Apicius, De re culinaria, an early on assortment of recipes.
The first identified published recipes time to 1730 BC and were noted on cuneiform pills found in Mesopotamia.
Other early written recipes time from approximately 1600 BC and originate from an Akkadian pill from southern Babylonia. There are also works in ancient 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 estimates one short formula in his Deipnosophistae. Athenaeus describes many other cookbooks, these lost.
Roman recipes are identified starting in the second century BCE with Cato the Elder’s De Agri Cultura. Many experts of this time described eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.
The big number of recipes P re coquinaria, conventionally entitled Apicius, seemed in the 4th or fifth century and is the sole total remaining cookbook from the classical world. It provides the classes served in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula starts with the Latin command “Take…,” “Recipe….”
Arabic recipes are recorded beginning in the 10th century; see al-Warraq and al-Baghdadi.
The first formula in Persian days from the 14th century. Many recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking training in excess of 130 various dishes 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 prince Nader Mirza.
Master Richard II of England commissioned a formula book called Forme of Cury in 1390, and about the same time frame, still another book was published titled Curye on Inglish, “cury” indicating cooking. Both publications provide an impression of how food for the noble lessons was prepared and offered in Britain at that time. The lavish taste of the aristocracy in the Early Contemporary Time brought with it the start of exactly what do be called the modern recipe book. By the 15th century, numerous manuscripts were appearing outlining the recipes of the day. A number of these manuscripts provide great information and record the re-discovery of several herbs and herbs including coriander, parsley, basil and peppermint, many of which have been brought back from the Crusades.