, basil and peppermint, many which have been cut back from the Crusades.