"There are many misconceptions about the food of ancient Rome that Faas sets out to correct. The result is half cookbook, half history book and is entirely fascinating to both chef and antiquarian alike. . . . . To read Mr. Faas book is a pleasure, to put it to use requires a certain spirit. Many of the recipes he includes in the book are accessible to the adventurous cook and will definitely reward a curious mind and palate."
(David Johnson Washington Times
"The author has chosen a representative cross-section of ancient recipes and has provided adaptations and background material that will render the volume quite used friendly, especially for students who wish to try their hand at ancient cuiosine."
(John F. Donahue Bryn Mawr Classical Review
"A delightful look at Roman culinary history, customs and recipes. It should make for a good library addition for anyone who is interested in recreating traditional recipes, as well as a nice introduction for those who are simply wanting to learn more about ancient Roman culinary history."
About the Author
Patrick Faas writes a food column in the national Dutch newspaper De Volkskrant. Shaun Whiteside has translated many books from French, German, Italian, and Dutch, including works by Freud and Nietzsche.