cookery, roman

Describes the variety of foods that were produced, preserved, prepared, and served by people in ancient Rome. Includes Roman recipes.

A collection of over 400 recipes that give credit and appreciation to the ancient cuisines that influenced our Western eating habits.

Presents a collection of full-color illustrated directions to preparing a number of authentic Greek and Roman recipes gathered from the writings of Plato, Aristotle, Homer, and Cicero as well as from some of the oldest known surviving cookbooks.

Presents updated versions of over two hundred recipes from ancient Rome, including sauces, appetizers, soups and porridges, domestic meat and game, fish and shellfish, vegetables, desserts, preserves, and beverages; and discusses food sources, and banquet preparation.

Examines the food, drink, and feasting traditions of the Romans, covering such topics as table manners, courses, menus, the carousal, wine production, condiments, meats, and land-grown foods, and providing over 150 ancient recipes updated for modern cooking.

Presents updated versions of over two hundred recipes from ancient Rome, including sauces, appetizers, soups and porridges, domestic meat and game, fish and shellfish, vegetables, desserts, preserves, and beverages; and discusses food sources, and banquet preparation.