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Cookery and Dining in Imperial Rome

by Apicius

39 sections · Download EPUB

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  1. 1Hand-Made Paper, Limited Edition
  2. 2Dedication — Explanation of Typesetting, Abbreviations, and System…
  3. 3Introduction
  4. 4Preface
  5. 5The Book of Apicius
  6. 6The Book of Apicius
  7. 7The Recipes of Apicius and the Excerpts From Apicius by Vinidarius
  8. 8The Ten Books of Apicius
  9. 9Book I — The Careful Experienced Cook
  10. 10Book II
  11. 11Book II — Minces
  12. 12Book III
  13. 13Book III — The Gardener
  14. 14Book IV — Book IV — Miscellanea
  15. 15Book V
  16. 16Book V — Legumes
  17. 17Book VI
  18. 18Book VI — Fowl
  19. 19Book VII
  20. 20Book VII — Sumptuous Dishes
  21. 21Book VIII
  22. 22Book VIII — Quadrupeds
  23. 23Book IX
  24. 24Book IX — Seafood
  25. 25Book X
  26. 26Book X — The Fisherman
  27. 27The Excerpts From Apicius by Vinidarius
  28. 28The Excerpts From Apicius by Vinidarius — The Illustrious Man
  29. 29Apiciana
  30. 30Apiciana
  31. 31Index and Vocabulary
  32. 32Aprus, Aprugnus, Wild Boar. ℞ 329-38. Aprina, Perna, ℞, Also Aper
  33. 33Cornum, Cornel Berry; “Corna Quae Vergilius Lapidosa Vocat” — Platina
  34. 34Mentha, Mintha, Mint — Piperita, Peppermint
  35. 35Sil, See Seselis
  36. 36Tisana, See Ptisana, ℞ 172-3, 200-1
  37. 37Zanzerella, a “Welsh Rabbit.” “Cibarium Quod Vulgo Zanzerellas Uoca…
  38. 38Addenda
  39. 39Transcriptions

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