Apicius, P re culinaria, an early number of recipes.
The initial identified written recipes day to 1730 BC and were recorded on cuneiform capsules within Mesopotamia.
Different early published recipes date from approximately 1600 BC and come from an Akkadian pill from southern Babylonia. Additionally, there are works in old Egyptian hieroglyphs depicting the planning of food.
Several historical Greek recipes are known. Mithaecus’s cookbook was an early one, but nearly all of it has been missing; Athenaeus estimates one short menu in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, all of them lost.
Roman recipes are known beginning in the next 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 identified in Greek and Latin translation.
The large collection of recipes De re coquinaria, conventionally entitled Apicius, seemed in the 4th or fifth century and is the only total remaining cookbook from the conventional world. It lists the programs offered in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin command “Take…,” “Recipe….”
Arabic recipes are reported beginning in the 10th century; see al-Warraq and al-Baghdadi.
The first formula in Persian dates from the 14th century. A few recipes have lasted from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the preparing training in excess of 130 various recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar age are numerous, probably the most notable being Khorak-ha-ye Irani by king Nader Mirza.
Master Richard II of Britain commissioned a menu book named Forme of Cury in 1390, and about the same time frame, still another guide was printed entitled Curye on Inglish, “cury” meaning cooking. Equally books provide an impression of how food for the noble lessons was prepared and served in Britain at that time. The lavish style of the aristocracy in the Early Modern Time produced with it the begin of what can be named the current recipe book. By the 15th century, numerous manuscripts were showing outlining the recipes of the day. Several manuscripts give very good information and report the re-discovery of many herbs and spices including coriander, parsley, basil and peppermint, many that have been brought back from the Crusades.