De Re Coquinaria, attributed to the first-century Roman gourmet Apicius, is the oldest surviving cookbook in the Western tradition. Its recipes — for sauces, stews, pastries, and elaborate banquet dishes — illuminate the flavours, ingredients, and culinary culture of the Roman imperial table. This edition, translated and edited by Joseph Dommers Vehling, includes contextual notes that help modern readers navigate the ancient kitchen.
This free EPUB of Cookery and Dining in Imperial Rome is formatted for comfortable reading on any device. A fascinating primary source for food historians, classicists, and anyone curious about what Romans ate at their most elaborate and their most everyday meals.