The Classical CookbookThe Classical Cookbook is the first book of its kind to explore the cuisine of the Mediterranean in ancient times, from 750 B.C. to A.D. 450. The authors draw on a mass of fascinating sources beyond the familiar recipes of the Roman gourmet Apicius, who mainly described the food of the privileged classes at the end of the Roman Empire. All types of food are represented here, allowing the modern cook to re-create the varied diet of the classical world, from the banquets of the rich to the simpler meals of soldiers, farmers, and slaves. We can still enjoy Terrine of Asparagus, Sweet Wine Cakes, Olive Relish, or Toronaean Shark. Each chapter provides a historical outline, with translations of the original recipes followed by versions for the modern cook. The book is illustrated throughout with delightful scenes of food, hunters, and revelers from wall paintings, mosaics, and Greek vases. |
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Common terms and phrases
1/2 TEASPOON GROUND ancient recipes Apicius Archestratus asafoetida ATHENAEUS Athenian barley BAY LEAVES BLACK PEPPER bowl bread cakes Cato CELERY LEAF cheese chicken CHOPPED FRESH LOVAGE CLEAR HONEY cook cookery coriander Crush pepper cuisine cumin DEFRUTUM dinner dish dough drink DROPS ASAFOETIDA TINCTURE eggs feast fennel fish sauce FL OZ FL OZ 1¼ flavour flour food processor FRESH CORIANDER garum grapes Greece Greek Greek and Roman GROUND BLACK PEPPER heat herbs ingredients Italy kykeon lovage LOVAGE OR CELERY meal meat Mediterranean minutes mixture modern mortar nuts Odysseus olive oil oregano OZ ½ patina peppercorns Philoxenus pine kernels pork pound raisin wine roast Roman cuisine Rome salt saucepan sausages season semolina SERVES FOUR sesame seeds silphium slaves slices soaked spices sprinkle steaks stuffing sweet TABLESPOONS 30 ML TEASPOON GROUND BLACK TEASPOONS CHOPPED FRESH TEASPOONS DRIED texture tuna vinegar warm WHITE WINE