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.