Related Books
Language: en
Pages: 352
Pages: 352
Type: BOOK - Published: 2009-04-13 - Publisher: Rider
Apicius, first century author of De Re Conquinaria (On Cookery), has been described as the most demanding of gourmets, and his amazingly sophisticated recipes h
Language: en
Pages: 282
Pages: 282
Type: BOOK - Published: 2019-11-20 - Publisher: Good Press
"Cookery and Dining in Imperial Rome" by Apicius is the oldest known cookbook in existence. There are recipes for cooking fish and seafood, game, chicken, pork,
Language: en
Pages: 240
Pages: 240
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
Language: en
Pages: 186
Pages: 186
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
Language: en
Pages: 432
Pages: 432
Type: BOOK - Published: 2006 - Publisher: Prospect Books
Describes the preparation techniques and ingredients used to prepare food in Imperial Rome, with dozens of recipes for authentic dishes from the era.