Roman Cookery: Ancient Recipes for Modern Kitchens

by Mark Grant

Here is a complete range of traditional Roman dishes, such as olive oil bread flavored with cheese. Included are explanations of the cultural values Romans ascribed to food and the social context in which it was prepared and eaten. While most Roman cookbooks detail complex banquet food enjoyed by only a tiny social elite, this cookbook provides easily made recipes for breakfast, lunch and dinner that can be enjoyed by everyone.

Genres: Cookbooks, History, Food, Cooking, Food History, Food and Drink, Nonfiction

192 pages, Paperback

First published November 1, 1999

About the author

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Reviews

[Ann Leckie · Rating 5 out of 5]

I've been enjoying making things out of this book. The recipes are easy to follow, and the ones I've tried so far are not very fussy, and the results quite tasty. I really like that this focuses on "everyday" foods, and that it includes the (translated) original reference, so you can adjust or re-interpret for yourself.

Try the "Mixtura cum Caseo" for sure! Easy to make, if you have a food processor, and delicious on crackers or bread. I can't stand cilantro so I used italian parsley instead, and goodness I'm going to have to make another batch soon.

The ingredients are often given in weights, so if you plan to make any of these recipes it's a good idea to have a kitchen scale on hand. Also, fair warning, apparently the Romans ate an unbelievable amount of cheese. Which I guess makes sense, since most people wouldn't have been able to afford meat or fish that often.

[Jonathan Farley · Rating 5 out of 5]

An excellent dissertation on ancient foods, with recipes that have been updated for the modern kitchen. Well prepared and effective reconstructions

[Kristy Halseth · Rating 4 out of 5]

I was so excited when I got this book. I was sad after reading though the recipes. It never occurred to me that the ancient Romans would like so much sweet food. It seemed like honey and dried dates were used almost everywhere in the recipes. Because of this, I will probably never make anything in this. I only like sweet beverages or desserts. I prefer my food savory. I did bookmark some bread that didn't have honey in it. But I normally don't bake bread. So we will see if I ever try it. Still, it was fun to look at how people ate in a different time.

[Colin · Rating 5 out of 5]

I am accumulating quite a collection of books on ancient Roman cookery . . . :) I love these books; whether or not my discriminating palate is ready to try the recipes may be a different story . . .

[Katrina Zartman · Rating 4 out of 5]

A small volume with a good balance of history and recipes adapted to suit today's kitchen. Some of the content is PG13.

[Abraham Ray · Rating 5 out of 5]

Great book about how to cook ancient roman food in a modern kitchen!