Qty:1
Only 8 left in stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
Apicius has been added to your Cart
+ $3.99 shipping
Used: Good | Details
Sold by -Daily Deals-
Condition: Used: Good
Comment: This Book is in Good Condition. Used Copy With Light Amount of Wear. 100% Guaranteed.
Sell yours for a Gift Card
We'll buy it for $19.05
Learn More
Trade in now
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Apicius Paperback – December 6, 2006


See all formats and editions Hide other formats and editions
Amazon Price New from Used from
Paperback
"Please retry"
$80.00
$44.64 $50.79

Three Many Cooks
Three Many Cooks ladles out the highs and lows, the kitchen disasters and culinary triumphs, the bitter fights and lasting love. Learn more | See more cooking memoirs
$80.00 FREE Shipping. Only 8 left in stock. Ships from and sold by Amazon.com. Gift-wrap available.


Frequently Bought Together

Apicius + Roman Cookery: Ancient Recipes for Modern Kitchens
Price for both: $94.52

Buy the selected items together
NO_CONTENT_IN_FEATURE

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Paperback: 448 pages
  • Publisher: Prospect Books (December 6, 2006)
  • Language: English
  • ISBN-10: 1903018137
  • ISBN-13: 978-1903018132
  • Product Dimensions: 7 x 2 x 10 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #1,161,879 in Books (See Top 100 in Books)

Editorial Reviews

Review

I warmly recommend it to all readers with an interest in food history, both theoretical and practical.' (Alexandra Grigorieva Gastronomica 1900-01-00)

About the Author

Marcus Gavius Apicius was a Roman gourmet and lover of refined luxury who lived circa the 1st Century AD, during the reign of Tiberius.

Customer Reviews

4.2 out of 5 stars
Share your thoughts with other customers

Most Helpful Customer Reviews

15 of 15 people found the following review helpful By C. Muusers on November 18, 2007
Format: Paperback
It's true that there are editions that cost less. But despite the steep price, it is worth every penny.
The cooperation between Latin scholar Grocock and recreatonal cook Grainger has resulted in a book that can be used for serious research as well as creating your own Roman meal. To do that however, you'll have to have some experience in interpretating recipes that give no amounts, cooking times or oven temperatures. If you want to have a ready-made Roman cookbook, I'd advise Cooking Apicius: Roman Recipes for Today, also by Sally Grainger. But then you won't have ALL the recipes, and you'll miss out on the thirty recipes from the 'Extracts of Apicius' by Vinidarius (5th century), who used another redaction of 'De re coquinaria'.
Worthwile extras: a glossary, original sources on Apicius, cooking and luxury dining, named recipes in Apicius, an article on garum and liquamen, and a concordance of recipes with earlier editions.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
15 of 20 people found the following review helpful By Amazon Customer on February 10, 2007
Format: Paperback Verified Purchase
No wonder they didn't want to release this into the open market. The publisher is way too proud of the packaging. Releasing this at a more reasonable price would have at least doubled or tripled the sales! The work is excellent, with many new insights on Roman cooking by two noted scholars in the field. The new and fresh look, the background data, the recipes themselves, are all worthy of your time, but the price of the book has kicked it out of the hands of the casual cook and put in into the price range of severely dedicated hobbiests and scholars, a great disservice to the many readers who have an interest in this subject. There are several almost as good works for a much more reasonable price. I'd wait for a used or discounted version, unless you are really into the subject! I confess, I am happy to own the book, but I did NOT and would not pay full cover price for this work!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
By S. Linkletter on November 16, 2013
Format: Paperback Verified Purchase
This is a scholarly treatise on Apicius, complete with the entire text in Latin and its translation into English. The translation is printed on pairs of pages, with the Latin on the left-hand pages and English on the right-hand pages. Following that translation is another translation, of a later excerpt purporting to be from the same cookbook. This was written by Vinidarius. The Vinidarius document also contains tips on stocking your kitchen, meant for an ancient Roman audience. There is a glossary of uncertain Roman culinary terms, with a complete discussion of each. There is a detailed discussion of Roman kitchens, cooking, and cooks, and details about what linguistic decisions the author made when translating Apicius. There is a discussion of garum and how it evolved into several forms in ancient Rome. There is a concordance of recipe numbering systems by various modern authors, which can be helpful if you are trying to compare Sally Grainger's "Cooking Apicius" recipes with anyone else's.

I am very happy that I bought this book, and if I missed mentioning a good feature it is because there is so much of interest to me in the book that I keep skipping around in it.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 4 people found the following review helpful By Xavier D. Duclos on December 15, 2009
Format: Paperback Verified Purchase
this is a must read for all pro chef!if your a nut of food and must know how it all started and why here you go !read slowly
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 21 people found the following review helpful By Benjamin Armstrong on October 8, 2009
Format: Paperback Verified Purchase
I was expecting more for the price. I guess the publisher had to charge for the labor.

Did it really take expert linguists that long to translate this:"Put some turnips into a jar with honey and savory. They should keep in a cool dry place." The recipes aren't specific, and most of them should be, because they are dealing with aged and preserved foods.

You'd be better off with a cheaper version of modifed ancient recipes. I would also suggest a book on how to pickle vegetables.
3 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

More About the Author

Discover books, learn about writers, read author blogs, and more.

What Other Items Do Customers Buy After Viewing This Item?

Set up an Amazon Giveaway

Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more
Apicius
This item: Apicius
Price: $80.00
Ships from and sold by Amazon.com