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The Roman cookery book : a critical translation of The art of cooking by Apicius, for use in the study and the kitchen = Romanae artis coquinariae liber : versio critica Apicii Artis magiricae, ad usum et bibliothecae et culinae / by Barbara Flower, and Elisabeth Rosenbaum ; with drawings by Katerina Wilczynski.
Historical Society of Pennsylvania - Closed Stacks TX 652 .C37 no.393
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- Format:
- Book
- Author/Creator:
- Apicius.
- Language:
- English
- Latin
- Subjects (All):
- Cooking--Early works to 1800.
- Cooking.
- Genre:
- Early works.
- Physical Description:
- 259 pages : illustrations ; 21 cm
- Other Title:
- Romanae artis coquinariae liber.
- Place of Publication:
- London ; New York : P. Nevill, ©1958.
- Contents:
- Book I. Epimeles: the careful housekeeper
- Book II. Sarcopes: the meat-mincer
- Book III. Cepuros: the gardener
- Book IV: Pandecter: many ingredients
- Book V: Ospreon: pulse
- Book VI: Aeropetes: birds
- Book VII: Politeles: the gourmet
- Book VIII: Tetrapus: the quadruped
- Book IX: Thalassa: the sea
- Book X: Halieus: the fisherman.
- Notes:
- Latin and English on opposite pages, with introduction in English.
- Includes bibliographical references and index.
- Local Notes:
- HSP Historic Culinary Arts Collection.
- OCLC:
- 1980277
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