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
Publisher: Harrap
Published: 1958
Place of publication: London
Language: eng; fre
Number of pages: 240
Subjects: Cookery -- Early works to 1800
Notes: Added t.p.: Apicii Artis magiricae libri X