The Classical Cookbook - Brossura

Andrew Dalby; Sally Grainger

Brossura

ISBN 10: 0714122750 ISBN 13: 9780714122755

Casa editrice: British Museum Press, 2012

Riassunto

The updated edition of this best-selling cookbook features a delicious collection of recipes from every strata of classical civilization, all accessible to the contemporary cook. Using a subtle mix of sweet and sour flavours, fragrant herbs, creamy cheesecakes and hearty red wines, ancient Mediterranean cuisine is brought to life. Pioneering the exploration of menus and manners of ancient Greece and Rome, The Classical Cookbook features adaptations of 49 sumptuous dishes. Sitting alongside sun-soaked recipes are rich illustrations of murals, marbles and mosaics, plus lively commentary painting a vibrant picture of everyday wining and dining in the ancient world. The Classical Cookbook will prove that we can still enjoy Terrine of Asparagus, Sweet Wine Cakes, Olive Relish or even Toronaean Shark. Featuring step-by-step instructions, the modern cook will be able to tackle everything from simple meals and street food through to lavish banquets and wedding feasts with an authentic Ancient Greek and Roman flair.

Su questo libro

Recensione:

'Written by a food historian who happens to be a classics scholar, with an archaeologist who happens to be a chef, The Classical Cookbook is a mouth-watering introduction to the food from Ancient Greece and Rome... gives fascinating information about the two ancient societies and their eating habits' --The Good Book Guide

'A very handsome little book published by the British Museum Press makes the point with admirable elegance and lightness of touch' --Minerva

L'autore:

Andrew Dalby is a classics scholar, linguist and food historian. He is author of many books on food history, including Dangerous Tastes; Cheese: a global history; Siren Feasts; Food in the Ancient World from A-Z; Flavours of Byzantium and Breakfast: a global history.

Sally Grainger was a professional chef with a degree in Ancient History who is now a food historian, specializing in Roman food and ancient baking techniques.

Su questa edizione

• Editore: British Museum Press
• Data di pubblicazione: 2012
• ISBN 10: 0714122750
• ISBN 13: 9780714122755
• Rilegatura: Copertina flessibile
• Numero di pagine: 176