- Pub. Date:
- University of Chicago Press
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.
|Publisher:||University of Chicago Press|
|Product dimensions:||6.63(w) x 9.38(h) x 0.70(d)|
Table of Contents
I. Ancient Sources
II. Food Sources in Ancient Rome
III. The Banquet and Its Preparation
VI. Soups and Porridges
VII. Domestic Meat and Game
VIII. Fish and Shellfish
XIV. At the Tavern
Table of Weights and Measures
Most Helpful Customer Reviews
This book was purchased as a birthday gift for my brother; a unique recipient as he is both a foodie and an archaeology major. He is also one of the most critical, pickiest people I happen to love. I bought it with the intent of it being little more than a novelty, but it turns out he's pretty happy with it being a great deal more than that. The inclusion of original texts allowed for some fun attempts at translating himself, but the practicality of fleshing the recipes out to something a person might actually be able to prepare is where this cookbook shines. When I flipped through it, I found it to be interesting and, frankly, just plain cool...but didn't see anything particularly inspiring. BUT, for a guy who loves all things ancient Rome - this was the golden ticket.