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Cookery and Dining in Imperial Rome by Apicius

2 by Apicius, Apicius, Starr, Frederick, 1858-1933, Vehling, Joseph Dommers, 1879-1950

Chapter 10: Book IV

Chapters

Chapter 1 Chapter 1
Chapter 2 INTRODUCTION BY PROF. FREDERICK STARR
Chapter 3 INTRODUCTION xi
Chapter 4 INTRODUCTION
Chapter 5 BOOK I. THE CAREFUL EXPERIENCED COOK
Chapter 6 Book II
Chapter 7 BOOK II. MINCES
Chapter 8 Book III
Chapter 9 BOOK III. THE GARDENER
Chapter 10 Book IV
Chapter 11 BOOK IV. MISCELLANEA
Chapter 12 Book V
Chapter 13 BOOK V. LEGUMES
Chapter 14 introduction of bread only as a food of the poor. It was
Chapter 15 Book VI
Chapter 16 BOOK VI. FOWL
Chapter 17 Book VII
Chapter 18 BOOK VII. SUMPTUOUS DISHES
Chapter 19 Book VIII
Chapter 20 BOOK VIII. QUADRUPEDS
Chapter 21 246. G.-V. Frontinianus.
Chapter 22 Book IX
Chapter 23 BOOK IX. SEAFOOD
Chapter 24 Book X, judging from its recipes, phraseology and from
Chapter 25 Book X
Chapter 26 BOOK X. THE FISHERMAN [1]
Chapter 27 231. Index 11 leaves, unnumbered. This scarce book is described by

Chapter 10: Book IV

{Illustration: ROMAN WINE PRESS Reconstruction in Naples, in the new section of the National Museum.} {Illustration: A DISH FOR THE SERVICE OF EGGS Hildesheim Treasure}

25 words

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