Cookery and Dining in Imperial Rome by Joseph Dommers Vehling, Apicius

Cookery and Dining in Imperial Rome

Joseph Dommers Vehling, Apicius

320 pages first pub 1977 (editions)

nonfiction history informative slow-paced
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Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate and how they prepared them. Actual recipes — from fig fed pork and salt fish balls in wine sauce to pumpkin Alexander style, nut custard turnovers, and rose...

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