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Lettura per la parola del mese di ottobre 2018 cucina L unica cosa certa che un cuoco di nome Apicio vissuto tra il I secolo a.C e il IV secolo d.C dette ai suoi ricettari il nome di Libri di Apicio.Poich per alcuni storici della tarda romanit il nome di Apicio indicava per antonomasia l esperto dell arte culinaria, il titolo potrebbe intendersi come Libri dell esperto cuoco alla cui stesura avrebbero collaborato vari cuochi della media e tarda romanit Si tratta di una rac Lettura per la parola del mese di ottobre 2018 cucina L unica cosa certa che un cuoco di nome Apicio vissuto tra il I secolo a.C e il IV secolo d.C dette ai suoi ricettari il nome di Libri di Apicio.Poich per alcuni storici della tarda romanit il nome di Apicio indicava per antonomasia l esperto dell arte culinaria, il titolo potrebbe intendersi come Libri dell esperto cuoco alla cui stesura avrebbero collaborato vari cuochi della media e tarda romanit Si tratta di una raccolta di ricette e consigli tradizionali sulla preparazione e sul mantenimento delle pietanze, le quali sono suddivise in base alla loro tipologia in dieci libri, dagli ortaggi alle vivande prelibate L excursus molto interessante per comprendere e capire quanto del retaggio dell antica Roma ci sia pervenuto e quanto purtroppo sia andato perso nel tempo A curiosity I found at the library book sale It s the only cookbook, I believe, that has come down from the ancient world and quite interesting to poke around in Any one for sea scorpion with turnips Or how about a nice boiled ostrich From Preface When Barbara Flower died in July 1955 we had worked through the whole book together, and the translation of most of Book I, the whole of Book II, and most of Book III had been written In the following winter I resumed work alone Had she lived to see the final result it would certainly contain fewer faults This book is meant to be used as a cookery book rather than read as a curiosity of literature Favored Highlights from Text The Greeks and Romans ate the bulbous roots of va From Preface When Barbara Flower died in July 1955 we had worked through the whole book together, and the translation of most of Book I, the whole of Book II, and most of Book III had been written In the following winter I resumed work alone Had she lived to see the final result it would certainly contain fewer faults This book is meant to be used as a cookery book rather than read as a curiosity of literature Favored Highlights from Text The Greeks and Romans ate the bulbous roots of various plants which are nowadays only cultivated for their flowers for instance, the bulbs of gladiolas or asphodel The latter were, according to Pliny, Nat Hist., XXI, 17, 67 68 107 111 , baked in the ashes and eaten with salt and oil, or pounded with figs Most highly praised by the Romans were the Megarean bulbs The bulbs vary in size, shape, bitterness, and colour They grew wild, but they were also cultivated They were considered a very powerful aphrodisiac p125 The Romans knew two kinds of beets, the white and the black, the latter being our beetroot p87 olisera codd Theasaurus Linguae Lantinae s.v holus atrum olisatrum considers it a variant of Holus atrum This is an umbelliferous plant, Smyrnium olusatrum, Greek hipposelinon, formerly used in England as celery see Alexanders in the O.E.D Pliny, Nat Hist., XX, II, 46 117 , recommends a decoction of the root in wine for calculus and the bite of mad dogs p87 Patina a la Apicius Make in the following way Pieces of cooked sow s udder, fillets of fish, chicken meat, fig peckers, cooked breasts of turtle dove, and whatever other good things you can think of Chop all this, apart from the fig peckers, carefully p107 b When you cook a crane see to it that the head does not touch the water, but is outside it When the crane is cooked wrap it in a warm cloth and pull its head it will come off with the sinews, so that only the meat and the bones remain This is necessary because one cannot eat it with the sinews p151 Snails fed on milk Take the snails, clean with a sponge, remove the membrane so that they may come out of their shells Put in a vessel with the snails milk and salt for one day, for the following days add only milk, and clean away the excrements every hour When the snails are fattened to the point that they cannot get back their shells fry them in oil Serve with oenogarum In a similar way they can be fed on meat p191 Take 6 gallons of sea water from the deep sea, where no fresh water comes in Pound 1 1 2 lb of salt, put it in, and stir with a stick until a boiled hen s egg will float on it, then stop mixing Add 12 pints old wine, either