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Cookery and Dining in Imperial Rome.
Cookery and Dining in Imperial Rome.
Dommers Vehling, J., Apicius.
Paperback. 301 pp. Illustrated. Dover Publications 1977.
Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate and how they prepared them. Actual recipes — from fig fed pork and salt fish balls in wine sauce to pumpkin Alexander style, nut custard turnovers, and rose pie. 49 illustrations.
Reprint of the original, 1936 edition.
Contents:
Introduction.
Preface.
The book of Apicus.
"A Critical review of its times, its authors, and their sources, its authenticity and practical usefulness in modern times."
The recipes of Apicus and the exerpts from Apicus by Vindarius.
"Original translation from the most reliable Latin texts, elucidated with notes and comments."
Apicana.
A bibliography of Apician manuscript books and printed editions.
Dictionary of culinary terms and index.
Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate and how they prepared them. Actual recipes — from fig fed pork and salt fish balls in wine sauce to pumpkin Alexander style, nut custard turnovers, and rose pie. 49 illustrations.
Reprint of the original, 1936 edition.
Contents:
Introduction.
Preface.
The book of Apicus.
"A Critical review of its times, its authors, and their sources, its authenticity and practical usefulness in modern times."
The recipes of Apicus and the exerpts from Apicus by Vindarius.
"Original translation from the most reliable Latin texts, elucidated with notes and comments."
Apicana.
A bibliography of Apician manuscript books and printed editions.
Dictionary of culinary terms and index.
