Apicius is the sole remaining cookery book from the days of the Roman
Empire. Though there were many ancient Greek and Latin works concerning
food, this collection of recipes is unique. The editors suggest that it
is a survival from many such collections maintained by working cooks and
that the attribution to Apicius the man (a real-life Roman noble of the
2nd century AD), is a mere literary convention. There have been many
English translations of this work (and, abroad, some important academic
editions) but none reliable since 1958 (Flower and Rosenbaum). In any
case, this edition and translation has revisited all surviving
manuscripts in Europe and the USA and proposes many new readings and
interpretations. The great quality of this editorial team is while the
Latin scholarship is supplied by Chris Grocock, Sally Grainger
contributes a lifetime's experience in the practical cookery of
adaptations of the recipes in this text. This supplies a wholly new
angle from which to verify the textual and editorial suggestions.