Cookery and dining in imperial Rome :
Apicius.
Cookery and dining in imperial Rome : a bibliography, critical review and translation of the ancient book known as Apicius de re coquinaria : now for the first time rendered into English / Apicii libri x, que dicuntur de obsoniis et condimentis, sive arte coquinaria quae extant by Joseph Dommers Vehling ; introduction by Frederick Starr. - Dover ed. - New York : Dover Publications, 1977. - xv, 301 p. : ill. ; 24 cm.
"With a dictionary of technical terms, many notes, facsimiles of originals, and views and sketches of ancient culinary objects made by the author." Translation of: De re coquinaria. "Originally published by Walter M. Hill, Chicago, 1936"-- T.p. verso.
Includes bibliographical references and index.
Describes the preparation techniques and ingredients used to prepare food in Imperial Rome, with dozens of recipes for authentic dishes from the era.
Adult Follett Library Resources
0844656860
77089410 //r862
TX713 / .A713 1977
641.5/937
Cookery and dining in imperial Rome : a bibliography, critical review and translation of the ancient book known as Apicius de re coquinaria : now for the first time rendered into English / Apicii libri x, que dicuntur de obsoniis et condimentis, sive arte coquinaria quae extant by Joseph Dommers Vehling ; introduction by Frederick Starr. - Dover ed. - New York : Dover Publications, 1977. - xv, 301 p. : ill. ; 24 cm.
"With a dictionary of technical terms, many notes, facsimiles of originals, and views and sketches of ancient culinary objects made by the author." Translation of: De re coquinaria. "Originally published by Walter M. Hill, Chicago, 1936"-- T.p. verso.
Includes bibliographical references and index.
Describes the preparation techniques and ingredients used to prepare food in Imperial Rome, with dozens of recipes for authentic dishes from the era.
Adult Follett Library Resources
0844656860
77089410 //r862
TX713 / .A713 1977
641.5/937