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Facets of Roman cuisine - A taste of the special kind! 'De re coquinaria', that Roman cuisine has for many years as a secret among gourmets.
It is time to do away with traditional stereotypes depicting the culinary arts of the ancient Romans to be extremely used to. Through the use of fish sauce and lots of herbs caused wrinkling the nose, is in absolute contrast to the taste experience of a Roman 6-course dinner. Edgar Comes to the best, tested on many occasions, antique dishes and menus are put together exclusively in this work. From appetizers, on the very wide range of main courses, through to the desserts of the Roman Empire.
The Roman cookbook describes the Roman cuisine from its emergence in the Archaic period through to the diversity of an Gavius Marcus Apicius. The then existing ingredients are described as well as the entire range of Roman herbs and spices. The courts are nachzukochen easily and effortlessly. All making facilities and an explicit set of menus for a Roman banquet will be discussed in detail.
In addition, the author gives tips and information on where ingredients and replicas of kitchen equipment and ceramics can be obtained.
The book is written is german!
