ISBN: 9798491621378 - apicius: de re coquinaria cookbook (16 resultados)

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Paperback. Condición: new. Paperback. Apicius (or De re coquinaria / De re culinaria) Cookbook is a collection of over 400 Roman cookery recipes translated into english. This edition has been translated and completed by cross analysing ancient latin editions, it includes the original Roman weights and volumes that are also converted into imperial and metric systems, and corrects translations mistakes from previous english editions (like Joseph Vehling's "Cookery and Dining in Imperial Rome") such as: cepullam originally translated as onion instead of spring onion (correct); oenomeli translated as mead instead of honeyed wine; cnici translated as saffron instead of safflower; pulegium translated as fleabane instead of penny royal; sarda translated as sardine instead of bonito; Aurata translated as dory instead of gilt head bream, etc. The book offers readers a fascinating picture of the dietary habits of the Romans and the people around the Mediterranean basin. Readers will notice modern western recipes result from Roman cooking, get inspired by forgotten ancient recipes and exotic ingredients (e.g., flamingo).Some delightful Apicius recipes include: - Rose wine- Roast suckling pig with honey and milk- Roman absinthe- Stuffed sow udder- Apician grilled veal sauce This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Paperback. Condición: New.

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condición: New. Print on Demand.

PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Condición: new. Paperback. Apicius (or De re coquinaria / De re culinaria) Cookbook is a collection of over 400 Roman cookery recipes translated into english. This edition has been translated and completed by cross analysing ancient latin editions, it includes the original Roman weights and volumes that are also converted into imperial and metric systems, and corrects translations mistakes from previous english editions (like Joseph Vehling's "Cookery and Dining in Imperial Rome") such as: cepullam originally translated as onion instead of spring onion (correct); oenomeli translated as mead instead of honeyed wine; cnici translated as saffron instead of safflower; pulegium translated as fleabane instead of penny royal; sarda translated as sardine instead of bonito; Aurata translated as dory instead of gilt head bream, etc. The book offers readers a fascinating picture of the dietary habits of the Romans and the people around the Mediterranean basin. Readers will notice modern western recipes result from Roman cooking, get inspired by forgotten ancient recipes and exotic ingredients (e.g., flamingo).Some delightful Apicius recipes include: - Rose wine- Roast suckling pig with honey and milk- Roman absinthe- Stuffed sow udder- Apician grilled veal sauce This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…