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The Roman Cookery Of Apicius Paperback – 11 Jul 1985

4.7 out of 5 stars 6 customer reviews

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Paperback, 11 Jul 1985
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-- Dieser Text bezieht sich auf eine andere Ausgabe: Paperback.
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Product details

  • Paperback: 352 pages
  • Publisher: Rider (11 July 1985)
  • Language: English
  • ISBN-10: 0712610642
  • ISBN-13: 978-0712610643
  • Product Dimensions: 15.4 x 3.2 x 23.4 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 680,650 in Books (See Top 100 in Books)

Product Description

Book Description

Guide to the cuisine of famous Roman cook Apicius, adapted for modern food lovers --This text refers to an alternate Paperback edition.

From the Back Cover

Apicius, first century author of De Re Conquinaria (On Cookery), has been described as the most demanding of gourmets, and his amazingly sophisticated recipes havve long been awaiting rediscovery with practical adaptation for the modern kitchen.

With this book, John Edwards has given us a new, close translation of Apicius's manual, coupled with his adapted and tested versions of 360 superb recipes. Most attractive for modern lovers of fine cookery is the enormous variety, originality and richness of flavours, achieved with entirely pure and natural ingredients. The many kinds of meats, vegetables, fish, fowl, shellfish, cheeses, fruits, nuts, herbs, spices, honey and wines - all familiar in themselves - here appear delectably transformed in surprising combinations. The ubiquitous herbs and spices, especially, are applied in masterful ways. One can prepare these recipes and actually experience the distinctive dishes of Apicius's day, with flavours that range from the delicate and subtle to the hot and pungent, or the richly sweet, as in the desserts.

The book's format permits the reader to compare easily the ancient and modern versions of the recipes; an adventurous cook may be inspired to still further variations and adaptations.

John Edwards has cooked and tested each of the adapted recipes in this book, many of them in his Classical Roman Cookery course. He is a schoolteacher, poet and marathon runner, with an absorbing interest in classical literature and history. He lives on a small island off the West Coast with his wife and young son. --This text refers to an alternate Paperback edition.

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Top Customer Reviews

Format: Paperback Verified Purchase
Some fantastic recipes which I can't wait to try out. Had to order some ingredients from off the internet though.
A tasty read!
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Format: Paperback Verified Purchase
Bought this as a present for my sister who likes cooking and Romans! Her verdict - 'it's fab!'
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Format: Paperback Verified Purchase
Used it to make a 'Roman' picnic - all went well
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