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Cooking & Gastronomy

Cookery and Dining in Imperial Rome

by Apicius · published via Smithbook

A public-domain classic by Apicius — cookbooks. Read instantly, yours forever.

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What it covers

CookbooksCooking, Roman

About this book

Cookery and Dining in Imperial Rome, by Apicius. A freely-licensed classic (Project Gutenberg), reformatted for the Smithbook reader. Subjects: Cookbooks, Cooking, Roman. Buy it once and read on any device. No subscription required.

Look inside · First chapter

_Lib. I. Epimeles_ CHAP. I. FINE SPICED WINE. HONEY REFRESHER FOR TRAVELERS. CHAP. II. ROMAN VERMOUTH. CHAP. III. ROSE WINE. VIOLET WINE. ROSE WINE WITHOUT ROSES. CHAP. IV. LIBURNIAN OIL. CHAP. V. TO CLARIFY MUDDY WINE. CHAP. VI. TO IMPROVE A BROTH WITH A BAD ODOR. CHAP. VII. TO KEEP MEATS FRESH WITHOUT SALT. TO KEEP COOKED SIDES OF PORK. CHAP. VIII. TO MAKE SALT MEATS SWEET. CHAP. IX. TO KEEP FRIED FISH. TO KEEP OYSTERS. CHAP. X. TO MAKE LASER GO A LONG WAY. CHAP. XI. TO MAKE HONEY CAKES LAST.

Product details

Title
Cookery and Dining in Imperial Rome
Author
Apicius
Format
Digital · browser reader
Language
English
Category
Cooking & Gastronomy
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Lifetime · any device
Publisher
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About the author

A

Apicius

Ancient Rome, 1st century CE. Name attached to the oldest surviving collection of Roman recipes.

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