Includes a critical review of the work, a bibliography of early editions and a thorough index. A Bibliography, Critical Review and Translation of the Ancient Book known as Apicius de re Coquinaria. The work is translated with the intention of providing an actual cookbook rather than as a scholarly translation of an ancient text. The book was originally written for professional cooks working in Ancient Rome, and contains actual recipes presented in the form of a cookbook. Three of the most ancient manuscript books that exist today bearing the name of. This is an English translation of the oldest known cookbook in existence. The present first translation into English of the ancient cookery book dating back to Imperial Roman times known as the Apicius book is herewith presented to antiquarians, friends of the Antique as well as to gastronomers, friends of good cheer. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. Martino Fine Books Cookery And Dining In Imperial Rome A Bibliography Critical Review and Translation of Apicius De Re Coquinaria by Apicius, Joseph Dommers VehlingĢ012 Reprint of 1936 Edition.
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