000			01916cam a2200409 i 4500
001			fol00153925
003			ICrlF
005			20171010072621.0
008			070218r19771936nyua bd 001 0 eng
010			_a 77089410 //r862
020			_a0844656860
035			_a(ICrlF)37417C
040			_aDLC _cDLC _dICrlF
041	1		_aeng _hlat
043			_ae------ _aff----- _aaw-----
050	0		_aTX713 _b.A713 1977
082	0	4	_a641.5/937 _222
100	0		_aApicius.
240	1	0	_aDe re coquinaria. _lEnglish
245	1	0	_aCookery and dining in imperial Rome : _ba bibliography, critical review and translation of the ancient book known as Apicius de re coquinaria : now for the first time rendered into English / _cby Joseph Dommers Vehling ; introduction by Frederick Starr.
246	1	5	_aApicii libri x, que dicuntur de obsoniis et condimentis, sive arte coquinaria quae extant
250			_aDover ed.
260			_aNew York : _bDover Publications, _c1977.
300			_axv, 301 p. : _bill. ; _c24 cm.
500			_a"With a dictionary of technical terms, many notes, facsimiles of originals, and views and sketches of ancient culinary objects made by the author."
500			_aTranslation of: De re coquinaria.
500			_a"Originally published by Walter M. Hill, Chicago, 1936"-- T.p. verso.
504			_aIncludes bibliographical references and index.
520			_aDescribes the preparation techniques and ingredients used to prepare food in Imperial Rome, with dozens of recipes for authentic dishes from the era.
521	2		_aAdult _bFollett Library Resources
650		7	_aRoman cooking _vEarly works to 1800.
700	1		_aVehling, Joseph Dommers, _d1879-1950.
852			_9p32.66usd
940			_bAdult _d01/31/07 _vFLR
961	w	l	_t12
999			_c38059 _d36729