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Classical Cookbook

4.0 of 5 stars 4.00  ·  rating details  ·  28 ratings  ·  4 reviews
An exploration of the food of the Mediterranean world in ancient times, from 750 BC to AD 450. The authors draw on sources beyond the familiar recipes attributed to the Roman gourmet Apicius, who mainly describes the food of the privileged classes at the end of the Roman Empire. All types of food are represented, allowing the modern cook to recreate the varied diet of the ...more
Paperback, 144 pages
Published February 1st 2000 by British Museum Press (first published June 1st 1996)
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So, you want to know about ancient Greek or Roman cooking but don't want to read another, more detailed book by Dalby? Or maybe you want to see if you can actually make some of the recipes quoted in one of the other books? The Classical Cookbook is the book for you! Subdivided roughly by era and geography each chapter begins with a brief food history that is followed by several recipes adapted from classic texts each of which is quoted above its corresponding adaptation. Most of the recipes appe ...more
Julie Isenhower
The Classical Cookbook is not quite like any book I’ve ever read. Of course it doesn’t tell a chronological story like a true novel, but it doesn’t just list recipes like a regular cook book either. I enjoy and appreciate the format with which Sally Grainger and Andrew Dalby wrote it. They will have a translation of an ancient Greek or Roman recipe and also conveniently give its contemporary equivalent or substitute certain rare ingredients for ones that can be commonly found. But then they go f ...more
Rachel Hartman
Io Saturnalia!

We've owned this book for years, but I am reminded of it in particular today while I cook our Saturnalia feast out of it.

I love this book to death, I really do, but I will just say the recipes are occasionally tricky. It would get five stars as an educational read, but just three as an actual cookbook. Some of the recipes are obvious, easy, and wonderful ("Fish in a Coriander Crust" comes to mind); some, such as the barley rolls I'm making today, require substantial interpretation
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Andrew Dalby (born Liverpool, 1947) is an English linguist, translator and historian who most often writes about food history.

Dalby studied at the Bristol Grammar School, where he learned some Latin, French and Greek; then at the University of Cambridge. There he studied Latin and Greek at first, afterwards Romance languages and linguistics. He earned a bachelor's degree in 1970. Dalby then worked
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