The Roman Cookery Book: a Critical Translation of the Art of Cooking by Marcus Gavius Apicius, Barbara Flower

The Roman Cookery Book: a Critical Translation of the Art of Cooking

Marcus Gavius Apicius, Barbara Flower with Elisabeth Rosenbaum (Translator)

missing page info Add in missing page information • first pub 1889 (editions)

nonfiction informative lighthearted medium-paced
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Sally Grainger has gathered, in one convenient volume, her modern interpretations of 64 of the recipes in the original text. This is not ‘recipes inspired by the old Romans’ but rather a serious effort to convert the extremely gnomic instructions ...

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