Apicius (or De re Coquinaria / De re culinaria) Cookbook is a collection of over 400 Roman cookery recipes translated into english .
Some delightful Apicius recipes include: - Rose wine - Roast suckling pig with honey and milk - Roman absinthe - Stuffed sow udder - Apician grilled veal sauce.
Readers will notice modern western recipes result from Roman cooking, get inspired by forgotten ancient recipes and exotic ingredients (e.g., flamingo).
The book offers readers a fascinating picture of the dietary habits of the Romans and the people around the Mediterranean basin.
This edition has been translated and completed by cross analysing ancient latin editions , it includes the original Roman weights and volumes that are also converted into imperial and metric systems , and corrects translations mistakes from previous english editions (like Joseph Vehling\'s Cookery and Dining in Imperial Rome) such as: cepullam originally translated as onion instead of spring onion (correct); oenomeli translated as mead instead of honeyed wine; cnici translated as saffron instead of safflower; pulegium translated as fleabane instead of penny royal; sarda translated as sardine instead of bonito
Aurata translated as dory instead of gilt head bream, etc.
Apicius (or De re Coquinaria / De re culinaria) Cookbook is a collection of over 400 Roman cookery recipes translated into english
