The Roman cookery book;
a critical translation of The art of cooking, for use in the study and the kitchen,
by Barbara Flower and Elisabeth Rosenbaum. With drawings by Katerina Wilczynski.

Description

Main Author

Apicius.

Language(s)

English

Published

New York, British Book Centre [1958]

Subjects

Cooking > Cooking / Early works to 1800.

Note

Added t.p.: Apicii Artis magiricae libri x.

Physical Description

240 p. illus., plates. 21 cm.

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