The Roman Cookery Book: A Critical Translation of the Art of Cooking, for Use in the Study and the Kitchen by Apicius, Elisabeth Rosenbaum

The Roman Cookery Book: A Critical Translation of the Art of Cooking, for Use in the Study and the Kitchen

Apicius, Elisabeth Rosenbaum

246 pages • missing pub info (editions)

nonfiction food and drink history informative medium-paced
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2012 Reprint of 1958 New York Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. This is an English translation of the oldest known cookbook in existence. The book was originally written for profess...

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