Roman Cookery: Ancient Recipes for Modern Kitchens |
 |
 click here for more details, find new or used items |
Mark Grant
|
|
Pages: 192 (Paperback)
ISBN: 1897959605
Pub: Serif
Pub date: 2008-08-01
Amazon.co.uk Sales Rank: 294835
Reader Reviews:
Superb! (1/1 people found this helpful)
I must say that among many books that write not just about roman cuisine but also about Rome and Roman way of life this one stands out! I recommend it strongly to all those interested in Roman cooking and a peek in a way that romans thought. Impressive literature list as well.
And just for the sake of being objective and honest, there is just one little things that I found to complain about. And that is that some recipes could use a bit more mediteranian touch, but on the other hand author is Northerner and de gustibus....
All in all one of the best books on subject! Must have!
Tremendous compilation of ancient recipies (1/1 people found this helpful)
Having being taught the classics and latin by Dr. Mark Grant (Doccy G) I can safely say that you will find no other literature so fascinating and accurate and with such a wealth of knowledge on this subject, there is no match for this author. It is a truly marvelous book.
For real cooks as well as real scholars (16/16 people found this helpful)
Anyone who wants to actually cook the food of the past, as well as study it, will find this book an invaluable resource. You will not find larks tongues in aspic here, but the everyday cooking of Rome in the household and the popina. The book is divided into sections - breakfast, lunch, dinner at the bar and dinner in the dining room - and each section features a lengthy introduction containing fascinating details of the society that gave rise to these recipes. Original recipes are given, together with their sources, and the author's tested versions for modern kitchens. The dishes themselves are easily within the capacity of the amateur cook, and are well worth eating (this book contains the only dish of beets my partner will eat!!). Very few specialist ingredients are required, and these are not outlandish or difficult to obtain. All in all, a good read and a good cook.
Similar Products
Cooking Apicius: Roman Recipes for Today
Roman Cookery: Recipes and History (Cooking Through the Ages)
The Classical Cookbook
Food and Cooking in Roman Britain: History and Recipes
Apicius: A Critical Edition with an Introduction and English Translation
Categories
Amazon.co.uk places this book into the following categories:
Books -> Subjects -> Food & Drink -> Reference & Gastronomy -> History of Food
Books -> Subjects -> Food & Drink -> General
Books -> Subjects -> Food & Drink -> National & International Cookery -> Italian
Books -> Subjects -> Food & Drink -> National & International Cookery -> Mediterranean
Books -> Subjects -> Food & Drink -> National & International Cookery -> General AAS
Books -> Subjects -> Food & Drink -> General AAS
Books -> Subjects -> History -> General
Books -> Subjects -> History -> General AAS
Books -> Subjects -> History -> Other Historical Subjects -> General AAS
Books -> Refinements -> Language (feature_browse-bin) -> English
Books -> Refinements -> Age (feature_two_browse-bin)
Books -> Refinements -> Format (binding_browse-bin) -> Paperback
Books -> Refinements -> Condition (condition-type)