Product Details
The Classical Cookbook

The Classical Cookbook
By Andrew Dalby

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Average customer review:
Author Sally Grainger often performs cooking demonstrations at the Roman Legionary Museum where I used to work. Many of the recipes in the book can be made today. Andrew Dalby is a historian who has published several historical books. He also contributed suggestions to my article on Roman Food in Britain.

Comment added 10/03/07

Product Details

  • Amazon Sales Rank: #2083037 in Books
  • Published on: 1996-08
  • Original language: English
  • Number of items: 1
  • Binding: Hardcover
  • 144 pages

Customer Reviews

A delicious treat for hungry classicists5
'The Classical Cookbook' would make a wonderful gift for all Latin teachers, primary school teachers of keystage 2 (Ancient Romans) and hungry fans of Lindsey Davis. Apart from the delicious recipes, this book has marvellous illustrations from Classical art and literature. In it you'll discover where to obtain the modern equivalent of the 'garum' or 'fish sauce' so beloved of the Romans. There are recipes for dishes as diverse as Rock Eel with Mulberry Sauce, Chicken Stuffed with Olives, Roast Hare, Spiced Wine and Honey Nut Cake. And there are wonderful facts about Greek or Roman cooking. Did you know sugar was so costly and rare that it was used as a medicine, not a food ingredient?

Clearly written, with easy-to-follow recipes, this book will bring you an authentic taste of Ancient Greece or Rome.

Informative as well as delicious4
I originally only bought this book for the historical information it contains but now that I have read it I will definitely be trying one or two of the recipes. The recipes have all been researched thoroughly and adapted to modern ingredients and tastes. Each section of the book details recipes appropriate for a specific period of the Classical world, from the time of the Iliad and Odyssey, through both the Greek period and into the Roman period. As well as the recipes themselves, each section includes interesting information on the food, drink and social dinning of the period and as such this book would be of some interest to those fascinated in the period as a whole, not only the food.