Apicius

Author : Apicius
Publisher : Good Press
Page : 282 pages
File Size : 47,7 Mb
Release : 2019-11-20
Category : Cooking
ISBN : EAN:4057664190437

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Cookery and Dining in Imperial Rome by Apicius Pdf

"Cookery and Dining in Imperial Rome" by Apicius is the oldest known cookbook in existence. There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving food and revitalizing them in ways that are surprisingly still relevant.

Author : Sally Grainger
Publisher : Prospect Books (UK)
Page : 0 pages
File Size : 47,8 Mb
Release : 2006
Category : Cookery, Roman
ISBN : 1903018447

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Cooking Apicius by Sally Grainger Pdf

Apicius is a guide for experienced cooks, much like 18th and 19th century US cookbooks, where the recipe leaves almost all the explanations and cooking instructions out.

Author : Apicius,C. W. Grocock,Sally Grainger
Publisher : Prospect Books
Page : 432 pages
File Size : 47,6 Mb
Release : 2006
Category : Cooking
ISBN : UOM:39015064743787

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Apicius by Apicius,C. W. Grocock,Sally Grainger Pdf

Describes the preparation techniques and ingredients used to prepare food in Imperial Rome, with dozens of recipes for authentic dishes from the era.

Author : William Kitchiner
Publisher : Unknown
Page : 466 pages
File Size : 41,6 Mb
Release : 1817
Category : Cooking
ISBN : NYPL:33433078975277

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Apicius Redivivus by William Kitchiner Pdf

Author : John Edwards
Publisher : Rider
Page : 352 pages
File Size : 46,5 Mb
Release : 2009-04-13
Category : Electronic
ISBN : 1846042046

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The Roman Cookery of Apicius by John Edwards Pdf

Apicius, 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 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. Most attractive for modern lovers of fine cookery is the enormous variety, orginality and richness of flavours, achieved with entirely pure and natural ingredients. 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. 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. This is a perfect manual for food lovers an adventurous cooks, hoping to be inspired.

Author : Apicius,Elisabeth Alföldi-Rosenbaum
Publisher : Martino Fine Books
Page : 240 pages
File Size : 46,9 Mb
Release : 1958
Category : Cooking
ISBN : 1614272395

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The Roman Cookery Book by Apicius,Elisabeth Alföldi-Rosenbaum Pdf

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

Author : Coelius APICIUS
Publisher : Unknown
Page : 446 pages
File Size : 43,9 Mb
Release : 1817
Category : Electronic
ISBN : BL:A0019710887

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Apicius Redivivus; or, the Cook's Oracle ... being six hundred receipts ... composing a culinary code for the rational epicure, etc. [By William Kitchiner.] by Coelius APICIUS Pdf

Author : Coelius APICIUS
Publisher : Unknown
Page : 614 pages
File Size : 48,5 Mb
Release : 1818
Category : Electronic
ISBN : BL:A0018743602

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Apicius redivivus. The Cooks Oracle ... Second edition, carefully revised. [By William Kitchiner. With the words and music of a song beginning “If gold could lengthen life.”] by Coelius APICIUS Pdf

Author : Joseph Dommers Vehling,Apicius Apicius
Publisher : Independently Published
Page : 388 pages
File Size : 44,8 Mb
Release : 2020-11-07
Category : Electronic
ISBN : 9798560564018

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COOKERY AND DINING IN IMPERIAL ROME Apicius by Joseph Dommers Vehling,Apicius Apicius Pdf

Apicius 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). 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. 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. 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). It is also known as De re culinaria.

Author : Crystal King
Publisher : Simon and Schuster
Page : 464 pages
File Size : 41,7 Mb
Release : 2017-04-25
Category : Fiction
ISBN : 9781501145155

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Feast of Sorrow by Crystal King Pdf

Longlisted for the Center for Fiction First Novel Prize A Massachusetts Book Award “Must Read” Set amongst the scandal, wealth, and upstairs-downstairs politics of a Roman family, this “addictively readable first novel” (Kirkus Reviews) features the man who inspired the world’s oldest cookbook and the ambition that led to his destruction. In the twenty-sixth year of Augustus Caesar’s reign, Marcus Gavius Apicius has a singular ambition: to serve as culinary adviser to Caesar. To cement his legacy as Rome’s leading epicure, the wealthy Apicius acquires a young chef, Thrasius, for the exorbitant price of twenty thousand denarii. Apicius believes that the talented Thrasius is the key to his culinary success, and with the slave’s help he soon becomes known for his lavish parties and sumptuous meals. For his part, Thrasius finds a family among Apicius’s household, which includes his daughter, Apicata; his wife, Aelia; and her handmaiden Passia, with whom Thrasius falls passionately in love. But as Apicius draws closer to his ultimate goal, his dangerous single-mindedness threatens his young family and places his entire household at the mercy of the most powerful forces in Rome. “A gastronomical delight” (Associated Press), Feast of Sorrow is a vibrant novel, replete with love and betrayal, politics and intrigue, and sumptuous feasts that bring ancient Rome to life.

