![]() There are also methods for preserving foods, revitalizing them, even adulterating them. ![]() 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. It is also one of the few translations of this original Roman cookbook prepared by a professional chef. This is the first English translation of Apicius de re Coquinaria, the oldest known cookbook in existence. ![]() 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. ![]()
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