from Aminoea or mixed white wine, mix well Then pour it into a vessel treated with pitch, and seal If you wish to preparesea water make it according to the proportions given above p195 Boned Sucking Kid or Lamb Bone carefully from the gullet, so that it becomes like a sack, and empty the intestines competely by blowing into them from the head, so that the excrement will be emptied through the back passage Wash carefully and fill with water, and an admixture of liquamen Sew up the animal at the shoulders, and put it in the oven p205 Hare, another method Mince liver and lights of the hare with its blood Put in a saucepan liquamen and oil stock Finely chop leek and coriander and add liver and lights When this is done pound pepper, cumin, coriander, and asafoetida root, mint, rue, pennyroyal, moisten with vinegar, add the hare s liver and blood, pound together p217 Peas, Indian manner Boil the peas, When the froth has been skimmed off chop leek and coriander, put into the saucepan, and bring to the boil Take very small cuttlefish with their ink an dlet then cook like this i.e with the ink Add oil, liquamen, and wine and a bouquet of leek and coriander Let it cook When cooked pound pepper, lovage, origan, and a little caraway, moisten with some of the broth from the cuttlefish, blend with wine and passum Chop the cuttlefish finely and add to the peas p137 Kid with Bay and Milk Prepare the kid, bone, remove the entrails, including the stomach, wash Put in a mortar pepper, lovage, asafoetida root, two bay berries, a little pytherum, two or three brains pound all this, add liquamen, season with salt Strain 2 pints of milk and 2 tablespoonfuls of honey over the contents of the mortar Stuff the guts with this mixture, and arrange them on the head of the kid in a circle Cover with sausage skin or paper, bind together, and place the kid in a saucepan or a shallow pan, adding liquamen, oil and wine Half way through the cooking liquor Add a little defrutum mix well Empty into the saucepan When it is done remove paper and binding material, thicken the sauce with cornflour, and serve p207somewhere, i swear i saw a recipe for porpoise.there is a recipe for flamingo that one can also substitue with parrot The Ancient Roman cookbook attributed to Apicius, De Re Coquinaria is presented in an English translation together with a treatise on Cookery and Dining in Imperial Rome The editors are skilled cooks in their own right, which makes their book, which is in the public domain, one of theintelligible printings of Apicius s book of recipes.The Apicii Librii, The Apicius Books, are actually the ten chapters of the Ancient Roman chef s recipe collection Included in this edition is a chapter of The Ancient Roman cookbook attributed to Apicius, De Re Coquinaria is presented in an English translation together with a treatise on Cookery and Dining in Imperial Rome The editors are skilled cooks in their own right, which makes their book, which is in the public domain, one of theintelligible printings of Apicius s book of recipes.The Apicii Librii, The Apicius Books, are actually the ten chapters of the Ancient Roman chef s recipe collection Included in this edition is a chapter of notes collected by a student of Apicius Manuscripts, books written by hand, of Apicius s cookbook were copied over and over again through the centuries, from roughly 100 B.C., during the reigns of Augustus Caesar and Tiberius Caesar, to the late 1400s.In the late 1400s, the only surviving cookbook from the Ancient Roman era was printed using the newly invented printing press It has been in print ever since While not the first European cookbook to be printed on a press, which was Platina s cookbook in 1474, Apicius s is the oldest European cookery book in existence, and its early printed editions are rare and highly valued It is possibly the oldest cookery book in the world.There are ten chapters roughly 500 recipes in Apicius s cookbook The editors include the notes from a Goth the original meaning student of Apicius s called Vinidarius Vinidarius includes with his 31 recipesinstructions for cooking and serving the dishes than Apicius does Vinidarius also lists Apicius s recommendation for what should be included in every well stocked kitchen in the form of spices, seeds, dried herbs and legumes, liquids ingredients, nuts, and dried fruit The editors of this wonderful translation provide many scholarly additions.Please read my full and illustrated review at Italophile Book Reviews.http italophilebookreviews.blogspot Beautiful book Not totally sure about the accuracy of its information since it s almost 100 years old at this point, but still, quite gorgeous. Od garuma do punjenih