Author : Andrew Dalby,Sally Grainger
Publisher : Getty Publications
Page : 148 pages
File Size : 48,7 Mb
Release : 1996
Category : Cookbooks
ISBN : 0892363940

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The Classical Cookbook by Andrew Dalby,Sally Grainger Pdf

Explores the cuisine of the Mediterranean in ancient times from 750 B.C. to A.D. 450.

Author : Crystal King
Publisher : Atria Books
Page : 0 pages
File Size : 43,7 Mb
Release : 2019-02-12
Category : Fiction
ISBN : 1501196421

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The Chef's Secret by Crystal King Pdf

A captivating novel of Renaissance Italy detailing the mysterious life of Bartolomeo Scappi, the legendary chef to several popes and author of one of the bestselling cookbooks of all time, and the nephew who sets out to discover his late uncle’s secrets—including the identity of the noblewoman Bartolomeo loved until he died. When Bartolomeo Scappi dies in 1577, he leaves his vast estate—properties, money, and his position—to his nephew and apprentice Giovanni. He also gives Giovanni the keys to two strongboxes and strict instructions to burn their contents. Despite Scappi’s dire warning that the information concealed in those boxes could put Giovanni’s life and others at risk, Giovanni is compelled to learn his uncle’s secrets. He undertakes the arduous task of decoding Scappi’s journals and uncovers a history of deception, betrayal, and murder—all to protect an illicit love affair. As Giovanni pieces together the details of Scappi’s past, he must contend with two rivals who have joined forces—his brother Cesare and Scappi’s former protégé, Domenico Romoli, who will do anything to get his hands on the late chef’s recipes. With luscious prose that captures the full scale of the sumptuous feasts for which Scappi was known, The Chef’s Secret serves up power, intrigue, and passion, bringing Renaissance Italy to life in a delectable fashion.

Author : Sally Grainger
Publisher : Routledge
Page : 323 pages
File Size : 45,8 Mb
Release : 2020-12-30
Category : Cooking
ISBN : 9781351980227

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The Story of Garum by Sally Grainger Pdf

The Story of Garum recounts the convoluted journey of that notorious Roman fish sauce, known as garum, from a smelly Greek fish paste to an expensive luxury at the heart of Roman cuisine and back to obscurity as the Roman empire declines. This book is a unique attempt to meld the very disparate disciplines of ancient history, classical literature, archaeology, zooarchaeology, experimental archaeology, ethnographic studies and modern sciences to illuminate this little understood commodity. Currently Roman fish sauce has many identities depending on which discipline engages with it, in what era and at what level. These identities are often contradictory and confused and as yet no one has attempted a holistic approach where fish sauce has been given centre stage. Roman fish sauce, along with oil and wine, formed a triad of commodities which dominated Mediterranean trade and while oil and wine can be understood, fish sauce was until now a mystery. Students and specialists in the archaeology of ancient Mediterranean trade whether through amphora studies, shipwrecks or zooarchaeology will find this invaluable. Scholars of ancient history and classics wishing to understand the nuances of Roman dining literature and the wider food history discipline will also benefit from this volume.

Author : Ilaria Gozzini Giacosa
Publisher : University of Chicago Press
Page : 248 pages
File Size : 47,6 Mb
Release : 1994-05-02
Category : History
ISBN : 0226290328

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A Taste of Ancient Rome by Ilaria Gozzini Giacosa Pdf

From appetizers to desserts, the rustic to the refined, here are more than two hundred recipes from ancient Rome tested and updated for today's tastes. With its intriguing sweet-sour flavor combinations, its lavish use of fresh herbs and fragrant spices, and its base in whole grains and fruits and vegetables, the cuisine of Rome will be a revelation to serious cooks ready to create new dishes in the spirit of an ancient culture.

Author : William Kitchiner
Publisher : DigiCat
Page : 404 pages
File Size : 46,8 Mb
Release : 2022-07-20
Category : Cooking
ISBN : EAN:8596547088462

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The Cook's Oracle; and Housekeeper's Manual by William Kitchiner Pdf

This is a practical nineteenth-century cookbook containing recipes and also instructions on how to carve. Published in 1830 it was described as, 'a complete cookbook for Catholic families'. The recipes range from soups and broths, through appetizers, main courses and roast meat dishes, to puddings, sweets and sauces to accompany foods.