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The Roman Cookery Book: A Critical Translation of the Art of Cooking, for Use in the Study and the Kitchen Paperback
Paperback
Food WritingAncient RomeGeneral Regional Cooking
Publisher Price: $8.00
ISBN13: 9781639231119
Publisher: Lushena Books
Published: Jan 18 2012
Pages: 50
Weight: 0.15
Height: 0.10 Width: 5.50 Depth: 8.50
Language: English
Dine Like an Emperor with the Oldest Surviving Roman Cookbook
The Roman Cookery Book is a remarkable historical and culinary treasure, providing a complete translation of De re coquinaria (The Art of Cooking), the famous cookbook attributed to the ancient Roman epicure Marcus Gavius Apicius. Translated and adapted for modern understanding by classical scholars, this text serves as the ultimate primary source for the cuisine of the ancient Roman Empire.
Far from a dry academic text, this book offers a vivid, mouth-watering glimpse into the kitchens of classical antiquity. It features hundreds of authentic ancient recipes-ranging from everyday household meals to the lavish, exotic dishes served at the extravagant banquets of Roman patricians. Readers will discover the ancient use of meats, fish, complex spices, and the ubiquitous fermented fish sauce (garum) that defined the palate of the Roman world.
Inside this classic work of culinary history, readers will explore:
- Authentic Ancient Recipes: Step-by-step instructions for preparing the exact meals enjoyed by citizens of the Roman Empire over two millennia ago.
- Culinary History: Fascinating insights into the ingredients, cooking methods, and dietary habits of classical antiquity.
- The Epicurean Lifestyle: A direct window into the opulent, highly spiced, and inventive gastronomy of ancient Rome.
An essential read for classical historians, culinary enthusiasts, and adventurous modern chefs, The Roman Cookery Book resurrects the flavors of the ancient world for the modern kitchen.
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