The Roman cookery of Apicius
Subtitle: a treasury of gourmet recipes & herbal cookery
By: translated and adapted for the modern kitchen by John Edwards.
Contributors: Edwards, John, 1946-
Publisher: Hartley & Marks
Published: 1984
Place of publication: Point Roberts, Wash
Language: eng
Number of pages: 322
Subjects: Cookery, Roman -- Early works to 1800
Notes: Bibliography: p. 310-311.
Translation of: De re coquinaria.
Includes index.
Table of contents: title: Introduction
pagenum: xiii; title: A Note on the Recipes
pagenum: xxix; label: Book One
title: The Careful Cook
pagenum: 1; title: Spiced Wines; title: Oysters; title: Sauces; title: Herbal Cures; title: Storing and Preserving; title: Condiments; label: Book Two
title: Chopped Meats
pagenum: 17; title: Seafood Forcemeats and Chopped Meat Dishes; title: Spiced Dumplings; title: Soup; title: Sausages; label: Book Three
title: The Gardener
pagenum: 31; title: Beets; title: Ferns; title: Celery; title: Leeks; title: Squash; title: Cucumbers; title: Cabbages; title: Cauliflowers; title: Broccoli; title: Chestnuts; title: Onions; title: Lettuce; title: Artichokes; title: Parsnips; title: Carrots; title: Purees and Sauces; title: Digestives; label: Book Four
title: All Kinds of Dishes
pagenum: 59; title: Vegetable and Meat Salads; title: Custards; title: Casseroles; title: Cheese and Egg Dishes; title: Cooked Fruits; title: Nettles; title: Asparagus; title: Meats with Fruits; title: Fish and Meat Ragouts; title: Soups; title: Fish in Sauces; title: Meat, Vegetable, and Fruit Hors d'Oeuvres; label: Book Five
title: Legumes
pagenum: 99; title: Meat Dumplings; title: Lentils, Peas, and Beans in Sauces; title: Quiches; title: Chicken; title: Suckling Pig; label: Book Six
title: Of Birds
pagenum: 121; title: Duck; title: Goose; title: Chicken; title: Game Birds; title: Dumplings; title: Sauces; label: Book Seven
title: The Gourmet
pagenum: 147; title: Tripe; title: Pork; title: Liver; title: Meat Hors d'Oeuvres; title: Sauces for Meats; title: Marinades; title: Kidneys; title: Ham; title: Bacon; title: Lungs; title: Sweetmeats; title: Cakes; title: Custard; title: Mushrooms; title: Truffles; title: Eggs; title: Cheese Hors d'Oeuvres; title: Sauces; label: Book Eight
title: Quadrupeds
pagenum: 187; title: Veal; title: Lamb; title: Kid; title: Pork; title: Ham; title: Venison; title: Mutton; title: Suckling Pig; title: Rabbit; title: Marinades; title: Sauces; label: Book Nine
title: The Sea
pagenum: 239; title: Lobster; title: Crab; title: Skate; title: Squid; title: Octopus; title: Oysters; title: Sea Urchins; title: Mussels; title: Fish; title: Seafood and Fish Sauces; label: Book Ten
title: The Fisherman
pagenum: 259; title: Fish Fillets; title: Perch; title: Mullet; title: Trout; title: Salmon; title: Bluegill; title: Eels; title: Tuna; title: Sauces; title: The Excerpts of Apicius by the Illustrious Vinidarius
pagenum: 281; title: Chicken; title: Pork; title: Vegetables; title: Meat Hors d'Oeuvres; title: Fish; title: Eels; title: Suckling Pig; title: Lamb; title: Kid; title: Cornish Hens; title: Dressings; title: Sauces; label: Appendix 1
title: Roman Weights and Measures
pagenum: 303; label: Appendix 2
title: List of Substitutions
pagenum: 304; label: Appendix 3
title: Special Ingredients
pagenum: 305; title: Footnotes
pagenum: 306; title: Annotations of Illustrations
pagenum: 308; title: Bibliography
pagenum: 310; title: Index
pagenum: 312