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    Cooking Apicius
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    Cooking Apicius
    Unavailable
    Cooking Apicius
    Ebook156 pages1 hour

    Cooking Apicius

    By Apicius

    5/5

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    Currently unavailable

    Currently unavailable

    About this ebook

    Sally Grainger has gathered, in one convenient volume, her modern interpretations of 64 of the recipes in the original text. This is not 'recipes inspired by the old Romans' but rather a serious effort to convert the extremely gnomic instructions in the Latin into something that can be reproduced in the modern kitchen which actually gives some idea of what the Romans might have eaten. Sally Grainger, therefore, has taken great pains to suggest means of replicating the particular Roman taste for fermented fish sauce. It may sound unpleasant, but actually is not too far removed from the fish sauces of the Far East and any reproduction of Roman cookery must depend on getting this particular aspect right.
    LanguageEnglish
    PublisherMarion Boyars
    Release dateJun 6, 2006
    ISBN9781909248038
    Unavailable
    Cooking Apicius
    Author

    Apicius

    The Apicius book is the most ancient of European cookery books. However, Platina's work, de honesta uolvptate, is the first cookery book to appear in print.

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    • 5/5
      I was thrilled to receive Christopher Grocock and Sally Grainger's new comprehensive translation of the Apician cookbook, "Apicius, a Critical Edition". It is a masterwork.I was also pleased to receive Grainger's "Cooking Apicius". Grainger is both a scholar and an excellent cook of Ancient Roman food. Her book is written in a friendly, personal, and sometimes chatty manner, and contains many Britishisms, but, then, she is British, after all.Her discussions of various ingredients and cooking techniques were quite informative. I have cooked from the Flower/Rosenbaum translation, and also own Andre Dalby & Sally Grainger's "Classical Cookbook", "Around the Roman Table: Food and Feasting in Ancient Rome" by Patrick Faas, "Roman Cookery: Ancient Recipes for Modern Kitchens" by Mark Grant, "A Taste of Ancient Rome" by Ilaria Gozzini Giacosa. I have found all these books instructive, but I enjoy working out the recipes myself and making my own decisions on what substitutes to use here in the US.At the same time, I always appreciate hearing how another cook interprets a recipe, and I very much appreciated Grainger's explanations throughout of her decisions to make certain interpretations or use particular ingredients. Also of great use are her experiments making garum and liquamen.I highly recommend this book to anyone interested in cooking recipes from the Apician cookbook. And it is especially useful to those who are shy of starting out from the original recipes themselves, which can be rather vague.