Cooking Apicius

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Cooking Apicius

Author	: Sally Grainger
Publisher	: Prospect Books (UK)
Total Pages	: 0
Release	: 2006
ISBN-10	: 1903018447
ISBN-13	: 9781903018446
Rating	: 4/5 (446 Downloads)

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Book Synopsis Cooking Apicius by : Sally Grainger

Download or read book Cooking Apicius written by Sally Grainger and published by Prospect Books (UK). This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Apicius is a guide for experienced cooks, much like 18th and 19th century US cookbooks, where the recipe leaves almost all the explanations and cooking instructions out.

Cooking Apicius Related Books

Language: en
Pages: 0

Cooking Apicius

Authors: Sally Grainger

Categories: Cookery, Roman

Type: BOOK - Published: 2006 - Publisher: Prospect Books (UK)

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Apicius is a guide for experienced cooks, much like 18th and 19th century US cookbooks, where the recipe leaves almost all the explanations and cooking instruct

Language: en
Pages: 282

Cookery and Dining in Imperial Rome

Authors: Apicius

Categories: Cooking

Type: BOOK - Published: 2019-11-20 - Publisher: Good Press

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"Cookery and Dining in Imperial Rome" by Apicius is the oldest known cookbook in existence. There are recipes for cooking fish and seafood, game, chicken, pork,

Language: en
Pages: 352

The Roman Cookery of Apicius

Authors: John Edwards

Categories:

Type: BOOK - Published: 2009-04-13 - Publisher: Rider

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Apicius, first century author of De Re Conquinaria (On Cookery), has been described as the most demanding of gourmets, and his amazingly sophisticated recipes h

Language: en
Pages: 432

Apicius

Authors: Apicius

Categories: Cooking

Type: BOOK - Published: 2006 - Publisher: Prospect Books

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

Language: en
Pages: 148

The Classical Cookbook

Authors: Andrew Dalby

Categories: Cookbooks

Type: BOOK - Published: 1996 - Publisher: Getty Publications

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Explores the cuisine of the Mediterranean in ancient times from 750 B.C. to A.D. 450.