THE ROMAN COOKERY OF APICIUS: A Treasury of Gourmet Recipes and Herbal Cookery Translated and Adapted for the Modern Kitchen

Vancouver BC: Hartley & Marks, Publishers., 1984. (CAD) Presumed First Edition No markings, about Fine in price-clipped Good (-) only Dj with several edge faults and tears, chip to top edge of rear panel; DJis in mylar sleeve. Tan cloth, black cloth spine, xxx, 322pp, index. B&W frontispiece from Roman manuscript; B&W drawings of Roman utensils. Apicius was the first century author of DE RE COQUINARIA (On Cookery). There are three different translations of this book in English. Edwards' book is the most accessible and gives "cookable" versions of 360 recipes.THe book is organized with Apicius' text on the verso pages and the adapted recipes on the recto pages. Edwards has cooked and tested each of the recipes, many of them in his course on Classical Roman Cookery. Understandably, there are a few substitutions to some of the ingredients--for example, ginger or fennel for the uncommon "lasar" seasoning; fish stock for l"garum" (iquamen). The recipes are brief without much exposition but with ingredients listed in the modern style. There are quite a few recipes calling for calf brains, an ingredient which we havent seen since the advent of "mad-cow" disease in the late 1980s. There are interesting recioes for Sea Urchins, and another for Roast Suckling Kid in Wine Sauce. (2.4 JM PLX 501/1. 1st. Hardcover. Near Fine/Good (-). 8vo - over 7¾" - 9¾".