Cookery and dining in imperial Rome : a bibliography, critical review, and translation of the ancient book known as Apicius de re coquinaria : now for the first time rendered into English

Whether you’re a gourmet, a cultural historian, or simply curious about what Imperial Romans dined on, this book offers an unparalleled glimpse into the sophisticated culinary arts of the ancient world. Step back in time and taste history today!

The oldest known cookbook in existence offers readers a clear picture of what foods Romans ate and how they prepared them. Actual recipes — from fig-fed pork and salt fish balls in wine sauce to pumpkin Alexander style, nut custard turnovers, and rose pie. 49 illustrations.
 

• Authentic Roman recipes for fish, seafood, game, poultry, pork, vegetables, grains, and more.
• Professional insights with detailed notes to help modern chefs recreate historic dishes.
• Cultural exploration into the history, methods, and ingredients of ancient Roman cuisine.
• Extensive commentary to bridge the gap between historical techniques and modern cooking.
• Illustrations and facsimiles that bring Roman culinary practices to life visually.
• Unique historical resource perfect for food enthusiasts, chefs, and history buffs alike.
• Makes an excellent gift for anyone who enjoys both the culinary arts and ancient history.

Discover the culinary wonders of ancient Rome with Cooking and Dining in Imperial Rome, the first English translation of Apicius de re Coquinaria, the world's oldest known cookbook. Immerse yourself in the rich traditions of Roman gastronomy as reimagined by professional chef and translator Joseph Vehling.
 

Text: English, Latin (translation)