Here is a rich array of culinary delights, ab ovo usque ab malum, or "from eggs to fruit," as the Romans said. Mussels in Cumin Sherry Sauce, Chestnut-Mint Puree, Chicken Breasts with Hazelnut Pesto, Lamb with Pomegranate-Glazed Onions, and Walnut Cake with Fig Jam are just a few of the delicious, healthy, and gorgeous recipes in this book that will delight and surprise the modern cook.
Francine Segan also allows us a glimpse into the ancient world by putting each recipe in its cultural context, taking us to Greek feasts and Roman banquets and revealing customs, expressions, and superstitions that are still very much a part of modern life. She shares tips on entertaining, even including sample invitations a host can use to summon friends to a Roman spread of his or her own.
Organized for easy, efficient use and replete with Tim Turner's stunning photographs, The Philosopher's Kitchen is a glorious buffet for the senses, providing literal food for thought.
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