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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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Apicius is unique among surviving texts from the Roman Empire: it is the only classical cookery book. It is a businesslike collection of recipes, apparently for banquets at which no expense was to be spared, for many costly spices are called for. There are about 470 recipes in total, over 200 of which are for sauces alone. Most of the remainder are for meat, fish, and vegetable dishes, these too typically including strongly flavoured sauces. There are a few recipes for sweet dishes and one or two for flavoured wines.