Dedicated to Imperial Roman cuisine, this book is also a practical manual that includes all the recipes from book X (Halieus, "the fisherman") of Apicius' classic treatise, De re coquinaria, reconstructed here with the greatest possible fidelity to the original.
Author: Marco Gavio Apicio, edited by Attilio A. Del Re
Attilio A. Del Re has a degree in Chemistry, Master of Organ and Organ Composition. Formerly Professor of Biochemistry at the Faculty of Agriculture of the Catholic University of Milan, he is passionate about art and culinary science: he invented the technique of optimization and for ten years he has been experimenting and applying it, creating as "optimo cybo" well-balanced recipes according to the style of the Mediterranean diet.
Date: 2002
Language: Italian
Number of pages: 167
Average delivery time 24/48h
