This edition has been translated and completed by cross analysing ancient latin editions, it includes the original Roman weights and volumes that are also converted into imperial and metric systems, and corrects translations mistakes from previous English editions (like Joseph Vehling's "Cookery and Dining in Imperial Rome") such as: cepullam originally translated as onion instead of spring onion (correct); œnomeli translated as mead instead of honeyed wine; cnici translated as saffron instead of safflower; pulegium translated as fleabane instead of penny royal; sarda translated as sardine instead of bonito; Aurata translated as dory instead of gilt head bream, etc.

The book offers readers a fascinating picture of the dietary habits of the Romans and the people around the Mediterranean basin. Readers will notice modern western recipes result from Roman cooking, get inspired by forgotten ancient recipes and exotic ingredients (e.g., flamingo).

Other cookbooks by this author

• Apici Caeli de re Coquinaria Libri Decem
• Apicius: A Critical Edition with an Introduction and English Translation
• Celio Apicio Delle Vivande E Condimenti Ovvero Dell' Arte Della Cucina: Volgarizzamento Con Annotazioni Di Giambatista Baseggio
• Celio Apicio Delle Vivande E Condimenti Ovvero Dell' Arte Della Cucina: Volgarizzamento Con Annotazioni Di Giambatista Baseggio - Primary Source Edition
• Confiss~oes Intimas: Cronicas
• Cookery and Dining in Imperial Rome
• Cookery and Dining in Imperial Rome
• Cookery and Dining in Imperial Rome
• Cookery And Dining In Imperial Rome
• Cooking and Dining in Imperial Rome
• Roman Cookery: Elegant and Easy Recipes from History's First Gourmet
• Roman Cookery Book
• The Roman Cookery of Apicius: Recipes from the World's Oldest Cookbook