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Rating: 
Summary: Not just fancy food
Review: This is one of the first books I've seen on classical/historical cooking that represents the "food of the people" rather than the fancy food of the nobility that Apicius and other gourmets were writing about. Grant uses some non-traditional sources such as works on agriculture to get some clues as to what the common people were eating. His recipes are easy to follow and generally easy to prepare. Great for anyone interested in historical cooking for everyday rather than party fare.
Rating:
Summary: Not just fancy food
Review: This is one of the first books I've seen on classical/historical cooking that represents the "food of the people" rather than the fancy food of the nobility that Apicius and other gourmets were writing about. Grant uses some non-traditional sources such as works on agriculture to get some clues as to what the common people were eating. His recipes are easy to follow and generally easy to prepare. Great for anyone interested in historical cooking for everyday rather than party fare.
Rating:
Summary: Finally something new
Review: With the lot of books written about Apicius and his famous "de re coquinaria", other sources of antique Roman cookery have long been ignored. Thanks to this book it's no more the case. Numerous recipes and some good comments makes the everyday cooking in ancient Rome, and it's provinces, come back to life.
Rating:
Summary: Finally something new
Review: With the lot of books written about Apicius and his famous "de re coquinaria", other sources of antique Roman cookery have long been ignored. Thanks to this book it's no more the case. Numerous recipes and some good comments makes the everyday cooking in ancient Rome, and it's provinces, come back to life.
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