Roman Cookery: Ancient Recipes For Modern Kitchens
Okra, plantains, sweet potatoes and mangoes: these and all the other essential ingredients of Jamaican cooking are now widely available in Britain and North America, bringing the island's delicious cooking within anyone's reach.Covering all aspects of Jamaican cuisine from soups to preserves, fish to ices, Classic Jamaican Cooking also presents a range of traditional herbal remedies and drinks. With recipes as varied as Plantain Tart and Shrimp Soup, Salt Fish Patties and Coconut Ice Cream, this book dispels forever the myth that Jamaican cookery begins with Curried Goat and ends with Rice and Peas.Mistress of a large Jamaican household at the end of the nineteenth century, Caroline Sullivan wrote the first ever book on Jamaican cooking. Needing only occasional modification by the modern reader ('Take seven gallons of rum, three gallons of seville orange juice ...'), she brings alive the wealth and variety of the island's food. With its blending of African and European influences, Jamaican cooking rests on a foundation of tropical fruits and vegetables, and the author draws out the full range of their flavours in one of the New World's tastiest cuisines.'A wealth of very good recipes' Frances Bissell, The Times'A useful addition to your kitchen library' The Voice'Wonderful ideas that will appeal to adventurous cooks'Lindsey Bareham
Roman Cookery: Ancient Recipes for Modern Kitchens
That is the reason why people are always curious about this ancient and sumptuous cuisine. The following 10 ancient Roman cookbooks will reveal a wide selection of recipes from renowned culinary experts. Begin your journey to discover and bring ancient Roman cuisine to your home.
You will find recipes for seafood, chicken, pork, game, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces. In addition, the book includes methods to preserve foods, revive them, and even discolor them. This rare book is sure to be a must-have in the kitchens of gourmet, professional chefs, and amateurs.
The author will prepare for you a complete list of dishes from appetizers to desserts, rustic to delicate. Over 200 tried and updated ancient Roman recipes are sure to satisfy and satisfy your cravings.
In this cookbook, the author details intricate ancient Roman dishes found only in lavish parties and enjoyed by a small social class. The author also offers easy-to-make recipes for breakfast, lunch, and dinner.
SPECIAL ANNOUNCEMENT! We are proud to announce the publication of our first cookbook! A Boke ofGode Cookery, Volume 1 by James L. Matterer; edited by TammyCrawford 100authentic medieval & Renaissance recipes from Gode Cookery, manynewly adapted & revised especially for this publication. Each recipe contains the originaldocumented receipt accompanied by our translation and a modernredaction, along with notes and cooking tips. A Boke of GodeCookery,Volume 1also features additional authentic recipes from members of the GodeCookery Catering Company - þeCompanie of Gode Cooks. 140 pp., spiral-bound, laminated cover. Priced at $25.00. Available by mail order through the Gode Cookerywebsite.
As mentioned in a previous post (see here), I organised a small banquet at home on the occasion of the Saturnalia festival. I love ancient Roman food, and I tried a few more ancient recipes for this banquet. Once again, everything was delicious!
What King found was that ancient Roman cuisine was far different from modern-day Italian recipes, as lemons, tomatoes and pasta were not yet part of the culinary landscape. Instead, she found herself trying to learn how to stomach the flavor of garum, a potent fish sauce made from fish entrails that was found in nearly every dish of the time.
