Jelaskan Lihat pula dari Apicius

The Roman Cookery Book: A Critical Translation of the Art of Cooking By Apicius for Use in the Study and the Kitchen. Trans. Barbara Flower and Elisabeth Rosenbaum. London: Harrap, 1958.

Apicius: A Critical Edition with an Introduction and an English Translation. Ed. and trans. Christopher Grocock and Sally Grainger. Totnes:Prospect Books, 2006. ISBN 1-903018-13-7

Apicius. L'art culinaire. Ed. and trans. Jacques André. Paris: Les Belles Lettres, 1974.

Apicius. Cookery and Dining in Imperial Rome. Trans. Joseph Dommers Vehling. 1936.

The Roman Cookery of Apicius. Trans. John Edwards. Vancouver: Hartley & Marks, 1984.

Nicole van der Auwera & Ad Meskens, Apicius. De re coquinaria: De romeinse kookkunst. Trans. Nicole van der Auwera and Ad Meskens. Archief- en Bibliotheekwezen in België, Extranummer 63. Brussels, Koninklijke Bibliotheek, 2001.