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Foreword Translator's Preface Introduction I. Ancient Sources II. Food Sources in Ancient Rome III. The Banquet and Its Preparation IV. Sauces V. Appetizers VI. Soups and Porridges VII. Domestic Meat and Game VIII. Fish and Shellfish IX. Vegetables X. Desserts XI. Preserves XII. Beverages VIII. Menus XIV. At the Tavern Table of Weights and Measures Glossary Bibliography Index
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Gregorio Vetol
reviewed Taste of Ancient Rome on August 29, 2010
Taste of Ancient Rome
Inspiring. And this is difficult about historical cooking: the original texts are usually vague (v.g. no proportions), many ingredients are not currently available and so on.
I found two aspects of this book very nice: (a) the explanation and instructions for garum (aka muria & liquamen), and the inclusion of modern recipes with a most probable Roman origin.
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Add Taste of Ancient Rome, From appetizers to desserts, the rustic to the refined, here are more than two hundred recipes from ancient Rome tested and updated for today's tastes. With its intriguing sweet-sour flavor combinations, its lavish use of fresh herbs and fragrant spices, , Taste of Ancient Rome to the inventory that you are selling on WonderClubX
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Add Taste of Ancient Rome, From appetizers to desserts, the rustic to the refined, here are more than two hundred recipes from ancient Rome tested and updated for today's tastes. With its intriguing sweet-sour flavor combinations, its lavish use of fresh herbs and fragrant spices, , Taste of Ancient Rome to your collection on WonderClub |
