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The cuisine of the ancient Romans also offers real taste experiences for modern palates. It is not for nothing that the oldest surviving cookbook from Roman antiquity, De re coquinaria (About the art of cooking), has long been an insider tip among gourmets.
Edgar Comes has compiled the best of the ancient dishes and menus, which he has tested and perfected on many occasions, in his Roman cookbook: starters, very diverse main courses and side dishes as well as desserts. The author describes the Roman cuisine from its origin in archaic times to the diversity of a Marcus Gavius Apicius and also the ingredients available at that time as well as the entire range of Roman herbs and spices. Finally, he gives tips and information on where ingredients and replicas of kitchen and ceramic equipment can be obtained.
In 2009, the book won the World Cookbook Award in the “Best Italian Cuisine Book in Germany” category.
German language
128 pages
21 x 20 cm
Hardcover
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