Roman Cookery

Recipes & History

Author: Jane M. Renfrew

Publisher: Historic England Press

ISBN:

Category: Cooking

Page: 96

View: 469

One of a series of books which look at the art of cookery in Britain at different periods in history. The recipes, which have been adapted for the modern kitchen, provide a taste of the times and the book also includes information on food, cooking equipment, kitchen designs, serving of meals and the development of etiquette.

Roman Cookery

Ancient Recipes for Modern Kitchens

Author: Mark Grant

Publisher: Serif

ISBN:

Category: History

Page: 186

View: 441

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 vegetables, it was the origin of of the Mediterranean diet as we know it today and, in particular, of classic Italian cooking. Mark Grant, researcher extraordinaire, has unearthed everyday recipes like Tuna Wrapped in Vine Leaves, Olive Oil Bread Flavoured with Cheese, and Honeyed Quinces. Like an archaeologist uncovering a kitchen at Pompeii, he reveals treasures such as Ham in Red Wine and Fennel Sauce, Honey and Sesame Pizza, and Walnut and Fig Cakes. The Romans were great lovers of herbs, and Roman Cookery offers a delicious array of herb sauces and purées, originally made with a pestle and mortar, but here adapted, like all these dishes, to be made with modern kitchen equipment. This revised and expanded edition includes previously unknown recipes, allowing the reader to savour more than a hundred simple but refined dishes that were first enjoyed more than two millennia ago.

The Roman Cookery Book

A Critical Translation of "The Art of Cooking" by Apicius for Use in the Study and the Kitchen

Author: Apicius

Publisher:

ISBN:

Category:

Page: 240

View: 917

Artis Magiricae Libri X

Author: Apicius

Publisher: Martino Fine Books

ISBN:

Category: Cookery

Page: 240

View: 945

2012 Reprint of 1958 New York Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. This is an English translation of the oldest known cookbook in existence. The book was originally written for professional cooks working in Ancient Rome, and contains actual recipes presented in the form of a cookbook. The work is translated with the intention of providing an actual cookbook rather than as a scholarly translation of an ancient text. Illustrated. The text is organized in ten books which are arranged in a manner similar to a modern cookbook: Epimeles - The Careful Housekeeper Sarcoptes - The Meat Mincer Cepuros - The Gardener Pandecter - Many Ingredients Ospreon - Pulse Aeropetes - Birds Polyteles - The Gourmet Tetrapus - The Quadruped Thalassa - The Sea Halieus - The Fisherman

Cookery and Dining in Imperial Rome

Author: Apicius

Publisher: Courier Corporation

ISBN:

Category: Cooking

Page: 301

View: 524

Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate and how they prepared them, from fig fed pork to rose pie. 49 illustrations.

Roman Cookery

Elegant & Easy Recipes from History's First Gourmet

Author: Apicius

Publisher: Rodale Press

ISBN:

Category: Cooking

Page: 228

View: 573

Shares recipes from ancient Rome for sauces, sausages, vegetables, salads, meat, fish, omelettes, beans, casseroles, poultry, sea food, and desserts

Ancient Roman Cuisine

Ientaculum, Lares, Edible Mice and the Apicius Cookbook

Author: Beatriz Scaglia

Publisher: Webster's Digital Services

ISBN:

Category: Cooking

Page: 280

View: 147

Constantly evolving, Roman cuisine was influenced by the Greek culture, the political changes from kingdom to republic to empire, and the rate of empirical expansion.This book features provincial eating habits and cooking techniques as well as wine in Ancient Rome. Also included are the breakfast concept of Ientaculum, typical foods, and the ancient Roman recipe book of Apicius from the 4th or 5th century A.D.Project Webster represents a new publishing paradigm, allowing disparate content sources to be curated into cohesive, relevant, and informative books. To date, this content has been curated from Wikipedia articles and images under Creative Commons licensing, although as Project Webster continues to increase in scope and dimension, more licensed and public domain content is being added. We believe books such as this represent a new and exciting lexicon in the sharing of human knowledge.

The Roman Cookery of Apicius

Author: John Edwards

Publisher: Rider

ISBN:

Category:

Page: 352

View: 155

Apicius, first century author of De Re Conquinaria (On Cookery), has been described as the most demanding of gourmets, and his amazingly sophisticated recipes havve long been awaiting rediscovery with practical adaptation for the modern kitchen. In The Roman Cookery of Apicius, John Edwards has given us a new, close translation of Apicius' manual, coupled with his adpted and tested versions of 360 superb recipes. Most attractive for modern lovers of fine cookery is the enormous variety, orginality and richness of flavours, achieved with entirely pure and natural ingredients. The many kinds of meats, vegetables, fish, fowl, shellfish, cheeses, fruits, nuts, herbs, spices, honey and wines - all familiar in themselves - here appear delectably transformed in surprising combinations. One can prepare theses recipes and actually experience the distinctive dishes of Apicius' day, with flavours that range from the delicate and subtle to the hot and pungent, or the richly sweet. This is a perfect manual for food lovers an adventurous cooks, hoping to be inspired.