Product page for facsimile of Apicio, Apicio De Re Coquinaria Facsimile Apicio De re coquinaria: Tours, Francia, IX sec., Urb Lat Biblioteca. Apicius, De Re Coquinaria is a selection of Roman recipes, probably compiled in “Apicius – De Re Coquinaria”: Apicio – De Re Coquinaria facsimile edition. MARCUS GAVIUS APICIUS: DE RE COQUINARIA. The book I have is edited and translated from Latin by Robert Maier. My humble person only translated the.
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As to his last name, or more properly his nomenthe manuscripts disagree. To fry in water is not possible. If you find a mistake though, please let coqiunaria know! In the long-standard edition of C. Retrieved from ” https: Exact reproduction of the original document extent, color and size Commentary 1 volume by Giovanni Battista Baseggio Cooquinaria A sample recipe from Book II courtesy of Celtnet: It grows where the potato will not thrive, and vice versa.
LacusCurtius • Apicius, De Re Coquinaria — Book VII
Apicius – De re coquinaria The famous Roman cookbook by Apicius in one of only two surviving 9th century manuscripts! It is also known as De re culinaria.
Four more editions in the next four decades reflect the appeal of Apicius. Either some text was lost between the time the excerpt was made and the time the manuscripts were written, or there never was a “standard Apicius ” text because the contents changed apiclo time as it was adapted by readers.
Apicius – De re coquinaria
Brandt is of the opinion that this remark was added by a posterior reader. The manuscript finally made its way to Bologna by and was then acquired by the library of the Dukes of Urbino. At any consequence we partook of a coauinaria dish that no inmate of Olympus would have sneezed at. Crush pepper, lovage, with the broth, add a little raisin wine to sweeten.
Thereupon spread it out on a pan and when cool cut it into handy pieces like small cookies. Place it in the oven to let it rise and when one side is done, turn it out into a service platter coquknaria it pour over honey, sprinkle with pepper 3 and serve. The above treatment would correspond to that which is given apricots and peaches today.
The foods described in the book are useful for reconstructing the dietary habits of the ancient world around the Mediterranean Basin. They simply used a greater variety of flavors and aromas than we do today, but there is no proof that spices were used excessively.
Aphros is not identified.
This page was last edited on 31 Decemberat Place the roulades with this sauce together in a sauce pan ; finish by braising. The oldest surviving cookbook of Roman antiquity is coquunaria to this Apicius. Ubi perna cocta est si convivae apponitur non gustat pernam linguit ollam aut caccabum.
The corpus of recipes is divided in ten chapters, discussing the various aspects of cooking and taking care of the kitchen. Mel caseum ; Tor. He has d three foregoing formulae thrown into one. He is sometimes erroneously asserted to be the author of the book that is attributed to him.
Looking for the price? The commercially canned truffles bear not even a resemblance of their former selves. Pour this over the roast that is medium done, with salt; sprinkle with pepper and serve.
Enjoy this with a brine sauce and mustard. X Livers and Lungs.
Only a master cook is privileged to handle them and to do them justice.