Status
Available
Call number
Genres
Collection
Publication
Chicago ; London : Univ. Chicago P., 1994.
Description
From appetizers to desserts, the rustic to the refined, here are more than two hundred recipes from ancient Rome tested and updated for today's tastes. With its intriguing sweet-sour flavor combinations, its lavish use of fresh herbs and fragrant spices, and its base in whole grains and fruits and vegetables, the cuisine of Rome will be a revelation to serious cooks ready to create new dishes in the spirit of an ancient culture.
User reviews
LibraryThing member lilinah
Recipes from a number of Roman resources, mostly from the Apician cookbook, but also from other writers, including Cato, Pliny, Virgil, and more. Includes originals in translation and modern worked-out versions that are generally quite good.
LibraryThing member SeraSolig
A great book on Ancient Rome and cookery
Subjects
Language
Original language
Italian
Original publication date
1986 (Italian)
1992 (English translation)
Physical description
xii p.; 24 cm
ISBN
0226290328 / 9780226290324