Apicius: A Critical Edition with an Introduction and English Translation

William Woys Weaver

Food historian, author, gardener, epicure

I cite here the edited Latin edition by Mary Ella Milham mostly because it is the original text thus avoiding the controversies of other edited or translated editions. While the cookery book attributed to Apicius is in fact a compilation of several hands from several periods with no one particular author responsible for the total work, this is the most important cookbook surviving from Antiquity and thus it remains a source of study for insights into the cuisine of the ancient Greeks and Romans. It had a profound influence on the Renaissance and remains one of the great culinary classics of world culture.

Eleanor Barnett

Food historian

A collection of Roman recipes compiled in the 1st century AD, a gold mine for thinking about food in Antiquity. Flamingo and dormice feature in some of the more captivating recipes!

Jonathon Sawyer

Chef/Owner The Greenhouse Tavern, Noodlecat, Trentina, Tavern Vinegar Co. Cleveland, OH

The love child of cuisine citta eterna, originally published in 10 volumes including amazing recipes for garam, liver and even flamingo

Sally Grainger

Food historian

Ken Albala

Food historian

Hervé This

Director of the AgroParisTech-INRA International Centre for Molecular Gastronomy

Ben Reade

Co-Owner/Chef at Edinburgh Food Studio