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Roman Cookery: Ancient Recipes for Modern Kitchens (Paperback)

by Mark Grant (Author) "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..." (more)
Key Phrases: ozfeta cheese, peppered vinegar, supple dough, Athenaeus The Partying Professors, Anthimus On Foods, Cato On Agriculture (more...)

4.5 out of 5 stars See all reviews (8 customer reviews)

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Editorial Reviews

Review
'A fascinating book for all who love Italian cooking and an invaluable addition to the Italophile cook's library.' -- Rose Gray, author of The River Cafe Cook Book "Rose Gray, author of The River Cafe Cook Book" --This text refers to the Paperback edition.

Product Description
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.

Product Details

Paperback: 192 pages
Publisher: Serif Publishing; illustrated edition edition (November 1999)
Language: English
ISBN-10: 1897959397
ISBN-13: 978-1897959398
Product Dimensions: 8.3 x 5.3 x 0.5 inches
Shipping Weight: 4.8 ounces

Average Customer Review: 4.5 out of 5 stars See all reviews (8 customer reviews)

Amazon.com Sales Rank: #423,257 in Books (See Bestsellers in Books)

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Inside This Book (learn more)

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

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Citations (learn more)

This book cites 55 books:

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

6 books cite this book:

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: City Guides by Duncan Garwood on page 54

See all 6 books citing this book

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What Do Customers Ultimately Buy After Viewing This Item?

	56% buy the item featured on this page: Roman Cookery: Ancient Recipes for Modern Kitchens 4.5 out of 5 stars (8)
	22% buy A Taste of Ancient Rome 4.8 out of 5 stars (8) $15.30
	12% buy The Classical Cookbook 5.0 out of 5 stars (1) $22.00
	5% buy The Philosopher's Kitchen: Recipes from Ancient Greece and Rome for the Modern Cook 4.3 out of 5 stars (6)

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Customer Reviews

8 Reviews

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4.5 out of 5 stars (8 customer reviews)

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Most Helpful Customer Reviews

27 of 28 people found the following review helpful:

5.0 out of 5 stars Finally something new, March 22, 2000

By	COURTOIS Julien "ivlianvs" (Bern, Switzerland) - See all my reviews

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.

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20 of 20 people found the following review helpful:

5.0 out of 5 stars Not just fancy food, September 11, 2002

By	Patrick Cauldwell (Hillsboro, OR USA) - See all my reviews (REAL NAME)

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.

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5 of 5 people found the following review helpful:

3.0 out of 5 stars Fun read but flawed cookbook, January 21, 2007

By	Melinda - See all my reviews

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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Most Recent Customer Reviews

5.0 out of 5 stars Ancient Roman Cookery Today
I got this book to compliment my other cookbook "A Taste of Ancient Rome".
It's a little more modernised than the other but it holds true to the concept. Read more

Published 13 months ago by Mrs. Duckworth

5.0 out of 5 stars Excellent source for historical recreationists
I bought this book because I am a participant in a historical recreation society. I've successfully made several of the recipes. Read more

Published 17 months ago by Jennifer Mackay

5.0 out of 5 stars Excellent insights into history as it applies to food
I am impressed and excited about this book. There is an abundance of history included with the text, as well as easy to follow recipes. Read more

Published on March 25, 2007 by Sparkling Icewolf

4.0 out of 5 stars Time for a banquet!
Researching ancient Roman recipes can be be frustrating, and leave the searcher a little bit baffled as to ancient ingredients and portions! Read more

Published on August 14, 2006 by Food for the Soul

4.0 out of 5 stars Delicious
Though the items are measured in ounces rather than cups, they are delicious. One iten flopped, but I've had people asking for the recipies for several dishes! Yummy!

Published on July 14, 2006 by Rachel E. Fulton

› See all 8 customer reviews...

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