Cooking Ancient Rome. The Rise and Fall of an Empire in 60 Authentic Recipes [A Cookbook]
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- Nombre de pages208
- Date de parution09/03/2027
- FormatePub
- ISBN978-0-593-84029-0
- EAN9780593840290
- Protection num.Adobe DRM
- Infos supplémentairesepub
- ÉditeurTen Speed Press
Résumé
Eat your way through the rise and fall of the ancient Roman Empire one delicious meal at a time, with 60 faithfully modernized recipes from the creator behind Eats History, the popular social media account that demystifies historical cuisine. Billions of people have heard of and maybe a little obsessed with the ancient Romans, but few know the unique and delicious recipes that fueled an empire. From decadent feasts fit for an emperor to humble soldier's rations, each dish in Cooking Ancient Rome has been carefully adapted for the modern kitchen, keeping the spirit of ancient Roman cuisine intact while making it accessible for today's home cook.
A journey from breakfast to snacks, appetizers, dinners, and finally desserts, the recipes inside, although over 2, 000 years old, feel surprisingly familiar: Isicia ex Spondylis, an umami-laded recipe for Roman Scallop Croquettes A guide to building a Roman charcuterie board with ancient tapenade, garlic cheese spread, spiced sausages, and deviled eggs Aliter In Phoenicoptero, aka Roasted "Flamingo" (don't worry, it's chicken!) The ancient ancestor to cheesecake, Savillum Mulsum, Roman dessert wine, to toast a decadent feast Throughout the curated collection of recipes are gorgeous food photography and fascinating food history tidbits (from the chronicle of a loaf of bread from Pompeii frozen in time to Emperor Nero's obsession with leeks that bring the storied tale of the Roman empire to life and into your kitchen.
A journey from breakfast to snacks, appetizers, dinners, and finally desserts, the recipes inside, although over 2, 000 years old, feel surprisingly familiar: Isicia ex Spondylis, an umami-laded recipe for Roman Scallop Croquettes A guide to building a Roman charcuterie board with ancient tapenade, garlic cheese spread, spiced sausages, and deviled eggs Aliter In Phoenicoptero, aka Roasted "Flamingo" (don't worry, it's chicken!) The ancient ancestor to cheesecake, Savillum Mulsum, Roman dessert wine, to toast a decadent feast Throughout the curated collection of recipes are gorgeous food photography and fascinating food history tidbits (from the chronicle of a loaf of bread from Pompeii frozen in time to Emperor Nero's obsession with leeks that bring the storied tale of the Roman empire to life and into your kitchen.