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The Classical Cookbook by Andrew Dalby
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The Classical Cookbook (1996)

by Andrew Dalby

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A nice book, but no original recipes given, some redactions and translations are questionable, Bibliographie is very compleat, german version has a section on additional literature
  Katharina-v-W | Nov 14, 2008 |
An excellent introduction to food from classical Greece and Rome. The book includes original recipes and modern recipes developed from them, as well as detailed information about food and dining over the centuries and in different classes. It is also illustrated with drawings and photos that help bring this tasty ancient cuisine alive. ( )
  lilinah | Sep 21, 2005 |
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Amazon.com Amazon.com Review (ISBN 0892363940, Hardcover)

The Classical Cookbook combines carefully researched history with recipes that are interpretations of ancient Greece and Rome. Two Britons, historian Andrew Dalby and chef Sally Grainger, collaborated on this book, which discusses the banquets and feasts of Athens and Rome, but focuses mostly on how average people ate every day. Many of the seasonings favored from around 700 B.C. up to the fall of Rome in the 5th century, it turns out, are not that foreign to what we use today: leeks, nuts, vinegar, wine. The authors provide easy equivalents for the more exotic ingredients. Imagine how Socrates, in the 1st century, may have enjoyed honey-glazed shrimp or cheesecake. Such dishes make it tempting to try the culinary adaptations of classical cookery. Here's a rare example of history brought to life.

(retrieved from Amazon Mon, 30 Sep 2013 13:17:35 -0400)

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This book is the first to explore the food of the Mediterranean world in ancient times, from 750 BC to AD 450. All types of food are represented here, allowing the modern cook to recreate the varied diet of the classical world.

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