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...

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 ...

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.

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...

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...

"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...

In "Cookery and Dining in Imperial Rome," Apicius presents a fascinating exploration of Roman culinary arts, offering an intricate look into the gastronomy that characterized the Roman Empire at its zenith. This invaluable text blends practical recipes with social commentary, reflecting the cultural and economic nuances of the time. Written in a didactic yet engaging style, the work comprises a collection of dishes that not only highlight the use of exotic ingredients but also illuminate t...

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, ...

THE BOOK OF APICIUS A critical review of its times, its authors, and their sources, its authenticity and practical usefulness in modern times THE RECIPES OF APICIUS AND THE EXCERPTS FROM APICIUS BY VINIDARIUS Original translation from the most reliable Latin texts, elucidated with notes and comments APICIANA A bibliography of Apician manuscript books and printed editions

The Recipes of Ancient Rome reveals the culinary delights of one of history’s most influential civilisations, exploring the culinary traditions and diet of the Roman Empire.Featuring recipes carefully selected from Joseph Dommers Vehling’s 1924 translation of Apicius de Coquinaria, an ancient Roman cookbook attributed to the famed gourmand Marcus Gavius Apicius, this collection reveals the innovative and diverse culinary traditions of the Roman Em...

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...

Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate and 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 edition has been fully restored with modern typesetting, custom cover design.