The Roman Cookery Book

The Roman Cookery Book by Apicius, published by Harrap in 1958, is an English translation of the oldest known cookbook in existence. This edition presents an exact facsimile of the original text, designed for professional cooks in Ancient Rome, and includes actual recipes formatted in a manner similar to modern cookbooks. With 240 pages, this illustrated work is organized into ten distinct sections, each focusing on different aspects of cooking and ingredients.

Readers will find a comprehensive collection of recipes that reflect the culinary practices of ancient Roman society. The book covers a range of topics, including meat preparation, gardening, and seafood, providing insights into the cooking techniques and ingredients used during that era. This edition serves as both a practical cookbook and a glimpse into the historical context of Italian cuisine, making it a valuable resource for those interested in cooking and the history of food.