SC - Apicius-question
Maddie Teller-Kook
meadhbh at io.com
Thu Sep 4 20:18:11 PDT 1997
I would have to say the Flowers book is the best one (as translation). I
also use Edwards book and Giacosa's book to verify translation and
consistent ingredients in the recipes.
Flowers/Rosenbaum were Latinists.. therefore, I think there translation
is the best one.
Vehling, IMHO, is not very useful at all. I don't find his recipes
translated as well as those in Flowers/Rosenbaum or Giacosa. I have a
copy, just to have it. I don't use it for any of my Roman cooking.
meadhbh
Uduido at aol.com wrote:
>
> In a message dated 97-09-04 13:02:46 EDT, you write:
>
> << I believe it's somewhere in the Flower/Rosenbuam Apicius
> translation. >>
>
> This is the translation that I have owned for the last 15 years and the one I
> am most familiar with. I also bought the Vehling translation at War this
> year. My question is which of the 2 translations is most valuable to a
> student of cookery?
>
> Lord Ras
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