Discover the Culinary Secrets of Ancient Rome with "Cookery and Dining in Imperial Rome" by ApiciusStep back into the opulent world of Imperial Rome and explore the rich culinary traditions that defined an era with Apicius's timeless classic. This comprehensive volume offers an authentic glimpse into the gastronomic delights enjoyed by the Roman elite, presenting a collection of ancient recipes, cooking techniques, and dining customs that have influenced Western cuisine for centuries. From...

NO translation of Apicius into English has yet been published. The book has been printed again and again in Latin and has been translated into Italian and German. It is unnecessary to here give historic details regarding the work as Mr. Vehling goes fully and admirably into the subject. In 1705 the book was printed in Latin at London, with notes by Dr. Martinus Lister. It caused some stir in the England of that time. In a very curious book, The Art of Cookery, in Imitation of Horace’s Art ...

Sally Grainger has gathered, in one convenient volume, her modern interpretations of 64 of the recipes in the original text. This is not 'recipes inspired by the old Romans' but rather a serious effort to convert the extremely gnomic instructions in the Latin into something that can be reproduced in the modern kitchen which actually gives some idea of what the Romans might have eaten. Sally Grainger, therefore, has taken great pains to suggest means of replicating the particular Roman tast...

Hic liber, e traditione Apiciana oriundus et criticis curis restitutus, artem coquinariam Romanam non ut nudam domesticam necessitatem, sed ut disciplinam elegantiae, memoriae, et culturae exhibet. Praefatio atque apparatus codicum ostendunt quam turbulenta fuerit transmissio, inter compendia, interpolationes, et lectiones corruptas, quas editores diligenter emendaverunt ut vocem antiquitatis quam propius redderent. Sic lector simul textum, historiam traditionis, et ingenium philologicum c...

"A Bibliography, Critical Review and Translation of the Ancient Book known as Apicius de re Coquinaria." Particularly useful if you want to cook wild boar or dormouse :-) According to Wikipedia: "Apicius is a collection of Roman cookery recipes, usually thought to have been compiled in the late 4th or early 5th century AD and written in a language that is in many ways closer to Vulgar than to Classical Latin. The name "Apicius" had long been associated with excessively refined love of food...

Cookery and Dining in Imperial Rome is a compilation of ancient Roman recipes attributed to Apicius, a name synonymous with fine dining in the Roman Empire. This classic work provides a glimpse into the luxurious and sophisticated culinary world of ancient Rome, featuring recipes that were enjoyed by the wealthy and elite. The book covers an array of dishes, including elaborate appetizers, sauces, seafood, meats, and desserts, with ingredients like garum (fermented fish sauce), exotic spic...

Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate, how they prepared them. Actual recipes — from fig fed pork and salt fish balls in wine sauce to pumpkin Alexander style, nut custard turnovers and rose pie.

This is the first English translation of Apicius de re Coquinaria, 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 Vehling'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 culinary arts in Imperial Rome.There are recipe...

A Bibliography, Critical Review and Translation of the Ancient Book known as Apicius de re Coquinaria. Particularly useful if you want to cook wild boar or dormouse :-) According to Wikipedia: "Apicius is a collection of Roman cookery recipes, usually thought to have been compiled in the late 4th or early 5th century AD and written in a language that is in many ways closer to Vulgar than to Classical Latin. The name "Apicius" had long been associated with excessively refined love of food, ...

From one of Portland, Oregon’s most acclaimed chefs comes an IACP award-winning encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day.For any home cook who is stuck in a “three-green rut”—who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects—The Book of Greens has the solution. Chef Jenn Louis has comp...

As seen on the Today Show!The team behind the world famous Vij’s and Rangoli restaurants in Vancouver have an approachable follow-up to their award-winning, bestselling cookbook Vij’s: Elegant and Inspired Indian Cuisine. The easily adaptable, versatile recipes in Vij's at Home are tailored for busy households like theirs. Meeru and Vikram share how to prepare flavorful vegetarian dishes that go from stove to plate in less than 45 minutes as well ...

A collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods for anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower.Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and...