Reading list for Roman cuisine

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Grant, M.. (1999). Serif. ISBN 1897959397
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)
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Dalby. (1996). ISBN 0714122084
An excellent book which combines historical discussion and classical recipes for satisfying results. Contributed by Julilla Sempronia Magna
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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 in always included, then translated, then converted into a modern recipe. Agricola 08:39, 5 June 2007 (CEST)
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