Cookery and dining in imperial Rome
Subtitle: a bibliography, critical review, and translation of the ancient book known as Apicius de re coquinaria : now for the first time rendered into English
By: by Joseph Dommers Vehling, with a dictionary of technical terms, many notes, facsimiles of originals, and views and sketches of ancient culinary objects made by the author ; introd. by Frederick Starr.
Contributors: Vehling, Joseph Dommers, 1879-1950.
Publisher: Dover Publications
Published: 1977
Place of publication: New York
Language: eng; lat
Number of pages: 301
Subjects: Cookery, Roman -- Early works to 1800
Other titles: Apicii libri x, que dicuntur de obsoniis et condimentis, sive arte coquinaria quae extant.
Notes: Added t.p.: Apicii libri x, qui dicuntur de obsoniis et condimentis, sive arte coquinaria quae extant.
Includes index.
Table of contents: title: Introduction
pagenum: xi; title: Preface
pagenum: xvii; title: The Book of Apicius
pagenum: 1; title: The Recipes of Apicius and the Excerpts from Apicius by Vinidarius
pagenum: 41; title: Apiciana
pagenum: 251; title: Dictionary of Culinary Terms and Index
pagenum: 275