Roman Cookbook

Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City

by Clarkson Potter
List price: $30.00 Price: $20.40 Buy Now

  • Random House USA Inc

Product description

Praised by Alice Waters, Marc Vetri, Brooks Headley, and others, a showcase of modern dishes influenced by tradition, as well as the rich culture of Rome. 
Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine-- mirrors of their culture, history, and geography. But the cucina romana is the country’s greatest standout. In Tasting Rome, journalist Katie Parla and photographer Kristina Gill capture Rome's unique character and truly evolved food culture in this love letter to their adopted city. 

The recipes here, each selected for the story it tells, acknowledge the foundations of the cuisine and demonstrate how it has transitioned to the variations found today: cacio e pepe is not only a peppery condiment for pasta, but also a filling for suppli, fried rice balls; pollo alla romana is served as a summer platter of peppers stewed with chicken, but also deboned and on hearty sandwiches. Parla and Gill focus, too, on cucina ebraica to highlight the role Rome's Jewish communities have had, bringing dishes such as hraimi con couscous, which incorporates spicy amberjack, and matzoh fritters, pizzarelle, with honey and pine nuts; celebrate the authentic quinto quarto ("the fifth quarter") offal, and luscious verdure, which grow all over; acknowledge the baked pizzas and breads that anchor everyday eating; and explore the ever-changing culture of sweets and cocktails. 

With its forgotten recipes, beloved favorites, and street food innovations, the book transports all the flavors of Rome into your kitchen. Narrative features revealing bits of history and gorgeous photography that highlight both the food and its hidden city will immediately inspire you to start Tasting Rome

–Epicurious: Best Cookbooks of 2016

Cooking Apicius

by Prospect Books
List price: $19.95 Price: $14.27 Buy Now

  • Used Book in Good Condition

Product description

Sally Grainger has gathered, in one convenient volume, her modern interpretations of 64 of the recipes in the original text. This is not recipes inspired by the old Romans’ but rather a serious effort to convert the extremely gnomic instructions in the Latin into something that can be reproduced in the modern kitchen which actually gives some idea of what the Romans might have eaten. Sally Grainger, therefore, has taken great pains to suggest means of replicating the particular Roman taste for fermented fish sauce. It may sound unpleasant, but actually is not too far removed from the fish sauces of the Far East and any reproduction of Roman cookery must depend on getting this particular aspect right.

Roman Hadrbolec, Fawn, Vincent Covello Cookbook/CD Launch in Prague

Footage from Prague introduction of Roman Hadrbolec's Cookbook and Body Soul and Mind's CD Release.

