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By Apicius and Translated by Joseph Dommers Vehling (reprint of 1926 introduction)
[FROM THE PUBLISHERS] Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate, how they prepared them. Actual recipes — from fig fed pork and salt fish balls in wine sauce to pumpkin Alexander style, nut custard turnovers and rose pie.
PAPERBACK - EXCELLENT CONDITION