Known as an ancient, quiet city, Rome quickly attracts any first-time visitor. But if you only talk about the works of art, it is probably still lacking because the cuisine of this city is an attractive thing waiting for you to explore. In Rome, it seems that the harmony between classic and modern, the dishes here make diners fully feel the sophistication and originality in each taste.
Especially when it comes to Apicius Roman dishes, they will make you look forward to tasting these delicate dishes. With the 10 Apicius Roman cookbooks below, you can bring the authentic flavors of these classy dishes to your family’s dining table today.
Roman Cookery Of Apicius
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“Number ONE book!!! Very interesting and comprehensive.”- Amazon Customer
Apicius is known to be the most demanding of the gourmet. He always gives people amazingly sophisticated recipes. And in this cookbook, author John Edwards will take you on a journey to discover the fascinating Apicius Roman cuisine.
The book contains 360 amazing advertised and tested recipes. You will enjoy modern delicious dishes with unique and varied flavors. Ingredients such as meat, fish, chicken, shellfish, vegetables, cheese, fruit, nuts, spices, herbs, honey, and wine are all surprisingly ingenious.
You can prepare recipes that range from delicate and mild to hot and pungent, or richly sweet. This perfect guide is sure to inspire you to have a memorable Roman culinary discovery experience.
About the author: John Edwards is a writer, poet, painter, and mountain climber. He was born in 1946 in London, England, and trained at Victoria, Jersey, and Oxford Universities. The author currently lives and writes in Vancouver Island, Canada. John Edwards currently teaches Plantagenet Historical and Classical Philosophy at Vancouver Island University at the University.
“Roman Cookery: Elegant and Easy Recipes from History’s First Gourmet (English and Latin Edition) 888265589X” is the next book by John Edwards that will appear in this article.
Roman Cookery: Elegant and Easy Recipes from History’s First Gourmet (English and Latin Edition)
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“Interesting cookbook, easy-to-make recipes.”-Amazon Customer
This cookbook offers an authentic and inspirational collection of Apicius Roman recipes. Moreover, each dish comes with a photograph and a few extra pictures for the individual steps to grasp the process smoothly.
The author will share with you several recipes from ancient Rome for sauces, sausages, vegetables, salads, meat, fish, omelets, beans, casseroles, poultry, seafood, and desserts.
Apicius
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“This cookbook overwhelms me with great recipes.” – Amazon Customer
Apicius is the only cookbook collection left from the days of the Roman Empire. This precious cookbook has been translated into English in many copies for easy access to Roman culinary enthusiasts around the world.
The author has contributed life-long experience in his practical cooking to share them with you through this book. In particular, you will be provided with a lot of instructions to make your cooking process more productive.
About the author: Marcus Gavius Apicius is the author of this cookbook. He lived around 1st Century AD, during the reign of Tiberius. Apicius is famous as a Roman gourmet and loves the delicate elegance reflected in the dishes.
Besides, the book also has contributions by Sally Grainger editor and translator Christopher Grocock. “Cooking Apicius” is another author’s book that we would like to feature in this article.
Cooking Apicius
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“Then there are the recipes. She cooks. The recipes are clear. Understandable”- K. Ann Seeton
In this cookbook, you will find 64 Apicius recipes explained in a modern way for easy access to today’s culinary style. The extremely complex instructions of the recipes in this book have been effortlessly transformed from Latin into English to be more accessible.
In particular, the special Roman flavor reproduction methods for the fermented fish sauce will also be included in this wonderful book. You will be provided with the information you need to fully understand all specific aspects of ingredients and dishes so you can easily recreate any recipe.
The Roman Cookery Book: A Critical Translation of the Art of Cooking, for Use in the Study and the Kitchen
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“Fascinating book that provides an interesting look into the ancient world of the Roman diet.”-Dwilson
In this valuable cookbook, you will find a wide variety of ancient Roman recipes, which are professionally presented and easy to follow for not only professional chefs but also amateur cookers.
The translated book aims to provide you with a more practical and accessible cookbook. In particular, the book is also highlighted by colorful illustrations.
About the author: This cookbook “The Roman Cookery Book” was written by the author Elisabeth Rosenbaum, who has a deep understanding of ancient Roman cuisine. The author has also published several other cookbooks such as:
- Roman and Early Byzantine Portrait Sculpture in Asia Minor
- The Roman Cookery Book – w/ Dust Jacket!
