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Open LibraryAbout this book
A translation of the only remaining cookery book from the days of the Roman Empire, this work supplies a referenced parallel text (Latin and English) of 'Apicius' and of the excerpts from 'Apicius' done by Vinidarius. It includes an introduction discussing the art of cookery in the later Empire and the origins of this text.
Themes & subjects
CookeryEarly works to 1800Roman CookeryCooking, romanCookingRoman Cooking
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