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

The first known written recipes date to 1730 BC and were recorded on cuneiform tablets within Mesopotamia.

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

Several old Greek recipes are known. Mithaecus’s cook book was an early on one, but nearly all of it’s been missing; Athenaeus quotes one small menu in his Deipnosophistae. Athenaeus mentions many other cookbooks, them all lost.

Roman recipes are known beginning in the 2nd century BCE with Cato the Elder’s P Agri Cultura. Several authors of the period identified western Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The big collection of recipes De re coquinaria, conventionally entitled Apicius, seemed in the 4th or 5th century and is the only complete remaining cookbook from the conventional world. It lists the programs served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin order “Take…,” “Recipe….”

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

The earliest formula in Persian times from the 14th century. Several recipes have lasted from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the preparing training in excess of 130 various dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe publications from the Qajar age are numerous, the most notable being Khorak-ha-ye Irani by king Nader Mirza.

King Richard II of England commissioned a recipe book called Forme of Cury in 1390, and around the same time frame, yet another book was printed entitled Curye on Inglish, “cury” meaning cooking. Equally books give the feeling of how food for the respectable classes was organized and served in Britain at that time. The magnificent style of the aristocracy in the Early Modern Time brought with it the begin of what can be named the modern formula book. By the 15th century, numerous manuscripts were showing detailing the recipes of the day. Many of these manuscripts give great data and record the re-discovery of numerous herbs and spices including coriander, parsley, basil and rosemary, several which had been brought back from the Crusades.