Apicii Libri X, Que Dicuntur de Obsoniis Et Condimentis, Sive Arte Coquinaria Quae Extant
This is the first English translation of "Apicus de re Conquinaria," the oldest known cookbook in existence. It is also one of the few translations of this original Roman cookbook prepared by a professional chef. Joseph Velhing's brilliant translation, extended introduction, and full and helpful commentary combine to bring you a clear picture of what foods the Romans ate, how they prepared them, and the highly developed state of the culinary arts in Imperial Rome.
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LibraryThing ReviewUser Review - ChrisNewton - LibraryThing
A curiosity I found at the library book sale. It's the only cookbook, I believe, that has come down from the ancient world and quite interesting to poke around in. Any one for sea scorpion with turnips? Or how about a nice boiled ostrich? Read full review
LibraryThing ReviewUser Review - ifjuly - LibraryThing
Food as historical-social documentation is fast becoming one of my favorite subjects to dally in, and this book takes the title. It has been argued as civilization's first real, official "cookbook ... Read full review
THE RECIPES OE APICIUS AND THE EXCERPTS FROM API