The Roman Cookery Book

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Artis Magiricae Libri X

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Author : Apicius
language : en
Publisher:
Release Date : 1958

Artis Magiricae Libri X written by Apicius and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1958 with Cookery categories.

Roman Cookery

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Author : Mark Grant
language : en
Publisher: Serif
Release Date : 2015-05-19

Roman Cookery written by Mark Grant and has been published by Serif this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-05-19 with History categories.

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 The Romans were great lovers of herbs, and Roman Cookery offers a delicious array of herb sauces and purées, originally made with a pestle and mortar, but here adapted, like all these dishes, to be made with modern kitchen equipment.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.

Cookery And Dining In Imperial Rome Apicius

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Author : Joseph Dommers Vehling
language : en
Publisher: Independently Published
Release Date : 2020-11-07

Cookery And Dining In Imperial Rome Apicius written by Joseph Dommers Vehling and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-07 with categories.

Apicius is a collection of Roman cookery recipes, thought to have been compiled in the 1st century AD and written in a language in many ways closer to Vulgar than to Classical Latin; later recipes using Vulgar Latin (such as ficatum, bullire) were added to earlier recipes using Classical Latin (such as iecur, fervere). Based on textual analysis, the food scholar Bruno Laurioux believes that the surviving version only dates from the fifth century (that is, the end of the Roman Empire): "The history of De Re Coquinaria indeed belongs then to the Middle Ages".The name "Apicius" is taken from the habits of an early bearer of the name, Marcus Gavius Apicius, a Roman gourmet who lived sometime in the 1st century AD during the reign of Tiberius. He is sometimes erroneously asserted to be the author of the book pseudepigraphically attributed to him.Apicius is a text to be used in the kitchen. In the earliest printed editions, it was usually called De re coquinaria (On the Subject of Cooking), and attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words "API CAE" or rather because a few recipes are attributed to Apicius in the text: Patinam Apicianam sic facies (IV, 14) Ofellas Apicianas (VII, 2). It is also known as De re culinaria.

The Roman Cookery Book

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Author : Apicius
language : en
Publisher:
Release Date : 1974

The Roman Cookery Book written by Apicius and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974 with categories.

Cookery And Dining In Imperial Rome

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Author : Apicius
language : en
Publisher: Courier Corporation
Release Date : 2012-05-07

Cookery And Dining In Imperial Rome written by Apicius and has been published by Courier Corporation this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-07 with Cooking categories.

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.

The Roman Cookery Book

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Author : Caelius Apicius
language : en
Publisher:
Release Date : 1960

The Roman Cookery Book written by Caelius Apicius and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1960 with Cooking categories.

Cookery And Dining In Imperial Rome

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Author : Apicius
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2018-05-02

Cookery And Dining In Imperial Rome written by Apicius and has been published by Createspace Independent Publishing Platform this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-02 with categories.

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 recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving foods, revitalizing them, even adulterating them. Some of the recipes are strikingly modern; others use ingredients and methods that have long since disappeared. As the book was originally written for professional cooks working in Rome (perhaps made even more obscure to prevent amateurs from gaining access to the recipes), Joseph Vehling's generous notes are essential for understanding the ingredients and methods used in the recipes and the relationship of Roman cooking to our own traditions. Besides the translation and notes there is much other material, both scholarly and informative, covering cooking in the ancient world, the history and bibliography of Apicius manuscripts and editions, an index and vocabulary of Roman cookery terms, 49 illustrations including drawings by the author and facsimiles from earlier editions, and much more. Needless to say, you couldn't find this information anywhere else. This rare book will appeal to gourmets, professional and amateur chefs, cultural historians, and others who want to see, first hand, the foods on which Imperial Rome dined. It will clear up many myths about Roman cooking and will provide a great deal of enjoyable reading as well. We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience.

Roman Cookery Book

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Author : Lisabeth Rosenbaum
language : en
Publisher: Lushena Books Incorporated
Release Date : 2012-01-18

Roman Cookery Book written by Lisabeth Rosenbaum and has been published by Lushena Books Incorporated this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-18 with categories.

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

The Roman Cookery Book A Critical Translation Of The Art Of Cooking For Use In The Study And The Kitchen Paperback

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Author : Lisabeth Rosenbaum
language : en
Publisher: Lushena Books
Release Date : 2012

The Roman Cookery Book A Critical Translation Of The Art Of Cooking For Use In The Study And The Kitchen Paperback written by Lisabeth Rosenbaum and has been published by Lushena Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Cooking categories.

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

Roman Cookery

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Author : Jane M. Renfrew
language : en
Publisher: Historic England Press
Release Date : 2004

Roman Cookery written by Jane M. Renfrew and has been published by Historic England Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Cooking categories.

When the Romans invaded Britain in 43 A.D., they introduced many items that are still in common use today. This book includes over 30 recipes, including Meat Pieces la Apicus, Sweet Wine Cakes, Milk-fed Snails and Patina of Elderberries. Photos, many in color.