This is a perfect manual for food lovers an adventurous cooks, hoping to be inspired. One can prepare theses recipes and actually experience the distinctive dishes of Apicius' day, with flavours that range from the delicate and subtle to the hot and pungent, or the richly sweet. The many kinds of meats, vegetables, fish, fowl, shellfish, cheeses, fruits, nuts, herbs, spices, honey and wines - all familiar in themselves - here appear delectably transformed in surprising combinations. Most attractive for modern lovers of fine cookery is the enormous variety, orginality and richness of flavours, achieved with entirely pure and natural ingredients. In The Roman Cookery of Apicius, John Edwards has given us a new, close translation of Apicius' manual, coupled with his adpted and tested versions of 360 superb recipes. Get Book The Roman Cookery of Apicius by John Edwards PdfĪpicius, first century author of De Re Conquinaria (On Cookery), has been described as the most demanding of gourmets, and his amazingly sophisticated recipes havve long been awaiting rediscovery with practical adaptation for the modern kitchen. In the earliest printed editions, it was usually called De re coquinaria (On the Subject of Cooking), and attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words "API CAE" or rather because a few recipes are attributed to Apicius in the text: Patinam Apicianam sic facies (IV, 14) Ofellas Apicianas (VII, 2).
He is sometimes erroneously asserted to be the author of the book pseudepigraphically attributed to him.Apicius is a text to be used in the kitchen. Based on textual analysis, the food scholar Bruno Laurioux believes that the surviving version only dates from the fifth century (that is, the end of the Roman Empire): "The history of De Re Coquinaria indeed belongs then to the Middle Ages".The name "Apicius" is taken from the habits of an early bearer of the name, Marcus Gavius Apicius, a Roman gourmet who lived sometime in the 1st century AD during the reign of Tiberius. Get Book COOKERY AND DINING IN IMPERIAL ROME Apicius by Joseph Dommers Vehling,Apicius Apicius PdfĪpicius is a collection of Roman cookery recipes, thought to have been compiled in the 1st century AD and written in a language in many ways closer to Vulgar than to Classical Latin later recipes using Vulgar Latin (such as ficatum, bullire) were added to earlier recipes using Classical Latin (such as iecur, fervere). Author : Joseph Dommers Vehling,Apicius Apicius
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