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    Cooking Apicius: Roman Recipes for Today (Paperback) By (author) Sally Grainger

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    DescriptionTo accompany the new scholarly edition of Apicius, Sally Grainger has gathered, in one convenient volume, her modern interpretations of 64 of the recipes in the original text. These are 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 and 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 taste for fermented fish sauce. It may sound unpleasant, but actually is not too far removed from the fish sauces of the Far East, and any reproduction of Roman cookery must depend on getting this particular aspect right. Not all the recipes are for mad Roman luxuries such as lark's tongues and boar's bottoms; Grainger has taken care to include perfectly do-able and affordable dishes such as cucumber with mint dressing, duck with turnip, roast lamb with coriander, carrots or parsnips in a cumin-honey glaze, almond and semolina pudding, and deep fried honey fritters. The advantage of this manual over those that have come before is that it is more accurate and benefits from all the hard work that Sally Grainger and Christopher Grocock have put into getting the text of Apicius itself into some sort of working order.


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    Title
    Cooking Apicius
    Subtitle
    Roman Recipes for Today
    Authors and contributors
    By (author) Sally Grainger
    Physical properties
    Format: Paperback
    Number of pages: 128
    Width: 136 mm
    Height: 214 mm
    Thickness: 12 mm
    Weight: 200 g
    Language
    English
    ISBN
    ISBN 13: 9781903018446
    ISBN 10: 1903018447
    Classifications

    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.5
    B&T Merchandise Category: TXT
    B&T Modifier: Region of Publication: 03
    BIC subject category V2: WBA
    B&T General Subject: 240
    Ingram Subject Code: CW
    B&T Modifier: Academic Level: 01
    B&T Modifier: Subject Development: 01
    B&T Modifier: Geographic Designator: 05
    BISAC V2.8: CKB041000
    B&T Modifier: Geographic Designator: 22
    BISAC V2.8: HIS002020
    Warengruppen-Systematik des deutschen Buchhandels: 24510
    B&T Approval Code: A97406000
    BISAC V2.8: CKB047000
    B&T Approval Code: A17604030
    DC22: 641.5937
    LC classification: TX725.R63 G73 2006
    LC subject heading:
    Thema V1.0: WBA
    Illustrations note
    6 b/w illus.
    Publisher
    PROSPECT BOOKS
    Imprint name
    PROSPECT BOOKS
    Publication date
    31 December 2006
    Publication City/Country
    Blackawton
    Author Information
    Sally Grainger is the author of The Classical Cookbook (with Andrew Dalby) for the British Museum. She is a leading reconstructionist cook and has produced classical and medieval meals for countless conferences and public gatherings.
    Table of contents
    Introduction Historical background Dining in Rome How to use this book Special ingredients: Herbs and spices; Fish sauce; Grape must syrups; Wines; Ready made sauces; Wheat products Recipes: Hors d' uvre and side dishes; Meat dishes; Vegetable side dishes; Fish; Desserts List of recipes Index