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

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 previous english translations mistakes such as:
cepullam translated as onion instead of spring onion; ?nomeli 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.

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

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• HistoryWorldEarly Civilization
• Cookbooks, Food & WineGastronomyHistory
• HistoryWorldCivilization & Culture

• Publication Date: January 11, 2022
• Text-to-Speech: Disabled
• Lending: Disabled
• Print Length: 202 Pages
• File Size: 686 KB