Cooking Apicius : Roman Recipes for Today

Apicius is the only surviving cookery book from the Roman Empire. In this book, Grainger, who has worked on a translation of the Latin text, provides English-language versions of the recipes found within. The author has prepared every recipe here in a conventional kitchen, although there are a few uncommon utensils and ingredients that she explains in the introduction. The approximately 60 recipes for appetizers, meat and fish entrees, vegetable side-dishes, and desserts include: baked ham in pastry with figs, spring cabbage with cumin, stuffed mackerel, and almond and semolina pudding. Distributed in the US by The David Brown Book Co. Annotation 2006 Book News, Inc., Portland, OR (booknews.com)