The Classical Cookbook
The daily life of classical Greece and Rome, although separated from us by 2000 years, can be recreated in almost photographic detail. The Classical Cookbook is the first book of its kind, exploring the daily culture of the Mediterranean through the center of its social life--food and drink. Combining narrative texts and recipes, authors Dalby and Grainger draw on a mass of fascinating resources to describe household life for different social groups and occasions. Each chapter provides a historical outline, with translations of the original recipes followed by versions for the modern cook. The book is illustrated throughout with delightful scenes of food, hunters, and revelers from wall paintings, mosaics, and Greek vases. And the array of delicacies, from Sweet Wine Scones to Chicken Stuffed with Olives to Honey Nut Cake, is sure to tempt any connoisseur.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Other editions - View all
ancient recipes Apicius Archestratus asafoetida Athenaeus Athenian barley BAY LEAVES BLACK PEPPER bowl bread cakes Cato CELERY LEAF cheese chicken CHOPPED FRESH LOVAGE CLEAR HONEY cook coriander Crush pepper cuisine cumin defrutum dinner dish dough drink DROPS ASAFOETIDA TINCTURE eggs Empire feast fennel fish sauce fl oz flavour flour food processor fresh coriander garum grape Greece Greek Greek and Roman GROUND BLACK PEPPER heat herbs Hippolochus Homer ingredients Italy kykeon lovage LOVAGE OR CELERY meal meat Mediterranean minutes mixture modern mortar nuts Odyssey olive oil oregano OZ V2 patina peppercorns Philoxenus pine kernels Pliny pork pound raisin wine roast Rome salt saucepan sausages season semolina Serves Four Serves S1x sesame seeds silphium slaves slices soaked spices sprinkle steaks stuffing sweet TABLESPOONS 30 ML TEASPOON DRIED TEASPOON GROUND BLACK teaspoons chopped fresh texture Trimalchio tuna vinegar warm white wine