Edgar Comes Roman Cookbook

Enjoy Edgar Comes' Roman Cookbook

Roman cookbook
From Edgar Comes

Hardcover, approx. 128 pages

Through color photographs, 21 x 20 cm format

Content:

The cuisine of the ancient Romans also offers true taste experiences for modern palates. Not for nothing has the oldest cookbook from ancient Rome, De re coquinaria (On the Art of Cooking) , long been considered a gourmet secret.

Edgar Comes has compiled in his Roman cookbook the best of the ancient dishes and menus he has tested and perfected on numerous occasions: a wide variety of starters, main courses, and side dishes, as well as desserts. The author describes Roman cuisine from its origins in the Archaic period to the diversity of Marco Gavio Apicio and also the ingredients available at the time, as well as the full range of Roman herbs and spices. Finally, he provides tips and information on where to obtain ingredients and replicas of kitchen utensils and pottery.

The book received the World Cookbook Award for Best Italian Cookbook in Germany in 2009.

About the author:

Edgar Comes, born in 1964, is a land surveyor. He has been involved in the field of experimental archaeology since 1998. As a passionate amateur cook, he is particularly dedicated to Roman cuisine. For many years, he has been trying to teach his contemporaries the secrets of Roman cuisine in workshops and cooking courses.

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