Roman Cookery: Ancient Recipes for Modern Kitchens

About this book

Roman Cookery unveils one of Europes last great culinary secrets - the food eaten by the ordinary people of ancient Rome. Based on olive oil fish and fresh vegetables it was the origin of of the Mediterranean diet as we know it today and in particular of classic Italian cooking.Mark Grant researcher extraordinaire has unearthed everyday recipes like Tuna Wrapped in Vine Leaves Olive Oil Bread Flavoured with Cheese and Honeyed Quinces. Like an archaeologist uncovering a kitchen at Pompeii he reveals treasures such as Ham in Red Wine and Fennel Sauce Honey and Sesame Pizza and Walnut and Fig Cakes.