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

The initial identified published recipes time to 1730 BC and were recorded on cuneiform pills present in Mesopotamia.

Different early written recipes time from around 1600 BC and originate from an Akkadian pill from southern Babylonia. Additionally there are performs in ancient Egyptian hieroglyphs depicting the planning of food.

Many ancient Greek recipes are known. Mithaecus’s cook book was an early one, but nearly all of it’s been lost; Athenaeus estimates one small menu in his Deipnosophistae. Athenaeus mentions a number of other cookbooks, them all lost.

Roman recipes are identified beginning in the 2nd century BCE with Cato the Elder’s Delaware Agri Cultura. Many authors with this period defined western Mediterranean preparing in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The large collection of recipes De re coquinaria, conventionally titled Apicius, appeared in the 4th or 5th century and is the only total surviving cookbook from the traditional world. It lists the courses offered in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin order “Take…,” “Recipe….”

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

The earliest formula in Persian appointments from the 14th century. A few recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including 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 most notable being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of Britain commissioned a recipe guide named Forme of Cury in 1390, and about the same time, still another guide was published called Curye on Inglish, “cury” indicating cooking. Both books provide the feeling of how food for the noble classes was prepared and served in England at that time. The lavish style of the aristocracy in the Early Contemporary Period brought with it the start of so what can be called the modern formula book. By the 15th century, numerous manuscripts were showing explaining the recipes of the day. Many of these manuscripts provide very good data and report the re-discovery of several herbs and herbs including coriander, parsley, basil and peppermint, many that have been cut back from the Crusades.