Cookery and Dining in Imperial Rome
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Table of contents
1. Front matter2. APICIUS COOKERY AND DINING IN IMPERIAL ROME3. JOSEPH DOMMERS VEHLING4. SUBSCRIBERS5. ILLUSTRATIONS6. EXPLANATION OF TYPESETTING, ABBREVIATIONS, AND SYSTEM OF NUMBERING7. INTRODUCTION8. PREFACE9. THE BOOK OF APICIUS10. A STUDY OF ITS TIMES, ITS AUTHORS AND THEIR SOURCES, ITS AUTHENTICITY AND ITS PRACTICAL USEFULNESS IN MODERN TIMES11. A STUDY OF ITS TIMES, ITS AUTHORS AND THEIR SOURCES, ITS AUTHENTICITY AND ITS PRACTICAL USEFULNESS IN MODERN TIMES (continued 2)12. THE RECIPES OF APICIUS AND THE EXCERPTS FROM APICIUS BY VINIDARIUS13. THE TEN BOOKS OF APICIUS14. BOOK I. THE CAREFUL EXPERIENCED COOK15. APICIUS Book II16. BOOK II. MINCES17. APICIUS Book III18. BOOK III. THE GARDENER19. APICIUS Book IV20. BOOK IV. MISCELLANEA21. APICIUS Book V22. BOOK V. LEGUMES23. APICIUS Book VI24. BOOK VI. FOWL25. APICIUS Book VII26. BOOK VII. SUMPTUOUS DISHES27. APICIUS Book VIII28. BOOK VIII. QUADRUPEDS29. APICIUS Book IX30. BOOK IX. SEAFOOD31. APICIUS Book X32. BOOK X. THE FISHERMAN [1]33. THE EXCERPTS FROM APICIUS BY VINIDARIUS34. THE EXCERPTS FROM APICIUS BY VINIDARIUS THE ILLUSTRIOUS MAN35. APICIANA36. APICIANA37. INDEX and VOCABULARY38. INDEX and VOCABULARY (continued 2)39. ADDENDA40. Transcriptions41. Transcription of opening chapter, Book I, Venice, 1503