Cooking and Dining in Imperial Rome

I am a volunteer tour guide up on Hadrians Wall round Housestead Fort. I nmow use this book on my trips round Housesteads as part of my visitor "touch and feel" kit to explain what a thermopolium was (a kind of ROman fast food joint). It goes down well with the visitors as I point out one or two recipes for them to look at.

An absolute waste of money, this is NOT in any way a translation of Apicus, there is not a single recipe in the book. deeply disappointed. In addition, the illustrations are totally unrelated and include pictures of sliced tomatoes and peanuts. I fully intend to request a refund as the description is so misleading

wonderful book! easy to read and the recipes are easy to follow. wonderfully written. Great insight into roman culinary. highly recommend!

As a historian and foodie, this book is essential to anyone interested in how Romans lived. It's literally one of the world's first cook books, and all the recipes work. Many of the recipes from Ancient Rome would form the standard European and middle-eastern repertoire of cooking up to the modern day. Ovis Apalus, for example, is deviled eggs (albeit, the Romans liked them a little more fishy, adding shrimp and fish sauce). The sausage recipes are easily recognized in the modern day as breakfast, Italian, and Salami. There is even a recipe that will astonish those of Scotch ancestry. Apparently, Apicius has a recipe for a dish that is nearly identical to modern-day haggis! This book will amuse, amaze, and satisfy your palate and stomach, as well as your mind, with accessible, exotic, and arguably accessible cuisine. The translation and adaptation of recipes is very well done. You need not worry about making your own garum, for example, a sauce made from fermented fish guts; many asian supermarkets carry bottled fish sauce that is made in much the same way, and tastes much the same, as well (Don't worry, it tastes like anchovies). We once used this book as the basis for a Roman Style toga party and feast. Everyone loved it.

Cet ouvrage permet de découvrir comment un cuisinier professionnel des années '30, devenu latiniste, comprenait les recettes antiques, même si sa compétence culinaire l'amène parfois à interpréter le texte latin de façon discutable.

I like that not only does this have history about the cooking, but also recipes. My husband found this in our mail. I had intended it for Christmas, but when he saw it by accident, he could not put it down. We have made some of the recipes already, and think that this was a good purchase. My husband is a Roman fanatic, and huge historian. He really enjoys this book. I hope to find more like it soon.

Hi lights, ' how using simple items, turn into tasty meals