The Roman Cookery Book: A Critical Translation of the Art of Cooking, for Use in the Study and the Kitchen

The Roman Cookery Book: A Critical Translation of the Art of Cooking, for Use in the Study and the Kitchen

2012 Reprint of 1958 New York Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. This is an English translation of the oldest known cookbook in existence. The book was originally written for professional cooks working in Ancient Rome, and contains actual recipes presented in the form of a cookbook. The work is translated with the intention of providing an actual cookbook rather than as a scholarly translation of an ancient text. Illustrated. The text is organized in ten books which are arranged in a manner similar to a modern cookbook: Epimeles – The Careful Housekeeper Sarcoptes – The Meat Mincer Cepuros – The Gardener Pandecter – Many Ingredients Ospreon – Pulse Aeropetes – Birds Polyteles – The Gourmet Tetrapus – The Quadruped Thalassa – The Sea Halieus – The Fisherman

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