Original Roman recipes with extensive footnotes. It includes a recipe for carrots cooked in honey and butter that was used by medieval Jews. Thus, I consider it a means of portraying what one full inn in Bethlehem was serving, after applying Mosaic dietary laws. Certainly it is reasonable to assume that Romans were eating in this manner in the Earliest Middle Ages. Another source noted that the Vehling translation left out some things and otherwise has errors.

Cookery and Dining in Imperial Rome by Apicius : Apices ,imperial Rome by Apices Joseph Dommers Vehling
This book starts with TOC where recipes are listed along with how to use the book, numbering of recipes and other information.
Each recipe starts with a title. NO real listing of ingredients but tells you what to do, with the item you need. No measurements for adding oil, broth, wine and other fluids. same with spices, NO measurements. Tells you how to cook the dish
Not your typical cookbook by any means. Lots of fun things to read about.
No pictures, NO nutritional information.
Other works by the publishing company are listed at the end of the book. ( )

A curiosity I found at the library book sale. It's the only cookbook, I believe, that has come down from the ancient world and quite interesting to poke around in. Any one for sea scorpion with turnips? Or how about a nice boiled ostrich? ( )

Food as historical-social documentation is fast becoming one of my favorite subjects to dally in, and this book takes the title. It has been argued as civilization's first real, official "cookbook," and it's completely fascinating. You get a glimpse into the mechanics of the spice trade and migration of ingredients a la Waverly Root's Food Encyclopedia, as well as insight into what the Romans thought would render food safe. It's a fascinating document in the way the Ancient Chinese forensic manual The Washing Away of Wrongs is fascinating--a sort of window into historical and cultural modes of epistemic and moral codification. If you're into this stuff as I am, check it out. Similar food anthropology excavation stuff, albeit in entirely different contexts, comes up in Harvard essays deconstructing post-WWII Betty Crocker cookbooks, and museum entries on pioneer cookbooks, etc. I just totally get off on this sort of thing. ( )

500. 1st ed. no dw. Signed. Ltd ed #423/530. Companion to Platina, see entry. Advance PR for Platina tipped in. John Davis Batchelder Collection (Library of Congress). Illus. with drawings by Vehling of ancient Roman cooking utensils and apparatus. ( )