Roman Cookery

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Roman Cookery

Mark Grant
Roman Cookery Book PDF

Author : Mark Grant
Publisher : Serif
Page : 186 pages
File Size : 41,5 Mb
Release : 2015-05-19
Category : History
ISBN : 9781909150461

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Roman Cookery by Mark Grant Pdf

Roman Cookery unveils one of Europe's last great culinary secrets – the food eaten by the ordinary people of ancient Rome. Based on olive oil, fish and fresh vegetables, it was the origin of of the Mediterranean diet as we know it today and, in particular, of classic Italian cooking. Mark Grant, researcher extraordinaire, has unearthed everyday recipes like Tuna Wrapped in Vine Leaves, Olive Oil Bread Flavoured with Cheese, and Honeyed Quinces. Like an archaeologist uncovering a kitchen at Pompeii, he reveals treasures such as Ham in Red Wine and Fennel Sauce, Honey and Sesame Pizza, and Walnut and Fig Cakes. The Romans were great lovers of herbs, and Roman Cookery offers a delicious array of herb sauces and purées, originally made with a pestle and mortar, but here adapted, like all these dishes, to be made with modern kitchen equipment. This revised and expanded edition includes previously unknown recipes, allowing the reader to savour more than a hundred simple but refined dishes that were first enjoyed more than two millennia ago.

The Roman Cookery Book

Apicius,Elisabeth Alföldi-Rosenbaum
The Roman Cookery Book Book PDF

Author : Apicius,Elisabeth Alföldi-Rosenbaum
Publisher : Martino Fine Books
Page : 240 pages
File Size : 46,5 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

Cookery and Dining in Imperial Rome

Apicius
Cookery and Dining in Imperial Rome Book PDF

Author : Apicius
Publisher : Good Press
Page : 282 pages
File Size : 41,9 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.

Nothing Fancy

Alison Roman
Nothing Fancy Book PDF

Author : Alison Roman
Publisher : Clarkson Potter
Page : 322 pages
File Size : 44,9 Mb
Release : 2019-10-22
Category : Cooking
ISBN : 9780451497017

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Nothing Fancy by Alison Roman Pdf

NEW YORK TIMES BESTSELLER • The social media star, New York Times columnist, and author of Dining In helps you nail dinner with unfussy food and the permission to be imperfect. “Enemy of the mild, champion of the bold, Ms. Roman offers recipes in Nothing Fancy that are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy.”—Julia Moskin, The New York Times IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • The Washington Post • San Francisco Chronicle • BuzzFeed • The Guardian • Food Network An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends—either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes—heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats—is for gatherings big and small, any day of the week. Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With Nothing Fancy, any night of the week is worth celebrating. Praise for Nothing Fancy “[Nothing Fancy] is full of the sort of recipes that sound so good, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them.”—Food52 “[Nothing Fancy] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes.”—Grub Street

The Roman Cookery of Apicius

John Edwards
The Roman Cookery of Apicius Book PDF

Author : John Edwards
Publisher : Rider
Page : 352 pages
File Size : 41,6 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.

Dining In

Alison Roman
Dining In Book PDF

Author : Alison Roman
Publisher : Clarkson Potter
Page : 307 pages
File Size : 48,6 Mb
Release : 2017-10-24
Category : Cooking
ISBN : 9780451497000

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Dining In by Alison Roman Pdf

Discover the cookbook featuring “drool-worthy yet decidedly unfussy food” (Goop) that set today’s trends and is fast becoming a modern classic. “This is not a cookbook. It’s a treasure map.”—Samin Nosrat, author of Salt, Fat, Acid, Heat NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY San Francisco Chronicle • NPR • Epicurious • Newsday • KCRW’s Good Food • The Fader • American Express Essentials Alison Roman’s Salted Butter and Chocolate Chunk Shortbread made her Instagram-famous. But all of the recipes in Dining In have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn’t have to mean boring, simple doesn’t have to be uninspired, and that more steps or ingredients don’t always translate to a better plate of food. Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, Dining In is all about building flavor and saving time. Alison’s ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out. Praise for Dining In “Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof—and so fun to read—we’re going to be cooking at home for a while. Quite possibly forever.”—Christine Muhlke, editor at large, Bon Appétit “Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman’s cookbook. It’s filled with recipes that are both unique and approachable. Reading it, you’ll find yourself thinking ‘I would have never thought of making this but I want to make it right now.’”—BuzzFeed “Dining In is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isn’t just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world.”—Amanda Hesser, co-founder, Food52

My Kitchen in Rome

Rachel Roddy
My Kitchen in Rome Book PDF

Author : Rachel Roddy
Publisher : Grand Central Life & Style
Page : 384 pages
File Size : 54,7 Mb
Release : 2016-02-02
Category : Cooking
ISBN : 9781455585175

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My Kitchen in Rome by Rachel Roddy Pdf

When Rachel Roddy visited Rome in 2005 she never intended to stay. But then she happened upon the neighborhood of Testaccio, the wedge-shaped quarter of Rome that centers around the old slaughterhouse and the bustling food market, and fell instantly in love. Thus began an Italian adventure that has turned into a brand new life. My Kitchen in Rome charts a year in Rachel's small Italian kitchen, shopping, cooking, eating, and writing, capturing a uniquely domestic picture of life in this vibrant, charismatic city. Weaving together stories, memories, and recipes for thick bean soups, fresh pastas, braised vegetables, and slow-cooked meats, My Kitchen in Rome captures the spirit of Rachel's beloved blog, Rachel Eats, and offers readers the chance to cook "cucina romana" without leaving the comfort of home.