BOOK REVI EWS/COMPTES RENDUS 93 of Iphigeneia is not narrated in either Homer or Vergil (cf. 158). There are also some loose thought-connections: the hesitation of Aeneas in the duel at the end is said to be also the poet's, and this thought gives rise to a discussion on hemistichs (presumably reflecting Vergil's hesitations) . But the only sure hemistich of the last book is at 631, before the duel begins. Incidentally, Gransden puts their total dogmatically at fifty -seven, "some of them editorially completed, though these completions have never entered the text" ( ! ) , p.216. In fact, we know that interpolated supplementa circulated from an early period, and we have no assurance that the text as originally published had not either more or fewer hemistichs than now appear. It is, finally, annoying to see passages quoted from the Aeneid without line references. The reader is expected to identify them from an index of passages, which is incomplete. A second index, of names, is also selective. The bibl iography is extremely brief. Footnotes are rare . But the student who is patient and discriminating cannot help but marvel at the genius that created the poetry. MEMORIAL UNIVERSITY OF NEWFOUNDLAND RAYMOND J. CLARK JOHN EDWARDS (tr .). The Roman Cookery of Apicius. A treasury of gourmet recipes and herbal cookery translated and adapted for the modern kitchen. Vancouver, Hartley and Marx, 1984. Pp. xxix + 322. Cloth. ISBN 0-88179-008-7. In this extraordinary book, Edwards has drawn from the most authoritative modern Apician scholarship to achieve what had not yet been done : to make Roman cooking completely accessible to us in our day. He began by translating the more than 500 Latin recipes from two quite separate, though related, texts : De Re Coquinaria (4th c.) and the brief Excerpta Vinidarii (5th c . ) He follows, and, I think, excels only in readability , th e t r an slations of Flower and Rosenbaum (English) and Jacques Andre ( French ), which made significant additions to classical scholarship , although the former excludes the Excerpta. Apicius is cryptic to t he po int of incomp rehens ib ility , but no translator, Edwards inc luded , da res stray far from his text. Although Edwards' recent predecessors had not only translated the Latin but also tested th e recipes , he is the fir s t also to adapt about 70% of these recipes to the standa rd format, with the s tanda rd ins t r uct ions , of a modern cookbook. Edwards' chief co ntribution has been to work out the amoun ts of ing red ients , almost a lways lacking in the orig inal, to ac hieve proportions of foods and sea son ings whi ch a re pleasing to the con temporary palate. Only the great gods know what proportions pleased the Romans, bu t Edwa rd s has wise ly decided to ple ase us . He is not the fir st person to have attempted modern ization of a few recipes from Apicius, but to the best of my knowledge he is the first to offer cred ible adaptations, and from the entire corpus . 94 BOOK REVIEWS/COMPTES RENDUS Roman methods of cooking were simple, but the sauces which accompanied the meats and vegetables were not, whether they were originally used for gastronomic titillation or to mask spoilage. Edwards shows us how to prepare easily more than 350 such delicacies as Onion Raisin Sauce for Baked Tuna, Rabbit Stuffed with Liver and Sausage, Peas and Leeks in Basi I Wine Sauce, Sweet Apricot Hors D'oeuvres and Ginger Marinade for Roast Chicken Pieces. He also offers much background information about Roman cooking, including references in Roman literature, in an introduction and appendices filled with a potpourri of fascinating lore. I am sorry that he did not know a bit more about the manuscripts, for he chose to describe and reproduce the prosaic 9th c. Fuldensian copy at New York, whereas the 9th c . Vatican copy was made for Charlemagne's grandson, Charles the Bald, and is so resplendently illuminated, in a manner ordinarily reserved for the Canons and Gospels, that it is on permanent display in the Vatican Museum. The publishers must be congratulated...
UTENSILS, COOKING. Among professional cooks, cooking implements in the kitchen are referred to collectively by the French term batterie de cuisine. This includes all utensils involved in the preparation of food regardless of specific function or type of material (ceramic, metal, glass, wood). The range of utensils in any given kitchen speaks volumes about the elaborateness of the cooking that takes place there as well as the type of food prepared. There are also large cultural differences in the implements deemed necessary for food preparation, so the batterie de cuisine of a Chinese kitchen is quite different from that of of a kitchen of medieval Syria, ancient Rome, or a modern American hotel. From the standpoint of culinary history, the study of cooking utensils falls under two broad categories: archaeology for the ancient and medieval utensils, and material culture for objects of more recent date. Because of their beautiful design, cooking implements are also of interest to certain branches of decorative arts and antique collecting.
Archaeologists rely almost exclusively on utensils in their attempt to reconstruct cuisines of the past, especially when there are no written records to provide working recipes. It is known that the Roman cookery book of Apicius was originally illustrated with pictures of utensils because there are a few scattered references to these pictures in the surviving text. Medieval scribes did not bother to copy those pictures. If they had, modern food historians would have a better idea of what some of the mysterious implements mentioned in Apicius looked like. But the fact that the original cookbook contained pictures of unusual utensils is evidence in itself that certain recipes in Apicius were not familiar even to most educated Romans.
Frying pans were known in ancient Greek and Roman kitchens: téganon to the Greeks, patella to the Romans. The Roman patella survived in modern Spanish as paella and in modern Italian as padella. Frying pans were probably also used to prepare grain dishes, the antecedents of paella made with rice. Skillets were originally deep, much like modern sauce pans, but the term is used interchangeably with frying pan. It is common practice among American cookbook writers to forego the use of "frying pan" altogether in favor of "skillet," as in the phrase, "brown lightly in a skillet" rather than "brown lightly in hot fat in a frying pan." This word manipulation is an attempt to make the recipe sound more appealing and less fatty although the ingredients remain the same. Frying pans with legs, once common in open hearth cookery, were generally called spiders both in England and in America. 041b061a72