svinjskihne emo u detalje Ako vas zanima ime su se trpali stari Rimljani na lukulovim gozbama, ovo je knjiga za vas. |FREE E-PUB ☪ The Roman Cookery of Apicius ☩ Apicius, first century author of De Re ConquinariaOn Cookery , has been described as the most demanding of gourmets, and his amazingly sophisticated recipes havve long been awaiting rediscovery with practical adaptation for the modern kitchenIn The Roman Cookery of Apicius, John Edwards has given us a new, close translation of Apicius manual, coupled with his adpted and tested versions ofsuperb recipes Most attractive for modern lovers of fine cookery is the enormous variety, orginality and richness of flavours, achieved with entirely pure and natural ingredients The many kinds of meats, vegetables, fish, fowl, shellfish, cheeses, fruits, nuts, herbs, spices, honey and wines all familiar in themselves here appear delectably transformed in surprising combinationsOne can prepare theses recipes and actually experience the distinctive dishes of Apicius day, with flavours that range from the delicate and subtle to the hot and pungent, or the richly sweet This is a perfect manual for food lovers an adventurous cooks, hoping to be inspired The Case Against Iso 9000 first century author of De Re ConquinariaOn Cookery A Civilização da Europa Clássica II has been described as the most demanding of gourmets Breaking Open the Head and his amazingly sophisticated recipes havve long been awaiting rediscovery with practical adaptation for the modern kitchenIn The Roman Cookery of Apicius Vates A.G.B. John Edwards has given us a new The Natural History of Nonsense close translation of Apicius manual Say it Again coupled with his adpted and tested versions ofsuperb recipes Most attractive for modern lovers of fine cookery is the enormous variety Antifa and the Radical Left orginality and richness of flavours Lobsters Great & Small achieved with entirely pure and natural ingredients The many kinds of meats A Queda do Muro vegetables Hearth and Home fish Uma Nova História da Música fowl Prazer de Matar (Kovac and Liska shellfish A Sense of Place, a Sense of Time cheeses Ice (Dr. Leah Andrews and Jack Hobson Thrillers, fruits The Sun nuts Doce Equilíbrio herbs Die Okkupation Griechenlands Im Zweiten Weltkrieg spices Claiming Bailey (Ace Security Book 3) honey and wines all familiar in themselves here appear delectably transformed in surprising combinationsOne can prepare theses recipes and actually experience the distinctive dishes of Apicius day Aspects of Modern Russian and Czech Literature with flavours that range from the delicate and subtle to the hot and pungent The Dedalus Book of Literary Suicides or the richly sweet This is a perfect manual for food lovers an adventurous cooks O Guardião e a Donzela & Seduzida Pelo Sheik (Harlequin Coleção Noivas - ed. 007) hoping to be inspired Not the best translation out there the Flowers Rosenbaum is superior but not bad. Questo simpatico libretto ci porta nel mondo culinario dell antica Roma Gli imperatori e la sua corte, spesso annoiati dalla vita reale, dovevano essere sempre stupiti a tavola Inoltre, con l espansione dell impero, anche la cucina ebbe una grande innovazione, con l arrivo di spezie esotiche dall Oriente e di nuovi ingredienti da provare e scoprire Inoltre nella prefazione scopriamo che Apicio non un unico personaggio, ma era diventato quasi un titolo per chi si occupava della cucina degli Questo simpatico libretto ci porta nel mondo culinario dell antica Roma Gli imperatori e la sua corte, spesso annoiati dalla vita reale, dovevano essere sempre stupiti a tavola Inoltre, con l espansione dell impero, anche la cucina ebbe una grande innovazione, con l arrivo di spezie esotiche dall Oriente e di nuovi ingredienti da provare e scoprire Inoltre nella prefazione scopriamo che Apicio non un unico personaggio, ma era diventato quasi un titolo per chi si occupava della cucina degli imperatori nell arco di 4 secoli Il testo diviso in 10 capitoli che si occupano dei pi disparati piatti, dagli antipasti ai dolci Tra i piatti pi singolari ci sono le carni esotiche, come quelle di struzzo, o di camoscio, e l uso di strane spezie come il ligustico o il laser Inoltre troviamo il testo originale latino a fronte Mi sembra un piccolo libro interessante e pieno di curiosit per capire come si mangiava una volta I don t feel like I can give this a number of stars rating it s not a great sit down and ready from cover to cover but it s a cookbook, and an ancient one at that I did really enjoy this, from the scholarly drama in the introduction at least, in the version I read to the insight into how cooking and recipes worked in Ancient Rome.