The Roman Cookery Book: A Critical Translation Of The Art Of Cooking, For Use In The Study And The Kitchen
  • The Roman Cookery Book: A Critical Translation Of The Art Of Cooking, For Use In The Study And The Kitchen
  • The Roman Cookery Book: A Critical Translation Of The Art Of Cooking, For Use In The Study And The Kitchen
  • The Roman Cookery Book: A Critical Translation Of The Art Of Cooking, For Use In The Study And The Kitchen
  • The Roman Cookery Book: A Critical Translation Of The Art Of Cooking, For Use In The Study And The Kitchen
  • The Roman Cookery Book: A Critical Translation Of The Art Of Cooking, For Use In The Study And The Kitchen
  • The Roman Cookery Book: A Critical Translation Of The Art Of Cooking, For Use In The Study And The Kitchen
  • The Roman Cookery Book: A Critical Translation Of The Art Of Cooking, For Use In The Study And The Kitchen
ISBN: 1614272395
EAN13: 9781614272397
Language: English
Release Date: Jan 18, 2012
Pages: 244
Dimensions: 0.71" H x 8.98" L x 5.91" W
Weight: 0.84 lbs.
Format: Paperback

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

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Book Overview

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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 Read More chevron_right

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