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 / by Joseph Dommers Vehling ; introduction by Frederick Starr.
Material type:
TextLanguage: English Original language: Latin Publication details: New York : Dover Publications, 1977.Edition: Dover edDescription: xv, 301 p. : ill. ; 24 cmISBN: - 0844656860
- Apicii libri x, que dicuntur de obsoniis et condimentis, sive arte coquinaria quae extant [Added title page title]
- De re coquinaria. English
- 641.5/937 22
- TX713 .A713 1977
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Non Fiction | MVS Library Main room-Teen/Adult | B- Nonfiction (Teen/Adult) | 641.5 Api (Browse shelf(Opens below)) | Available | 401984 |
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| 641.3 Gol Food : | 641.3 Lar Larousse gastronomique / | 641.30022 MEN What the world eats | 641.5 Api Cookery and dining in imperial Rome : | 641.5 Bet Better homes and gardens new cook book / | 641.5 Boo The Williamsburg cookbook : | 641.5 Dav The Civil War cookbook / |
"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.
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