The Roman cookery book
By: a critical translation of The art of cooking, for use in the study and the kitchen, by Barbara Flower and Elisabeth Rosenbaum. With drawings by Katerina Wilczynski
Contributors: Flower, Barbara, translator; Alföldi-Rosenbaum, Elisabeth
Publisher: Harrap
Published: 1958
Place of publication: London; Toronto
Language: eng
Number of pages: 240
Subjects: Roman Cooking; Early works to 1800; Kookkunst; Romeinse oudheid
Work titles: De re coquinaria
Notes: Added t.p.: Apicii, Artis magiricae, libri X.

Translation of De re coquinaria.

Introduction in English; text in Latin and English on facing pages.

Bibliography (in Introd.): p. 36-38.