Apicius is the only surviving cookery book from the Roman Empire. In this book, Grainger, who has worked on a translation of the Latin text, provides English-language versions of the recipes found within. The author has prepared every recipe here in a conventional kitchen, although there are a few uncommon utensils and ingredients that she explains in the introduction. The approximately 60 recipes for appetizers, meat and fish entrees, vegetable side-dishes, and desserts include: baked ham in pastry with figs, spring cabbage with cumin, stuffed mackerel, and almond and semolina pudding. Distributed in the US by The David Brown Book Co. Annotation ©2006 Book News, Inc., Portland, OR (booknews.com)