How to use this Book

The recipes that follow have been tested in my own kitchen using conventional kitchen equipment. There are, however, some essential items that you will need before these dishes can be embarked upon. First you will need a large pestle and mortar, either a replica Roman mortarium – if you are lucky enough to get one – or a heavy Chinese stone mortar with a large basin. Many of the recipes benefit from being made in a mortar rather than a food processor. You will find the results much closer to the authentic experience of Roman food, even though you may find the labour involved a little taxing at times. If this is not possible, an electric spice (or coffee) grinder will be useful and, of course, a food processor to replace the mortar. Finally, a small diabetic scale or a digital scale will be useful too.