Homeflavor
Home
Categories
All
Literature
History
Art & Culture
Science & Tech
Social Science
Religion & Philosophy
Lifestyle & Hobby
Health & Medicine
Education & Reference
Home
Cookery and Dining in Imperial Rome by Apicius
Book IV
Cookery and Dining in Imperial Rome by Apicius
Book IV
Chapter 10
25 words
Chapters
Chapter 1: Chapter 1
Chapter 2: INTRODUCTION BY PROF. FREDERICK STARR
Chapter 3: INTRODUCTION xi
Chapter 4: INTRODUCTION
Chapter 5: BOOK I. THE CAREFUL EXPERIENCED COOK
Chapter 6: Book II
Chapter 7: BOOK II. MINCES
Chapter 8: Book III
Chapter 9: BOOK III. THE GARDENER
Chapter 10: Book IV
Chapter 11: BOOK IV. MISCELLANEA
Chapter 12: Book V
Chapter 13: BOOK V. LEGUMES
Chapter 14: introduction of bread only as a food of the poor. It was
Chapter 15: Book VI
Chapter 16: BOOK VI. FOWL
Chapter 17: Book VII
Chapter 18: BOOK VII. SUMPTUOUS DISHES
Chapter 19: Book VIII
Chapter 20: BOOK VIII. QUADRUPEDS
Chapter 21: 246. G.-V. Frontinianus.
Chapter 22: Book IX
Chapter 23: BOOK IX. SEAFOOD
Chapter 24: Book X, judging from its recipes, phraseology and from
Chapter 25: Book X
Chapter 26: BOOK X. THE FISHERMAN [1]
Chapter 27: 231. Index 11 leaves, unnumbered. This scarce book is described by
{Illustration: ROMAN WINE PRESS Reconstruction in Naples, in the new section of the National Museum.} {Illustration: A DISH FOR THE SERVICE OF EGGS Hildesheim Treasure}
Previous Chapter
Next Chapter