To 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.
Cooking Apicius: Roman Recipes for Today
and over 1.5 million other books are available for Amazon Kindle . Learn more
| |||||||||||||||
 Trade In this Item for up to £0.55
Trade in Cooking Apicius: Roman Recipes for Today for an Amazon.co.uk gift card of up to £0.55, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Learn more
|
Book Description
Frequently Bought Together
Product details
Would you like to update product info or give feedback on images?
|
More About the Author
Discover books, learn about writers, and more.
Product Description
About the Author
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.
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
Most Helpful Customer Reviews
11 of 11 people found the following review helpful
By ANH
Format:Paperback|Amazon Verified Purchase
Just about the best guide there is to recreating Roman food, with a good selection of dishes and plenty of advice about how to find and make fish sauce, which it has to be said, is something of an acquired taste... Good fun.
1 of 1 people found the following review helpful
By Jan Mayor
Format:Paperback|Amazon Verified Purchase
Sally Grainger is a Roman Food Historian first and a successful lecturer and writer too. This book explores the very basis of Roman culinary skills and recipes. Well worth trying.
1 of 1 people found the following review helpful
By Ben N
Format:Paperback
This book is easy to understand and explains countless confusing details from the original Apicius. I'm a man with extremely little cooking expertise yet I can still get by with this book.
Would you like to see more reviews about this item?
›
Go to Amazon.com to see all 5 reviews
4.4 out of 5 stars
Were these reviews helpful?
Let us know
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
Look for similar items by category
- Books > Food & Drink > National & International Cookery > Italian
- Books > Food & Drink > National & International Cookery > Mediterranean
- Books > Food & Drink > Reference & Gastronomy > Gastronomy
- Books > Food & Drink > Reference & Gastronomy > History of Food
- Books > History > Ancient History & Civilisation > Rome
- Books > History > Archaeology > By Period > Celtic, Saxon, Viking & Nordic
- Books > History > Europe > Pre-500
- Books > History > Other Historical Subjects
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
|
