The Roman Cookery Book

This is an English translation of the oldest known cookbook in existence. The book was originally written for professional cooks working in Ancient Rome, and contains actual recipes presented in the form of a cookbook.

The Roman Cookery Book

2012 Reprint of 1958 New York Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. This is an English translation of the oldest known cookbook in existence. The book was originally written for professional cooks working in Ancient Rome, and contains actual recipes presented in the form of a cookbook. The work is translated with the intention of providing an actual cookbook rather than as a scholarly translation of an ancient text. Illustrated. The text is organized in ten books which are arranged in a manner similar to a modern cookbook: Epimeles - The Careful Housekeeper Sarcoptes - The Meat Mincer Cepuros - The Gardener Pandecter - Many Ingredients Ospreon - Pulse Aeropetes - Birds Polyteles - The Gourmet Tetrapus - The Quadruped Thalassa - The Sea Halieus - The Fisherman

More Books:

The Roman Cookery Book
Language: en
Pages: 240
Authors: Apicius, Elisabeth Alföldi-Rosenbaum
Categories: Cooking
Type: BOOK - Published: 1958 - Publisher: Martino Fine Books

2012 Reprint of 1958 New York Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. This is an English translation of the oldest known cookbook in existence. The book was originally written for professional cooks working in Ancient Rome, and contains actual recipes presented in the
Cooking Apicius
Language: en
Pages: 128
Authors: Sally Grainger
Categories: Cooking
Type: BOOK - Published: 2006 - Publisher: Prospect Books (UK)

To accompany the new scholarly edition of Apicius, Sally Grainger has gathered, in one convenient volume, her modern interpretations of 64 of the recipes in the original text. These are not recipes inspired by the old Romans but rather a serious effort to convert the extremely gnomic instructions in the
Roman Cookery
Language: en
Pages: 186
Authors: Mark Grant
Categories: History
Type: BOOK - Published: 2015-05-19 - Publisher: Serif

Roman Cookery unveils one of Europe's last great culinary secrets – the food eaten by the ordinary people of ancient Rome. Based on olive oil, fish and fresh vegetables, it was the origin of of the Mediterranean diet as we know it today and, in particular, of classic Italian cooking.
The Classical Cookbook
Language: en
Pages: 144
Authors: Andrew Dalby, Sally Grainger
Categories: Cooking
Type: BOOK - Published: 1996 - Publisher: Getty Publications

Explores the cuisine of the Mediterranean in ancient times from 750 B.C. to A.D. 450.
Berenike and the Ancient Maritime Spice Route
Language: en
Pages: 456
Authors: Steven E. Sidebotham
Categories: History
Type: BOOK - Published: 2011-02-02 - Publisher: Univ of California Press

The legendary overland silk road was not the only way to reach Asia for ancient travelers from the Mediterranean. During the Roman Empire’s heyday, equally important maritime routes reached from the Egyptian Red Sea across the Indian Ocean. The ancient city of Berenike, located approximately 500 miles south of today’s