Roman Cookery: Ancient Recipes for Modern Kitchens

Front Cover
Serif, 2008 - Cooking - 187 pages
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.Mark Grant, researcher extraordinaire, has unearthed everyday recipes like Tuna Wrapped in Vine Leaves, Olive Oil Bread Flavoured with Cheese, and Honeyed Quinces. Like an archaeologist uncovering a kitchen at Pompeii, he reveals treasures such as Ham in Red Wine and Fennel Sauce, Honey and Sesame Pizza, and Walnut and Fig Cakes.

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Cooking for history buffs

User Review  - bethofsacto -

This book is more a history book than a practical cookbook. But for my foodieRoman history buff brother it is perfect. Read full review

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