Editing Cookbook (section)

===Asian===
==== Arabic ====
The earliest cookbooks known in Arabic are those of [[Ibn Sayyar al-Warraq|al-Warraq]] (an early 10th-century compendium of recipes from the 9th and 10th centuries) and [[Muhammad bin Hasan al-Baghdadi|al-Baghdadi]] (13th century).{{citation needed|date=March 2019}}

==== Indian ====
''[[Manasollasa]]'' from India contains recipes of vegetarian and non-vegetarian [[cuisines]]. While the text is not the first among Indian books to describe fermented foods, it contains a range of cuisines based on fermentation of cereals and flours.<ref name="Achaya2003">{{cite book|author=K.T. Achaya|author-link=K. T. Achaya|title=The Story of Our Food|url=https://books.google.com/books?id=bk9RHRCqZOkC|year=2003|publisher=Orient Blackswan|isbn=978-81-7371-293-7|page=85|access-date=2019-03-19|archive-date=2019-01-07|archive-url=https://web.archive.org/web/20190107064737/https://books.google.com/books?id=bk9RHRCqZOkC|url-status=live}}</ref><ref name="TamangKailasapathy2010">{{cite book| author1=Jyoti Prakash Tamang| author2=Kasipathy Kailasapathy| title=Fermented Foods and Beverages of the World| url=https://books.google.com/books?id=MJTLBQAAQBAJ&pg=PA16| year= 2010| publisher=CRC Press| isbn=978-1-4200-9496-1| page=16}}</ref>

==== Chinese ====
Chinese recipe books are known from the [[Tang dynasty]], but most were lost.{{citation needed|date=September 2014}} One of the earliest surviving Chinese-language cookbooks is "Madame Wu's" [[Wushi Zhongkuilu]] from the late 13th century and [[Hu Sihui]]'s "[[Yinshan Zhengyao]]" (Important Principles of Food and Drink), believed to be from 1330. Hu Sihui, [[Buyantu Khan]]'s dietitian and therapist, recorded a Chinese-inflected Central Asian cuisine as eaten by the [[Yuan dynasty|Yuan]] court; his recipes were adapted from foods eaten all over the [[Mongol Empire]].<ref>Hu Sihui, Paul D. Buell, Eugene N. Anderson, tr., ''A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era as Seen in Hu Szu-Hui's Yin-Shan Cheng-Yao: Introduction, Translation, Commentary and Chinese Text'' (London; New York: Kegan Paul International, 2000. {{ISBN|0710305834}}), p. 1-8.</ref> In 1792, [[Yuan Mei]] published [[Recipes from the Garden of Contentment]], which criticized the corruption of Chinese cuisine by the Manchu. 

==== Korean ====
''[[Sanga yorok]]'' was written in 1459 by the physician Jeon Soon. It is the oldest Korean cookbook, found thus far. 

''[[Eumsik dimibang]]'', written around 1670 by [[Jang Gye-hyang]], is the oldest [[Korea]]n cookbook first written by a woman.

====European====
After a long interval, the first recipe books to be compiled in Europe since Late Antiquity started to appear in the late thirteenth century. About a hundred are known to have survived, some fragmentary, from the age before printing.<ref>John Dickie, ''Delizia! The Epic History of the Italians and Their Food'' 2008, pp50f.</ref> The earliest genuinely medieval recipes have been found in a Danish manuscript dating from around 1300, which in turn are copies of older texts that date back to the early 13th century or perhaps earlier.<ref>Constance B. Hieatt, "Sorting Through the Titles of Medieval Dishes: What Is, or Is Not, a 'Blanc Manger'" in ''Food in the Middle Ages'', pp. 32–33.</ref>

[[Low German|Low]] and [[High German]] manuscripts are among the most numerous. Among them is ''[[Das Buoch von guoter Spise|Daz buch von guter spise]]'' ("The Book of Good Food") written c. 1350 in Würzberg and ''Kuchenmeysterey'' ("Kitchen Mastery"), the first printed German cookbook from 1485.<ref>Melitta Weiss Adamson, "The Greco-Roman World" in ''Regional Cuisines of Medieval Europe'', p. 161, 182–83</ref> Two French collections are probably the most famous: ''[[Viandier|Le Viandier]]'' ("The Provisioner") was compiled in the late 14th century by [[Guillaume Tirel]], master chef for two French kings; and ''[[Le Menagier de Paris]]'' ("The Householder of Paris"), a household book written by an anonymous middle class Parisian in the 1390s.<ref>Adamson (2004), pp. 103, 107.</ref> [[Du fait de cuisine]] is another Medieval French cookbook, written in 1420.

From Southern Europe there is the 14th century [[Valencian language|Valencian]] manuscript Llibre de Sent Soví (1324), the [[Catalan language|Catalan]] {{lang|ca|Llibre de totes maneres de potatges de menjar}} ("The book of all recipes of dishes") and several Italian collections, notably the Venetian mid-14th century ''Libro per Cuoco'',<ref>Text printed in E. Faccioli, ed. ''Arte della cucina dal XIV al XIX secolo'' (Milan, 1966) vol. I, pp.61-105, analysed by John Dickie 2008, pp 50ff.</ref> with its 135 recipes alphabetically arranged. The printed ''[[De honesta voluptate et valetudine]]'' ("On honourable pleasure"), first published in 1475, is one of the first cookbooks based on Renaissance ideals, and, though it is as much a series of moral essays as a cookbook, has been described as "the anthology that closed the book on medieval Italian cooking".<ref>Simon Varey, "Medieval and Renaissance Italy, A. The Peninsula" in ''Regional Cuisines of Medieval Europe'', p. 92.</ref>

Medieval English cookbooks include ''[[The Forme of Cury]]'' and ''[[Utilis Coquinario]]'', both written in the fourteenth century. The Forme of Cury is a cookbook authored by the chefs of [[Richard II]]. [[Utilis Coquinario]] is a similar cookbook though written by an unknown author. Another English manuscript (1390s) includes the earliest recorded recipe for ravioli, even though ravioli did not originate in England.<ref>Constance B. Hieatt, "Medieval Britain" in ''Regional Cuisines of Medieval Europe'', p. 25.</ref>