The Roman Cookery Book: a critical translation of The Art of Cooking by Apicius, for use in the Study and the Kitchen.

London & New York: Peter Nevill Limited, 1958; [1960].

Octavo, 240 pages. Illustrated with drawings Katerina Wilczynski and photographic plates. FIRST EDITION of this English translation of the classic ancient cookery text, The Art of Cooking by Apicius. The copyright states 1958 for the modern text, but the book was not printed and issued until 1960, as indicated by the imprint at rear from i.p.e.m. printers of Cassino, Italy. The work dates to fourth or early fifth century AD Rome. "It is not probable that any one of the three Roman epicures who bore the name of Apicius was the author of this book. The name was synonymous with gourmandise and, among the ancients, was given to choice dishes." (Bitting). Includes a section on Roman kitchens and cooking utensils and other general comments on Roman cookery. Near fine in light gray boards. Some edgewear to printed dust jacket, otherwise near fine.

Price: $60.00