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Cooking Apicius: Roman Recipes for Today

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Cooking Apicius

Roman Recipes for Today

By Sally Grainger

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Format: Paperback, 128 pages
Other Information: 6 b/w illus.
Published In: United Kingdom, 30 June 2006
To accompany the new scholarly edition of Apicius, Sally Grainger has gathered, in one convenient volume, her modern interpretations of 64 of the recipes in the original text. These are 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 and 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. Not all the recipes are for mad Roman luxuries such as lark's tongues and boar's bottoms; Grainger has taken care to include perfectly do-able and affordable dishes such as cucumber with mint dressing, duck with turnip, roast lamb with coriander, carrots or parsnips in a cumin-honey glaze, almond and semolina pudding, and deep fried honey fritters. The advantage of this manual over those that have come before is that it is more accurate and benefits from all the hard work that Sally Grainger and Christopher Grocock have put into getting the text of Apicius itself into some sort of working order.

Table of Contents

Introduction Historical background Dining in Rome How to use this book Special ingredients: Herbs and spices; Fish sauce; Grape must syrups; Wines; Ready made sauces; Wheat products Recipes: Hors d' uvre and side dishes; Meat dishes; Vegetable side dishes; Fish; Desserts List of recipes Index

About the Author

Sally Grainger is the author of The Classical Cookbook (with Andrew Dalby) for the British Museum. She is a leading reconstructionist cook and has produced classical and medieval meals for countless conferences and public gatherings.

EAN: 9781903018446
ISBN: 1903018447
Publisher: Prospect Books
Dimensions: 21.89 x 13.67 x 1.19 centimetres (0.18 kg)
Age Range: 15+ years
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This is a book that people who enjoy cooking, and are interested in the history of food, will love. Sally Grainger has done a wonderful job of balancing between recipes which are impossible, either because the ingredinets are unavailable or unrecognizable, and recipes that are uninteresting because their equivilent can be seen in next week's supermarket food magazine. The introfuctory explanations or brief, but informative. The only reason I have not given this book top rating is that is UK based, and therefore some of the explanations regarding ingredients do not apply here.

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