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Roman Cookery Book by Apicius,B. Flower, and E. Rosenbaum (�n�[�h�J�o�[ - 1974/6)

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Encyclopedia of Food and Drink in America by Andrew F. Smith (�n�[�h�J�o�[ - 2004/9)

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Excerpt - page 191: " ... meruhers of the Apiaceae family). The late-fourth-century Roman cookery book of Apicius lisIs recipes suitable for either ... "

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ROMAN COOKERY OF APICIUS by John Edwards (�y�[�p�[�o�b�N - 1992/7/10)

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The Roman Cookery of Apicius by John Edwards (�n�[�h�J�o�[ - 1984/9)

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Roman Cookery: Elegant and Easy Recipes from History's First Gourmet by John Edwards (�y�[�p�[�o�b�N - 1986/10)

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Roman Cookery: Recipes & History (Cooking Through the Ages) by Jane Renfrew (�n�[�h�J�o�[ - 2005/2)

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Roman Cookery: Ancient Recipes for Modern Kitchens by Mark Grant (�y�[�p�[�o�b�N - 2000/2/15)

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The Roman Cookery of Apicius by John Edwards and Apicius (�y�[�p�[�o�b�N - 1980/1/1)

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Roman Cookery: Recipes from the World's Oldest Cookbook by John Edwards (�y�[�p�[�o�b�N - 1993/12)

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The Roman Cookery of Apicius by John Edwards (�y�[�p�[�o�b�N - 2009/4/13)

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Acquired Taste: The French Origins of Modern Cooking by T. Sarah Peterson (�n�[�h�J�o�[ - 1994/11)

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Excerpt - page 71: "Source: Apicius, Roman Cookery Book, pp. 175-77. *Garum and liquamen are the same thing-a fermented fish sauce ... "

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Food in Medieval Times (Food Through History) by Melitta Weiss Adamson (�y�[�p�[�o�b�N - 2004/10/30)

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Excerpt - page 53: " ... Sutton, 1998); Barbara Flower and Elisabeth Rosenbaum, trans., The Roman Cookery Book: A Critical Transla- tion of "The Art ... "

Reading level: All Ages

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