Classical Roman Cooking
October 4, 2013 4:29 PM Subscribe
Pass the Garum
posted by jedicus (57 comments total)
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is a cooking blog focused on the recipes and cuisine of ancient Rome.
Many of the dishes and recipes discussed on the blog come from Apicius
, the only surviving Roman cookbook (as opposed to books on other subjects that happen to contain some recipes). If you'd like your own copy of Apicius
, the best English edition is probably Grocock & Grainger's edition
. For a (considerably cheaper) book of recipes adapted from Apicius
, see Sally Grainger's Cooking Apicius
. For a taste (ha!) of what you can expect, here are the first 38 pages of Cooking Apicius
[pdf], courtesy of the publisher.
If you want to get really authentic, you'll need to build some Roman cooking hardware, such as a testum or clibanus. For more on these, see A. L. Cubberley et al., Testa and Clibani: The Baking Covers of Classical Italy
, 56 Papers of the British School at Rome 98 (1988), which is available for free on JSTOR via MyJSTOR. Sally Grainger wrote two blog articles (one
) describing their use.