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A Taste of Ancient Rome

From appetizers to desserts, the rustic to the refined, here are more than two hundred recipes from ancient Rome tested and updated for today’s tastes. With its intriguing sweet-sour flavor combinations, its lavish use of fresh herbs and fragrant spices, and its base in whole grains and fruits and vegetables, the cuisine of Rome will be a revelation to serious cooks ready to create new dishes in the spirit of an ancient culture.

239 pages | 16 color plates, 113 line drawings | 6-5/8 x 9-3/8 | © 1992

Ancient Studies

Food and Gastronomy

Table of Contents

Foreword
Translator’s Preface
Introduction
I. Ancient Sources
II. Food Sources in Ancient Rome
III. The Banquet and Its Preparation
IV. Sauces
V. Appetizers
VI. Soups and Porridges
VII. Domestic Meat and Game
VIII. Fish and Shellfish
IX. Vegetables
X. Desserts
XI. Preserves
XII. Beverages
VIII. Menus
XIV. At the Tavern
Table of Weights and Measures
Glossary
Bibliography
Index

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