The Classical Cookbook (HB) - Softcover

Andrew Dalby And Sally Grainger

Softcover

ISBN 10: 0714122084 ISBN 13: 9780714122083

Publisher: British Museum Press, 1996

Synopsis

This cookbook explores the food of the Mediterranean world in ancient times, from 750 BC to AD 450. The book contains a selection of 50 recipes with translations of the original recipes and versions for the modern cook. All types of food are represented, allowing the cook to recreate the varied diet of the classical world, from the banquets of the rich to the simple meals of soldiers, farmers and slaves. The recipes include terrine of asparagus, sweet wine cakes, olive relish and toronaean shark. The book is illustrated throughout with scenes from wall paintings, mosaics and vases.

About this title

Review:

The Classical Cookbook combines carefully researched history with recipes that are interpretations of ancient Greece and Rome. Two Britons, historian Andrew Dalby and chef Sally Grainger, collaborated on this book, which discusses the banquets and feasts of Athens and Rome, but focuses mostly on how average people ate every day. Many of the seasonings favored from around 700 B.C. up to the fall of Rome in the 5th century, it turns out, are not that foreign to what we use today: leeks, nuts, vinegar, wine. The authors provide easy equivalents for the more exotic ingredients. Imagine how Socrates, in the 1st century, may have enjoyed honey-glazed shrimp or cheesecake. Such dishes make it tempting to try the culinary adaptations of classical cookery. Here's a rare example of history brought to life.

About the Author:

Andrew Dalby is librarian of the London House for Overseas Graduates and has written for numerous food history and classics journals. Sally Grainger is a professional pastry chef and regularly organizes Roman banquets.

About this edition

• Publisher: British Museum Press
• Publication date: 1996
• ISBN 10: 0714122084
• ISBN 13: 9780714122083
• Binding: Paperback
• Edition number: 1
• Number of pages: 144