A bibliography, critical review and translation of the ancient book known as Apicius de re Coquinaria. Now for the first time rendered into English.

Te Romans cooked with an array of unusual spices, sauces and other ingredients that you will need to obtain or prepare in advance of cooking Roman food ...

The Romans dined on roast pork in spicy sauces, snacked on cheese with dates and nuts, ate omelettes with mushrooms, and enjoyed desserts like cheesecake and ...

This is not a book of recipes to use in a modern kitchen: if you are looking for adapted recipes, use those in Cooking Apicius or The Classical Cookbook.3.

ROMAN RECIPES. AT HOME: BEAN AND CHICKPEA SALAD. This recipe was adapted from a cookbook written by Apicius. For the main dish: · 1 packet raw green beans ...

The Romans traditionally served a honeyed wine as an aperitif with the first course at dinner. This was known as mulsum. It was a simple mixture of honey ...

Our books contain also much about food-values, bacteria, chemical reactions, and something of vitamines or the principles of flavor and their relation to ...

19 авг. 2009 г. · The book offers insights into the culinary practices, preferences, and social dining customs of the era, showcasing recipes and techniques that ...

26 авг. 2009 г. · New York: The. American Heritage Publishing. Co., 1968. Solomon, Jon and Julia, Ancient. Roman Feasts and Recipes. Adapted for Modern Cooking.

This document contains recipes from ancient Roman cuisine, including soups, meatballs, side dishes of peas, desserts of apricots, and eggy bread.