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About the book
  • Published: 15 October 2009
  • ISBN: 9781846042041
  • Imprint: Rider
  • Format: Trade Paperback
  • Pages: 352
  • RRP: $32.99
Categories:

The Roman Cookery Of Apicius


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Guide to the cuisine of famous Roman cook Apicius, adapted for modern food lovers

Apicius, first century author of De Re Conquinaria (On Cookery), has been described as the most demanding of gourmets, and his amazingly sophisticated recipes havve long been awaiting rediscovery with practical adaptation for the modern kitchen.

In The Roman Cookery of Apicius, John Edwards has given us a new, close translation of Apicius' manual, coupled with his adpted and tested versions of 360 superb recipes. Most attractive for modern lovers of fine cookery is the enormous variety, orginality and richness of flavours, achieved with entirely pure and natural ingredients. The many kinds of meats, vegetables, fish, fowl, shellfish, cheeses, fruits, nuts, herbs, spices, honey and wines - all familiar in themselves - here appear delectably transformed in surprising combinations.

One can prepare theses recipes and actually experience the distinctive dishes of Apicius' day, with flavours that range from the delicate and subtle to the hot and pungent, or the richly sweet. This is a perfect manual for food lovers an adventurous cooks, hoping to be inspired.

  • Pub date: 15 October 2009
  • ISBN: 9781846042041
  • Imprint: Rider
  • Format: Trade Paperback
  • Pages: 352
  • RRP: $32.99
Categories:

About the Author

John Edwards

John Edwards has written six nonfiction books, including the bestselling Keating: The Inside Story, published by Penguin.

John is a Nonresident Fellow at the Lowy Institute and adjunct professor at the John Curtin Institute of Public Policy at Curtin University. He has been a member of the board of the Reserve Bank of Australia, Chief Economist for HSBC Bank in Australia and New Zealand, and was a senior economic adviser for Treasurer and then Prime Minister Paul Keating.

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