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- Title: Cooking Apicius
- Autor: Sally Grainger
- Publisher (Publication Date): Prospect Books (October 6, 2006)
- Language: English
About the Author
Apicius was a Roman scholar.
I wanted the huge academic work by this author and her husband but as it was too expensive, I took a chance on this smaller, less expensive book. I am THRILLED. First, the history section at the beginning is interesting, detailed and marvelously informative. I enjoyed reading about what the items of food likely were, how they were likely prepared, and who likely did the cooking. The academic work may get into more footnoted details but this was wonderful. Pleasant to read and chock full of details I can USE. Then there are the recipes. She cooks. The recipes are clear. Understandable. She gives information on period techniques and suggestions for modern methods that give a similar result. USEFUL! I am delighted that I could put a dish in front of my family from the 1st Century AD and know that it is not too different from what people would have eaten. I love living history. My Byzantine persona for the Society for Creative Anachronism would have likely eaten like this. What bits and pieces I have read from 10th Century, they were eating very similarly to the foods in Apicius and unlike many extant writings, Apicius was written for the cook, likely by a cook, or cooks, and so is practical and not merely philosophic meanderings about food. For the cook who loves history, or the history buff who wants to cook period appropriate foods, I highly recommend this book.