Author Description

This book of Roman recipes, in German, takes the reader through the courses of an imperial feast, from the appetisers of soup and egg dishes through to the rich desserts. Some ingredients, however, may be hard to come by these days (flamingos, for example) so modern alternatives are suggested. Approximately 200 recipes are arranged by food type and include starters, fish, foul, meat, vegetables and desserts. The introduction discusses eating, feasting and food preparation in the Roman period. Drawings of food stuffs and illustrations of Romans indulging further serve to whet the appetite. German text.