A 6th-century cookbook written in Latin in north east Gaul by a doctor named Anthimus, and here translated into English for the first time; the nearest English title seems to be `On the observance of foods'. Recipes show considerable concern with tasty dishes, rich peppery and spicey sauces, and the liberal use of butter, milk, cream and salt. Recipes include stews for hare, beef and peacock, and how to avoid spoiling vegetables by overcooking! (Prospect Books 1997)
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