Classical Cookbook

ISBN: 9780714122755
Publication date: 01/05/2012

The major Roman culinary text, \"Apicius on Cookery\", contains such dubious delicacies as larks tongue, sterile sows wombs, dormice; a plethora of birds, warblers, parrots, turtle doves, peacocks, flamingos; sea food such as sea urchins, porpoises, jellyfish. Other sources mention camel hoof and cockerel combs. They are all delightfully exotic and suit the stereotype of the decadent Roman gourmet who chose the most bizarre of foods because they were rare and expensive and fashionable, quite forgetting about taste. By contrast we have concentrated in this book on foods that are available in northern Europe and are worth the attention of a modern cook. \"These recipes deserve to be used and are intended to be used\". (Sally Grainger).

Pages: 177
Author: DALBY, ANDREW & GRAINGER, SALLY