Reading list for Roman cuisine

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[[Category:Reading list]]
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[[Category:Vinting and Brewing]]
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{{Book reviews|topic=Cooking}}
  
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{{Book list}}
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{{Bookinfo
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| title=The Classical Cookbook
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| author=Dalby, A., Grainger, S
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| date=1996
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| publisher=
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| ISBN=0892363940
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| comment=An excellent book which combines historical discussion and classical recipes for satisfying results.
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| name=[[User:Julilla Sempronia Magna|Julilla Sempronia Magna]]
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}}
  
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;Home Winemaking Step-By-Step A guide to fermenting wine grapes : (Iverson / 1998 / ISBN 0965793613). For the new vinter who is seeking to create fine wine from fresh vitis vinefera fruit, this is an excellent choice for one's first book.  Plus, this 2nd edition does contain a chapter on making wine from concentrated grape juce. [[User:Stephanus Ullerius Venator Piperbarbus|Stephanus Ullerius Venator Piperbarbus]]
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{{Bookinfo
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| title=Around the Roman Table: Food and Feasting in Ancient Rome
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| author=Patrick Faas, Shaun Whiteside trans
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| date=2003
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| publisher=University of Chicago Press
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| ISBN=0226233472
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| comment=384 pages, 28 halftones, 29 line drawings [For sale in Canada and the USA only.] [http://www.press.uchicago.edu/Misc/Chicago/233472.html Eight recipes on the publisher's website.]
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| name=[[User:M. Lucretius Agricola|Agricola]]
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}}
  
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;The Art of Making Wine : (Anderson Hull / 1970 / ISBN 0452267447). The ISBN is for the 1991 Plume reprint of this seminal work in modern home winemaking on the US side of the Atlantic. Stanley Anderson was one of the founders of the current supply chain for hobbyist vinters. Focus is mainly on making good wines from concentrate . [[User:Stephanus Ullerius Venator Piperbarbus|Stephanus Ullerius Venator Piperbarbus]]
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{{Bookinfo
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| title=Roman Cookery: Ancient Recipes for Modern Kitchens
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| author=Grant, M
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| date=2008
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| publisher=Serif
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| ISBN=1897959605
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| comment=New illustrated edition of the 1999 text. An excellent collection of recipes for preparing everyday Roman meals. [[User:Julilla Sempronia Magna|Julilla Sempronia Magna]]. A worthy companion to the Giacosa volume as this book avoids the Apicius recipes altogether, turning instead to Cato, Columella, Pliny, Athenaeus, Bassus, Galen and more. The Latin (or Greek) originals are not included, but are translated literally and then made into very workable recipes. [[User:M. Lucretius Agricola|Agricola]] 08:39, 5 June 2007 (CEST)
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| name=
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}}
  
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;Guide to Better Wine and Beer Making for Beginners  : (Tritton / 1969 / ISBN 486225283). S. M. Tritton, MPS, FRIC, is a person in the home wine making community for shows great deference. She is one of the great authors of the late 20th century wave of amatuer wine making in Great Britain. [[User:Stephanus Ullerius Venator Piperbarbus|Stephanus Ullerius Venator Piperbarbus]]
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{{Bookinfo
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| title=A Taste of Ancient Rome
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| author=Gozzini Giacosa
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| date=1994
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| publisher=Univ. of Chicago Press
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| ISBN=0226290328
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| comment=Nicely translated and illustrated from [[Apicius]], [[Cato]], [[Columella]], [[Juvenal]], [[Martial]] and [[Petronius]]. [[User:Julilla Sempronia Magna|Julilla Sempronia Magna]]. The bulk of the recipes come from Apicius and include the standard numbering from that work. The Latin is always included, then translated, then converted into a modern recipe. [[User:M. Lucretius Agricola|Agricola]] 08:39, 5 June 2007 (CEST)
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| name=
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}}
  
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;Progressive Winemaking  : (Duncan Acton / 1996/ ISBN 0900841052). Two more authors in the class of Tritton, from GB.  Once upon a time, their works were most of what was available, but to no loss of knowledge or utility.  Still wine, sparkling, sherry, port and madeira styles are all covered herein. [[User:Stephanus Ullerius Venator Piperbarbus|Stephanus Ullerius Venator Piperbarbus]]
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{{Bookinfo
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| title=The Philosopher's Kitchen: Recipes from Ancient Greece and Rome for the Modern Cook
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| author=Segan, F
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| date=2004
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| publisher=Random House
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| ISBN=1400060990
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| comment=Modern interpretations of Roman recipes.  
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| name=[[User:M. Lucretius Agricola|Agricola]]
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}}
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==On-line Cookbooks==
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[http://www.comitatus.net/rations.pdf Legionary Rations] by Paul Elliott

Latest revision as of 03:50, 10 March 2009

Visit Sodalitas Coquorum et Cerevisiae Coctorum (The Society of Cooks and Brewers).

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Before making an entry, please read the instructions for using the template and the special instructions for reading lists.


The Classical Cookbook

0892363940.01.TZZZZZZZ.jpg
Dalby, A., Grainger, S. (1996). ISBN 0892363940
An excellent book which combines historical discussion and classical recipes for satisfying results. Contributed by Julilla Sempronia Magna
Buy from Amazon: Canada UK USA

Around the Roman Table: Food and Feasting in Ancient Rome

0226233472.01.TZZZZZZZ.jpg
Patrick Faas, Shaun Whiteside trans. (2003). University of Chicago Press. ISBN 0226233472
384 pages, 28 halftones, 29 line drawings [For sale in Canada and the USA only.] Eight recipes on the publisher's website. Contributed by Agricola
Buy from Amazon: Canada UK USA

Roman Cookery: Ancient Recipes for Modern Kitchens

1897959605.01.TZZZZZZZ.jpg
Grant, M. (2008). Serif. ISBN 1897959605
New illustrated edition of the 1999 text. An excellent collection of recipes for preparing everyday Roman meals. Julilla Sempronia Magna. A worthy companion to the Giacosa volume as this book avoids the Apicius recipes altogether, turning instead to Cato, Columella, Pliny, Athenaeus, Bassus, Galen and more. The Latin (or Greek) originals are not included, but are translated literally and then made into very workable recipes. Agricola 08:39, 5 June 2007 (CEST)
Buy from Amazon: Canada UK USA

A Taste of Ancient Rome

0226290328.01.TZZZZZZZ.jpg
Gozzini Giacosa. (1994). Univ. of Chicago Press. ISBN 0226290328
Nicely translated and illustrated from Apicius, Cato, Columella, Juvenal, Martial and Petronius. Julilla Sempronia Magna. The bulk of the recipes come from Apicius and include the standard numbering from that work. The Latin is always included, then translated, then converted into a modern recipe. Agricola 08:39, 5 June 2007 (CEST)
Buy from Amazon: Canada UK USA

The Philosopher's Kitchen: Recipes from Ancient Greece and Rome for the Modern Cook

1400060990.01.TZZZZZZZ.jpg
Segan, F. (2004). Random House. ISBN 1400060990
Modern interpretations of Roman recipes. Contributed by Agricola
Buy from Amazon: Canada UK USA

On-line Cookbooks

Legionary Rations by Paul Elliott

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