| #2000619 in Books | 1992-11-15 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | .84 x6.94 x9.73l, | File Name: 0226290301 | 239 pages
||0 of 0 people found the following review helpful.| A good companion to Apicius' cook book.|By Customer|In addition to the book by Apicius, this book, which uses Apicius as one of it's sources, is a great resource for the cuisine of Ancient Rome. Though a lot of the recipes are modern day adaptations, the author gives good reason for it. She also explains many of the methods that Roman era cooks used, which may not be familiar|From Publishers Weekly|Neither an update for modern palates nor an anthropological study, this engrossing collection reproduces a two-thousand-year-old cuisine to "tempt the reader to explore some appetizing dishes from forgotten historical sources."4 Relying p
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, and its base in whole grains and fruits and vegetables, the cuisine of Rome will be a revelation to serious cooks ready to create new dishes in the spirit of an ancient culture. [PDF.ek53] A Taste of Ancient Rome Rating: 3.97 (526 Votes)
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You can specify the type of files you want, for your device.A Taste of Ancient Rome | Ilaria Gozzini Giacosa. Which are the reasons I like to read books. Great story by a great author.
