Apicii librorum X qui dicuntur De re coquinaria quae extant
Apicius
Apicii librorum X qui dicuntur De re coquinaria quae extant - 1 online resource : multiple file formats
Wikipedia page about this book: https://en.wikipedia.org/wiki/Apicius Wikipedia page about this book: https://fr.wikipedia.org/wiki/De_re_coquinaria Release date is 2005-08-04
Produced by Louise Hope, Ted Garvin, David Starner and the
Online Distributed Proofreading Team at https://www.pgdp.net Produced by Louise Hope, Ted Garvin, David Starner and the
Online Distributed Proofreading Team at https://www.pgdp.net
"Apicii librorum X qui dicuntur De re coquinaria quae extant" attributed to Apicius is a compilation of Roman recipes assembled in the late 4th century. This collection of culinary formulas spans ten books, featuring dishes from roasted piglet to Lucanian sausages and pheasant sauces. Though attributed to Marcus Gavius Apicius, a famous 1st-century Roman gastronome, the work was actually written much later in degraded Latin, preserved through medieval manuscripts that reveal ancient Rome's sophisticated kitchen traditions. (This is an automatically generated summary.)
Cooking, Roman -- Early works to 1800
TX
Apicii librorum X qui dicuntur De re coquinaria quae extant - 1 online resource : multiple file formats
Wikipedia page about this book: https://en.wikipedia.org/wiki/Apicius Wikipedia page about this book: https://fr.wikipedia.org/wiki/De_re_coquinaria Release date is 2005-08-04
Produced by Louise Hope, Ted Garvin, David Starner and the
Online Distributed Proofreading Team at https://www.pgdp.net Produced by Louise Hope, Ted Garvin, David Starner and the
Online Distributed Proofreading Team at https://www.pgdp.net
"Apicii librorum X qui dicuntur De re coquinaria quae extant" attributed to Apicius is a compilation of Roman recipes assembled in the late 4th century. This collection of culinary formulas spans ten books, featuring dishes from roasted piglet to Lucanian sausages and pheasant sauces. Though attributed to Marcus Gavius Apicius, a famous 1st-century Roman gastronome, the work was actually written much later in degraded Latin, preserved through medieval manuscripts that reveal ancient Rome's sophisticated kitchen traditions. (This is an automatically generated summary.)
Cooking, Roman -- Early works to 1800
TX