Here is a complete range of traditional Roman dishes, such as olive oil bread flavored with cheese. Included are explanations of the cultural values Romans ascribed to food and the social context in which it was prepared and eaten. While most Roman cookbooks detail complex banquet food enjoyed by only a tiny social elite, this cookbook provides easily made recipes for breakfast, lunch and dinner that can be enjoyed by everyone.
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Most Helpful Customer Reviews
30 of 31 people found the following review helpful:
5.0 out of 5 stars
Finally something new,
By COURTOIS Julien (Berne, Suisse) - See all my reviews
This review is from: Roman Cookery: Ancient Recipes for Modern Kitchens (Paperback)
With the lot of books written about Apicius and his famous "de re coquinaria", other sources of antique Roman cookery have long been ignored. Thanks to this book it's no more the case. Numerous recipes and some good comments makes the everyday cooking in ancient Rome, and it's provinces, come back to life.
23 of 23 people found the following review helpful:
5.0 out of 5 stars
Not just fancy food,
By
This review is from: Roman Cookery: Ancient Recipes for Modern Kitchens (Paperback)
This is one of the first books I've seen on classical/historical cooking that represents the "food of the people" rather than the fancy food of the nobility that Apicius and other gourmets were writing about. Grant uses some non-traditional sources such as works on agriculture to get some clues as to what the common people were eating. His recipes are easy to follow and generally easy to prepare. Great for anyone interested in historical cooking for everyday rather than party fare.
10 of 10 people found the following review helpful:
3.0 out of 5 stars
Fun read but flawed cookbook,
This review is from: Roman Cookery: Ancient Recipes for Modern Kitchens (Paperback)
Roman Cookery is a great read for the fact that Graves provides fascinating insight into ancient cooking techniques and this portion of the text is well researched and presented. As a cookbook however, Roman Cookery has its flaws. A lack of serving sizes is definitly the most striking of these omissions but a general lack of description and explanation makes obtaining the desired end a difficult process. While a couple dishes turned out great a majority were either overcooked or needed more or less of the ingredients to make the meal work (not spices or other opinionated deviations but the neccesary steps such as the amount of flour needed to make dough as opposed to batter, for example).
All in all I would recommend picking up the book to experiment with some side dishes here and there and to read the historical discourse on culinary techniques but don't try to plan a week of meals out of the book or else you may find yourself frustrated in the process.
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Inside This Book
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First Sentence:
This description of a banquet, in Apuleius' second-century AD novel The Golden Ass, paints the popular picture of Roman eating habits as unceasing gluttony in sumptuous marble dining-rooms filled with large numbers of guests and attendant slaves. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
ozfeta cheese, peppered vinegar, supple dough, fig sap, tbsp clear honey, cover with cling film, oiled baking tray, pastry balls, dill tops, tbsp white wine vinegar, spelt flour, wholemeal flour, tbsp olive oil, wheat flakes, ground coriander seeds, heavy casserole, dried yeast, stock cube Key Phrases - Capitalized Phrases (CAPs): (learn more)
Athenaeus The Partying Professors, Anthimus On Foods, Cato On Agriculture, Columella On Agriculture, Oribasius Medical Compilations, Bassus Country Matters, Galen On the Powers, Nine Times Sauce, Pliny Natural History, Heidelberg Papyrus, The Monaco Conversations, Julius Caesar, The Golden Ass New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
This description of a banquet, in Apuleius' second-century AD novel The Golden Ass, paints the popular picture of Roman eating habits as unceasing gluttony in sumptuous marble dining-rooms filled with large numbers of guests and attendant slaves. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
ozfeta cheese, peppered vinegar, supple dough, fig sap, tbsp clear honey, cover with cling film, oiled baking tray, pastry balls, dill tops, tbsp white wine vinegar, spelt flour, wholemeal flour, tbsp olive oil, wheat flakes, ground coriander seeds, heavy casserole, dried yeast, stock cube Key Phrases - Capitalized Phrases (CAPs): (learn more)
Athenaeus The Partying Professors, Anthimus On Foods, Cato On Agriculture, Columella On Agriculture, Oribasius Medical Compilations, Bassus Country Matters, Galen On the Powers, Nine Times Sauce, Pliny Natural History, Heidelberg Papyrus, The Monaco Conversations, Julius Caesar, The Golden Ass New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 55
books:
See all 55 books this book cites
6
books
cite this book:
See all 6 books citing this book
- The Classical Cookbook by Andrew Dalby on 5 pages
- The Golden Ass (Penguin Classics) by Apuleius on 4 pages
- Italian Food (Penguin Classics) by Elizabeth David on 4 pages
- The Golden Ass (Oxford World's Classics) by Apuleius on 4 pages
- The Golden Ass (Dodo Press) by Lucius Apuleius on 4 pages
See all 55 books this book cites
- Galen on Food and Diet by Mark Grant in Front Matter, and Back Matter
- Galen on Food and Diet by Mark Grant in Front Matter, and Back Matter
- The Barbarian's Beverage: A History of Beer in Ancient Europe by Max Nelson in Back Matter
- The Philosopher Fish: Sturgeon, Caviar, and the Geography of Desire by Richard Adams Carey in Back Matter
- Lonely Planet Rome by Duncan Garwood on page 54
See all 6 books citing this book
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