SC - Apicius Question

[grizly at mindspring.com]

Flowers and rosenbaum would be the scholarly favorite.  For simple readability and cooking ease for more novice cooks, I like the Giaccosa translation.  It is a balance of scholarly and flowing writing style.  Vehling is deemed a travesty by many (including myself) written by a chef that made many changes for his convenience and personal idom.

niccolo difrancesco
sca-cooks at ansteorra.org wrote:
<<<<SNIP . . . I have a question to throw out here - what translation would you consider the 
best?  I now know enough Latin to translate the recipes by myself but I still 
prefer to check myself occasionally using Flowers and Rosenbaum (1957) as I 
find Vehling far too dry (1936) but I have heard others comment on what they 
consider better additions.

LLEW



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