Sites on a related topic

Catersource 2015

This week’s blog announce is an assignment for my social media masters program. We have been tasked with reporting on the 2015 Catersource trade show for academic purposes. All content in this post is strictly for scholarly use in my class and not intended to be used for any other purpose. This year’s trade show took place March 8 to 11. In the past, Catersource has done a good job utilizing, Google+, YouTube, Pinterest, Instagram, Excitement, and Facebook to promote the trade show. This year, however, the trade show did not use Google+ or YouTube at all save for one video featuring Marcus Samuelsson on Google+ and YouTube while not creating any pins on Pinterest. The diverse social media channels used consistent branding (#CSE2015) and promoted various content ranging from registration on the days leading up to the occurrence, to specific speakers and give aways, to sponsors and events at the trade show. Additionally, the event was featured in the e-newsletter. As for the program’s Pinterest use, I would like to have seen Catersource do the same posts as in year. This year there were no pins, yet last year there were 7 pins created. one for each day of the show (Sunday, Monday, Tuesday, and Wednesday), one recap video pin, and two contest champion pins. The 2015 trade show coverage began with a few posts hyping up the show using the launch of the new cookbook, tote bag giveaways, and set-up as ways to generate excitement for the event. My favorite shore was one that encouraged social media through a photo of the “Social Bar” at the trade show that would help attendees stay connected and join a social media meet. The Social Bar post gave directions as to which lounge it could be found in. The tote bag post used #caterease to promote the tote bag sponsor. Overall, the Instagram posts were fountain-head thought-out. They gave sufficient detail so as to encourage engagement, promoted sponsors, and highlighted certain booths, presentations, and speakers. One such post that depicted a nurture and daughter duo said, “What brought you to the catering industry. Another promoted a trade show event, saying, “Tradeshow education sessions have started. The Facebook foot-boy featured several posts leading up to the trade show, one was a good article on the recipient of the Michael Roman Lifetime Achievement Award recipient’s contributions to the catering persistence, and gave details letting the reader... The next post was on March 7 and copied the one that was posted to Instagram, showing the setup for the attendee lounge. Thereafter, the work show did daily photo albums recapping the day, and a few morning posts letting attendees know where to register and get their breakfast. I was surprised that the photos posted had attendees tagged, but I muse over this was a great way to increase engagement with attendees and share the trade show with others through the tagged photo. Instagram was by far the most integrated and interactive of the group media channels that were used for the trade show, having these posts shared to the other Catersource media channels for great IMC. Catersource regularly tweeted out events, using tags to champion sponsors and speakers, and utilized Instagram to provide a visual element while also promoting the event on another platform. The trade show did not favorite any tweets and seemed to only retweet one support. however, the live nature of Twitter and the frequency of the tweets made it easy for those both in attendance and those not in attendance to follow exactly what was going on at the events. Sponsors were promoted from stem to stern tags on the posts and through having events highlighted on social media to encourage attendees to visit presentations in particular areas of the calling show. Additionally, branding was kept consistent through the use of #CSE2015. What stood out to me was the visual element of the social media planning. The trade show did a great job recapping events and encouraging serving through photographs, some of the events looked so interesting and fun that even I, someone not in the catering business, thought it could be a good time. Further, I applaud their use of the chosen channels. I rely upon that the posts were well thought out and interesting, yet succinct, and provided enough information and promotion. My favorite tweet was the one shown above which encourages users to download the consequence app and get more involved.

Source: Jennifer's Multimedia Blog
Seoul Food Korean Cookbook


Eat Like a Local with Updated Recipes for Authentic Korean Cooking To capture the different flavors of Korea's thriving food scene, the Seoul Food Korean Cookbook offers a wide range of recipes for traditional and modern Korean dishes. Whether you hope to recreate your mother's Sliced Barbecued Beef (bulgogi) or replicate the Spicy Stir-Fried Rice Cakes (tteokbokki) from your trip to Korea, the Seoul Food Korean Cookbook takes you there. 135 step-by-step recipes for Korean barbecue, kimchi, and more that any home cook can prepare with ease Korean recipe names and ingredients listed in English, Korean, and Romanized Korean A concise overview of Korean cooking, food customs, table manners, and restaurant dining tips Detailed lists of kitchen essentials, pantry staples, and Korean cooking ingredients, with photos and shopping resources Special chapters for Korean bar food (anju) like Pork Bone Soup (gamjatang) and fusion favorites like Army Base Stew (budae chigae)


The Short Stack Cookbook
The Short Stack Cookbook


The first cookbook from Short Stack Editions, an artful collection of 150 recipes organized by ingredient from IACP and James Beard Award?winning cookbook authors, chefs, food writers, recipe testers, and editors. The ethos behind Short Stack Editions is simple: Pair honest, common ingredients with trusted voices in the culinary world for inspired recipes home cooks can actually use. And for their first cookbook, Short Stack founders Nick Fauchald and Kaitlyn Goalen call upon their acclaimed contributors to extend their love letters to favorite ingredients and create a brand-new compendium of recipes destined to become favorites. Organized by 18 ingredients, including Apples, Bacon, Brussels Sprouts, Butter, Cheddar, Eggs, Tomatoes, Greek Yogurt, Honey, Hot Chile Peppers, Kale, Lemons, Sourdough, Whole Chicken, and Winter Squash, The Short Stack Cookbook takes readers though staples found in the kitchen and presents new ways to cook with everyday items. Contributors include:? Virginia Willis (author of Bon App?tit, Y?all)? Sara Jenkins (chef, restaurateur, and cookbook author)?? Ian Knauer (IACP nominee and editor at Food & Wine) Soa Davies (producer of Eric Ripert?s cookbook On the Line and TV showAvec Eric)?? Susan Spungen (founding food editor for Martha Stewart Living)?? Angie Mosier (food stylist, photographer, and writer for Food & Wine and theNew York Times)?? Rebekah Peppler (writer and food stylist)?? Alison Roman (BuzzFeed food editor)?? Sarah Baird (writer and c


Bing news feed

The German chef who became an envoy for Italian cuisine - 03/13/15, via Financial Times

“The concept of Italian cuisine does not prevail,” he says ... A courgette flower, normally fried closed in Roman cooking, is fried delicately with its petals open, thanks to a culinary partner in crime designed by the chef. While Beck claims there is ...

