Cookery and Dining in Imperial Rome (Revised)

This is the first English translation of "Apicus de re Conquinaria," the oldest known cookbook in existence. It is also one of the few translations of this original Roman cookbook prepared by a professional chef. Joseph Velhing's brilliant translation, extended introduction, and full and helpful commentary combine to bring you a clear picture of what foods the Romans ate, how they prepared them, and the highly developed state of the culinary arts in Imperial Rome.