[Sca-cooks] Speaking of Apicius...

[Decker, Terry D.]

Vehling's version of De Re Coquinara is the most readily available and the
lowest priced, but considered among the poorest translations and the
redacted recipes have been altered to Vehling's ideas on food.  I have it,
but don't recommend it.

The Flower and Rosenbaum edition is considered to be one of the best
translations, but it was originally published in 1958, and I don't believe
it is in print.

The Edwards edition is currently available from Acanthus Books.

There is also a translation by Milham, whose more recent Platina is
referenced here upon occasion.  It was published in 1969 by a German
publisher and is now out of print.  I haven't seen this work, but if it is
even close to her Platina, it will be a masterful translation.

While Giacosa's "A Taste of Ancient Rome" isn't a translation of Apicius, it
has many Apician recipes and recipes from a number of sources.  I find it
very useful when dealing with Roman cookery.

I would also recommend browsing:
http://www.florilegium.org/files/FOOD-BOOKS/cb-rv-Apicius-msg.html  to see
what has been said about these works.

Bear



> I've heard that there is more than one edition of this
> Roman cookbook.  Any recommendations?  I plan to
> purchase it soon.
>
> Thank you!
>
> Lady Heloise Noailles-les-Brive