Recommended Books Section
Cookbooks; Culinary Biographies & Memoirs; Food History, Science & References

Home       Food Articles       Food Trivia & Facts       Today in Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals

 You are here > Home

COOKBOOKSA: '5 A Day' to 'At Our Table' >  A Taste of Ancient Rome



From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for all 50 States, Online & Worldwide


A Taste of Ancient Rome


by Ilaria Gozzini Giacosa,
Anna Herklotz (Translator) 

Here are some 200 recipes, translated and adapted for the modern kitchen. Not all of them are great dishes, but it will give you an idea of how good the food in the ancient world could be. You will find most of the recipes easy to prepare and very tasty. Giacosa gives updated versions of spices and condiments which are unavailable today.
 Although "A Taste of Ancient Rome" presents another translation of some ancient Roman recipes, this work is not just an historical curiousity. First, it provides some of the yummiest lamb recipes I've ever tasted (who knew the Parthians for epicures?). Second, there are quite a few spice and sauce combinations that were apparently lost with the Visigoths, and they're definitely worth reviving. Although a few of the recipes are a bit outlandish, most of them are easily prepared and very tasty. I use this book all the time as a practical cookbook. And, of course, for dinner parties, it's a great item of conversation.



 You are here > Home

COOKBOOKSA: '5 A Day' to 'At Our Table' >  A Taste of Ancient Rome
Copyright notice




Popular Pages