Marrow Alexandria-style, fish in coriander crust or pancakes with honey and sesame seeds - all types of food are represented here. This is an exploration of Mediterranean cuisine from 750 BC to AD 450 which allows the modern cook to recreate the varied diet of the classical world, from the banquets of the rich elite to the simpler meals of soldiers, farmers and slaves. Translations of the 50 original recipes are followed by a version specially adapted for the modern cook. The book is illustrated throughout with delightful scenes of food, feasting and carousing from wall paintings, mosaics and Greek vases.
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The Classical Cookbook combines carefully researched history with recipes that are interpretations of ancient Greece and Rome. Two Britons, historian Andrew Dalby and chef Sally Grainger, collaborated on this book, which discusses the banquets and feasts of Athens and Rome, but focuses mostly on how average people ate every day. Many of the seasonings favored from around 700 B.C. up to the fall of Rome in the 5th century, it turns out, are not that foreign to what we use today: leeks, nuts, vinegar, wine. The authors provide easy equivalents for the more exotic ingredients. Imagine how Socrates, in the 1st century, may have enjoyed honey-glazed shrimp or cheesecake. Such dishes make it tempting to try the culinary adaptations of classical cookery. Here's a rare example of history brought to life.About the Author:
Andrew Dalby is librarian of the London House for Overseas Graduates and has written for numerous food history and classics journals. Sally Grainger is a professional pastry chef and regularly organizes Roman banquets.
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Descrizione libro British Museum Press, 2000. Paperback. Condizione libro: New. Codice libro della libreria P11071412222X
Descrizione libro British Museum Press. PAPERBACK. Condizione libro: New. 071412222X New Condition. Codice libro della libreria NEW6.1798594
Descrizione libro British Museum Press, 2000. Paperback. Condizione libro: New. book. Codice libro della libreria 071412222X