First English translation of oldest known cookbook in existence, "Apicius de re Coquinaria", prepared by a professional chef. Numerous recipes. Forty-nine illustrations.
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First English translation of oldest known cookbook in existence, "Apicius de re Coquinaria", prepared by a professional chef. Numerous recipes. Forty-nine illustrations.
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Seller's Description:
Illustrated by Joseph Dommers Vehling. Fine in Good dust jacket. Signed by Vehling. No. 22 of 30 limited and signed copies, from the limited edition of 530. The early numbers of this much-heralded edition are quite scarce, esp. The first 30 copies. THE FIRST ENGLISH TRANSLATION of the ancient cookery book dating back to Imperial Roman times. (Sub-titled): A Bibliography, Critical Review and Translation of the Ancient Book Known As "Apicius de re Coquinaria. " A large and lovely book with many helpful additions for the reader, cook, and scholar, including a lengthy introduction, extensive notes, facsimile pages from manuscripts and early printed Latin editions, sketches by Vehling of ancient culinary objects, and list of subscribers. Three-quarter fine black cloth; boards in marbled paper. Paper spine label; additional label tipped onto rear pastedown, as issued. This beautiful volume is in fine condition (offsetting on pp. 50-51). The dust jacket is present in good condition, with some browning and splitting in center part of spine and a few chips at edges. The original slipcase is in good+ condition. This copy bears the inscription of Morton S. Brookes of Chicago, who is listed among the subscribers of the special edition. Title page in red and black; second title page in Latin. Bitting, p. 13.; Illustrated; 4to 11"-13" tall; xxi, 301 pages; Fine in good dust jacket and good+ slipcase. Printed on Arnold handmade paper by The Torch Press in Cedar Rapids, Iowa.
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Seller's Description:
Facsimile reprint of the rare 1936 edition. Softcover book in very good condition. Light stain to upper right corner of pages in the blank outer margin.
I like that it contains the original Latin recipes, along with the English translations. It is vastly superior to the other translation I have, by Edwards. The authors summarize and critically discuss previous translations, and offer innumerable insights into the culinary and domestic worlds of the ancient Romans. I love the glossary at the end, which gives long, detailed discussions of many of the food items and terms mentioned in the recipes. I haven't had a chance to actually try out any of the recipes yet, but am really looking forward to experimenting.