The Recipes of Ancient Rome reveals the culinary delights of one of history’s most influential civilisations, exploring the culinary traditions and diet of the Roman Empire.

Featuring recipes carefully selected from Joseph Dommers Vehling’s 1924 translation of Apicius de Coquinaria, an ancient Roman cookbook attributed to the famed gourmand Marcus Gavius Apicius, this collection reveals the innovative and diverse culinary traditions of the Roman Empire. Offering a fascinating glimpse into the tastes, techniques, and ingredients that graced the tables of the Ancient Romans, this volume serves as a historical resource rather than a practical cookbook.

Painting a vivid picture of Roman gastronomy as it was in the fifth century, many of the dishes reveal surprising similarities to those still enjoyed in the Western world, offering a testament to the enduring legacy of Roman culinary traditions.

Explore the kitchens of Ancient Rome, and marvel at the ingenuity of a cuisine that helped shape a civilisation. Accompanied by detailed footnotes and contextual insights, Recipes of Ancient Rome is an invaluable book for historians, food enthusiasts, and anyone intrigued by the flavours of the past.