The Philosopher's Kitchen: Recipes from Ancient Greece and Rome for the Modern Cook

About this book

It is the culinary legacy of the ancients that inspired this cookbook. . . Re-creating the cuisine of the ancient Greeks and Romans helps us connect in some small but wonderful way to their time teachings and lives. from the Introduction of The Philosophers Kitchen Pleasure is the beginning and end of living happily said the Greek philosopher Epicurus two thousand years ago. Certainly the dazzlingly varied subtly seasoned cuisine of ancient Greece and Rome measured up to the highest standards of eating pleasure. The Philosophers Kitchen offers seductive modern interpretations of these dishes using a variety of sources from writings by Plato Aristotle Homer and Cicero to the oldest known surviving cookbook. Here is a rich array of culinary delights ab ovo usque ab malum or from eggs to fruit as the Romans said. Mussels in Cumin Sherry Sauce Chestnut-Mint Puree Chicken Breasts with Hazelnut Pesto Lamb with Pomegranate-Glazed Onions and Walnut Cake with Fig Jam are just a few of the delicious healthy and gorgeous recipes in this book that will delight and surprise the modern cook. Francine Segan also allows us a glimpse into the ancient world by putting each recipe in its cultural context taking us to Greek feasts and Roman banquets and revealing customs expressions and superstitions that are still very much a part of modern life. She shares tips on entertaining even including sample invitations a host can use to summon friends to a Roman spread of his or her own. Organized for easy efficient use and replete with Tim Turners stunning photographs The Philosophers Kitchen is a glorious buffet for the senses providing literal food for thought.