File - administrativa.txt
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This list is exclusively reserved for sharing experiences in Antique Roman cookery. Relevant sujects are: Discussion on antique Roman / celt / greek cooking recipes, ingredients finding or growing, antique
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On 1/2/2018 2:11 AM, lilinah@... [Apicius] wrote:
Edwards and Giacosa are "okay"; Edwards was even the first book on this topic (bought it in a small spice shop while on my honeymoon).They both take a lot of liberties when it comes to interpretation, especially Edwards.I do not recommend Edwards. I think he doesn't understand Roman food or the Apician cookbook. But i got it for $1, and i think it's worth $1 :-)
Giacosa is a nice introduction with a wide variety of sources. It's a good beginner book.Grant is good and a great source for non-Apician recipes.Agreed. He's definitely important to have in one's Roman cuisine library.Another really good one is "Around the Roman Table: Food and Feasting in Ancient Rome" by Patrick Faas.I find Faas to be a mixed bag. He has some useful info to augment the Apician cookbook. But he found one recipe so unappealing that he didn't want to translate it. I made a version of that recipe and it was a great success at a feast. Peaches with cumin and fish sauce.
I think i've seen that Flower and Rosenbaum has been republished in a more affordable edition. I have the old hardcover and managed to find it for a reasonable price, but i bet it's no longer reasonable. It is well worth having.I think the Grainger and Grocock version is the best translation now, but can be pricey.The source i use to find used books is http://www.bookfinder.comBest wishes on your project, Marsh!Anahita
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