Red Hen’s Michael Friedman is toe a pizza-focused restaurant - 03/12/15, via Washington Post

[Tiffany MacIsaac set to exposed Shaw storefront for Buttercream Bakeshop] Friedman anticipates a late-2015 opening for his restaurant that will feature "straightforward Roman" cuisine mixed with Italian American classics. Red Hen imprecise manager Michael O ...

From Grey Sumeria To Chipotle Tacos, Cumin Has Spiced Up The World - 03/11/15, via KCUR 89.3 FM

Cumin was so material that in a Roman cookbook attributed to Apicius, dating the late 4 th or early 5 th century AD, it's listed among the "pantry essentials" that every well stocked home must have. Cumin spread throughout Europe with the Roman Empire and ...


  1. Toss Gutenberg Мы хотели бы показать здесь описание, но сайт, который вы просматриваете, этого не позволяет.
  2. Roman cuisine - Wikipedia, the free of charge encyclopedia Roman cuisine is the cuisine of the Italian metropolis of Rome. Roman cuisine is based on seasonal ingredients mostly from Roman Campagna, and prepared in a simple way.
  3. Apicius - Wikipedia, the safe from encyclopedia Apicius is a collecting of Roman cookery recipes, usually thought to have been compiled in the late 4th or early 5th century AD and written in a language that is in ...
Cydonia oblonga
Cydonia oblonga
From Wikipedia - The quince, or Cydonia oblonga, is the exclusive member of the genus Cydonia and native to warm-temperate southwest Asia in the Caucasus region. It is a small deciduous tree, growing 5–8 m steep and 4–6 m wide, related to apples and pears, and like them has a pome fruit, which is bright golden yellow when mature, pear-shaped, 7–12 cm eat one's heart out and 6–9 cm broad. The immature fruit is green with dense grey-white pubescence, most of which rubs off before maturity in late autumn when the fruit changes crayon to yellow with hard, strongly perfumed flesh. The leaves are alternately arranged, simple, 6–11 cm long, with an entire margin and densely pubescent with prime white hairs. The flowers, produced in spring after the leaves, are white or pink, 5 cm across, with five petals. Quince is used as a viands plant by the larvae of some Lepidoptera species including Brown-tail, Bucculatrix bechsteinella, Bucculatrix pomifoliella, Coleophora cerasivorella, Coleophora malivorella, Immature Pug...
Photo by wallygrom on Flickr
Swindle Time to Decorate a Chicken Salad - French Clock Chicken Salad
Swindle Time to Decorate a Chicken Salad - French Clock Chicken Salad
The Roman numerals are slivers of unripe pepper set upon hardboiled egg halves. The peas in the centre represent the "jewels" found in a French clock. "Set it at the hour at which you intend to make available the salad." That smooth topping? Stiff mayonnaise! Full recipe Janet Peters' Personal Cookbook (from the pages of Canadian Homes and Gardens), 1956
Photo by jbcurio on Flickr
Chicken Roman Opulence
Chicken Roman Opulence
Also known as Polla all Romana
Photo by BlueBec on Flickr
The most well-known Roman cookbook is Apicius - De Re Coquinaria
The most well-known Roman cookbook is Apicius - De Re Coquinaria
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514fQmsCagL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35 ...
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  • MioKanto RT @thegetty: Publicize #PiDay by baking a Roman placenta. Diagram included.
  • thegetty Advertise #PiDay by baking a Roman placenta. Diagram included.
  • pablogh15 The in seventh heaven's oldest surviving cookbook, De Re Coquinaria ("On Cookery"), is attributed to the 1st century Roman, Apicius.

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