roman cooking

A discussion of food and cooking in ancient Rome, providing information about the foods available to the people of Rome, looking at Roman kitchens and how different foods were prepared, and describing food-related celebrations. Includes recipes.

Describes the preparation techniques and ingredients used to prepare food in Imperial Rome, with dozens of recipes for authentic dishes from the era.

Looks at the dining customs, social traditions, and food of the Roman Empire, and includes recipes reconstructed for the modern cook.

Readers can experience the culture of this wide spread Roman empire though the foods that sustained them during their massive expansion across Europe.

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.