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“apicius apicius”

Showing 1 - 12 of 12 results for “apicius apicius”
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  • Cookery and Dining in Imperial Rome

    by Apicius Apicius ...
    Discover the Culinary Secrets of Ancient Rome with "Cookery and Dining in Imperial Rome" by ApiciusStep back into the opulent world of Imperial Rome and explore the rich culinary traditions that defined an era with Apicius's timeless classic. This comprehensive volume offers an authentic glimpse into the gastronomic delights enjoyed by the Roman elite, presenting a collection of ancient recipes, ... Read more

    $19.99 CAD or Free with Kobo Plus

  • Cookery and Dining in Imperial Rome

    by Apicius Apicius ...
    THE BOOK OF APICIUS A critical review of its times, its authors, and their sources, its authenticity and practical usefulness in modern times THE RECIPES OF APICIUS AND THE EXCERPTS FROM APICIUS BY VINIDARIUS Original translation from the most reliable Latin texts, elucidated with notes and comments APICIANA A bibliography of Apician manuscript books and printed editions ... Read more

    $1.99 CAD or Free with Kobo Plus

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  • Tasting History

    Explore the Past through 4,000 Years of Recipes (A Cookbook)

    by Max Miller ...
    NEW YORK TIMES BESTSELLERBegin your very own food journey through the centuries and around the world with the first cookbook from the beloved YouTube channel Tasting History with Max Miller.What began as a passion project when Max Miller was furloughed during COVID-19 has become a viral YouTube sensation. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs a ... Read more

    $33.99 CAD

  • Sauces reflexions of a chef

    by Yannick Alléno, Vincent Brenot ...
    Mixing the humorous with the erudite, this book is stuffed with tasty anecdotes from the history of sauce-making in France. It is also a cry from the heart, deploring the disappearance of the great French sauces from our plates. For they werebanished during the second half of the last century, when they werefound guilty of dietary heresy. The pioneering chef Yannick Alléno lifts the veil on ... Read more

    $15.99 CAD

  • Choice Cuts

    A Savory Selection of Food Writing from Around the World and Throughout History

    by Mark Kurlansky ...
    “Every once in awhile a writer of particular skills takes a fresh, seemingly improbable idea and turns out a book of pure delight.” That’s how David McCullough described Mark Kurlansky’s Cod: A Biography of the Fish That Changed the World, a work that revealed how a meal can be as important as it is edible. Salt: A World History, its successor, did the same for a seasoning, and confirmed Kurlansky ... Read more

    Was $7.99 CAD Now $5.99 CAD

  • Erotic Cuisine: a Natural History of Aphrodisiac Cookery

    by Marilyn Ekdahl Ravicz ...
    The idea that gastronomy and sex are related is not new. Its been expressed through art, literature, early science, in locker rooms, beauty salons and on the street. Some examples of these expressions are included as context for the aphrodisiac recipes which follow. For millennia, cooks have prepared dishes enriched with ingredients they judged to be sensually invigorating, and this tradition ... Read more

    $11.99 CAD

  • Culinary Encyclopaedia

    A Dictionary of Technical Terms, the Names of All Foods, Food and Cookery Auxillaries, Condiments and Beverages - Specially Adapted for use by Chefs, Hotel Restaurant Managers, Cookery Teachers, Housekeepers etc.

    by Charles Herman Senn ...
    A comprehensive culinary encyclopeadia, fully explaining any terms and words associated with the subject. This is a fascinating read for anyone studying cookery, with much of the information still useful and practical today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic ... Read more

    $10.99 CAD or Free with Kobo Plus

  • Using Mushrooms in Vegetarian Cooking - A Collection of Recipes with Mushrooms as a Meat Substitute

    by Various ...
    Featuring the work of various authors, this classic compendium provides a variety of delicious vegetarian recipes and instructions on how to use mushrooms as a meat substitute, including cooking methods, ingredient variations, preparation techniques and history of usage, making it the a perfect companion for inquisitive cooks, vegetarians and mushroom lovers alike. Contents include: Mushrooms; ... Read more

    $8.99 CAD or Free with Kobo Plus

  • Tacuinum De Coquina: Medieval Italian Cookery Manual

    by Simonetta Stefanini ...
    The essential element of Medieval cooking is the creativity of each cook, who was considered an artist, and at the same time the organizer and director – and maybe even a bit magician – of banquets and parties, the main aim of which was to amaze the guests.The intent of this book is to take the reader on a gastronomic tour of Medieval Italy, recounting the habits of that fascinating historical ... Read more

    $9.99 CAD or Free with Kobo Plus

  • The Mustard Book

    by Rosamond Man, Robin Weir ...
    The definitive book on one of the world's most versatile ingredients.Mustard has a long and fascinating history weaving back through many different cultures. It was being cultivated even earlier than 4000 BC. The peppery flavored leaves of the plant can be eaten and are indeed one of the mainstays of southern American soul food cooking. Its seeds can be pressed to make oil as well as used whole ... Read more

    $15.19 CAD or Free with Kobo Plus

  • Cookery and Dining in Imperial Rome

    by Apicius ...
    "A Bibliography, Critical Review and Translation of the Ancient Book known as Apicius de re Coquinaria." Particularly useful if you want to cook wild boar or dormouse :-) According to Wikipedia: "Apicius is a collection of Roman cookery recipes, usually thought to have been compiled in the late 4th or early 5th century AD and written in a language that is in many ways closer to Vulgar than to ... Read more

    $1.56 CAD or Free with Kobo Plus

  • Exciting Food for Southern Types

    by Pellegrino Artusi ...
    Pellegrino Artusi is the original icon of Italian cookery, whose legendary 1891 book Science in the Kitchen and the Art of Eating Well defined its national cuisine and is still a bestseller today. He was also a passionate gastronome, renowned host and brilliant raconteur, who filled his books with tasty recipes and rumbustious anecdotes. From an unfortunate incident regarding Minestrone in Livorno ... Read more

    $8.99 CAD