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Some of the stuff from "Apicius de re Coquinaria" is not too bad. https://www.gutenberg.org/files/29728/29728-h/29728-h.htm The difficulty is that liquamen/garum and laser aren't described. Laser is extinct and garum is pretty much just fish sauce but who can say if it's different than modern fish sauce. I made a vegetarian dish of leeks and beets boiled in wine that was not too bad. Very different than modern cooking but good none-the-less. "De re Cquinaria" is definitely worth a read. Not sure where they sell sows matrix, but I'm sure I could find some if I tried hard enough.
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Feb 18, 2018 02:03
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Leraika posted:Anyone have any good resources for ancient Roman cooking? I'm not brave enough to try cooking straight from Apicius. Go with the leek and beets with raisin wine. I used reduced port for the wine instead. I have a copy of De Re Coquinaria that's a plain translation and I have another copy that's a little more human readable. "Cooking Apicius" by Sally Grainger. It's much more readable but it's kind of fun to work off the Latin. Apicius XI 97 in the link. http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/3*.html It will turn out sharper in taste than you think but remember that less is more. The beets and leeks really stand on their own.
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Jan 28, 2019 00:15
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