Reading list for Roman cuisine

The Classical Cookbook

Dalby, A., Grainger, S. (1996). ISBN 0892363940

An excellent book which combines historical discussion and classical recipes for satisfying results. Contributed by Julilla Sempronia Magna

Around the Roman Table: Food and Feasting in Ancient Rome

Patrick Faas, Shaun Whiteside trans. (2003). University of Chicago Press. ISBN 0226233472

384 pages, 28 halftones, 29 line drawings [For sale in Canada and the USA only.] Eight recipes on the publisher's website. Contributed by Agricola

Roman Cookery: Ancient Recipes for Modern Kitchens

Grant, M. (1999). Serif. ISBN 1897959397

An excellent collection of recipes for preparing everyday Roman meals. Julilla Sempronia Magna. A worthy companion to the Giacosa volume as this book avoids the Apicius recipes altogether, turning instead to Cato, Columella, Pliny, Athenaeus, Bassus, Galen and more. The Latin (or Greek) originals are not included, but are translated literally and then made into very workable recipes. Agricola 08:39, 5 June 2007 (CEST)

A Taste of Ancient Rome

Gozzini Giacosa. (1994). Univ. of Chicago Press. ISBN 0226290328

Nicely translated and illustrated from Apicius, Cato, Columella, Juvenal, Martial and Petronius. Julilla Sempronia Magna. The bulk of the recipes come from Apicius and include the standard numbering from that work. The Latin is always included, then translated, then converted into a modern recipe. Agricola 08:39, 5 June 2007 (CEST)

The Philosopher's Kitchen: Recipes from Ancient Greece and Rome for the Modern Cook

Segan, F. (2004). Random House. ISBN 1400060990

Modern interpretations of Roman recipes. Contributed by Agricola

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