Project Gutenberg · 58, free ebooks · 2 by Apicius. Cookery and Dining in Imperial Rome by Apicius. No cover available. Download; Bibrec. Apicius is a collection of Roman cookery recipes, usually thought to have been compiled in the . Cookery and Dining in Imperial Rome. Trans. Joseph Dommers. Full text. Full text is available as a scanned copy of the original print version. Get a printable copy (PDF file) of the complete article (K), or click on a page.
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Would you like to tell us about a lower price? If you are a seller for this product, would you like to suggest updates through seller support? This is the first English translation of Apicius de re Coquinariathe oldest known cookbook in existence.
It is also one of the few translations of this original Roman cookbook prepared by cooksry 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 idning 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. Apiciys the book was originally written for professional cooks working in Rome perhaps made even more obscure to prevent amateurs from gaining access to the recipesJoseph 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 fining 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. An rare book will appeal to gourmets, professional and amateur chefs, cultural historians, and others who want to see, first hand, the foods cookefy which Imperial Rome dined.
It will clear up many myths about Roman cooking and will provide a great deal of enjoyable reading as well. Read more Read less. Discover Prime Book Box for Kids. Add all three cookeru Cart Add all three to List. These items are shipped from and sold by different sellers. Buy the selected items together This item: Ships from and sold by Amazon.
Apicius. Cookery and Dining in Imperial Rome
Ships from and sold by Wordery Specialist. Customers who bought this item also bought. Page 1 of 1 Start over Page 1 of 1. A Taste of Ancient Rome. The Satyricon Oxford World’s Classics. Recipes from France and Italy. The First American Cookbook: A Facsimile of “American Cookery,” A Novel of Ancient Rome.
Dover Publications; New edition edition June 1, Language: Don’t have a Kindle? Try the Kindle edition and experience these great reading features: Share your thoughts with other customers. Write a customer review. Read reviews that mention fish sauce recipes vehling roman cook ingredients cooking latin modern apicius cookbook cuisine substitutes interested nearly rome. Showing of 21 reviews.
Top Reviews Most recent Top Reviews. There dinijg a problem filtering reviews right now. Please try again later. As a historian and foodie, this book is essential to anyone interested in diining Romans lived. It’s literally one of the world’s first cook books, and all the recipes work. Many of the recipes from Ancient Rome would form the standard European and middle-eastern repertoire of cooking up to the modern day. Ovis Apalus, for example, is deviled eggs albeit, the Romans liked them a little more fishy, adding shrimp and fish sauce.
The sausage recipes are easily recognized in the modern day as breakfast, Italian, and Salami. There is even a recipe that will astonish those of Scotch ancestry.
Apparently, Apicius has a recipe for a dish that is nearly identical to modern-day haggis! This book will amuse, amaze, and satisfy your palate and stomach, as well as your mind, with accessible, exotic, and arguably kmperial cuisine. The translation and adaptation of recipes is very well done.
You need not worry about making your own garum, for example, a sauce made from fermented fish guts; many asian supermarkets carry bottled fish cokoery that is made in much the same way, and tastes much the same, as well Don’t worry, it tastes like anchovies.
We once used this book as the basis for a Roman Style toga party and feast. So fascinating, this is not a quick rlme breezy read.
Cookery and Dining in Imperial Rome by Apicius
This is the kind of book you have to dig into and unpack, especially if you plan to try out some of these recipes which my family has There are more stories in this rather than actual recipes. Not really impressed with it. This was a gift for my spouse who is a gourmet cook. Provided lots of stimulating conversation and a bit of laughter.
Cookery and Dining in Imperial Rome – Apicius – Google Books
One person found this helpful. Very interesting to read ancient recipes and learn that even the ancients had tricks up their sleeves. It is an invaluable tool for anyone interested in the history of cooking. Would recommend this seller to anyone. Good Roome recipies in the book but I have not tried any of them.
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Cookery and Dining in Imperial Rome.
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