Cookery and Dining in Imperial Rome (1936)
by Apicius, Translated by Joseph Dommers Vehling
May it be a sturdy one, and let its owner beware. What of our turkey and oyster dressing? Of our broiled fish and bacon? Of our clam chowder, our divine Bouillabaisse? If the ingredients and component parts of such dishes were enumerated in the laconic and careless Apician style, if they were stated without explicit instructions and details (supposed to be known to any good practitioner) we would have recipes just as mysterious as any of the Apician formulae.🏁
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May it be a sturdy one, and let its owner beware. What of our turkey and oyster dressing? Of our broiled fish and bacon? Of our clam chowder, our divine Bouillabaisse? If the ingredients and component parts of such dishes were enumerated in the laconic and careless Apician style, if they were stated without explicit instructions and details (supposed to be known to any good practitioner) we would have recipes just as mysterious as any of the Apician formulae.🏁