Cooking Apicius
Published on 6. June 2006
128 pages
978-1-909248-03-8 (ISBN)
Description
Sally Grainger has gathered, in one convenient volume, her modern interpretations of 64 of the recipes in the original text. This is not 'recipes inspired by the old Romans' but rather a serious effort to convert the extremely gnomic instructions in the Latin into something that can be reproduced in the modern kitchen which actually gives some idea of what the Romans might have eaten. Sally Grainger, therefore, has taken great pains to suggest means of replicating the particular Roman taste for fermented fish sauce. It may sound unpleasant, but actually is not too far removed from the fish sauces of the Far East and any reproduction of Roman cookery must depend on getting this particular aspect right.
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Content
- COVER
- TITLE
- COPYRIGHT
- CONTENTS
- ILLUSTRATIONS
- PREFACE
- INTRODUCTION
- Historical background
- Dining in Rome
- How to use this book
- Special ingredients
- Herbs and spices
- Fish sauce
- Grape must syrups
- Wines
- Ready-made sauces
- Wheat products
- RECIPES
- HORS D'OUVRE AND SIDE-DISHES
- Roman bortsch (Apicius 3.2.3)
- Barley and vegetable soup (Apicius 4.4)
- Beef or lamb faggots (Apicius 2.1.7)
- Chicken pottage to serve with meatballs (Apicius 2.2.9 )
- Chicken meatballs in hydrogarum (Apicius 2.2.4)
- Marinated liver (Apicius 7.3.2)
- Stuffed kidneys (Apicius 7. 8 )
- Prawn balls in hydrogarum (Apicius 2.1.1)
- Chicken liver salad (Apicius 4.1.2)
- Asparagus patina (Apicius 4.2.6)
- Lettuce patina (Apicius 4.2.3)
- Cheese and fruit dip (Hypotrimma) (Apicius 1.33)
- Melon with mint dressing (Apicius 3.7)
- Assorted salad leaves with oenogarum
- Soft eggs in pine kernel sauce (Apicius 7.13.3)
- MEAT DISHES
- Baked ham in pastry with figs (Apicius 7.9.1)
- Patina Apiciana (Apicius 4.2.14 & 15)
- Chicken in sweet and sour sauce (Apicius 6.8.1)
- Roast chicken in a honey and dill glaze (Apicius 6.8.2)
- Duck with turnip (Apicius 6.2.3)
- Sauce for cooked meats (Apicius 6.2.7)
- Parthian chicken (Apicius 6.8.3)
- Chicken or guinea-fowl in the style of Vardanus (Apicius 6.8.11)
- Cold sauce for pork (Apicius 8.7.15)
- Toasted pine kernel sauce for roast boar or pork (Apicius 8.1.4)
- Ofellae Ostian style (Apicius, 7.4.1)
- Ofellae Apician style (Apicius 7.4.2)
- Terentine minutal (Apicius 4.3.2)
- Pork and apricot minutal (Apicius 4.3.6)
- Stuffed hare (Apicius 8.8.3)
- Roast lamb with coriander (Apicius 8.6.8)
- Boned shoulder of lamb in a creamy date sauce (Apicius 8.6.7)
- Roast lamb with asafoetida (Apicius 8.6.4)
- VEGETABLE SIDE-DISHES
- Lentil pottage (Apicius 5.2.3)
- Spicy mushy peas (Apicius 5.3.6)
- Spring cabbage with cumin (Apicius 3.9.1 & 3)
- Carrots or parsnips in a cumin honey glaze (Apicius 3.21.3 )
- Spring cabbage and chicken patina (Apicius 4.2.7)
- Spinach or nettle patina (Apicius 4.2.36)
- Mushroom patina (Apicius 7.13.6)
- Boiled vegetables in simple oenogarum (Apicius 3.10.1)
- Leek and beet greens with oenogarum (Apicius 3.2.1)
- Sauce for fried gourd or marrow (Apicius 3.4.7)
- Beans in mustard sauce (Apicius 5.6.3)
- Vitellian peas (Apicius 5.3.5)
- Mushrooms in caroenum (Apicius 7.13.4)
- FISH
- Sauce for baked bream (Apicius 10.2.14)
- Stuffed mackerel (Apicius 9.10.1)
- Sauce for lobster (Apicius 9.1.6)
- Whitebait patina (Apicius 4.2.20)
- Fish patina (Apicius 4.2.12)
- Sauce for tuna or mackerel (Apicius 9.10.5)
- Simple oenogarum for fish
- DESSERTS
- Almond and semolina pudding (Apicius 2.2.10)
- Pear patina (Apicius 4, 2, 35) 117
- Peaches in a cumin sauce 4.2.34) 118
- Deep-fried honey fritters (Apicius 7.11.6)
- Honey nut omelette patina (Apicius 4.2.16)
- Pine nut and honey pudding (Apicius 7.11.5)
- Bibliography
