Re: [Apicius] [Fwd: Williams-Sonoma Rome book]
- I like the "Philosopher's Kitchen" by Segan. But I would also like to
recommend "A Taste of Ancient Rome" by Giacosa.
I only wish I had more time and talent for cooking.
>|P. Dominus Antonius|<Tony Dah m
Oderint dum metuant - Cicero
Si vis pacem, para bellum - Vegetius
On 10/5/05, jdm314@... <jdm314@...> wrote:
> How about that Philosopher's Kitchen book that was mentioned in another
> post? How come I hadn't heard of it until today?
[Non-text portions of this message have been removed]
> There are some quasi-pasta recipes in theWOW!!! The first chips-and-dip!!
> ancient world. Lagana are a
> type of fried "pasta". Artolagana are seasoned
> lagana. The poet
> Horace writes of eating chickpeas and leeks
> with lagana. At least one
> writer on Roman food, Patrick Faas, speculates
> that the crispy strips
> were used to scoop up the chickpeas and leeks.
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