- Necropolis of Adrassus (Erganzungsbande TAM) (German Edition)
Cookery And Dining In Imperial Rome Apicius: The Oldest Cookbook
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“I don’t think the dishes are so unique and wonderful. A book worth buying. ”- Amazon Customer
“COOKERY AND DINING IN IMPERIAL ROME Apicius: The Oldest Cookbook” is a cookbook inheriting the culinary quintessence of Apicius; however, it is also supplemented with several modern vegan recipes.
The book includes extremely impressive recipes like ficatum and bullire (in Latin Vulgar) or iecur and fervere (in Classic Latin). Follow the step-by-step instructions and cooking tips provided by the author, because that is the key to success with every dish in this book.
About the author: Apicius and Joseph Dommers Vehling are two authors who have contributed to the creation of this perfect cookbook. This is their only cookbook that presents and demonstrates the effects of traditional Roman cuisine.
Cookery and Dining in Imperial Rome
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“Great book and quality exactly as described.”-Veritas
“Cookery and Dining in Imperial Rome” is the English version of the book “Apicius de re Coquinaria,” which is believed to be the oldest of the old Roman cookbooks. In the introduction, the author will clearly recreate the Roman foods and their cooking style.
You will find recipes for seafood, chicken, pork, game, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces. In addition, the book includes methods to preserve foods, revive them, and even discolor them. This rare book is sure to be a must-have in the kitchens of gourmet, professional chefs, and amateurs.
About the author: Marcus Gavius Apicius is the author of this valuable cookbook. Roman cuisine is a great source of inspiration for the author to create other cookbooks such as:
- Cookery and Dining in Imperial Rome (Illustrated)
- The Roman Cookery of Apicius
- Roman Cookery: Elegant and Easy Recipes from History’s First Gourmet (English and Latin Edition)
The Ancient Roman Cookbook: 50 Recipes That Built the Roman Empire Illustrated
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“The book has provided me with many unique culinary options. Great. ”- Amazon Customer
Have you ever wondered what the ancient Romans ate? Ancient Roman Cuisine is characterized by its simplicity and immediate availability. And especially, after the Romans exposed, trade, and military with more advanced cultures, their cuisine became more and more refined in every respect.
In this cookbook, the author will introduce you to 50 recipes for any class. From recipes for lavish parties of the rich to casual dishes, it is not much different from what we eat today.
About the author: Alex Raponi is particularly fond of ancient Roman history and lives between Italy and Switzerland. Novel writing is a job he loves very much. This is also his current full-time job.
The Roman Cookery Book: A Critical Translation of the Art of Cooking, for Use in the Study and the Kitchen
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“Fascinating book that provides an interesting look into the ancient world of the Roman diet.”-Dwilson
In this valuable cookbook, you will find a wide variety of ancient Roman recipes, which are professionally presented and easy to follow for not only professional chefs but also amateur cookers.
The translated book aims to provide you with a more practical and accessible cookbook. In particular, the book is also highlighted by colorful illustrations.
About the author: This cookbook “The Roman Cookery Book” was written by the author Elisabeth Rosenbaum, who has a deep understanding of ancient Roman cuisine. The author has also published several other cookbooks such as:
- Roman and Early Byzantine Portrait Sculpture in Asia Minor
- The Roman Cookery Book – w/ Dust Jacket!
- Necropolis of Adrassus (Erganzungsbande TAM) (German Edition)
The Classical Cookbook: Revised Edition
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“Good cookbook with delicious recipes. Arrived in perfect condition. Very happy.”-P. Duncan
The 50 ancient recipes in this book are drawn from Greek and Roman writings. Divided into chapters with Homer’s Odyssey-inspired menus in 700 BC, to dishes at a typical Greek symposium or a drink in fourth-century Athens, to treats special in a Macedonian wedding party.
You can enjoy Parthian chicken, cabbage the Athenian way, pancakes with honey and sesame seeds, fish in coriander sauce, squash Alexandria-style, and many more delectable dishes. In particular, the author offers a chef version of today that follows each original recipe.
About the author: Andrew Dalby is a linguist, classic scholar, and culinary historian. He is the author of Dangerous Tastes: The Story of Spices (University of California Press, 2000) and Venus: A Biography (Getty Publications, 2005).
Sally Grainger is a former professional chef and a food historian specializing in antique baking techniques. “Cooking Apicius: Roman Recipes for Today (The Book of Prospects, 2006)” is another of her books.
We hope you like this post and finally find out your favorite cookbooks. Meanwhile, we welcome you to explore our site and discover more cookbook recommendations from the same cuisine below.
