Anyone who wants to actually cook the food of the past, as well as study it, will find this book an invaluable resource. You will not find larks tongues in aspic here, but the everyday cooking of Rome in the household and the popina. The book is divided into sections - breakfast, lunch, dinner at the bar and dinner in the dining room - and each section features a lengthy introduction containing fascinating details of the society that gave rise to these recipes. Original recipes are given, together with their sources, and the author's tested versions for modern kitchens. The dishes themselves are easily within the capacity of the amateur cook, and are well worth eating (this book contains the only dish of beets my partner will eat!!). Very few specialist ingredients are required, and these are not outlandish or difficult to obtain. All in all, a good read and a good cook.