Apicius: De Re Coquinaria Cookbook (Paperback) (ISBN-13: 9798491621378)

Apicius (or De re coquinaria / De re culinaria) Cookbook is a collection of over 400 Roman cookery recipes translated into english.

This edition has been translated and completed by cross analysing ancient latin editions, it includes the original Roman weights and volumes that are also converted into imperial and metric systems, and corrects translations mistakes from previous english editions (like Joseph Vehling's "Cookery and Dining in Imperial Rome") such as:
cepullam originally translated as onion instead of spring onion (correct); oenomeli translated as mead instead of honeyed wine; cnici translated as saffron instead of safflower; pulegium translated as fleabane instead of penny royal; sarda translated as sardine instead of bonito; Aurata translated as dory instead of gilt head bream, etc.

The book offers readers a fascinating picture of the dietary habits of the Romans and the people around the Mediterranean basin. Readers will notice modern western recipes result from Roman cooking, get inspired by forgotten ancient recipes and exotic ingredients (e.g., flamingo).

Some delightful Apicius recipes include:
- Rose wine
- Roast suckling pig with honey and milk
- Roman absinthe
- Stuffed sow udder
- Apician grilled veal sauce

Author: Terra Nectare, Apicius
ISBN-10: 8491621377
ISBN-13: 9798491621378
Publisher: Independently Published
Language: English
Published: 10/07/2021
Pages: 218
Format: Paperback
Weight: 0.48lbs
Size: 8.00h x 5.00w x 0.46d