Apicius De Re Coquinaria Cookbook

Apicius (or De Re Coquinaria De Re Culinaria) Cookbook Is A Collection Of Over 400 Roman Cookery Recipes Translated Into English.this Edition Has Been Translated And Completed By Cross Analysing Ancient Latin Editions, It Includes The Original Roman Weights And Volumes That Are Also Converted Into Imperial And Metric Systems, And Corrects Translations Mistakes From Previous English Editions (like Joseph Vehlings Cookery And Dining In Imperial Rome ) Such As:cepullam Originally Translated As Onion Instead Of Spring Onion (correct); Nomeli Translated As Mead Instead Of Honeyed Wine; Cnici Translated As Saffron Instead Of Safflower; Pulegium Translated As Fleabane Instead Of Penny Royal; Sarda Translated As Sardine Instead Of Bonito; Aurata Translated As Dory Instead Of Gilt Head Bream, Etc.the Book Offers Readers A Fascinating Picture Of The Dietary Habits Of The Romans And The People Around The Mediterranean Basin.