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The Roman Cookery of Apicius
Language: en
Pages: 352
Authors: John Edwards
Categories:
Type: BOOK - Published: 2009-04-13 - Publisher: Rider

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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
Cookery and Dining in Imperial Rome
Language: en
Pages: 282
Authors: Apicius
Categories: Cooking
Type: BOOK - Published: 2019-11-20 - Publisher: Good Press

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

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2012 Reprint of 1958 New York Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. This is an English translation
Roman Cookery
Language: en
Pages: 186
Authors: Mark Grant
Categories: History
Type: BOOK - Published: 2015-05-19 - Publisher: Serif

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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
Apicius
Language: en
Pages: 432
Authors: Apicius
Categories: Cooking
Type: BOOK - Published: 2006 - Publisher: Prospect Books

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Describes the preparation techniques and ingredients used to prepare food in Imperial Rome, with dozens of recipes for authentic dishes from the era.