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Cookery and Dining in Imperial Rome by Apicius, book cover
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Cookery and Dining in Imperial Rome

by Apicius

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About this book

Roman recipes rarely tell you how much or how long. The ten books gathered under the name of Apicius assume a cook who already knows, and they run to close to 470 numbered formulas, sorted by subject: the careful cook's preserves and spiced wines, minces, garden vegetables, legumes, fowl, sumptuous dishes, quadrupeds, seafood, and a closing book called The Fisherman. Sauces carry the whole collection, built on liquamen or garum (fermented fish sauce), honey, reduced wine, pepper, and heavy handfuls of herbs. Joseph Dommers Vehling, a working chef rather than a classicist, made this first English translation in 1936 and added a critical essay, notes on the manuscripts, and a dictionary of obscure kitchen terms. Nothing else survives from ancient Rome that puts you this close to the stove.

About the author

Apicius

Apicius is the name attached to De re coquinaria, the only cookery book to come down to us whole from ancient Rome. It is traditionally linked to Marcus Gavius Apicius, a wealthy gourmet of the first century CE who lived under Tiberius and whose spending on the table was still cited by Seneca and Pliny the Elder as a byword for extravagance, though the colle...

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Book facts

Author
Apicius
Reading time
About 8 hours
Pages
495
Language
English
Formats
PDF, EPUB, Read online