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The Roman Cookery Book: A Critical Translation of the Art of Cooking, for Use in the Study and the Kitchen - Softcover
Synopsis
2012 Reprint of 1958 New York Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. This is an English translation of the oldest known cookbook in existence. The book was originally written for professional cooks working in Ancient Rome, and contains actual recipes presented in the form of a cookbook. The work is translated with the intention of providing an actual cookbook rather than as a scholarly translation of an ancient text. Illustrated. The text is organized in ten books which are arranged in a manner similar to a modern cookbook: Epimeles - The Careful Housekeeper Sarcoptes - The Meat Mincer Cepuros - The Gardener Pandecter - Many Ingredients Ospreon - Pulse Aeropetes - Birds Polyteles - The Gourmet Tetrapus - The Quadruped Thalassa - The Sea Halieus - The Fisherman
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The Roman Cookery Book: A Critical Translation of the Art of Cooking, for Use in the Study and the Kitchen
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: Good. This is the first English translation of Apicius de re Coquinaria, the oldest known cookbook in existence. It is also one of the few translations of this original Roman cookbook prepared by a professional chef. Joseph Vehling's brilliant translation, extended introduction, and full and helpful commentary combine to bring you a clear picture of what foods the Romans ate, how they prepared them, and the highly developed state of culinary arts in Imperial Rome.There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving foods, revitalizing them, even adulterating them. Some of the recipes are strikingly modern; others use ingredients and methods that have long since disappeared.As the book was originally written for professional cooks working in Rome (perhaps made even more obscure to prevent amateurs from gaining access to the recipes), Joseph Vehling's generous notes are essential for understanding the ingredients and methods used in the recipes and the relationship of Roman cooking to our own traditions.Besides the translation and notes there is much other material, both scholarly and informative, covering cooking in the ancient world, the history and bibliography of Apicius manuscripts and editions, an index and vocabulary of Roman cookery terms, 49 illustrations including drawings by the author and facsimiles from earlier editions, and much more. Needless to say, you couldn't find this information anywhere else.This rare book will appeal to gourmets, professional and amateur chefs, cultural historians, and others who want to see, first hand, the foods on which Imperial Rome dined. It will clear up many myths about Roman cooking and will provide a great deal of enjoyable reading as well. Seller Inventory # 00105361605
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The Roman Cookery Book: A Critical Translation of the Art of Cooking, for Use in the Study and the Kitchen
Seller: Dream Books Co., Denver, CO, U.S.A.
Seller rating 5 out of 5 stars
Condition: acceptable. This copy has clearly been enjoyedâ"expect noticeable shelf wear and some minor creases to the cover. Binding is strong, and all pages are legible. May contain previous library markings or stamps. Seller Inventory # DBV.1614272395.A
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The Roman Cookery Book: A Critical Translation of the Art of Cooking, for Use in the Study and the Kitchen
Seller: HPB-Emerald, Dallas, TX, U.S.A.
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Paperback. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Seller Inventory # S_478809066
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The Roman Cookery Book: A Critical Translation of the Art of Cooking, for Use in the Study and the Kitchen
Seller: World of Books Inc, Montgomery, IL, U.S.A.
Seller rating 4 out of 5 stars
Paperback. Condition: Good. This is the first English translation of Apicius de re Coquinaria, the oldest known cookbook in existence. It is also one of the few translations of this original Roman cookbook prepared by a professional chef. Joseph Vehling's brilliant translation, extended introduction, and full and helpful commentary combine to bring you a clear picture of what foods the Romans ate, how they prepared them, and the highly developed state of culinary arts in Imperial Rome.There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving foods, revitalizing them, even adulterating them. Some of the recipes are strikingly modern; others use ingredients and methods that have long since disappeared.As the book was originally written for professional cooks working in Rome (perhaps made even more obscure to prevent amateurs from gaining access to the recipes), Joseph Vehling's generous notes are essential for understanding the ingredients and methods used in the recipes and the relationship of Roman cooking to our own traditions.Besides the translation and notes there is much other material, both scholarly and informative, covering cooking in the ancient world, the history and bibliography of Apicius manuscripts and editions, an index and vocabulary of Roman cookery terms, 49 illustrations including drawings by the author and facsimiles from earlier editions, and much more. Needless to say, you couldn't find this information anywhere else.This rare book will appeal to gourmets, professional and amateur chefs, cultural historians, and others who want to see, first hand, the foods on which Imperial Rome dined. It will clear up many myths about Roman cooking and will provide a great deal of enjoyable reading as well. Seller Inventory # CIN1614272395G
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The Roman Cookery Book: A Critical Translation of The Art of Cooking, For Use In The Study And The Kitchen
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: New. Seller Inventory # 15844691-n
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The Roman Cookery Book: A Critical Translation of the Art of Cooking, for Use in the Study and the Kitchen (Paperback or Softback)
Published by
Martino Fine Books 1/18/2012, 2012
ISBN 10: 1614272395
ISBN 13: 9781614272397
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Seller: BargainBookStores, Grand Rapids, MI, U.S.A.
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Paperback or Softback. Condition: New. The Roman Cookery Book: A Critical Translation of the Art of Cooking, for Use in the Study and the Kitchen. Book. Seller Inventory # BBS-9781614272397
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The Roman Cookery Book: A Critical Translation of The Art of Cooking, For Use In The Study And The Kitchen
Seller: GreatBookPrices, Columbia, MD, U.S.A.
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Condition: As New. Unread book in perfect condition. Seller Inventory # 15844691
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The Roman Cookery Book
Seller: Rarewaves USA, HEBRON, KY, U.S.A.
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Paperback. Condition: New. Seller Inventory # LU-9781614272397
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The Roman Cookery Book
Seller: Rarewaves.com USA, London, LONDO, United Kingdom
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Paperback. Condition: New. Seller Inventory # LU-9781614272397
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The Roman Cookery Book: A Critical Translation of the Art of Cooking, for Use in the Study and the Kitchen
Seller: medimops, Berlin, Germany
Seller rating 5 out of 5 stars
Condition: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages. Seller Inventory # M01614272395-V