Tasting Rome

Katie Parla,Kristina Gill
Tasting Rome Book PDF

Author : Katie Parla,Kristina Gill
Publisher : Clarkson Potter
Page : 258 pages
File Size : 51,8 Mb
Release : 2016-03-29
Category : Cooking
ISBN : 9780804187190

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Tasting Rome by Katie Parla,Kristina Gill Pdf

A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen. eBook Bonus Material: Be sure to check out the directory of all of Rome's restaurants mentioned in the book!

Ancient Roman Cooking

Marco Gavio de Rubeis
Ancient Roman Cooking Book PDF

Author : Marco Gavio de Rubeis
Publisher : Unknown
Page : 294 pages
File Size : 43,6 Mb
Release : 2020-11-18
Category : Electronic
ISBN : 9798567156353

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Ancient Roman Cooking by Marco Gavio de Rubeis Pdf

Ancient Roman gastronomy was famous for an incomparable skill in the art of pairing the ingredients, with its Mediterranean flavors and healthy balance among the aromas.Many sources record the greatness of Roman cuisine. Writers and poets celebrate its beauty, complexity, decadence, and at the same time, its simplicity. Agronomists tell the life in the countryside, showing the farming techniques and the preparation of common preserves, from cured meat to cheese, vegetables, fruit. Cooks focus on providing unique sensorial experiences through the learned use of ingredients that belong to our history, now almost forgotten. Silphium, garum, mulsum, allec, sapa are just some of them.A journey back in time through ingredients and recipes, from the republican age to the empire, to rediscover an extraordinary culinary tradition that will satisfy, still today, the most refined palates.

Culinary Aspects of Ancient Rome

Almudena Villegas Becerril
Culinary Aspects of Ancient Rome Book PDF

Author : Almudena Villegas Becerril
Publisher : Cambridge Scholars Publishing
Page : 128 pages
File Size : 45,8 Mb
Release : 2021
Category : Electronic
ISBN : 1527561526

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Culinary Aspects of Ancient Rome by Almudena Villegas Becerril Pdf

This book provides a thrilling account of a thoughtful gastronomic journey through the Roman Empire. It reviews the role that food and its associated constituents had in the evolution of Roman, and highlights the cookery processes practised by both social elites and humble peasant and common households. The hypotheses and conclusions presented here shed light onto the significance that Ancient Romans attached to food, the banquet, and the simple daily act of sharing food, while the text also offers new research findings on recipes and cooking technologies that have passed unnoticed.

The Classical Cookbook

Andrew Dalby,Sally Grainger
The Classical Cookbook Book PDF

Author : Andrew Dalby,Sally Grainger
Publisher : Getty Publications
Page : 148 pages
File Size : 40,9 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.

Around the Roman Table

Patrick Faas
Around the Roman Table Book PDF

Author : Patrick Faas
Publisher : University of Chicago Press
Page : 388 pages
File Size : 44,5 Mb
Release : 2005-04
Category : Cooking
ISBN : 0226233472

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Around the Roman Table by Patrick Faas Pdf

Looks at the dining customs, social traditions, and food of the Roman Empire, and includes recipes reconstructed for the modern cook.

The Roads to Rome

Jarrett Wrisley,Paolo Vitaletti
The Roads to Rome Book PDF

Author : Jarrett Wrisley,Paolo Vitaletti
Publisher : Clarkson Potter
Page : 322 pages
File Size : 47,7 Mb
Release : 2020-11-03
Category : Cooking
ISBN : 9781984822321

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The Roads to Rome by Jarrett Wrisley,Paolo Vitaletti Pdf

IACP AWARD FINALIST • An epic, exquisitely photographed road trip through the Italian countryside, exploring the ancient traditions, master artisans, and over 80 storied recipes that built the iconic cuisine of Rome When former food writer Jarrett Wrisley and chef Paolo Vitaletti decided to open an Italian restaurant, they didn’t just take a trip to Rome. They spent years crisscrossing the surrounding countryside, eating, drinking, and traveling down whatever road they felt like taking. Only after they opened Appia, an authentic Roman trattoria in Bangkok of all places, did they realize that their epic journey had all the makings of a book. So they went back. And this time, they took a photographer. Roman cuisine doesn’t come from Rome, exactly, but from the roads to Rome—the trade routes that brought foods from all over Italy to the capital. In The Roads to Rome, Jarrett and Paolo weave their way between Roman kitchens and through the countryside of Lazio, Umbria, and Emilia-Romagna, meeting farmers and artisans and learning about the origins of the ingredients that gave rise to such iconic dishes as pasta Cacio e Pepe and Spaghetti all’Amatriciana. They go straight to source of the beloved dishes of the countryside, highlighting recipes for everything from Vignarola bursting with sautéed artichokes, fava beans, and spring peas with guanciale to Porchetta made with crisp-roasted pork belly and loin. Five years in the making, part-cookbook and part-travelogue, The Roads to Rome is an ode to the butchers, fishermen, and other artisans who feed the city, and how their history and culture come to the plate.

COOKERY AND DINING IN IMPERIAL ROME Apicius

Joseph Dommers Vehling,Apicius Apicius
COOKERY AND DINING IN IMPERIAL ROME Apicius Book PDF

Author : Joseph Dommers Vehling,Apicius Apicius
Publisher : Independently Published
Page : 388 pages
File Size : 40,5 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.

Roman Cookery

Jane M. Renfrew
Roman Cookery Book PDF

Author : Jane M. Renfrew
Publisher : Historic England Press
Page : 104 pages
File Size : 42,9 Mb
Release : 2004
Category : Cooking
ISBN : UOM:39015061462472

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Roman Cookery by Jane M. Renfrew Pdf

When the Romans invaded Britain in 43 A.D., they introduced many items that are still in common use today. This book includes over 30 recipes, including Meat Pieces la Apicus, Sweet Wine Cakes, Milk-fed Snails and Patina of Elderberries. Photos, many in color.