The Roman Cookery Book

A translation of the ancient Roman culinary text attributed to Apicius, commonly known as 'De Re Coquinaria,' offering recipes and cooking instructions from ancient Rome. This edition, translated by Barbara Flower and Elisabeth Rosenbaum, provides insight into the ingredients, techniques, and flavors of Roman cuisine from roughly the 1st century AD. It is a foundational text in culinary history and a primary source for understanding food culture in the ancient world.