Apr 19, 2021 – I’m always looking for healthy and low carb side dish recipes for dinner, and this spanish cauliflower rice is a hit with my family! It’s so quick and easy to make in just one pan thanks to frozen cauliflower rice. The best veggie side dish! Pairs well with any Mexican inspired meal.

Early cases
Apicius, Delaware re culinaria, an early on collection of recipes.

The first known published recipes day to 1730 BC and were recorded on cuneiform capsules found in Mesopotamia.

Different early written recipes day from approximately 1600 BC and originate from an Akkadian pill from southern Babylonia. Additionally there are works in ancient Egyptian hieroglyphs depicting the preparation of food.

Many old Greek recipes are known. Mithaecus’s cook book was an early one, but most of it’s been missing; Athenaeus quotes one short formula in his Deipnosophistae. Athenaeus mentions many other cookbooks, these lost.

Roman recipes are known beginning in the second century BCE with Cato the Elder’s P Agri Cultura. Many writers of this period identified eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large assortment of recipes De re coquinaria, conventionally titled Apicius, appeared in the 4th or 5th century and is the only real complete surviving cookbook from the traditional world. It provides the classes offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu begins with the Latin order “Take…,” “Recipe….”

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

The first formula 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 include the cooking training of more than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar age are numerous, the absolute most notable being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of England commissioned a formula guide named Forme of Cury in 1390, and around once, yet another book was published named Curye on Inglish, “cury” meaning cooking. Both publications give an impact of how food for the respectable classes was organized and offered in England at that time. The magnificent style of the aristocracy in the Early Modern Time brought with it the start of exactly what do be called the current formula book. By the 15th century, numerous manuscripts were appearing outlining the recipes of the day. Several manuscripts give excellent data and history the re-discovery of many herbs and herbs including coriander, parsley, basil and peppermint, several that had been brought back from the Crusades.